When Audrey first started to feed herself, meatballs immediately came to mind as a perfect (and not too messy) finger food option. Here I’ve created a version that is easy to make, portable, and freezes wonderfully. And by using white meat turkey and kale, I’ve kept them healthy and light, while the addition of ricotta cheese keeps them from drying out. Just grab one or two and you have the perfect lunch or dinner in minutes. Whether over a simple cauliflower mash or added to tomato sauce and pasta, you and your little one will love these little flavor explosions.
Turkey, Kale & Ricotta Meatballs
9 months + up
Makes 1 dozen meatballs
- 1 teaspoon extra virgin olive oil
- 1 cup chopped kale
- 1/4 c fresh chopped parsley
- 1/2 c whole milk ricotta
- 1/4 c parmesan cheese
- 1/4 c whole grain or gluten-free breadcrumbs
- 1 egg
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/4 tsp each salt and pepper
- 1 lb. ground white meat turkey
Preheat oven to 350.
Heat olive oil in a small skillet over medium heat. Add kale and saute 5 minutes. Remove from heat.
In a large bowl combine the parsley, ricotta, parmesan, breadcrumbs, egg, onion, garlic, oregano, salt, pepper and cooked kale. Blend well. Mix in the ground turkey. Shape the turkey mixture into 2 inch-diameter meatballs. Place meatballs on a lightly greased baking sheet. Bake 30 minutes, turning over once halfway through.
6 months + up
Makes 2 cups
- 1 head cauliflower, cut into florets
- 1/4 c full fat greek yogurt, such as Fage
- 2 tablespoons parmesan cheese
- 1/4 teaspoon freshly ground black pepper
Steam cauliflower until easily pierced and broken apart with a fork. Remove from steamer and place in a large bowl adding yogurt, parmesan and black pepper. With an immersion blender puree cauliflower mixture directly in the bowl until smooth. If you do not have an immersion blender use a food processor – or for a chunkier consistency, use a potato masher.