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Baby Beef and Mushroom Meatballs

3 Beef and mushroom meatballs on top of red sauce on a plate.
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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)

Ingredients

Units Scale
  • 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
  • 1/4 cup breadcrumbs, panko, or gluten-free breadcrumbs
  • 1 tbsp balsamic vinegar
  • 1/2 tsp each salt and black pepper (optional)

Instructions

  1. 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.
  2. 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.
  3. In the same food processor (or by hand), finely chop the garlic, thyme and rosemary. Add to the bowl with the mushrooms.
  4. 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.
  5. Preheat the oven to 425°F.
  6. Shape the meat mixture into meatballs using about 2 tbsp 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.
  7. Place meatballs in the skillet, leaving a little room between each.
  8. Bake at 425°F for 13-16 minutes, or until the internal temperature reaches 165°F.
  9. Remove from the oven and serve with your favorite sauce, pasta, or other sides. 

Equipment

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.

Find it online: https://babyledbliss.com/baby-beef-mushroom-meatballs/