Soft Chicken Meatballs for Babies & Toddlers (BLW)
These soft chicken meatballs for babies and toddlers are made with ground chicken, creamy avocado, carrots, and simple seasonings. The avocado helps keep them moist and tender without needing breadcrumbs or flour. They’re easy to bake in about 30 minutes, freezer-friendly, and a convenient way to serve chicken for baby-led weaning (BLW), toddler lunches, and family dinners.
For babies starting solids around 6 months, serve the fully cooked meatballs in a soft, age-appropriate form. I’ve included serving ideas by age, an egg-free variation, and tips for keeping them tender.
Why These Chicken Meatballs Are Great for Babies & Toddlers
- Soft and moist: Avocado adds moisture and fat, helping prevent the ground chicken from becoming too dry.
- No breadcrumbs or flour: The original recipe uses egg and avocado to help hold the meatballs together.
- With vegetables: Carrots, onion, and garlic add flavor, moisture, and nutrients.
- Easy family meal: Serve with mashed vegetables for babies, pasta for toddlers, or your favorite sauce for older kids.
- Freezer-friendly: Make a batch of 25 mini meatballs and freeze portions for future meals.
Ground chicken is also a useful source of protein and provides nutrients such as vitamin B12, zinc, and some iron.
If you’re introducing meat for the first time, see my guide to cooking and serving chicken for babies, including different textures and preparation methods.
Ingredients You’ll Need
The full ingredient measurements are in the recipe card below.
- Ground chicken: You can use store-bought ground chicken or grind your own. I prefer including some chicken thigh meat with the breast because the extra fat helps create a softer, juicier texture.
- Avocado: One small, ripe avocado adds moisture and helps keep the meatballs tender without breadcrumbs.
- Carrot: Adds mild sweetness and blends easily into the mixture.
- Onion and garlic: Provide savory flavor. Finely chopping them helps prevent noticeable chunks in the finished meatballs.
- Egg: Binds the ingredients together and helps the meatballs hold their shape.
- Tomato paste: Adds a little acidity and deeper flavor. Lemon juice or mustard can also be used.
- Herbs and seasonings: I use sage, marjoram, or basil with a little black pepper. Skip the added salt when making these for babies under 12 months.
How to Make Soft Chicken Meatballs for Baby
These baked chicken meatballs come together quickly using a food processor and one mixing bowl.
1. Prepare the vegetables
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Peel the carrot, onion, and garlic. Add them to a food processor along with the ripe avocado and seasonings.
- Pulse until finely chopped.
2. Mix the meatball ingredients
- Add the egg and tomato paste to the vegetable mixture. Pulse a few more times until incorporated.
- Transfer the mixture to a bowl with the ground chicken and gently combine by hand or with a spatula.
- Don’t process the ground chicken together with the vegetables. It can make the mixture overly wet and sticky, making the meatballs difficult to shape.
3. Shape the meatballs
- Use a small cookie scoop to portion the mixture evenly. Shape into approximately 25 mini meatballs and arrange them on the prepared baking sheet.
- The mixture will be fairly soft and sticky. Lightly oiling your hands makes shaping easier. If the mixture feels too soft, refrigerate for 15–20 minutes before shaping.
- You can also use a mini muffin pan to help the meatballs hold their shape.
For younger babies: The mini meatballs are not intended to be served whole to beginners. See the age-specific serving suggestions below.
4. Bake until cooked through
- Bake at 400°F for approximately 20 minutes, depending on their size.
- The meatballs should be fully cooked, with an internal temperature of 165°F (74°C) measured using a food thermometer.
- Ground chicken often stays lighter in color than beef, so don’t rely on browning alone to determine doneness.
- If you’re preparing them for older children and prefer a golden surface, you can briefly broil them after they’re fully cooked. For babies, I prefer keeping the outside softer rather than developing a firm crust.
5. Serve or store
Allow the meatballs to cool until comfortably warm. Serve with a little sauce or mashed vegetables to add moisture, especially for younger babies, or cool and refrigerate or freeze for another meal.
How to Serve Chicken Meatballs to Babies by Age
Chicken meatballs can be introduced once a baby is developmentally ready for solids, generally around 6 months. However, the texture and serving shape matter more than age alone.
These meatballs are naturally soft, but because the original recipe makes small round portions, I recommend adapting how they’re served for younger babies.
Chicken Meatballs for Babies 6–8 Months
For babies beginning baby-led weaning, large, soft, mashable meatballs are generally easier to grasp and less likely to be placed entirely in the mouth than small round meatballs. If shaping larger meatballs specifically for BLW, make them at least 2 inches across and ensure they’re soft enough to mash easily. Adjust the cooking time and confirm they reach 165°F internally.
For the 25 mini meatballs in this recipe, I recommend breaking the cooked meatballs into very fine, moist crumbles and mixing them with mashed sweet potato, mashed cauliflower, or another soft, scoop-able food. Avoid serving small, firm, round meatballs whole.
Chicken Meatballs for Babies 9–11 Months
As your baby develops a pincer grasp and better chewing skills, offer small, soft pieces of fully cooked meatball. You can also continue using finely crumbled chicken mixed into mashed vegetables, pasta sauce, or other moist foods. Make sure the meatballs are tender and not dry or rubbery.
Chicken Meatballs for Toddlers 12 Months+
Serve soft meatball pieces with pasta, rice, mashed potatoes, or vegetables. As chewing skills improve, some toddlers may manage small whole meatballs, but cutting them remains appropriate when needed. Keep the pieces moist and supervise eating.
For more first-food ideas and preparation techniques, see my baby-led weaning foods by age guide.
Egg-Free and Allergy-Friendly Options
How to Make Chicken Meatballs Without Eggs
For an egg-free version, first try simply omitting the egg. Ground chicken naturally holds together as it cooks, so you may not need a replacement. The meatballs should still turn out soft and tender, although the mixture may be a little more delicate to shape.
If needed, try these adjustments:
- Add Parmesan cheese: For extra binding and flavor, you can add up to ½ cup finely grated Parmesan. Keep in mind that this adds dairy and sodium.
- If the mixture is too soft: Add 1–2 tablespoons of finely ground oats to absorb excess moisture and help the meatballs hold their shape. Use certified gluten-free oats if needed.
- Chill before shaping: Refrigerate the mixture for 15–20 minutes to make it easier to handle.
For babies, I recommend trying the version without Parmesan first to keep the sodium lower.
Can I Make Them Gluten-Free?
Yes. The original recipe uses no flour or breadcrumbs, so it’s naturally free of gluten-containing ingredients when prepared with gluten-free seasonings and other packaged ingredients.
If adding ground oats, choose certified gluten-free oats when required.
Can I Make Them Dairy-Free?
Yes. The original recipe contains no dairy, and the egg-free version can also be dairy-free when you simply omit the egg. Only the optional Parmesan variation contains dairy.
For another egg-free meatball recipe, see my soft beef meatballs for babies.
Tips for Keeping Chicken Meatballs Soft and Moist
Ground chicken can become dry when cooked, especially if the meat is very lean. These simple details make a difference.
1. Include some chicken thigh meat. Chicken thighs contain more fat than breast meat, which helps the finished meatballs stay tender.
2. Use ripe avocado. A soft, ripe avocado blends smoothly with the vegetables and contributes moisture without an overpowering flavor.
3. Process the vegetables finely. This distributes the vegetables evenly throughout the mixture and prevents large pieces from affecting the texture.
4. Mix gently. Once you add the ground chicken, mix only until combined. Overworking it can make the cooked meatballs denser.
5. Avoid overbaking. Start checking the internal temperature near the suggested cooking time. Remove the meatballs once they reach 165°F rather than waiting for deep browning.
6. Add moisture when reheating. A splash of broth, water, or tomato sauce helps keep leftover meatballs soft.
What to Serve With Chicken Meatballs
These meatballs work well with different sides, making them convenient for babies, toddlers, and older kids.
- For babies: Serve crumbled meatballs mixed with mashed sweet potato, cauliflower puree, or another soft vegetable.
- For toddlers: Pair with soft pasta and tomato sauce, mashed potatoes, cooked vegetables, or rice.
- For older kids: Serve with roasted vegetables, pasta, or as part of a balanced school lunchbox.
You can also turn the meatballs into a simple, creamy dinner by gently simmering them in homemade chicken broth/ stock with coconut milk, garlic, and a little Dijon mustard.
For more make-ahead family meals, explore my healthy lunchbox ideas for kids.
Make Ahead, Storage and Freezing
These chicken meatballs are particularly convenient for batch cooking. You can freeze them cooked or raw and prepare only what you need.
- Refrigerator: Store cooked meatballs in an airtight container in the refrigerator for up to 3–4 days. Refrigerate promptly after cooking.
- Freeze cooked meatballs: Cool safely, arrange in a single layer to freeze, then transfer to an airtight freezer-safe container or bag. Freeze for up to 3 months for best quality.
- Freeze uncooked meatballs: Shape the raw meatballs and arrange them on a parchment-lined baking sheet. Freeze until firm, then transfer to a freezer-safe bag or container. Thaw overnight in the refrigerator before baking.
- Reheat: Warm cooked meatballs in a covered skillet with a splash of water or broth, or in the oven covered with foil. Reheat leftovers to 165°F, then allow them to cool to a safe serving temperature for your child.
For babies, reheat only the portion needed and discard leftovers from their eating plate.
Frequently Asked Questions
Can a 6-month-old baby eat chicken meatballs?
Yes, once your baby is ready for solids, provided the meatballs are thoroughly cooked, soft, and served in a developmentally appropriate form. Avoid offering small round meatballs whole. Larger soft portions or finely crumbled meat mixed into a moist food are better options for beginners.
Can I make chicken meatballs without eggs or breadcrumbs?
Yes! I’ve found that simply omitting the egg works well in this recipe. Ground chicken naturally binds during cooking, while avocado helps keep the meatballs moist. No breadcrumbs are necessary.
Why are my chicken meatballs falling apart?
The mixture may contain too much moisture, particularly if your avocado or vegetables are large. Try chilling it before shaping. If necessary, add 1–2 tablespoons of finely ground oats to absorb some moisture.
Can I replace the avocado?
The avocado is important for the soft texture of this recipe. If you need to omit it, you can experiment with a little moisture-soaked breadcrumb mixture, although the texture will change. I haven’t tested a precise one-to-one avocado replacement.
Can I cook chicken meatballs directly in sauce?
Yes. Gently simmer the shaped meatballs in enough sauce or broth to cook them thoroughly, checking that the centers reach 165°F. This method can produce a softer exterior, which is useful for younger children.
Can I use ground turkey instead of chicken?
Yes, although the final texture may vary depending on the turkey’s fat content. For a recipe developed specifically with turkey, try my turkey meatballs for babies.
Can I freeze these chicken meatballs for toddler meals?
Yes. Freeze cooked meatballs in individual portions, then reheat only what you need. They’re convenient with pasta, rice, mashed vegetables, or sauce.
Have you tried these chicken meatballs? I’d love to know whether you made them with or without egg and how your little one enjoyed them. Leave a ★★★★★ star rating and comment below to help other parents find this recipe!
Soft Chicken Meatballs for Babies & Toddlers (BLW)
INGREDIENTS
- 1 lb (454g) ground chicken
- 1 small avocado
- 1 medium carrot
- 1 small onion
- 2 garlic cloves
- 1 egg (omit for egg-free, see notes)
- 1½-2 tbsp tomato paste (or lemon juice or mustard )
Optional Seasonings
- ⅓ tsp sea salt (for babies 12 months +)
- ½ tsp dried herbs (sage, marjoram or basil)
- ¼ tsp black pepper
INSTRUCTIONS
Prepare the vegetables
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. Peel the carrot, onion, and garlic, then place them in a food processor with the avocado and seasonings. Pulse until finely chopped.
Mix the ingredients
- Add the tomato paste and optional egg to the vegetable mixture. Pulse briefly to combine. Transfer to a mixing bowl (or use the same container) with the ground chicken and gently mix by hand or with a spatula. Avoid overmixing.
Shape the meatballs
- Using a small cookie scoop, portion the mixture into approximately 25 mini meatballs. Arrange on the prepared baking sheet. Lightly oil your hands if the mixture is sticky.
Bake
- Bake for approximately 20 minutes, or until the internal temperature reaches 165°F (74°C). The time may vary depending on the meatballs’ size. Avoid overbaking to preserve the soft texture.
Cool and serve
- Allow the meatballs to cool until comfortably warm. Serve in age-appropriate portions or refrigerate or freeze for another meal.
NOTES
NUTRITION
More Meatball and Finger Food Recipes for Babies
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Can you fry this instead of oven? If so, how long cos I noticed that chicken meat gets hard if overcooked. Thanks
Fry chicken meatballs over medium heat for 6–8 minutes total, turning until golden brown on all sides. To prevent them from becoming tough or hard, they should only be browned, not cooked through, and then finished in a sauce for 5–7 minutes so they stay juicy. If you don’t use a sauce just cover with a lid briefly to create some heat and steam inside.
I made these for my seventh month old and they were so good! Kept their form but broke apart easy enough I wasn’t worried about him choking.
Made these for my 7 month old and they are so good!!! So easy too!
Not only did my six month old manage to eat quite a bit of his one (yay! finally an iron rich food besides eggs that he actually managed to eat!) but even my somewhat picky husband loved them and requested they be added to the regular rotation list. For the baby I shaped them cylindrical, worked great for his palmar grasp. I omitted the spices since he is so small and my ground chicken was unfortunately pre-salted. They were really good though.
Thank you for your review!
Can these be reheated in the microwave? I’m thinking of making these to send for my son’s daycare lunches
yes
Oh my goodness. These. Were. Amazing! I made them for my son and I wanted to eat them! I used steamed broccoli and chopped it up really fine and it was great. I also used a whole avocado. And used powdered garlic and onion and no s&p and didn’t have sage so didn’t use that either. Also didn’t have any carrots so I guess my recipe was a little different from what’s listed above but they were great and SO soft on the inside. My 16mo loves them and they are even super soft after reheating! Will definitely recommend and make them again!
I’m glad you liked them, it looks like you’re good at improvising!
Very good and quick recipe but they appeared a bit bitter when I made them.
Any idea why is that? I did not used spices. Could carrot give the bitterness ?
I don’t know, it could be any ingredient, was everything fresh?
Any suggestions for an avocado substitute? My son is allergic unfortunately.
Just remove the avocado, add some breadcrumbs soaked in liquid.
How about substitute the avocado (and egg) with yoghurt? Thoughts?
Sorry, I never tried yogurt in a meat recipe, so I can’t tell.
Can you use ground turkey instead?
Sure!
Can you cook from frozen? And if so how long would you bake for?
If you mean frozen raw meatballs, I wouldn’t, the insides will not cook through. It would be better to let them defrost in the fridge overnight and then bake.
Avocado! Genius! Finally a recipe that makes the meatballs or patties soft for my 9 month old. She loved them. Thank you!
Wonderful, I’m glad she loved them! Thank you for your feedback!
I love this recipe. It was the perfect recipe for my first son’s daycare lunches when he had an egg allergy and it’s now the first meat recipe I’ve tried with my twins. The beef meatballs are also awesome. Thanks !!
Is there any reason you can’t freeze these after they have been cooked?
You can freeze them.
My 9-month old loved these! And so did my husband and me. Perfect for the whole family and easy to make.
That’s wonderful, enjoy!
Can you sub or leave out the tomato paste?
Yes you can leave it out if you must.
Interesting use of avocado. It makes sense given that chicken meatballs can be dry and dense. My previous attempts with other recipes have resulted in dry meatballs with thick cristy exteriors. I will try this one, but will steam them as the Chinese do to for a soft exterior. BTW
Yes that’s the purpose of avocado basically, to provide softness. If you prefer to steam the meatballs, sure no problem!
I’m going to make this for my picky one year old and 7 year old! Wish me luck!!
I made these tonight for my 9 month old and she ate them up! They were so soft and a perfect texture for her. My mixture ended up looking like blobs rather than shaped meatballs, but the end result was exactly what I was hoping for. I’ll definitely make these again!
Sounds wonderful, I’m glad you liked them!
My baby loved the chicken meatballs!
That’s great!