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Tender and juicy Baked Chicken and Veggie Meatballs made especially for babies and toddlers. These delicious and flavorful meatballs are loaded with nutrients and perfect for BLW. Rich in protein, fiber and iron; low in sodium, perfect for little ones.
Healthy Baked Chicken and Veggie Meatballs
These Chicken and Veggie Meatballs are excellent for babies and toddlers. They’re so juicy, tender, and rich in nutrients such as protein, fiber and iron. These meatballs are great for babies ready for solids and BLW. As well as for toddler meals and even school lunchboxes. Nutrient-dense, healthy and filling.
Ingredients needed to make healthy baked Chicken and Veggie Meatballs:
- Ground Chicken- It’s the star of this recipe. If you don’t have ground chicken on hand, take a couple of chicken breasts and pulse them in a food processor until grounded into small smooth pieces. You can also substitute for ground turkey or even ground beef for a more classic meatball.
- Carrot– They give the meatballs more texture and added nutrition. Carrots are rich in antioxidants, vitamin A, potassium and are a great source of fiber and vitamin C. We all know how great carrots are for our eyes!
- Baby Spinach– Also adds great texture to chicken meatballs. Baby spinach is a great source of Iron which is essential for the development of babies and toddlers.
- Dried Thyme– Adds so much flavor and pairs great with chicken.
- Dried Oregano-Even more flavor for these chicken and veggie meatballs.
- Pink Sea Salt– Add pink sea salt to enhance the flavor of the chicken meatballs. However, omit if you are making for babies under 1 year old.
- Oat Flour or Baby Oatmeal– Oat flour will help the chicken and veggie meatballs to hold together. Baby oatmeal is a great option to use as well if making these meatballs for baby.
- Avocado Oil– Healthy fats and adds moisture to the meatballs.
Equipment needed to make healthy baked Chicken and Veggie Meatballs:
- Large Baking Sheet Pan– Make sure it’s at least a 10×15 inch sheet pan; but preferably a 13×18 inch sheet pan since it will give you more room to spread the chicken meatballs out.
- Parchment Paper– Lining the baking sheet pan with parchment paper will prevent the chicken meatballs from sticking to it without having to use oil. It also makes cleaning the sheet pan after much easier.
- Large Mixing Bowl– To have enough room to comfortably mix all of the ingredients together and shape out chicken meatballs.
- Spoon or Ice Cream Scooper– An ice cream scooper makes for a great size meatball. Use this or a regular spoon to scoop out the chicken mixture and shape out your meatballs.
Step by step directions on how to make healthy and baked Chicken and Veggie Meatballs:
- Step 1- Preheat oven at 375 degrees F. Grate carrot and thinly slice baby spinach. Line a large baking sheet pan with parchment paper.
- Step 2- In a large mixing bowl, combine ground chicken, grated carrots, sliced baby spinach, thyme, oregano, salt (if using), oat flour (or baby oatmeal), and avocado oil. Mix well making sure all in ingredients are well incorporated into ground chicken.
- Step 3- Using your hands or a spoon or ice cream scooper, start scooping out ground chicken and veggie mixture. Start rolling it into mini meatballs that are about 1/2-1 inch wide. Place on prepped baking sheet pan. Repeat until all the mixture has been rolled into mini meatballs. You will end up with about 15 mini meatballs.
- Step 4- Place meatballs in preheated oven and bake for 35 minutes.
- Step 5- Remove meatballs from oven and serve. If you are meal prepping or freezing these, allow them to completely cool-off. Place them in an airtight container or freezer bag. Keep refrigerated for up to 5 days and frozen for up to 3-4 months. Enjoy!
Healthy Baked Chicken and Veggie Meatballs for Babies and Toddlers:
These Chicken and Veggie Meatballs are excellent for babies and toddlers. They’re a great source of protein, fiber and iron. Which are all essential for baby’s and toddler’s healthy growth and development. Particularly young infants, whom lose all of the iron they received from their mother whilst in the womb by 6 months after birth.
Did you know that Vitamin C helps the human body absorb iron? These meatballs are rich in iron from both chicken and baby spinach. Carrots are a great source of vitamin C which will help your little one absorb all the iron these meatballs have to offer. If you use baby oatmeal that is fortified with iron that’s even a greater source of the rich mineral.
These chicken meatballs are also great for fussy toddlers who are not great fans of veggies. The spinach and carrots are hidden and they won’t notice them as much as when you serve them on the side on their plates.
Tips for making healthy baked Chicken and Veggie Meatballs:
- Omit salt for babies under 1 year old– Babies kidneys are not developed enough to process foods high in sodium. They can’t consume salt until they turn 1. Omit the salt in this recipe and keep everything else the same for BLW and/or if your baby hasn’t had their first birthday yet.
- Use baby oatmeal (especially for babies under 1 year old) for a higher iron content– Iron is very essential for babies. Our bodies are not capable of making iron so they depend on receiving it from the foods we eat or other supplements. Babies receive a certain amount of iron from their mothers while they’re in the womb. This iron runs out 6 months after birth. Breast milk also doesn’t carry iron. So it’s important to give babies as much iron as possible from the foods they eat. Especially if they’re exclusively breastfed.
- Make Meatballs as big as desired– This recipe calls for making mini meatballs. Which makes about 15 mini meatballs. This size is great for babies and toddlers but if you wish you can make them bigger. It’ll obviously make less meatballs in total.
- Switch up veggies in recipe– Get creative and use other veggies. Broccoli, Asparagus, Celery, Kale, etc.
- Make them for the whole family- Add a bit more spices and herbs such as paprika, cumin, garlic, green onions, etc. for more flavor. Teenagers and adults will love them too!
Meal Prepping it:
Meatballs are always great for meal prepping. They’re fast and easy to prep, can be stored for a few days in the fridge and can even be frozen. These Chicken and Veggie Meatballs are excellent for meal prepping and getting a head start on kid’s meals. You can make these for your little ones lunches, dinner, and even school lunchboxes. They’re great to freeze and have ready for when introducing BLW to babies.
Can chicken meatballs be frozen?
Chicken meatballs can certainly be frozen. This is another reason why they’re so great for meal prep. You can make a batch of these and place them in a freezer bag or silicone bag or any other freezer friendly container. Thaw-out in the fridge or run meatballs under cold water for a few minutes to defrost. Chicken meatballs can be frozen for up to 3-4 months. I personally find that any chicken frozen longer than that starts to lose freshness in the way it tastes.
Did you like this recipe for Chicken and Veggie Meatballs? You may also like these other meatball recipes:
- Kale Chicken Meatballs
- Baked Turkey Meatballs
- Baked Vegetarian Meatballs
- Classic Spaghetti and Meatballs (Gluten-Free)
Looking for more toddler friendly food? You may also like these other toddler friendly recipes:
- Red Pepper Cheddar Egg Bites
- Broccoli Tots
- Zucchini Quinoa Egg Bite
- Sweet Potato Chickpea Nuggets
- Quinoa and Spinach Salmon Cakes
- Baked Fish Sticks
Chicken and Veggie Meatballs
Tender and juicy Chicken and Veggie Meatballs made especially for babies and toddlers. These delicious and flavorful meatballs are loaded with nutrients and perfect for BLW. Made with ground chicken, carrot, baby spinach, oat flour, and spices and herbs. Rich in protein, fiber and iron. Low in sodium making them perfect for little ones.
Ingredients
- 1 lb ground chicken
- 1 carrot
- 1/2 cup baby spinach
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 tsp pink sea salt (omit for babies under 1)
- 1/4 cup oat flour (or baby oatmeal for babies under 1)
- 1 tbsp avocado oil
Instructions
-
Preheat oven at 375 degrees F. Grate carrot and thinly slice baby spinach. Line a large baking sheet pan with parchment paper.
-
In a large mixing bowl, combine ground chicken, grated carrots, sliced baby spinach, thyme, oregano, salt (if using), oat flour (or baby oatmeal), and avocado oil. Mix well making sure all in ingredients are well incorporated into ground chicken.
-
Using your hands or a spoon or ice cream scooper, start scooping out ground chicken and veggie mixture. Start rolling it into mini meatballs that are about 1/2-1 inch wide. Place on prepped baking sheet pan. Repeat until all the mixture has been rolled into mini meatballs. You will end up with about 15 mini meatballs.
-
Place meatballs in preheated oven and bake for 35 minutes.
-
Remove meatballs from oven and serve. If you are meal prepping or freezing these, allow them to completely cool-off. Place them in an airtight container or freezer bag. Keep refrigerated for up to 5 days and frozen for up to 3-4 months. Enjoy!
Recipe Notes
- Omit salt for babies under 1 year old– Babies kidneys are not developed enough to process foods high in sodium. They can’t consume salt until they turn 1. Omit the salt in this recipe and keep everything else the same for BLW and/or if your baby hasn’t had their first birthday yet.
- Use baby oatmeal (especially for babies under 1 year old) for a higher iron content– Iron is very essential for babies. Our bodies are not capable of making iron so they depend on receiving it from the foods we eat or other supplements. Babies receive a certain amount of iron from their mothers while they’re in the womb. This iron runs out 6 months after birth. Breast milk also doesn’t carry iron. So it’s important to give babies as much iron as possible from the foods they eat. Especially if they’re exclusively breastfed.
- Make Meatballs as big as desired– This recipe calls for making mini meatballs. Which makes about 15 mini meatballs. This size is great for babies and toddlers but if you wish you can make them bigger. It’ll obviously make less meatballs in total.
- Switch up veggies in recipe– Get creative and use other veggies. Broccoli, Asparagus, Celery, Kale, etc.
- Make them for the whole family- Add a bit more spices and herbs such as paprika, cumin, garlic, green onions, etc. for more flavor. Teenagers and adults will love them too!
*Number of total servings in estimated. Actual number of servings may vary depending on your own personal preference in portion sizes.
**Nutritional values shown are general guidelines for 1 serving using the ingredients listed above. These numbers do not reflect and may vary depending on substitutions, additions and/or different brands and/or other ingredients that may be used.
**Disclaimer: This post may contain affiliate links and sponsored content. All the opinions are my own and I only recommend products I use in my own home with my own family.
***Post originally published on May 26, 2021.
Can you use frozen veggies? If so do you have to cook first? I’d like to try a broccoli and carrot mixture. Thanks!
Yes you can use frozen veggies. I would thaw them out a bit and get rid of any excess liquid they may have before mixing them with the chicken and other ingredients.