Baby friendly meatballs
& how I am starting Olive on solids
Last week I just started daughter actual solid foods. Until now, I was just doing purees! I wanted the first meal to be a bang. After all, I had dreamed of cooking for my baby for my whole life!
Babies need a lot of iron in the first year of life. So I used the ground beef sitting in my fridge, along with the sad looking carrots at the bottom of my veggie drawer to whip something nourishing up!
The best part is that the meatballs were made in the food processor. This makes it no-mess and easy clean up because the food processor can go straight into the dish washer. This is the food processor I use, I have had it for 5 years!
The reason these meatballs are perfect for baby is because they don’t contain eggs, breadcrumbs or salt. Eggs and breadcrumbs can be a high allergen food. Next let’s talk about salt. We need to be careful with salt intake for babies. So I am choosing to not cook with salt & just add salt at the table for my husband and I.
The meatballs are seared & steamed! We don’t want to get them super crispy on the outside. We want them juicy enough for baby to take a bite out of. That’s why we cook them on the skillet with the lid on.
If you don’t have a baby and just want to make these meatballs, adapt by searing them without the top, and adding spices like salt, pepper, and red pepper flakes.
Pair your meatballs with these recipes!
Keto pasta: My 2-ingredient keto pasta with zucchini noodles and Alfredo sauce is the perfect low carb pairing!
Stuffed mushrooms: The mushrooms are filled with a flavorful mixture of onions, garlic, walnuts, sun-dried tomatoes, and cream cheese, making them a crowd-pleasing appetizer or side!
Butternut squash ravioli: The brown butter sauce only takes 10 minutes to make & is perfect for any novice cooks in the kitchen.
In this episode I am diving into how we started our 7 month old baby girl, Olive, on solid foods. I chat through when we started, why we started, how I prepare the foods, introducing allergens, signs of readiness & embracing the mess!
*substitutions are next to each ingredient
Produce:
3 carrots, peeled and roughly chopped
1/4 cup fresh parsley, chopped - use dried parsley or dried Italian seasoning as a swap
1/4 onion, white, roughly chopped - any kind of onion works
Meat:
1 lb ground beef (85% lean) - use ground turkey or chicken instead
Spices/oils
1/2 tsp garlic powder
2 tbsp tomato paste
Olive oil (for cooking)
Baby meatballs
Makes: 10 large meatballs
Cooking time: 12 minutes
Total time: 20 minutes
Ingredients:
1 lb ground beef (85% lean)
1/4 cup fresh parsley, chopped
3 carrots, peeled and roughly chopped
1/4 onion, white, roughly chopped
1/2 tsp garlic powder
2 tbsp tomato paste
Olive oil, for cooking
Directions
In a food processor, combine carrots, onion, and fresh parsley. Pulse until finely chopped and well blended.
Add in the ground beef, garlic powder and tomato paste. Pulse a few more times until well blended.
Take portions of the mixture & form into tennis ball-sized meatballs. Ensure they are evenly sized for consistent cooking.
Heat a skillet on medium heat with olive oil, and place the meatballs in the heated skillet. Careful not to overcrowd the pan.
Cover the pan with a lid to trap the steam. This will help them remain moist and prevent excessive browning or crust on the outside. Note: when making for babies you want to ensure they are juicy and not crunchy on the outside.
After 5 minutes, flip the meatballs & continue cooking. Cook the meatballs until they reach an internal temperature of 160°F.
Optional: remove the babies meatballs from the skillet, and add your favorite sauce to the skillet. Allow the meatballs to cook in the sauce for a few more minutes. I like using marinara.
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Thank you. This sounds great!