HAPPY NEW YEAR Freddie’s Food Followers!
Well 2013 was quite a year for the Freddie’s Food Family with the arrival of Lottie in January (yes she’s nearly one already!), a trip back to the UK to see family and friends and then a move to Sydney. I’m hoping for a calm 2014 and of course lots of blogging. Freddie’s off to preschool so in theory I’m going to have some extra time on my hands!
Today’s post is a quick easy recipe for meatballs. They are a great dish to help provide your baby or toddler with enough iron to meet their needs. When your baby turns one you might be planning to switch from breast or formula milk to cows milk so having tasty dishes that are packed full of iron is essential! If you want to know more about helping you baby and toddler eat all the iron they need you might want to check out the series on iron I posted a while ago.
Sneaky Vegetable Meatballs are hit with both Freddie and Lottie and you can eat them with tomato sauce and cheese on top or as a finger food with the tomato sauce for dipping. I have sneaked in some bonus vegetables into the recipe to make sure they get their 5 a day, this recipe and sweetcorn fritters are the only way Freddie will eat zucchini!
Sneaky Vegetable Meatballs
You can prepare these meatballs in advance and then cook them at dinner time. You can also freeze the meatballs either raw or cooked to save you time on busy days.
Serves: 6 babies/toddlers (3 meatballs each) Makes 18 meatballs
Preparation: 15 minutes
Cooking: 4 minutes browning and 12 minutes in the oven at 150 ‘C
200g premium mince
1/2 an onion
2 cloves of garlic
1-2 tsp olive oil
Finely dice the onion and fry until transparent and soft in a splash of olive oil over a medium heat. Add the garlic and fry for another minute or two. Add the carrot and zucchini and fry until soft.
Place the vegetable mix into a large bowl. Add the mince to the bowl and combine with your hands until thoroughly mixed.
Roll the mince into meatballs about the size of a walnut.
In the same pan brown the meatballs (you won’t need anymore oil) and then transfer to a baking tray. If you are planning to make tomato sauce use the same pan again at this point.
Bake the meatballs for about 12 minutes at 150 ‘C. To check they are cooked simply make a small hole with a skewer and press down, if the juices that run out of the hole are clear they are cooked (this saves cutting one open to check and find the middle is still raw).
Serve topped with tomato sauce and grated cheese on rice or spaghetti or eat as finger food.