Moroccan Turkey Meatballs
Delicious baby-led weaning dinner! Turkey meatballs that are soft & easy for little hands to manage & full of yummy flavours.
Ingredients
- 400 g 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
- 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
- 6 basil leaves roughly chopped
- Olive oil
- Cous cous
Method
- Pre-heat oven to 180ºC.
- Add all of the ingredients for the meatballs to a large bowl and mix well.
- Divide the mixture into 15 even parts and using your hands roll into little balls.
- 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.
- While the meatballs are cooking, heat the rapeseed oil in a frying pan over a medium heat.
- Gently fry the onion until soft then add the garlic and cook for 2-3 more minutes.
- 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.
- To serve scatter the sauce over the meatballs, sprinkle over the basil leaves and add a light drizzle of olive oil.
- 8. Serve with warm cous cous.
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Recipe Notes & Tips
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.