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Spinach Turkey Meatballs for Baby and Toddler

spinach turkey meatball fingers, red sauce, pasta, and broccoli on a baby plate.
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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)

Ingredients

Units Scale
  • 1 tsp olive oil
  • 2 cloves garlic
  • 3 cups baby spinach, loosely packed
  • 1/4 medium onion
  • 1 lb ground turkey
  • 1 large egg
  • 1/2 tsp dried oregano
  • 1/2 tsp dried basil
  • 1/3 cup crumbled feta cheese, optional
  • 1/4 tsp each salt and black pepper, optional

Instructions

  1. Heat the oven to 400°F.
  2. Peel and mince the garlic and roughly chop the spinach. Use a coarse grater to grate the onion. Set onion aside.
  3. 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.
  4. Remove the spinach and wipe out the skillet. Place the clean skillet in the oven to preheat.
  5. 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.
  6. 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!
  7. 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.
  8. Optional: broil for an additional one minute to brown the tops slightly.
  9. 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.

Find it online: https://babyledbliss.com/spinach-turkey-meatballs-baby-toddler/