With just a few nutritious, high iron ingredients, you can make a batch of these yummy Baby Meatballs.
– Ground turkey – Italian flavored breadcrumbs – Shredded sweet potato – Shredded or grated Parmesan – Egg
Preheat the oven to 400 degrees F and line a rimmed baking sheet with foil or parchment paper. Coat with nonstick spray. Grate sweet potato.
In a medium bowl, mix the ingredients together with clean hands. Use a tablespoon measuring spoon to measure out 1-tablespoon-size meatballs.
Swap in grated carrot or grated zucchini, squeezed very, very dry, for the sweet potato if you’d like. Use ground chicken in place of the turkey if you prefer.
Roll the mixture into balls using your hands and place on the prepared baking sheet. Bake for 18-20 minutes.
Once the meatballs are golden brown and cooked through, remove from oven. Serve warm with or without marinara sauce.
Dice for older babies or younger toddlers as needed to ensure they are easy to eat. (Learn more about choking hazards to reduce stress.)
Let them cool fully and store in an airtight container for up to 5 days. Or, freeze in a freezer bag for up to 6 months.
To thaw, thaw overnight in the fridge, simmer in tomato sauce to warm, or warm in 15-30 second increments in the microwave.