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Weaning recipe: Chicken meatballs

If your toddler enjoys feeding him or herself then try these moreish chicken meatballs, made with fresh veggies and chicken thighs. Serve with rice and broccoli for a satisfying dinner

  • Prep: 15 mins
    Cook: 10 mins
  • serves family of 4 (makes 16-20 meatballs)
  • Easy
  • serves family of 4 (makes 16-20 meatballs)
  • Easy
  • Calories 28
  • Carbohydrates 0.1
  • Saturated Fat 0.2
  • Sugar 0.1
  • Protein 5
  • Fat 1
  • Fibre 0.1
  • Salt 0.1

Nutrition per serving

  • Calories 28
  • Carbohydrates 0.1
  • Saturated Fat 0.2
  • Sugar 0.1
  • Protein 5
  • Fat 1
  • Fibre 0.1
  • Salt 0.1

Ingredients

  • ½ celery stick, cut into small chunks
  • 1 small carrot, cut into small chunks
  • 500g boneless skinless chicken thighs, cut into chunks
  • a few chives, snipped
  • oil, for greasing
  • boiled rice
  • steamed broccoli

Tip

Jazz it up
If your family are partial to stronger flavours, serve with a little chilli or soy sauce for adults and older kids.

Method

  1. Heat oven to 200C/180C fan/gas 6. Blitz the celery, carrot, chicken and chives in a food processor until finely chopped. You may need to use a spatula to scrape the sides of the bowl a few times.

  2. Shape into small meatballs. If freezing, space out on a tray and put in the freezer. Once frozen, transfer to a freezer bag and take them out when needed. Defrost thoroughly in the fridge before cooking.

  3. To cook, put on a baking tray lined with greased foil and bake for 10 mins or until browned and cooked through.

  4. Served with boiled rice and steamed broccoli.

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