An easy, warm and cozy meal! Children love helping to mix and roll the meatballs and it's a one pan wonder! Serve with rice, cous cous or quinoa and lots of lovely veggies. And any leftovers are great for lunchboxes!
An easy, warm and cozy meal! Children love helping to mix and roll the meatballs and it's (almost) a one pan wonder! Serve with rice, cous cous or quinoa and lots of lovely veggies! I add any leftovers to my son's lunchbox the next day and it always comes back clean!
40g breadcrumbs (use gluten free if preferred)
80ml milk (or dairy free milk)
2 tbsp ras el hanout (spice)
400g lamb mince (or beef)
3 cloves of garlic
1 x tin of tomatoes (or 400g passata)
250ml broth (or water with a stock cube)
Salt to taste
Chopping board and knife
Large frying pan
If you are cooking rice, start it now as the meatballs don't take too long!
Finely chop the onion
Add half of the chopped onion, the breadcrumbs, milk, egg, 1 tsp salt and 1 tablespoon of the ras el hanout into a mixing bowl and stir
Add the mince in and mix together with a spoon or using your hands!
Shape the mixture into small meatballs - you should get around 20-25ish
Heat your large frying pan with some olive oil and carefully place the meatballs into the pan
Sear the meatballs for 1-2 mins (so they are starting to brown) and then flip them over and sear them on the other side for 1-2 mins. Remove the meatballs to a plate and set aside
Add the rest of the onion into the pan with all the juices from the meatballs and cook for a few mins
Add the minced garlic, tomatoes, broth and 1 tbsp of ras el hanout and bring to a simmer
Place the meatballs and any juices from the plate into the sauce and simmer for 10 mins or until the sauce has thickened a bit
While they are cooking, check on your rice and steam and veggies you want to serve it with
Serve the meatballs on rice, with a knob of butter on the veggies!
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