Suitable from 6+ months and perfect for the whole family
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This is a great recipe for babies and the whole family. If you have any fussy eaters refusing to eat their veggies, there is always the option to serve them with pasta in a tomato sauce and they will never know they’re hidden in there.
This recipe is dairy free, egg free, gluten free and soy free so if your baby, or little one, has allergies this is a perfect recipe!
These chicken and veggie meatballs are packed full of goodness and they're great either by themselves are stirred into a pasta sauce. Alternatively, these meatballs can be served with pitta bread and tzatziki as another potential option.
Grating the courgette and carrot makes it easier to mix into the chicken mince and binds really well with the oil to create meatballs. They are also great for fussy eaters who are refusing to eat their vegetables (I'm looking at you toddlers!), when they are coated in a rich tomato sauce the courgette and carrot are well disguised.
You can of course substitute the chicken mince with your mince of choice: turkey, beef, or even pork mince. If you do opt for a different mince be sure to let me know how they turn out!
Not only is this a delicious meal for babies and toddlers but it's also a really healthy family meal for everyone, no matter what age. They are also great for popping in a lunchbox especially if you're on the go, or a healthy snack option.
I always get asked about which plates I use, mine are from Nohla - I love the cute designs and it's the best suction you will find on any baby/toddler plate so they are great for traditional weaning and BLW (baby led weaning). You can buy them on Amazon prime here.
It couldn't be easier to prepare these chicken and veggie meatballs. All you have to do is add the chicken mince, carrot, courgette, mixed herbs, and olive oil to a mixing bowl. Once all the ingredients are added, give everything a good mix with your hands then turn them into little meatballs - that's it! Then all you have to do is pop them in the oven for 25 minutes and you have a delicious base for any meal.
If you are weaning your baby and doing BLW, it is possible to freeze these to save on food waste, then all you have to do is get one or two out as and when needed. Just pop them in the fridge the night before and allow them to defrost overnight. You can have them cold, or to reheat them pop them back in the oven for 20 minutes.
You can keep these chicken and veggie meatballs in the fridge for up to three days if you do not freeze them. For the best quality if they are frozen, consume within 3 months of making them.
If you like the look of these then also try these pulled chicken quesadillas or spring chicken fritters.
Makes 18 meatballs
Chicken and Veggie Meatballs
Ingredients
1 courgette
1 carrot
500g chicken mince
1 tsp mixed herbs
A drizzle of extra virgin olive oil
Method
Peel and grate the carrot, then the courgette
In a large mixing bowl use your hands to mix the chicken mince, the grated courgette and carrot
Add the herbs and the olive oil before mixing again
Use your hands to roll the mixture into small meatballs (I made around 18 with this recipe)
Bake in the oven on a baking tray lined with parchment paper for 25 minutes at 200°c
Leave to cool before serving
You can serve these with pasta and sauce, pitta or flatbread with tzatziki, with rice, couscous or a salad.