Chicken Baby Meatballs

This is an easy recipe for your little ones to feed themselves and do not be surprised if they become one of your family favourite recipes! They’re super tasty.

Chicken meatballs are very soft and easy to eat and the addition of garlic, oregano and mint give a wonderful aroma and flavour. 

Did you know that garlic is considered a bit of a special food as it contains a substance, allicin, which when eaten regularly can improve overall health.

You can also use other herbs such as sage, thyme or rosemary which will all give a slightly different flavour. Flavour is something I’m so passionate about, I really want to help you to grow a ‘fearless foodie’!

Storage

Leftover cooked meatballs can be stored covered in the fridge, on a high shelf for up to 2 days.  Also suitable for home freezing either raw or after cooking.

To freeze cooked meatballs, once cooled pop in the fridge for 30 minutes before moving to the freezer. Use within 3 months.

Chicken Baby Meatballs

Prep Time 2 hours 10 minutes
Cook Time 30 minutes
Total Time 2 hours 40 minutes
Course Main Course
Servings 8
Calories 200 kcal

Ingredients
  

Meatballs

  • 600 grams minced chicken
  • 45 grams oats
  • 45 ml extra virgin olive oil
  • 1 small onion chopped in the blender
  • 1 small tomato chopped in a blender
  • 1 large clove of garlic
  • 1/2 teaspoon dried oregano
  • 15 grams fresh mint chopped
  • Pepper

Tzatziki Dip

  • 1 cucumber grated
  • 1 clove garlic melted
  • 15 g olive oil
  • 350 gr. strained yogurt
  • 45 ml lemon juice
  • 15 g dried mint
  • Salt

Instructions
 

  • Put all the ingredients for the meatballs in a bowl.
  • Knead the mixture well for 5 minutes until ingredients are evenly mixed
  • Cover the mixture and put it in the fridge for at least 2 hours or overnight.
  • Take the mixture out of the fridge and knead it well again.
  • Preheat the oven to 200 degrees.
  • Line a baking tray with greaseproof paper.
  • Shape 30 small meatballs.
  • Bake the meatballs for 25-30 minutes or until golden brown.
  • While cooking prepare the tzatziki dip. Grate the cucumber on a coarse grater and put it in a bowl.
  • Leave it for 5 minutes. Then drain the water that will come out.
  • Add all the remaining ingredients and mix well. Leave the mixture in the fridge until the meatballs are cooked.

Notes

Nutrition per serving (4 meatballs and 60g of yogurt): 200 Kcal and 8.5 Fat (g)
Any allergens present: Milk
Age suitability: 7-9 months+
Keyword chicken baby meatballs

With thanks to Maria Pavlidou for her help in designing this recipe.

0 Responses

    1. Some veggies or salad and some carbs such as pasta, rice, mashed potatoes, or even a wrap would work well.

  1. These look great, will try them out!
    Would you recommend shaping them more like a sausage for a baby who is 2 weeks into weaning (almost 6.5 months old)?

    1. Babies pick up food with their whole fist when they are starting out so a ball shape may be easier, however, a thick sausage shape (so some pokes out the top of their fist) is also a good idea.

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I’m Sarah, a Registered Dietitian, Children’s Nutritionist and mummy from East Sussex. My blog is to guide & inspire you with information about weaning, nutrition, food and toddler feeding. Learn more about me here.

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