Moroccan Turkey Meatballs. Recipe image for recipe. Homemade Baby Food Recipes perfect for little hands. Delicious baby weaning recipes from Aileen Cox Blundell author of The Baby Led Feeding Cookbook.

It has been quite some time since I have posted up a new recipe or wrote a new post. This summer was probably the most jam packed summer of my entire life and it started with a badly broken ankle. Yes, I was being ‘competitive Mom’ and trying to win at a family friendly(ish) game of badminton, which I can tell you now I will never be playing again. It resulted in the rest of my summer, being confined to wearing what I can only describe as a moon boot. No swimming in the sea or going for long walks in the park and absolutely no standing on chairs in the garden photographing food. So, I have a really good excuse for the lack of new goodies on Baby Led Feeding.

The exciting news (for me) though, is that last week the boot finally came off, and in true me style, it only took me one day to be back cooking up a storm and standing on chairs doing a balancing act of holding my reflector in one hand, and camera in the other.

Even more exciting is that I am now officially the Healthy Kids Food Brand Ambassador for Dunnes Stores! That is a mouthful and I am definitely going to be putting that title onto business cards to give to anyone who will take one. It makes me so happy to work with such an Iconic Irish retailer who shares the same vision as I do for getting families eating better food and I can’t wait for you all to see our amazing ideas over the coming months.

This recipe is one of many to come and is one of my favourite photos ever. My little ones absolutely devoured this dish on the spot! The flavours are really unusual but they work so well together and all of the ingredients are easy to find in your local Dunnes Stores.

Serve with fresh basil leaves, cous cous a drizzle of olive oil and some steamed veggies and you have the most delicious, flavoursome dinner ever! The meatballs are perfect for baby led weaning as they are so soft, nutritious and are the perfect size for those little hands to pick up and put into their own mouths. If you’re a worried Momma or Dad then don’t be, meatballs are actually one of the safest ways of getting your baby to eat meat, because the meat is minced, it breaks apart really easily in their little mouths.

Hopefully, this will be a recipe you make time and time again and if you could share with your family and friends I will love you F.O.R.E.V.E.R!

I can’t wait to hear what you think and if you have any feedback then comment below as I would love to hear from you.

Aileen & Oscar xoxoxo

Buying the ingredients

This recipe is a part of my healthy series for the Dunnes Stores Baby and Toddler Event and all of the ingredients can be found in your local Dunnes Stores. You can check out all of the other recipes for their Baby & Toddler Event here as well as tonnes and tonnes of great offers in their leaflet.

Baby Led Feeding and Dunnes Stores Baby led weaning recipes that are easy to make and so nutritious, refined sugar free treat packed with goodness.

      • PREP TIME
      • 10 minutes
      • COOK TIME
      • 30 minutes
      • TOTAL TIME
      • 40 minutes
      • SERVES
      • 2 adults + 2 Children

What goes in...

  • Meatballs
  • 400g turkey mince
  • 1 medium onion finely diced
  • 2 cloves garlic crushed
  • 1 tin chickpeas (mashed)
  • 1 tablespoon rapeseed oil
  • 20 x basil leaves finely chopped
  • Zest and Juice of 1 lemon
  • 2 teaspoon cumin seeds (or ground cumin)
  • 2 teaspoons paprika
  • 2 teaspoons ground coriander
  • 1 teaspoon turmeric
  • Sauce
  • Drizzle rapeseed oil
  • 1 onion finely diced
  • 1 clove garlic
  • 3 tablespoons tomato puree
  • 24 cherry tomatoes quartered
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • To Serve
  • 6 basil leaves roughly chopped
  • Olive oil
  • Cous cous

How to make it...

  1. Pre-heat oven to 180ºC.
  2. Add all of the ingredients for the meatballs to a large bowl and mix well.
  3. Divide the mixture into 15 even parts and using your hands roll into little balls.
  4. Place into a baking dish, then cover the dish with tin foil and bake for 20 minutes. After 20 minutes remove the foil and bake for a further 10 minutes until cooked through.
  5. While the meatballs are cooking, heat the rapeseed oil in a frying pan over a medium heat.
  6. Gently fry the onion until soft then add the garlic and cook for 2-3 more minutes.
  7. Add the tomato puree, chopped cherry tomatoes, and spices and stir well. Cook for 5 minutes over a low heat until the tomatoes are heated through.
  8. To serve scatter the sauce over the meatballs, sprinkle over the basil leaves and add a light drizzle of olive oil.
  9. 8. Serve with warm cous cous.
  • HELPFUL TIP - Freezing

    These meatballs are a great meal to make ahead of time and freeze. Just portion either into little baby sized meals or all together in a family sized portion for those busy, rainy days.

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