Mom It – Baby Meatballs

Soft, tasty and packed with hidden veggies – perfect for little hands.

Ingredients

• 500 g lean beef mince (or chicken/turkey mince)
• ½ onion, chopped
• 2 cloves garlic, chopped
• 1 medium carrot, peeled and chopped
• 2 sticks celery, chopped
• 1 medium potato, peeled and chopped (about 1 cup)
• ⅓ tsp dried or fresh rosemary, finely chopped (optional)
• ⅓ tsp paprika (optional)
• 3 tbsp plain flour or finely ground oats (to help bind)

Method

1. Preheat the oven to 180°C and line a baking tray with baking paper.
2. Place the onion, garlic, carrot, celery and potato in a food processor and pulse until finely chopped.
3. Add the mince, rosemary, paprika and flour (or oats). Pulse a few more times until everything is well combined but not over-processed.
4. Shape the mixture into finger-sized logs or slightly flattened meatballs (about the size of two fingers). Avoid making small round balls.
5. Place the meatballs on the prepared baking tray, leaving a little space between each one.
6. Bake uncovered for 18–25 minutes, or until cooked through and lightly golden. Cooking time will depend on the size and thickness.
7. Allow to cool slightly before serving.

BLW Note

• Shape into finger-sized logs or slightly flattened meatballs instead of small round balls.
• Make sure they are cooked through and soft enough to squash between your fingers.
• Avoid adding extra salt.
• Always supervise your baby while eating and adapt the size and texture to their developmental stage.

Serving Ideas

• Serve with steamed vegetables.
• Serve with pasta and a simple tomato sauce.
• Serve with mashed potato or sweet potato.

Storage Tip

Store in an airtight container in the fridge for up to 3 days or freeze for up to 3 months. Reheat until piping hot.