I was in Target the other day, and I came across Plum Organics chicken, quinoa and veggie meatballs. They were in the frozen section for kids, but they looked like they would be good in this leftover pasta and veggie dish I had at home. I bought them, and they weren’t bad! I decided to let Kaylie (my 9 months old daughter) to have a taste and she loved them!! I’m all about making my own food for her, so I studied the taste and ingredients of these meatballs. The next day, I created my own version and added a few twists and omitted some ingredients.
Baby Friendly Red, White & Green Mini Meatballs
1lb ground organic turkey
2/3 cup cooked organic red quinoa
1/3 cup organic rolled oats (measured then pulsed in a food processor)
2 large organic eggs
1 cup finely chopped organic red kale
1 cup finely chopped organic zucchini
Preheat the oven to 400F.
Combine all ingredients into a large bowl and mix with your hands until all ingredients are evenly distributed.
Place a silpat on a baking sheet (foil might do the trick too). Roll the meat mixture into small balls in your hand and place on the baking sheet. You could also place the mixture into a ziploc bag (snipped at the bottom) and squeeze it onto the baking sheet “frosting” style.
Bake the meatballs for 15minutes then turn them over and bake for another 15minutes. Depending on the size of the meatballs, you may need more or less time. Remember: turkey should reach an internal temp of 165F (minimum).
To make them for future meals, the meatballs should be cooled off in the fridge then placed into labeled freezer bags and frozen for later use (they can keep for up until 4 months). Please visit the USDA for more information on freezing and food safety, it is such a great resource!
The outside of the meatballs may be a little too crunchy for the little ones (depending on their age), I have to cut the crunchy part off for my daughter. Prepare them the way your little one loves to eat meatballs and watch them enjoy!