Turkey & Veggie Meatballs

Ingredients

• 200g ground turkey
• 1/4 zucchini (grated)
• 1/4 carrot (grated)
• 2 tablespoons rolled oats
• 1 teaspoon olive oil

Method

1. 01

   Preheat oven to 190°C (375°F). Line a baking tray with parchment paper.

2. 02

   Finely grate zucchini and carrot, then squeeze out as much liquid as possible using a clean cloth.

3. 03

   Combine ground turkey, grated vegetables, oats, and olive oil in a bowl. Mix well until everything is incorporated.

4. 04

   Roll the mixture into small balls (about 2 cm diameter) and place on the prepared tray.

5. 05

   Bake for 18–20 minutes until cooked through and lightly golden. Cool completely before serving.

How to offer

Place 2–3 meatballs on the high chair tray. Always supervise baby during mealtime. Meatballs should be soft enough to squish between your fingers — this signals they are safe for a 6-month-old. Flatten slightly for younger babies just starting BLW.

Storage

Refrigerate in an airtight container for up to 3 days. Freeze cooked meatballs for up to 2 months. Reheat thoroughly before serving.

Nutrition note

Excellent source of protein and B vitamins, especially B6 and B12. Contains selenium, zinc, and tryptophan.

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