Baby Meatballs Recipes

BABY MEATBALLS

Steps:

• 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.

SOFT BEEF MEATBALLS FOR BABY (BLW) TODDLER, NO EGG RECIPE

Steps:

• Place vegetables in a food processor and finely chop, then add the meat and spices and give a few more pulses until combined. Add some arrowroot flour (similar to tapioca) - it will help stick everything together better and add softness.
• Scoop the meat from the bowl and form into balls (1-1½"). Place the meatballs on baking sheet. You can also use a mini muffin pan, the meatballs will bake in its juices and get a nicer crust (older kids like the crust, for small babies bake in a regular pan or you could even steam them).
• Bake uncovered at 400F for about 20 minutes, or until the middle is no longer pink. For older kids who like a crusty surface - bake at 420F.
• If desired, simmer in a creamy sauce for 10 minutes and serve over semolina fusilli pasta (or gluten free pasta). The sauce will make them juicer and softer, perfect for small babies.

BABY FOOD: MINI TURKEY MEATBALLS (8 MONTHS +)

Steps:

• Preheat oven to 400°F.
• In a small bowl combine breadcrumbs, rice cereal and herbs, tossing with fingers until well combined. Set aside.
• Place lean ground turkey into a mixing bowl. Add carrots, celery, onion and breadcrumb mixture. Mix into the meat and combine well. Add beaten egg yolk and enough water/veggie puree to moisten the mixture just to bind it (may not need all of it so add in batches).
• Form 1tabp of meat mixture into meatballs.
• 5. Add a bit of water or marinara sauce in the bottom of a glass baking dish, about 1/3 cup. Line baking dish with single layer of meatballs, about 1 inch apart. Be sure not to over crowd dish or they will fall apart. Bake until lightly browned, about 25-30 minutes, flipping them once during the cooking process to insure they've cooked thoroughly. If you notice the are getting to dark, cover with tinfoil. You don't want them to burn or become tough.
• To freeze, let them cool completely. Transfer in single layer (you can stack meatballs, just place parchment paper in between each layer to prevent them from freezing together) in a airtight container. When ready to eat, place in a microwavable dish, add a bit of water, and loosely cover and cook for 1 minute.
• Serve with marinara sauce.

BABY FINGER FOOD - BABY MEATBALLS

Steps:

• Pre-heat the oven to 350 deg F, 180 deg Celsius.
• Combine the ingredients and blend well.
• Roll into 1 inch balls.
• Place on a baking tray and cook for around 20 minutes.
• Drain the fat, then cool and serve.
• Make sure you cut or mash the meatballs into an appropriate serving size for your baby before serving.
• These can also be frozen and reheated in the microwave. Allow plenty of time to cool before serving.