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lamb for baby

Lamb meatballs with potato salad and fried beans

You can save some of the meatballs for the the lunchback. Refrigerate the portion to be stored immediately. Put only the meatballs on the table that are to be eaten now.


Potato salad

  • 1 kg potatoes
  • 1 dl natural yoghurt
  • 1 teaspoon mustard
  • 1 tablespoon apple or white wine vinegar
  • a little coarse salt and pepper
  • 1 clove garlic
  • 1 avocado
  • 3 tomatoes
  • 1 spring onion

Lamb meatballs

  • 400 g minced lamb
  • ½ teaspoon coarse salt
  • 1 small handful of mint
  • 1 onion
  • 2 teaspoons crushed cumin
  • 2 tablespoons flour
  • 1 egg
  • Extra virgin oliveoil for frying

Green beans

  • 300 g frozen green beans
  • 2 cloves garlic
  • Extra virgin oliveoil for frying


Potato salad

  • Boil the potatoes tender for approx. 15 minutes. Let the potatoes cool and peel them
  • Stir yogurt with mustard and vinegar. Season with a little salt and pepper
  • Peel and squeeze the garlic. Stir it into the dressing
  • Cut avocado and tomatoes into cubes. Cut the potatoes into slices
  • Turn avocado, tomatoes and potatoes into dressing
  • Rinse the spring onion and cut it finely. Sprinkle it over the potato salad
  • Place the potato salad in the fridge until it needs to be eaten.

Lamb meatballs

  • Put the meat in a large bowl and stir it with salt
  • Rinse and chop the coin
  • Peel the onion. Grate it finely on a grater
  • Stir mint, onion, cumin, flour and eggs into the meat
  • Shape the mince into 12-16 small meatballs
  • Fry the meatballs in the oil over medium heat until they get colored. They should fry approx. 3-4 minutes on each side. Instead of frying the lamb meatballs in a pan, you can also fry them in the oven at 200 degrees for approx. 10-15 minutes.

Green beans

  • Put the beans in boiling water for approx. 2 minutes. Pour them to drain in a sieve
  • Peel and slice the garlic finely
  • Grate beans and garlic in a pan in a little oil and serve them with the lamb meatballs and potato salad.

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