Beef meatballs with roasted eggplant dip

Beef meatballs with roasted eggplant dip

By
From
Something for Everyone
Makes
about 40
Photographer
Ben Dearnley

Adding grated zucchini to meatballs is such an easy way of including an extra serve of vegetables in your child’s meal. These meatballs can be served as a snack or stirred through some tomato passata and served with pasta. The meatball mixture can also be used to make mini burgers.

Ingredients

Quantity Ingredient

Beef meatballs

Quantity Ingredient
2 tablespoons light olive oil
1 brown onion,, finely diced
3 slices wholemeal bread, chopped
60ml milk
500g minced beef
135g finely grated zucchini, excess moisture squeezed out
1/4 teaspoon ground paprika

Roasted eggplant dip

Quantity Ingredient
2 large eggplants, halved lengthways
1 teaspoon olive oil, plus extra to serve
1 handful flat-leaf parsley leaves
1 garlic clove, (optional)
125g plain yoghurt
2 tablespoons tahini paste
1 tablespoon lemon juice

Method

  1. Preheat the oven to 180°C (350°F). To make the roasted eggplant dip, place the eggplant halves, cut side up, in an ovenproof dish and rub over the oil. Roast for 1 hour, or until tender. Transfer the eggplant (including the skin) to a food processor with the remaining ingredients and process until smooth. Refrigerate until ready to serve – you can drizzle over a little olive oil before serving.
  2. To make the meatballs, heat 1 tablespoon of the oil in a frying pan over medium heat. Add the onion and cook for 5 minutes, or until softened. Set aside to cool. Put the bread and milk in a large bowl and leave for 1 minute for the milk to soak in. Add the cooked onion, minced beef, zucchini and paprika and use your hands to break up the bread until well combined. Take 1 heaped tablespoonful of the mince at a time and roll into balls.
  3. Heat the remaining oil in a frying pan over medium heat. Cook the meatballs, in batches, turning regularly until cooked through – you can partially cover the pan to help the meatballs cook through more quickly. Serve the warm meatballs with the roasted eggplant dip.

Baby’s serve

  • For a younger baby, blend together some meatballs and eggplant dip until smooth. You may need to add some liquid (water or your baby’s milk) to achieve the desired consistency. Alternatively, you can mix with a vegetable purée. For an older baby, keep the puréed consistency lumpier or serve as finger food.

Toddler’s serve

  • Serve as is.
Tags:
Something for Everyone
Louise
Fulton
Keats
family
kids
kid
child
friendly
kid-friendly
child-friendly
children
healthy
nutritional
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again