These turkey meatballs are one of the first foods I gave to my eldest son when we were starting him on solid foods. I liked that they provided him with iron (which we know is in high demand in babies 6-12 months of age), they had a few vegetables in them, and they are perfect for freezing and re-heating for future meals. Another big bonus: The whole family ate them, which is something I always recommend that parents do: Try to get everyone eating more or less the same foods, instead of providing separate meals for the kids. It’s far less work and tends to expose kids to a wider variety of foods. These pair nicely with pasta or rice and a side of veggies!
- 1 1/2 lbs ground turkey (thighs are a good option for more iron and fat)
- 1/2 cup breadcrumbs or Panko
- 1/2 cup carrots, grated
- 1/2 cup zucchini, grated
- 1/2 a large onion, finely chopped
- 1 garlic clove, finely chopped
- 1 egg
- 2 tbsp Italian seasoning (or some combo of oregano, basil, thyme, sage, rosemary, and marjoram)
- 1/4 tsp salt
- olive oil or avocado oil for frying
- Preheat oven to 350 F. Line a large baking tray with parchment paper or grease tray.
- Fry onion and garlic in oil until onions are translucent.
- In a large bowl, mix all ingredients (including onions and garlic).
- Form into 1” balls and place on baking tray.
- Bake for ~30 minutes, until firm and lightly brown. Turn balls half way through baking.
Makes ~24 balls. These freeze really well in a container or freezer Ziplock bag.
This recipe was adapted from: http://www.marthastewart.com/875683/turkey-meatballs