good for kidz

BABY’S GROOVY MEATBALLS

This recipe makes enough to freeze for later use

 

1 egg (I prefer free-range)

3/4 cup fresh breadcrumbs (I make a whole pile and then keep them in the freezer)

1 tablespoon tomato sauce

Pinch dried basil

500g chicken, veal or lean beef mince

          or any combination

 

(Mix all ingredients by hand.)

Form tiny balls (size of a 10c piece) and when you have about 20 formed, heat some canola oil (highest in Omega-3 fatty acids essential for brain development).

Fry meat balls until just golden.  Watch carefully as they cook quickly.  Keep forming more balls while you are frying or, better still, get someone to watch the frypan while you make more balls.

 

Drain on absorbent paper.

 

When cooked, the meatballs will be soft and spongy due to the presence of breadcrumbs and egg.  Baby will find them very easy to eat and enjoy the look and feel of them.  As baby grows, make them larger to suit appetite.

 

Freeze in batches of 10 (allowing about 5 per meal) and thaw in the refrigerator a day ahead of serving.   Can be eaten cold or steamed, rather than microwaved, for best re-heating results.

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