Soft Chicken Meatballs for Babies & Toddlers (BLW)
Soft baked chicken meatballs for babies and toddlers, made with ground chicken, avocado, carrots, and simple seasonings. These moist, freezer-friendly baby chicken meatballs need no breadcrumbs or flour and can easily be made egg-free. Perfect for baby-led weaning (BLW), toddler meals, and family dinners, with serving tips by age.
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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.
Mini muffin pan option: You can also bake the meatballs in a lightly greased mini muffin pan to help them hold their shape. Fill each cavity with the mixture and bake until the centers reach 165°F (74°C).
Cool and serve
- Allow the meatballs to cool until comfortably warm. Serve in age-appropriate portions or refrigerate or freeze for another meal.
NOTES
Egg-free: Simply omit the egg. The ground chicken binds during cooking, and the meatballs still hold together without a replacement.
If the mixture is too soft: Refrigerate for 15–20 minutes before shaping, or add 1–2 tablespoons of finely ground oats to absorb moisture.
Optional Parmesan: Add up to ½ cup finely grated Parmesan for extra flavor. It contains dairy and adds sodium, so I prefer omitting it for babies.
Gluten-free and dairy-free: The original recipe contains no flour, breadcrumbs, or dairy. Use certified gluten-free oats if adding them for extra binding.
Serving for babies: For babies beginning solids around 6 months, serve a large, soft, thoroughly cooked portion or crumble mini meatballs finely into moist mashed vegetables. As chewing and grasping skills develop, offer appropriately sized soft pieces.
For softer meatballs: Use a combination of chicken breast and thigh meat, mix gently, and avoid overbaking.
Storage: Refrigerate cooked meatballs for 3–4 days or freeze for up to 3 months for best quality. Reheat leftovers to 165°F before cooling to a safe serving temperature.
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Serving: 1meatballCalories: 47kcalCarbohydrates: 1.55gProtein: 3.77gFat: 3.04gPotassium: 159mgFiber: 0.7gSugar: 0.44gVitamin A: 446IUVitamin C: 1.4mgCalcium: 6mgIron: 0.34mg