Stuffed Lamb Meat Balls and Otamot Review
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If you need a savory and decadent meal to warm you up and comfort you, then you’re in the right spot. It was my first time cooking with it and it was a pleasant experience! If you’ve never cooked with lamb before then this could be an easy to get started. It is also perfect if you need an easy meal that baby (who is eating solids) can eat with you so you’re not cooking separate meals.
Ground lamb (which I bought at Aldi) surprised me because it was much higher in fat than I expected. I made the assumption it was a lean meat when it was quite fatty! Since we do not eat it often, that’s fine to me. We enjoyed it – especially Lincoln! Next time I make this recipe though, I will try adding bread crumbs to help the meatballs stay more formed as they were quite delicate.
The sauce is a mix of crushed tomatoes, tomato sauce and a special sauce…Otatmot’s Organic Carrot Bolognese Sauce. Fancy, right? At 90 calories in half a cup, with three grams of fiber, 2 grams of protein and zero added sugars I was a happy camper! The flavor is rich and decadent and I can tell they actually pureed veggies for their sauce. I loved using this for the recipe for that reason and because Lincoln eats a lot of what we eat and providing him quality foods is important to me.
Most spaghetti sauces have added sugar which is not recommended for kids 0-2 years old. Will it cause immediate harm if they get some? No, but we want to emphasize variety and nutrients coming from all sorts of foods. Also, babies might start to enjoy more processed foods with added salt and sugar if they get that regularly. Just remember balance in all things and it is most important that they’re getting fed, period.
Stuffed Lamb Meat Balls
- 8 ounces pasta of choice
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 large egg
- 1 pound ground lamb (can use beef, turkey or chicken)
- 2 tbsp whole wheat flour
- 1 tsp onion powder
- 1 tsp garlic powder
- 2 tsp basil
- 1 tsp oregano
- 1/4 tsp ground black pepper
- 1 14-oz can crushed tomatoes, no salt added
- 1/2 16-oz jar Otatmot organic carrot bolognese sauce (if you can't find it or don't have any, you can double the crushed tomatoes as an alternative)
- 1 8-oz can tomato sauce, no salt added
- 1 8-oz mozzarella ball (can use a block as well)
- 1 tbsp olive, canola or avocado oil
Cook noodles according to package. Rinse with cool water and drain.
While your noodles cook you can mince and chop your onion and garlic.
Chop 20 small pieces/cubes of mozzarella. You'll only use 1/3 of your block or ball of mozz.
Make your meat balls: beat the egg with a fork and add your meat, spices, and flour.
Form the meat balls by taking approximately 1 tbsp of meat and forming it around a piece of cheese.
Saute your onion and garlic in a pan with 1 tbsp oil for approximately 3-5 minutes
Add your sauces and crushed tomatoes, bring to a boil, reduce to a simmer and add the meat balls. Cover partially and cook for 10 minutes. Flip each meatball gently, re-cover partly and cook about 10-15 minutes more.
Serve over the meat balls over your pasta and enjoy hot.
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