Baby meatballs
Baby meatballs are made with turkey puree, breadcrumbs and a few simple seasonings to make small, soft meatballs that are perfect for little hands and mouths. These meatballs are a great way to introduce proteins and help baby learn to feed themselves.
Yield: 12 small meatballs
Ingredients
- 1 cup baby food turkey puree (see notes)
- ¼ cup plain, unseasoned breadcrumbs
- 1 clove garlic, minced (optional)
- ¼ teaspoon dried Italian seasoning
- Pinch of salt and pepper (skip for babies under 12 months)
- Cooking spray or olive oil (optional), for coating
Instructions
- Preheat the oven to 400. Line a baking sheet with aluminum foil and spray with cooking spray.
- In a small bowl, combine the turkey puree, breadcrumbs, garlic, if using, Italian seasoning, and salt and pepper, if using. Stir until just combined.
- Roll the turkey mixture into small balls about 1 inch in diameter each. Place on the prepared baking sheet, leaving 1 to 2 inches between the meatballs. You should be able to make about 12 meatballs.
- Spray the tops of the meatballs with cooking spray or brush with oil, if desired. (This helps them brown in the oven.) Bake for 8 to 12 minutes, until lightly browned and warmed through.
- Let cool slightly and then serve warm or store until ready to use. Store in an airtight container in the refrigerator for 3 to 5 days or in the freezer for 4 to 6 months.
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Notes
Turkey: The turkey puree should be already fully cooked turkey. I have notes below about how to make your own turkey puree. You can also use a store-bought baby food turkey or even chicken puree.
Garlic: The garlic is optional. I love adding some seasoning and flavor to baby food to help baby get ready for our same table food. But skip it if you prefer.
Parmesan: You can add a couple of tablespoons of Parmesan cheese to the turkey mixture before you roll the meatballs. Or you can sprinkle some Parmesan cheese over the meatballs when you go to serve them.
Serving: Feel free to serve with marinara for dipping and/or pair with some soft, cooked noodles. Spaghetti can be too slippery for younger babies, but elbow pasta often works well. (And it has a hollow center so it's not a choking hazard.)
How to make baby food turkey puree:
- You need about 1 cup of cooked turkey, such as turkey breast.
- You can buy a frozen boneless turkey breast and cook it yourself; it’s super easy and fuss-free. (See this post on slow cooker turkey breasts for the basic instructions. Just leave off any salt or unnecessary seasonings.)
- Or you can buy some lean ground turkey and cook it yourself, then puree it. Just make sure it gets nice and smooth.
- I don’t recommend using deli turkey due to all the sodium and other additives.
- Roughly chop the cooked turkey into chunks. Add to a blender along with ½ cup water.
- Puree the turkey, adding an extra tablespoon or two of water, as needed, until it is a smooth consistency.
- You need 1 cup of turkey puree for this recipe.
- Any leftover turkey puree can be stored in an airtight container in the refrigerator for 3 to 5 days or in the freezer for 4 to 6 months. It pairs great as a combination baby food with pureed fruits, grains and veggies, such as pureed turkey and applesauce, turkey and peas, turkey and sweet potato or turkey, rice and pears.
- Let any leftover meatballs cool then store, covered, in an airtight container in the refrigerator for 3 to 5 days. Reheat in the microwave or gently on the stove until warmed through.
- Baby meatballs also freeze great. Store in a freezer-safe container for 4 to 6 months. Be sure to label and date it.
- Defrost overnight in the refrigerator then reheat. You can also reheat them in the microwave straight from the freezer. Just be sure to check the temperature and make sure there aren’t any hot spots before serving to baby.
Nutrition
Serving: 1meatball | Calories: 48kcal | Carbohydrates: 4g | Protein: 3g | Fat: 2g | Polyunsaturated Fat: 2g | Cholesterol: 12mg | Sodium: 38mg
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