Lamb Meatballs + veggie pasta sauce
Pasta Sauce
2 x Carrot
2 x Celery
Any veggies you have – potato (x2), sweet potato (1 small), pumpkin (1/4 butternut), zucchini (x1), broccoli (1/2 small), capsicum (x1), mushrooms (1/2 cup)
Olive oil
3 tsp garlic
1 x onion
2 x tinned tomatoes
2 tbs dried mixed herbs or 1 x bunch fresh basil
2 cups of stock
SERVING SIZE (FAMILY X 8) | Suitable from 6mo/starting solids
6mo/starting solids: serve meatballs as logs/kofta shape or puree/mash, and use larger pieces of pasta (large spirals or large penne)
9mo +: serve meatballs in bite sized pieces
Pasta Sauce
Preheat oven to 180 degrees celcius
Chop veggies into roughly the same size (2cm x 2cm)
Toss with olive oil and garlic
Add starchy veggies (potatoes, pumpkins) to one tray
Add non-starchy veggies to a separate tray
Bake non-starchy veggies for 40 minutes or until soft and golden
Bake starchy veggies for 60 minutes, or until soft and golden
Fry off onion in a large pot
Add roasted veggies, tinned tomatoes, herbs and stock
Allow to simmer for 5-10 minutes
Blend with stick mixer
Add more stock until desired consistency reached (thick pasta sauce)
Meatballs
Combine ingredients in a bowl
Form into meatballs (12-16 meatballs)
Bringing it all Together
Place meatballs in deep baking tray/dish
Pour sauce around meatballs so they are approx. half covered
Top with grated cheese
Bake in oven (180 degrees) for 30 minutes
NOTE: If using a large number of veggies (as above) this should make extra sauce to freeze. If using sauce that has been frozen and defrosted, you will need to bake the sauce and meatballs for an extra 5-10 minutes as the sauce is cold
Meatballs
1kg lamb mince
1 x onion
2 tsp dried parsley