These beef and mushroom meatballs are moist, flavorful, and extra nutritious thanks to added veggies. They are iron rich and perfect for family dinners that are baby led weaning friendly! (dairy free, gf option)
This post has been written and medically reviewed by Kaleigh McMordie, MCN, RDN (Registered Dietitian Nutritionist).
Baby Friendly Beef and Mushroom Meatballs
Meatballs made with iron-rich ground meat such as beef, lamb, or bison are some of my go-to recipes for baby led weaning because they are so nutrient dense, and so easy for baby to eat! This recipe is made extra nutritious (and moist!) with the addition of mushrooms, which add fiber and vitamin D, among other nutrients. The addition of fresh herbs and garlic makes these meatballs extra flavorful, perfect for little eaters as well as the whole family. They freeze well either cooked or uncooked, so feel free to make an extra batch!
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Ingredients
- Ground beef - I used 85/15. Don't go leaner than 90/10 so that they don't dry out.
- Mushrooms - I used regular white mushrooms here, but baby bella mushrooms would be delicious, too.
- Garlic
- Fresh herbs - Thyme and rosemary add earthy flavor that pairs well with mushrooms. You could also add other fresh herbs that you have on hand, such as parsley or basil.
- Egg - Binds everything together nicely.
- Breadcrumbs - I used homemade breadcrumbs, but use what you have! Panko will work, or you can use gluten-free breadcrumbs if necessary. Another GF option is quick oats.
- Balsamic vinegar - Just a touch adds a nice flavor that compliments the mushrooms well.
- Salt and pepper - Optional, if the whole family will be eating them.
Helpful equipment: food processor or sharp knife, mixing bowl, 2-tbsp cookie scoop, cast iron skillet or other oven-safe skillet
Step By Step Instructions
For the full printable recipe, scroll to the recipe card at the bottom of the page.
- Use a food processor to finely chop the mushrooms. You can also chop them by hand if you prefer.
- In a large oven-proof skillet, sauté the mushrooms in a bit of olive oil until they start to soften and release some moisture, about 5 minutes.
- In the same food processor (no need to wipe out), finely chop the garlic and herbs.
- In a large bowl, combine the beef, sautéd mushrooms, garlic, herbs, egg, breadcrumbs, balsamic vinegar, salt and pepper. Use your hands the make sure everything is mixed really well.
- Using about 2 tablespoon each, shape the mixture into meatballs. For round meatballs, I like to use a cookie scoop. For baby led weaning, shape into long meatballs the shape of an adult finger.
- Wipe out the skillet you used for the mushrooms and add the meatballs, leaving a little room in between each of them. Bake at 425°F for 13-16 minutes, or until the internal temperature reaches 165°F.
Make Ahead Tip
Meatballs are great for making in advance! These can be made and shaped and stored in the refrigerator, tightly covered, for 1-2 days before cooking. They can also be shaped and frozen, just space them out on a sheet tray and freeze until solid, then store in a freezer-safe bag for up to 3 months. Thaw them in the refrigerator overnight before cooking.
Storage and Reheating
Store leftover meatballs in an airtight container in the refrigerator for up to 4 days. They can also be frozen for up to 3 months.
You can reheat them in the oven at 350°F until warmed through or pop them in the microwave or air fryer. You can also place cooked meatballs in a pot of your favorite pasta sauce and simmer until all of it is warmed through.
How To Serve Mushroom Meatballs To Babies 6 Months and Up
For baby led weaning babies 6 months and up who have not yet developed a pincer grasp, a whole finger-shaped meatball is easiest to pick up and eat. Once baby develops a pincer grasp (using the index finger and thumb to pick up small objects), usually around 9-10 months, you can cut meatballs into small bite-sized pieces, about the size of your fingernail. You can also continue serving whole finger-shaped meatballs.
Make Them A Meal
Some serving suggestions to make these meatballs a BLW-friendly meal:
- Serve with your favorite baby-friendly pasta and sauce, such as marinara or Roasted Red Pepper Sauce. Or double up on the extra veggie with this Hidden Veggie Pasta Sauce!
- Add a BLW friendly green veggie, such as steamed broccoli, sautéd spinach, or green beans.
- Instead of pasta, serve meatballs with mashed potatoes or roasted potato wedges.
More BLW Friendly Meatball Recipes
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Baby Beef and Mushroom Meatballs
These beef and mushroom meatballs are moist, flavorful, and extra nutritious thanks to added veggies. They are iron rich and perfect for family dinners that are baby led weaning friendly! (dairy free, gf option)
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: about 15 meatballs 1x
- Category: main dish
- Method: baked
- Cuisine: American
Ingredients
- 8 oz mushrooms (white, cremini, or baby bella)
- olive oil, for the skillet
- 2 large cloves garlic
- 2 sprigs fresh thyme, leaves removed
- 2 sprigs fresh rosemary, leaves removed
- 1 lb ground beef
- 1 large egg
- ¼ cup breadcrumbs, panko, or gluten-free breadcrumbs
- 1 tbsp balsamic vinegar
- ½ tsp each salt and black pepper (optional)
Instructions
- Use a food processor to finely chop the mushrooms. You don't want a puree, but you want them very small. Alternately, you can chop them by hand.
- Heat an oven-safe skillet over medium heat. Add a drizzle of olive oil to coat the bottom. Add the chopped mushrooms and cook until softened, about 5 minutes. Place the mushrooms in a large bowl and set aside. Wipe out the skillet - you'll use it later.
- In the same food processor (or by hand), finely chop the garlic, thyme and rosemary. Add to the bowl with the mushrooms.
- Add the remaining ingredients to the large bowl with the mushrooms (ground beef, egg, breadcrumbs, balsamic vinegar, salt and pepper if using). Use your hands to mix and mash everything together really well.
- Preheat the oven to 425°F.
- Shape the meat mixture into meatballs using about 2 tablespoon for each. You can use a cookie scoop for regular round meatballs. If you're making them for BLW, shape into long meatballs the shape of an adult finger.
- Place meatballs in the skillet, leaving a little room between each.
- Bake at 425°F for 13-16 minutes, or until the internal temperature reaches 165°F.
- Remove from the oven and serve with your favorite sauce, pasta, or other sides.
Notes
- I used 85/15 ground beef. Don't go leaner than 90/10 or the meatballs may dry out.
- If you're serving to babies under 12 months, feel free to omit the salt.
- Store leftover meatballs in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months. See post above for reheating options.
- See post above for make-ahead options.
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