Meatballs are a delicious comfort food whether served with a tomato sauce and some pasta or on their own as a finger food, alongside some roast potatoes.
Designed as a baby led weaning first food but to be honest, these are so good, it’s likely that the whole family will enjoy these meatballs.
Whilst they are cooking, you can make up a simple tomato sauce and add the meatballs once they are done.
Beef is a great source of protein, iron and B vitamins, all essential for growing babies. This recipe is also egg-free, using yoghurt to help bind the meatballs instead. You can make them dairy-free too by using an apple purée as the binder in place of the yoghurt.
Meatballs also freeze well, which is great as this recipe makes about 26 meatballs. Just make sure to open freeze the raw meatballs first and then transfer them to a freezer bag. Defrost the meatballs in your fridge the night before you plan on using them.
- 500 g beef mince
- 100 g breadcrumbs just grate a few slices of stale bread
- 40 g parmesan cheese
- 1 clove of garlic – crushed
- 3 tablespoons natural yogurt
- Bunch of parsley finely chopped
- Olive oil
- Flour for dusting
- Combine the minced meat with breadcrumbs, garlic and parsley. Stir in the yogurt, parmesan and some pepper.
- Shape the meat into small balls, approximately the size of a ping pong ball. Dust with flour and set aside.
- If frying, heat a tablespoon of oil in a large pan and fry the meatballs until golden. Alternatively preheat the oven to 200 degrees fan and bake them for about 20 minutes.
- Once the meatballs are cooked you can add them to a simple tomato sauce and serve them with pasta, roast potatoes or rice.
With thanks to Katie McMahon for her help in designing this recipe.