Chicken & Mushroom Meatballs

These chicken and mushroom meatballs are so simple to make and are great for busy parents who like to meal prep. The meatballs can be frozen raw after shaping, then simply baked when you are in need of a convenient baby-friendly meal. They also happen to be allergen free!

If you would like to turn these into a meal for the whole family, try pairing them with our veggie-bomb sauce and some pasta for a delicious spaghetti and meatballs meal!

These meatballs are suitable to consume whenever your little one starts solids.

These are lovely served with brothy rice and steamed vegetables. A splash or sesame oil and tamari (for older babies who have been safely introduced to soy) is a lovely addition.

Chicken & Mushroom Meatballs

Course 1 meal a day, Baby Led Weaning, BLW
Servings 12 meatballs


  • 1 Food processor or blender


  • 450 grams chicken thighs diced (or sub chicken mince)
  • 1/2 cup mushrooms chopped
  • 1 TBSP chives chopped
  • 1 TBSP coriander chopped
  • 1 tsp ginger finely minced
  • 1/8 tsp white pepper
  • 1/4 tsp sea salt


  • Preheat the oven to 180C
  • Put the chicken thighs to a food processor and blitz for 10 seconds. Add the mushrooms, chives, coriander, ginger, white pepper and sea salt. (and chicken mince if you didn't use the thighs), and blitz until it's just starting to come together. Avoid over working the mince to avoid them becoming rubbery
  • Shape the mix into logs or meatballs and place on a lined baking tray. Bake for 15-20 minutes, depending on the shape, or until the internal temperature reaches 74C. They should be juicy and very tender.


Fridge friendly for up to 3 days.
Freezer friendly for up to 3 months – you can freeze raw and then pop in the oven from frozen for a quick meal. You may need to add 5 minutes cooking time.
Tried this recipe?Let us know how it was!

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