These protein-rich turkey meatballs are perfect for baby led weaning and toddlers! They are flavorful and moist, with a little extra veggie goodness from spinach. They're also make-ahead and freezer friendly, so you always have a nutritious meal on hand for baby! (gluten-free)
This post has been written and medically reviewed by Kaleigh McMordie, MCN, RDN (Registered Dietitian Nutritionist).
Meatballs are always a crowd pleaser when it comes to family dinners, and they are an easy way to serve nutrient-rich meat to baby led weaning babies and little ones in the finger food stage (including toddlers!) I love whipping up a batch to have on hand for quick and easy lunches that are still incredibly nourishing. Especially with little ones, it's important to include iron-rich foods as often as possible, and these turkey meatballs are packed with iron!
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Why You'll Love These Turkey Meatballs
These turkey meatballs are the perfect shape and texture for little eaters. They are moist and juicy thanks to grated onion and not-too-lean turkey. They are incredibly nutritious and full of protein and iron, key nutrients for growing babies and toddlers. Spinach gives them a little extra veggie goodness. They are flavorful and filling, so they whole family will love them - you don't have to save them just for your little one!
These meatballs are super flexible - experiment with the herbs and spices, and serve with any kind of sauce that your family likes. You can make them into balls or finger shapes, or even patties if you want! You can make them ahead and freezer them, or get ahead and prepare them up until cooking to bake later. It all adds up to your life being easier and your little ones having a tasty, nutritious meal on hand.
What You'll Need
- Ground turkey: I suggest not using lean turkey (such as 99% fat free or breast meat only) since it dries out more easily. You want a little fat for juicier meatballs.
- Spinach: You'll chop it a little and cook it down to make it easier for babies to handle
- Garlic: Always include garlic for extra flavor!
- Onion: Raw grated onion gives these meatballs flavor and moisture without having to add breadcrumbs and milk.
- Egg: For a little extra binding power
- Dried herbs: oregano and basil are included in the recipe, but feel free to swap in Italian seasoning, or other herbs you like, such as dill or chives. You can also use fresh herbs if you have them on hand.
- Optional salt and pepper: leave them out for little ones under 1 year, if you wish. I'm not too worried about salt.
- Crumbled feta cheese: Also optional, but adds yummy flavor!
How To Make Them
Here is a quick rundown. Check the recipe card at the bottom of the page for full detailed instructions.
- Prep the veggies: Grate the onion (set aside for later), roughly chop the spinach and mince the garlic.
- Sauté the spinach and garlic in about 1 teaspoon olive oil in an oven-proof skillet. Set the spinach aside and wipe out the skillet. Place the skillet in the oven while it preheats to 400°F.
- Mix the turkey, spinach, onion, egg, herbs and feta (if using) in a large bowl. I use my hands to squish it all together. Try not to overwork it.
- Form mixture into meatballs (toddlers and older kiddos/adults) or finger shapes (for BLW), using 2 tablespoon per meatball (a cookie scoop is helpful).
- Bake meatballs in the preheated skillet for 12-15 minutes, or until the internal temperature reaches 165°F.
- Optional: broil the meatballs for about 1 minute for a little extra browning on top.
Tips and Recipe Variations
- For tender meatballs avoid over-working the meat mixture. Squish together until just combined and no more. Also avoid over-cooking as they will dry out quickly! A meat thermometer is very helpful.
- No oven-proof skillet? If you don't have an oven-proof skillet, the meatballs can be baked on a baking sheet lined with parchment.
- Egg-free: The egg helps with binding, but feel free to leave it out for allergies if needed. Since I don't use bread crumbs here, the egg isn't absolutely necessary.
Make Ahead, Storage and Reheating
Meatballs can be made ahead up to the point of shaping and then stored in a tightly covered container in the refrigerator for up to 2 days. Be aware that the onion flavor may get stronger since it is raw. They can also be frozen after shaping.
Store cooked meatballs in the refrigerator for up to 4 days in an airtight container.
Meatballs can be frozen before or after cooking (just make sure they are completely cooled) in a freezer-safe container or bag. Thaw in the refrigerator before cooking or reheating.
To reheat cooked meatballs, microwave on a microwave-safe dish, covered, for 30-60 seconds. You can also reheat in the air fryer on the lowest setting until warmed through, or simmer in sauce until warmed through. Always test the temperature before serving to baby!
How To Serve Meatballs for Baby Led Weaning
For beginners just starting baby led weaning (about 6 months), serve meatballs in finger shapes about the length and width of an adult thumb. Baby can pick it up and munch on one end while gripping the other.
Once baby develops a pincer grasp (around 9-10 months), you can make regular meatballs and cut them into bite-sized pieces, about the size of your fingernail.
Read more: Make sure to check out the best pastas for baby led weaning!
Track your baby's journey through starting solids! Get my 100 First Foods Checklist and Allergen Checklist Bundle today!
Spinach Turkey Meatballs for Baby and Toddler
These protein-rich turkey meatballs are perfect for baby led weaning and toddlers! They are flavorful and moist, with a little extra veggie goodness from spinach. They're also make-ahead and freezer friendly, so you always have a nutritious meal on hand for baby! (gluten-free)
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: about 18 meatballs 1x
- Category: main dish
- Method: baked
- Cuisine: American
Ingredients
- 1 tsp olive oil
- 2 cloves garlic
- 3 cups baby spinach, loosely packed
- ¼ medium onion
- 1 lb ground turkey
- 1 large egg
- ½ tsp dried oregano
- ½ tsp dried basil
- ⅓ cup crumbled feta cheese, optional
- ¼ tsp each salt and black pepper, optional
Instructions
- Heat the oven to 400°F.
- Peel and mince the garlic and roughly chop the spinach. Use a coarse grater to grate the onion. Set onion aside.
- Heat a large oven-proof skillet over medium heat. Add oil and swirl to coat the pan. Add the minced garlic and chopped spinach and cook, stirring, until spinach is wilted, about 1-2 minutes.
- Remove the spinach and wipe out the skillet. Place the clean skillet in the oven to preheat.
- In a large bowl, combine the cooked spinach with the remaining ingredients (turkey, grated onion, egg, oregano, basil, salt, pepper and feta, if using). Use your hands to combine until well mixed, but avoid over-working the meat.
- Use a 2-tbsp cookie scoop to scoop the mixture. Using your hands, form into finger-shaped sticks for baby led weaning, or into balls for older kiddos or adults. Either one is fine!
- Place meatballs into the skillet and bake for 12-15 minutes, or until the insides register 165°F on a thermometer inserted in the middle.
- Optional: broil for an additional one minute to brown the tops slightly.
- Cool meatballs before serving to baby.
Notes
- Turkey: I suggest not using lean turkey (such as 99% fat free or breast meat only) since it dries out more easily. You want a little fat for juicier meatballs.
- Herbs: Feel free to experiment with any herbs you have on hand. You can substitute fresh herbs, or try other combinations, such as dill or Italian seasoning.
- Optional ingredients: I use a pinch of salt and pepper, but feel free to leave them out if you'd like to omit the salt for baby. Same with the feta.
- Egg-free: The egg helps with binding, but feel free to leave it out for allergies if needed. Since I don't use bread crumbs here, the egg isn't absolutely necessary.
- For tender meatballs avoid over-working the meat mixture. Squish together until just combined and no more. Also avoid over-cooking as they will dry out quickly!
- No oven-proof skillet?: The meatballs can be baked on a baking sheet lined with parchment.
- Make-ahead: The meatballs can be made up to the point of forming into balls (or 'fingers') and stored in a tightly covered container in the refrigerator for up to 2 days (though be aware the onion will get stronger since it is raw). They can also be cooked and stored in the refrigerator for up to 4 days.
- Freezing: Meatballs can be frozen before or after cooking (just make sure they are completely cooled) in a freezer-safe container or bag. Thaw in the refrigerator before cooking or reheating.
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