Lamb meatballs (Solid Starts)

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Defrost frozen meat in the refrigerator the day before you plan to cook the meatballs.

Step 2

Preheat the oven to 400 F (204 C). Line a sheet tray with parchment paper.

Step 3

Finely chop the walnuts. They should resemble wet sand with no clumps.

Step 4

Peel and finely chop the shallots and garlic.

Step 5

Place the lamb, walnuts, onion, garlic, herbs, spices, and salt in a mixing bowl. Mash and mix the ingredients to form a paste.

Step 6

Shape the mixture into meatballs about 2 inches (5 cm) in diameter. At this point, the meatballs may be frozen for future meals.

Step 7

Bake the meatballs for 10 minutes, then flip the meatballs and bake for 5 minutes more. Check if the meatballs are ready; they are done when no pink meat remains in the center of a meatball when it's cut open. If you'd like, use a food thermometer to check that a meatball's internal temperature has reached 160 F (71 C).

Step 8

While the meatballs are baking, prepare cucumber yogurt dip: first, shred the cucumber, then wrap the shredded cucumber in a kitchen towel and squeeze out as much liquid as possible. Stir the shredded cucumber into the yogurt. Set aside some dip for baby, then season the rest with salt to taste for yourself.