Tender, iron-rich lamb and apricot meatballs served with a vibrant and smooth pea, zucchini, and mint purée. A nutrient-packed meal perfect for introducing new flavors to your little one.
Ingredients
- 250g minced lamb
- 30g unsulphured dried apricots, finely chopped
- 1 medium zucchini (approx. 200g), chopped
- 150g frozen peas
- 1 small onion, finely chopped
- 1 garlic clove, minced
- 1 tbsp olive oil
- 5g fresh mint leaves
- 60ml water (plus more if needed)
Instructions
- 1.In a bowl, combine the minced lamb, finely chopped dried apricots, and about half of the chopped onion. Mix well and form into very small, bite-sized meatballs (about 2-3 cm).
- 2.Heat the olive oil in a non-stick pan over medium heat. Gently cook the meatballs for 10-12 minutes, turning them occasionally until browned on all sides and cooked through. Remove and set aside.
- 3.In the same pan, add the remaining onion and the minced garlic. Sauté for 1-2 minutes until fragrant. Add the chopped zucchini and frozen peas.
- 4.Pour in 60ml of water, bring to a simmer, then cover the pan and let the vegetables steam for 5-7 minutes, or until the zucchini is very tender.
- 5.Transfer the cooked vegetable mixture to a blender. Add the fresh mint leaves. Blend until completely smooth, adding a little more water if necessary to achieve a silky purée consistency.
- 6.Serve the warm meatballs alongside the minty pea purée. For younger babies, you can mash the meatballs into the purée.
Nutrition Information
Why this recipe
This recipe provides high-quality protein and iron from lamb, essential for growth. The pea and zucchini purée is rich in vitamins and fiber, while mint aids digestion. It's a balanced, sugar-free meal designed for developing palates.
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