Chicken Meatballs for Babies
These Chicken Meatballs for babies, toddlers and kids are soft, delicious and nutritious. They are a great source of protein and are made with added veggies and fruit.
Servings: 28 balls
- 1 tablespoon olive oil
- 1 onion , finely chopped
- 1 carrot , peeled and finely grated
- 40g (¾ cup) breadcrumbs (optional see notes)
- 2 tablespoon milk (optional see notes)
- 1 small pear , peeled and grated
- 1 small apple , peeled and grated
- 2 teaspoon freshly chopped parsley
- 1 teaspoon smoked paprika
- 500g (1.1lb) chicken mince (ground chicken)
Preheat oven to 200c / 400f and line a baking tray with baking paper.
Heat the oil in a pan and fry the onion and carrot, over a low heat, until soft. (For around 5 mins)
In a small bowl, pour the milk over the breadcrumbs and allow to sit for 5 mins.
Place the apple and pear onto a clean cloth and squeeze as much juice as you can out of them. (save the juice for smoothies etc)
Add all the ingredients, apart from the ground chicken, to a mixing bowl and mix with your hands until all the ingredients are mixed together. Add the chicken mince and then gently mix, with your hands, until just combined.
Shape tablespoons of the mixture into balls and place on the lined baking tray. (I made 28 balls.)
Place in the oven and bake for approx. 20 mins, until golden and cooked through. Alternatively shallow fry, in batches, for around 6 minutes, until golden on both sides and cooked through.
Nutritional information is a ROUGH guide only, calculated using an online nutrition calculator.
- Breadcrumb and Milk mixture - Added to produce a lighter, more tender ball. If you have a dairy/gluten allergy then you can miss this out.
- Finely grate the carrots and fruit - If you have a box grater then use the smaller shredding holes designed to finely grate. A larger grate will still work but the meatball will just be a lot more textured.
- Don't overwork the mixture - The amount the ground chicken is handled will have a direct impact on the final texture of the meatballs. For lighter, tender meatballs try not to overwork the mixture. I find combining all the ingredients before adding the ground chicken can really help with this.
- Use damp hands when forming balls - this just helps to prevent the mixture from sticking to your hands and making the balls hard to form.
Calories: 47kcal | Carbohydrates: 4g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 15mg | Sodium: 20mg | Potassium: 132mg | Fiber: 1g | Sugar: 2g | Vitamin A: 410IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 0.2mg