BLW Recipe: Meatballs with a Twist

Sophia really loves spaghetti bolognaise, it’s her very favourite! So when I saw some meatballs on offer the other day I knew they’d be perfect for trying out a new recipe for a different take on mince and spaghetti.

The ‘twist’ to my recipe is the fruity, creamy sauce which has four hidden vegetables making it healthy for the whole family.

I used pre-made meatballs to cut down on time but you could make your own meatballs and chill in the fridge ready to add into the recipe.

Serves: 1 baby and 2 adults generously

Ingredients:

vegetable oil for brushing the pan

12 lean beef meatballs

1 medium carrot, grated

1 onion, chopped

1 red pepper, chopped

1 courgette, grated

½ tsp smoked paprika

½ tsp curry powder

½ cup of unsweetened coconut milk

hot water from the kettle

125g wholewheat spaghetti

 

Method:

1. Brush the vegetable oil onto the frying pan and place over a medium heat. Add the onions and gently fry until softened and translucent.
2. Add in the carrot, pepper, courgette, paprika and curry powder and continue to cook until all the ingredients are soft.
3. Remove from the heat and transfer to a plastic jug or bowl. Allow to cool for a few minutes before adding in the coconut milk and blitzing with a hand blender. Add hot water until the sauce is the consistency that you like.
4. Brush another pan with oil and once hot place in the meatballs. Brown them all over and allow to cook for around 10 minutes.
5. Turn the hob to a low to medium heat and pour the sauce onto the meatballs. Allow to simmer gently.
6. Meanwhile, add boiling water to a saucepan and add in the spaghetti. Cook as the packet instructs.
7. Once the meatballs are cooked through and the sauce is bubbling, portion off your baby’s meatballs and sauce (Sophia had two meatballs and a large spoonful of sauce).Allow this to cool.
8. Season the remaining meatballs as you wish.
9. Drain the pasta and serve along with the meatballs and sauce.
10. Enjoy!

We all really enjoyed this meal and the meatballs were the perfect size for Sophia to pick up and eat. I’ll definitely be cooking this for my family again!

Sophia finished her meal with some natural yogurt. Yum!

BLW Recipe: Herby Courgette and Cheese Muffins

Making these tasty, moist muffins in advance means they are great for a quick lunch and perfect for lunch boxes.

Makes 6 adult muffins and 6 baby muffins.

Ingredients:

2 cups self-raising flour

1 tsp dried oregano

1/4 cup vegetable oil

1 cup water

1 courgette, grated

50g cheddar cheese, grated

 

Method:

1. Preheat the oven to 180^oc and oil a muffin or bun tin with space for 12 muffins. Line each hole with a muffin case.
2. Add the flour and oregano into a large mixing bowl.
3. In a separate jug or bowl add the water and oil and mix.
4. Add the water and oil mixture slowly to the dry ingredients, mixing all the time.        
5. Once the mixture has come together add in the courgette and cheese and stir.
6. Spoon the mixture into each of the cases, I did 6 larger muffins and 6 smaller ones.
7. Put into the oven for 18-20 minutes or until golden on the top and cooked through.
8. Transfer the muffins to a baking tray to cool.
9. Serve! We had ours with tomatoes and some natural yogurt for a weekday lunch.