Moroccan Turkey Meatballs with Aileen Cox Blundell

It’s hard to beat this yummy turkey meatballs recipe from mother of three and the creative force behind Baby Led Feeding, Aileen Cox Blundell. This is always a winning dish!

SERVES 2 ADULTS AND 2 CHILDREN. 

FOR THE MEATBALLS:

800g turkey mince 2 medium onions, finely diced

4 cloves garlic, crushed

800g tinned chickpeas, drained and mashed

2 tbsp rapeseed oil 30 basil leaves, finely chopped

2 lemons, zest and juice

4 tsp ground cumin

4 tsp paprika

4 tsp ground coriander

2 tsp turmeric

FOR THE SAUCE:

drizzle of rapeseed oil 2 onions, finely diced

2 cloves garlic, crushed

6 tbsp tomato purée 50 cherry tomatoes, quartered

2 tsp ground coriander

2 tsp ground cumin

2 tsp paprika

TO SERVE:

handful basil leaves, roughly chopped

olive oil

cooked couscous

METHOD:

Preheat oven to 180°C/ 350°F/gas 4. Place all of the ingredients for the meatballs in a large bowl and mix well.

Divide the mixture into 30 even parts and, using your hands, roll into little balls.

Place into a baking dish, cover the dish with tin foil and bake for 20 minutes. After 20 minutes remove the foil and bake for a further 10 minutes until cooked through.

While the meatballs are cooking, make the sauce. First heat the rapeseed oil in a frying pan over a medium heat. Add the onions and gently fry until soft, then add the garlic and cook for 2–3 more minutes.

Add the tomato purée, chopped cherry tomatoes and spices and stir well. Cook for 5 minutes over a low heat, until the tomatoes are heated through.

Spoon the sauce over the meatballs, sprinkle with the basil leaves and add a light drizzle of olive oil. Serve with warm couscous.

The Baby- Friendly Family Cookbook by Aileen Cox Blundell is published by Gill Books, €22.99

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