Soft Turkey Veggie Meatballs
Tender, salt-free turkey meatballs with grated zucchini and carrot. Makes about 20 small meatballs.
Tender, salt-free turkey meatballs with grated zucchini and carrot. Makes about 20 small meatballs. This one takes 33 min start to finish and serves 10. It earned a spot in our baby food deck because the steps are simple and the ingredients are easy to find.
Why you'll love it
- Ready in 33 min
- Everyday ingredients, most of them already in your pantry
- Tagged: baby-food, stage-3, finger-food, iron-rich, freezer-friendly
Baby food safety: check with your pediatrician before starting solids or introducing allergens. Never give honey before 12 months, add no salt or sugar, cool food to lukewarm and test the temperature, and always seat and supervise your baby while eating. Introduce one new food at a time and watch for reactions.
Gear for this recipe
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Soft Turkey Veggie Meatballs
Ingredients
- 1 lb ground turkey
- 1/2 cup finely grated zucchini, squeezed dry
- 1/4 cup finely grated carrot
- 1/3 cup old-fashioned oats, blended fine
- 1 large egg
- 1/2 tsp garlic powder
- 1/2 tsp dried oregano
Instructions
- Heat the oven to 375°F (190°C) and line a sheet pan with parchment.
- Mix everything gently and roll into 20 small balls.
- Bake 15 to 18 minutes until they reach 165°F (74°C).
- Cool, then cut into quarters or squash flat before serving. Freeze extras up to 3 months.