These meatballs are perfect for batch cooking and are freezer friendly.
I have used salmon in this recipe for its mild flavour and super omega 3 content (a critical nutrient for babies) but you could easily use some sustainable fish such as cod or haddock.
Those of you who have been here a while will know I’m a huge advocate of introducing lots of different tastes and flavours. We’ve chosen ginger and coriander in this recipe which complement the delicate salmon flavour beautifully. Perfect for teaching your child all about the sensory experience of flavour during their weaning journey.
Salmon is an excellent source of Omega 3s which supports children’s brain function and cognitive development.
They are a great finger food or snack or can be made into a more substantial meal by serving them with potatoes and vegetables. I have made a quick refreshing and zesty pea, yogurt and herb dip to go alongside them.
Thai-Style Salmon Meatballs with green pea dip
- 500 g salmon fillet skin removed
- 3 spring onions
- Thumb size piece of fresh ginger – finely grated
- 1 garlic glove – crushed
- 30 g coriander -finely chopped
- 1 beaten egg
- 80 g breadcrumbs
- Lime zest – ½ teaspoon
- Olive oil
- 100 g frozen peas
- 50 g plain yogurt
- 1 tablespoon fresh Coriander
- 1 tablespoon fresh Mint
- ½ teaspoon lime zest and 1 teaspoon of juice
- Blitz the salmon in the food processor until it forms a paste.
- Add it to a bowl with the finely chopped spring onion and the rest of the ingredients.
- Combine the mixture thoroughly. With wet hands shape into 20 balls, roughly the size of a ping pong ball.
- Place on a plate and cover and leave in the fridge for 30 minutes to firm up and set.
- Heat the oven to 180 degrees.
- Heat a drizzle of olive oil in a pan over medium heat. Add the fish meatballs and brown all over (You may have to do this in batches) Cook for about 5 minutes.
- Place the fish meatballs on a roasting pan and bake in the oven for 15-20 minutes until fully cooked.
- If you want to make the dip, add peas to a pan of boiling water until cooked. Drain and rinse under cold water. Add to a food processor with the yogurt, finely chopped herbs, lime zest and juice. Blitz until its nice and smooth.
- Serve straight away.
With yogurt dip: Kcal: 230.6kcal and Fat (g) 12.4 Any allergens present: Gluten, dairy, eggs, fish Age suitability: 7 months+
With thanks to Katie McMahon for her help in designing this recipe.