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Hey, awesome parents!
Looking for a nutritious meal for your little ones? I’ve got you covered!
Today, I’m sharing a recipe for ground chicken that’s perfect for babies and toddlers.
It’s soft, tasty, and packed with protein. Plus, it’s super easy to whip up!
Your kiddos will love it, and you’ll feel good knowing they’re eating healthy.
Let’s dive in!
Ingredient Substitutions
For the minced chicken, ground turkey can be used as a lean alternative with a similar texture and mild flavor. It’s also a good source of protein and can be easier for some babies to digest. Finely chopped tofu is a vegetarian option that provides protein and can be seasoned to mimic the flavor profile of the dish.
Carrots can be substituted with sweet potatoes or butternut squash for a similar texture and nutritional value. These alternatives offer vitamin A and fiber, and their natural sweetness may appeal to young palates. Adjust cooking time as needed to ensure proper softness for babies.
Oat flour can be replaced with quinoa flour for added protein and a gluten-free option. For infants under 1, baby rice cereal can be used instead of baby oatmeal. Both alternatives help bind the ingredients and provide a similar texture to the original recipe. Adjust the quantity slightly if needed to achieve the desired consistency.
| Preparation Time | 15-20 minutes |
| Cooking Time | 35 minutes |
| Total Time | 50-55 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 600-700
- Protein: 70-80 g
- Fat: 30-35 g
- Carbohydrates: 30-35 g
Ingredients
- 1 pound minced chicken
- 1 carrot
- 1/2 cup fresh baby spinach
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon pink salt (omit for infants under 1)
- 1/4 cup oat flour (or use baby oatmeal for infants under 1)
- 1 tablespoon avocado oil
Step 1: Prepare Ingredients and Baking Sheet
Start by preheating your oven to 375 degrees Fahrenheit.
While the oven is heating, grate a carrot and thinly slice some baby spinach.
Line a large baking sheet pan with parchment paper to prevent the meatballs from sticking and to ensure easy cleanup.
Step 2: Mix Meatball Ingredients
In a large mixing bowl, combine the ground chicken with the grated carrots and sliced baby spinach.
Add in thyme, oregano, salt (if desired), oat flour (or baby oatmeal), and avocado oil.
Use your hands or a large spoon to mix everything together thoroughly, ensuring all the ingredients are well incorporated into the ground chicken.
Step 3: Form the Meatballs
Using your hands, a spoon, or an ice cream scooper, scoop out portions of the chicken and veggie mixture.
Roll each portion into mini meatballs about 1/2 to 1 inch wide.
Place each meatball on the prepared baking sheet.
Continue this process until the entire mixture is shaped into approximately 15 mini meatballs.
Step 4: Bake the Meatballs
Once all the meatballs are formed and placed on the baking sheet, transfer them to the preheated oven.
Bake for 35 minutes, ensuring they are cooked thoroughly and have a slight golden brown color on the outside.
Step 5: Cool and Store the Meatballs
After baking, remove the meatballs from the oven and let them cool slightly before serving.
If you plan to meal prep or freeze them, allow the meatballs to cool completely.
Then, place them in an airtight container or freezer bag.
Refrigerate for up to 5 days or freeze for up to 3-4 months.
Enjoy your healthy and tasty mini meatballs!
