Beef & Carrot Mini Meatballs

Ingredients

• 80 g lean ground beef
• 20 g finely grated carrot, squeezed to remove excess water
• 1 teaspoon oat flour (3 g)
• 1/2 teaspoon finely grated Parmesan (aged 36 months), optional
• A light spray of oil (avocado or olive)
• To serve (optional): very soft-cooked carrot sticks and broccoli florets

Method

1. 01

   Finely grate the carrot and squeeze out the excess water with your hands.

2. 02

   Mix the ground beef and grated carrot in a bowl.

3. 03

   Add the oat flour and Parmesan (if using). Mix well.

4. 04

   Let the mixture rest for 5 minutes.

5. 05

   Lightly wet your hands with water and shape the mixture into 5 mini meatballs.

6. 06

   Lightly spray the tops with oil so they brown evenly.

7. 07

   Air fry at 180°C (350°F) for 10–14 minutes, turning halfway through, until fully cooked with no pink in the middle.

8. 08

   Cool to a safe temperature. Break up the meatballs and check that there are no hard or chewy pieces, then serve with very soft-cooked vegetables.

How to offer

Makes 5 mini meatballs. From 9 months, break a meatball into small, soft pieces baby can pick up, and check that there are no hard or chewy pieces. They should be soft enough to squash between your fingers. Break one open to check the middle is fully cooked before serving. Make sure the broccoli and carrots are very soft. Parmesan contains milk, a common allergen; leave it out if dairy hasn't been introduced yet or for a dairy-free version. Use certified gluten-free oat flour if needed. Avoid adding salt to baby's portion. Always supervise baby during mealtime.

Storage

Refrigerate in an airtight container for up to 2 days. Freeze cooked meatballs for up to 1 month; reheat until piping hot all the way through, then cool before serving.

Nutrition note

Excellent source of iron (highly bioavailable heme iron), zinc, protein, and B12. Contains selenium and B vitamins.

Nutrition information is general guidance, not medical advice. Read our nutrition disclaimer