Chicken & Mushroom Meatballs
Dairy free, Egg free, Gluten Free, Iron rich, Nut free, Protein rich, Soy free
About the recipe
If you’re looking for a soft, iron-rich finger food that actually holds together in little hands, these Chicken and Mushroom Meatballs are such a winner. They’re juicy, gently flavoured and packed with extra nourishment from finely chopped mushrooms, making them ideal for baby-led weaning.
Using chicken thighs keeps them tender and higher in key nutrients like iron and zinc, which are especially important from 6 months onwards. They’re simple, freezer-friendly and easy to batch cook, which is exactly the kind of practical, wholefood recipe we love in this season of feeding.
Age Appropriate:
Suitable from 6 months+, once your baby is developmentally ready for solids.
Notes for Serving BLW:
These are designed primarily for baby-led weaning. Shape into slightly larger meatballs or short logs so baby can easily grasp them with their palm.
Ensure they are cooked through and soft enough to squish between your fingers before serving.
Storage (Fridge and Freezer):
Store in an airtight container in the fridge for up to 3 days.
Freeze cooked meatballs in a single layer, then transfer to a freezer-safe container for up to 3 months. Reheat in a microwave until warmed through.
You can also freeze raw, allow to defrost and then cook fresh.
Ingredients
Method
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