Italian Chicken Meatballs for Babies
These soft and juicy Italian chicken meatballs for babies are packed with veggies, gentle herbs, and protein—perfect for baby-led weaning or toddlers.
Servings: 24 meatballs
Calories: 47kcal
Ingredients
- 1 lb ground chicken
- 1 cup shredded zucchini pressed to remove excess moisture
- ½ cup quick cooking oats
- ½ cup ricotta
- ¼ cup sun-dried tomatoes packed in oil finely chopped
- 1 tablespoon dried parsley OR ¼ cup chopped fresh parsley
- ½ teaspoon fennel
- 1 teaspoon basil
- 1 teaspoon oregano
- 1 teaspoon salt * omit for baby
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon freshly ground black pepper
Instructions
- Preheat the oven to 400°F
- Combine all ingredients in a large bowl and mix until well-combined.
- Shape into 22-26 meatballs and place on a parchment lined baking sheet.
- Bake in the preheated oven for 15-18 minutes or until the internal temperature reaches 165°F.
Video
Notes
If you’re making these for your baby (who has lower salt limits) and the rest of your family, here's an easy hack:
Double the recipe and mix everything together MINUS the salt.
Split the meatball mixture in half and divide between two bowls.
Then add the salt to one half (to feed everyone older than 12 months of age) and leave the other half ‘sans salt’ (to feed to baby).
Split the meatball mixture in half and divide between two bowls.
Then add the salt to one half (to feed everyone older than 12 months of age) and leave the other half ‘sans salt’ (to feed to baby).
Nutrition
Calories: 47kcal | Carbohydrates: 2g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 19mg | Sodium: 117mg | Potassium: 160mg | Fiber: 0.4g | Sugar: 0.3g | Vitamin A: 112IU | Vitamin C: 4mg | Calcium: 18mg | Iron: 0.4mg
