Soft Beef Meatballs For Baby (BLW) Toddler, No Egg Recipe
Baked beef meatballs for baby (7 months+), toddler and older kids, great for baby-led weaning too. These kid friendly beef meatballs with extra vegetables will boost the flavor, softness and juiciness. Make this baby meatball recipe without breadcrumbs or egg free, serve them with some pasta or simmer in a sauce to make the meatballs softer. Great for kid's school lunch box too.
1poundground beef (- or use a combination of beef and other meat.)
1/2onion(red or white)
2stalkscelery(use grated celery root for GAPS)
1mediumpotato(or sweet potato (omit for GAPS))
1/4tspsea salt or pink salt(for babies older than 12 months)
3tbsparrowroot flour(starchy flour similar to tapioca, optional (omit for GAPS))
Chop and combine the ingredients
Place vegetables in a food processor and finely chop, then add the meat and spices and give a few more pulses until combined. Add some arrowroot flour (similar to tapioca) – it will help stick everything together better and add softness.
Shape the meatballs
Scoop the meat from the bowl and form into balls (1-1½"). Place the meatballs on baking sheet. You can also use a mini muffin pan, the meatballs will bake in its juices and get a nicer crust (older kids like the crust, for small babies bake in a regular pan or you could even steam them).
Bake the meatballs
Bake uncovered at 400F for about 20 minutes, or until the middle is no longer pink. For older kids who like a crusty surface - bake at 420F.
FREEZE: Allow meatballs to cool completely, and transfer to an air tight container or freezer safe bag. If you decide to make a sauce too, keep the meatballs separately, the sauce will not freeze well.For GAPS diet - remove the arrowroot flour and potato.