Moroccan Lamb Meatball with Chickpeas 

Moroccan Lamb Meatballs recipe by Starting Solids Australia

Why do we love a meatball? They are so easy for little bubs to pick up and feed themselves but also mash easily if they aren’t up to feeding themselves yet. Mincemeat is also a really affordable way to get meat into your family (hello protein and iron). It cooks quickly and is super versatile.

Age and modifications: From 6 months. Mash chickpeas for little bubs before serving with the back of a fork.

Prep time: 10-15 minutes

Cook Time: 30 minutes

Allergens: Egg (can be replaced with a flax egg), wheat (from the bread, can leave out or swap for GF breadcrumbs).

This recipe is one that freezes well too, so you could double it and freeze half for the freezer stash.

Moroccan Lamb Meatball with Chickpeas



  • 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 


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


  • 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

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