Soft turkey meatballs for baby made with ground turkey, vegetables and seasonings, no bread or flour needed. These turkey meatballs are a great way to serve turkey meat for babies starting from 6-7 month and up. They are perfect for baby led weaning (BLW) as finger food, including toddlers and older kid’s school lunch box.
3/4cupcelery root /celeriac((same size as the onion) grated)
1/3tspsea salt(or Himalayan pink salt (for small babies))
Prepare & Mix The Ingredients
Prep the vegetables (onion, carrot, garlic and celery root): clean and peel and throw them in a food processor. Or you could grate them.
Mix: pulse a few times until finely chopped, then add the egg, seasonings and the ground turkey, mix by hand or with a spatula. Don’t mix in the food processor it will make the texture very gummy.
Form The Meatballs
Use a small cookie or ice cream scoop to evenly portion out the meatballs. Place one by one in a baking sheet lined with parchment paper (or without if it’s non stick). To help with stickiness when rolling: lightly dampen hands with some oil when rolling each meatball.
Bake The Turkey Meatballs
Place in a 420-degree F oven and bake for 20-25 minutes until slightly start to brown. They usually have a lighter color than those made with red meat. You can turn the broil function for the last minute or two of baking for a more golden surface. Baking the turkey meatballs is easier, healthier and mess free. But you can also fry them, or even air-fry them in an air-fryer if you like.
Baby Turkey Meatballs No Egg
Keep everything the same, you just need to replace the egg with apple sauce. You’ll need about 1/2 cup for 1 pound of meat. Add it at the end with the meat and mix by hand.Store leftovers for 4-5 days in an airtight container in the refrigerator. Refrigerate leftovers within 2 hours.Freeze them raw or cooked. Once frozen, transfer the turkey meatballs in a plastic bag and keep frozen for up to 3-4 months.