Moroccan Lamb Meatball with Chickpeas

Ingredients

Meatballs

• 500g of lamb minced
• 1 x cup of breadcrumbs
• 1 x egg
• 1 x onion
• 1 x zucchini finely grated and then the liquid squeezed out
• 1 tsp of cumin
• 1 tsp coriander
• 1 tsp ground cinnamon
• 1 tbs olive oil

Chickpeas

• 1 carrot grated or finely diced
• 2 garlic cloves crushed
• 1 x 170g can of tomato paste
• 1 x can of diced tomato
• 2 x 400g can of chickpeas drained and rinsed (can also use other legumes!)
• 1 cup of low sodium stock
• 1 tsp of paprika, ginger, cumin, coriander
• 2 dates finely diced

Method

• Preheat your oven to 180 degrees
• Mix all of your ingredients together for the meatballs and then roll into balls and place them on a baking dish
• Drizzle with olive oil and pop into the oven for 10 minutes or until starting to brown
• Meanwhile, mix everything for the chickpeas together in a mixing bowl. Take out the meatballs out of the oven and pour the chickpea and tomato mix over the top. Pop back into the oven and cook for a further 15 minutes. That is it!

Serve with

• Steamed or grilled broccoli or green beans with a drizzle of olive oil and a squeeze of lemon
• Greek yogurt mixed with 1 tsp of tahini and some lemon juice

Storage Instructions

Store leftovers in an airtight container in the fridge for up to 3 days. These meatballs freeze really well, so feel free to double the batch and stash half. Freeze for up to 3 months, thaw in the fridge and reheat until piping hot all the way through, then cool to a safe, warm temperature before serving.

Nutrition Notes

Lamb mince is an affordable, iron- and protein-rich choice that cooks quickly and is easy for little ones. The chickpeas add plant-based protein, iron and fibre, while the hidden zucchini and carrot boost the veggie content. Serving with a squeeze of lemon adds vitamin C to support iron absorption.

Parent Tip

Meatballs are brilliant for little ones – easy to grasp for self-feeders, and they mash easily for bubs who aren't quite there yet. Squeeze the liquid out of the grated zucchini so the meatballs hold together well, and mash the chickpeas for younger bubs.

Frequently Asked Questions

How do I make these egg free?

Swap the egg for a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, left to gel). It binds the meatballs nicely.

Can I make them gluten free?

Yes – use gluten-free breadcrumbs, or leave them out altogether and the meatballs will still hold together with the egg and grated zucchini.

What age are these suitable for?

From around 6 months. Offer a whole soft meatball for bub to grasp, or mash it with the chickpeas using the back of a fork for younger eaters.