Apple-Turkey Mini Meatballs
Tender and subtly sweet turkey meatballs made with grated apple for a juicy and nutritious bite. Perfect as a finger food or mixed into purees.
Ingredients
- 4 oz ground turkey (dark meat or mix)
- 2 tablespoons finely grated apple (peeled, sweet variety like Gala or Fuji)
- 1 tablespoon fine bread crumbs or oat flour
- 1/2 egg yolk (optional, for binding if needed)
- 1/8 teaspoon poultry seasoning or a pinch of sage (optional)
Instructions
Step 1: Preheat the oven. If baking, preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
Step 2: Combine ingredients in a bowl. In a medium-sized bowl, add the ground turkey, grated apple, and bread crumbs or oat flour.
Step 3: Check the mixture's consistency. Observe the mixture. The apple will add moisture. If it seems too loose, proceed to the next step. If it holds together well, skip the egg yolk.
Step 4: Add egg yolk (optional). If the mixture is too loose, add the half egg yolk to the bowl. This will help bind the ingredients together.
Step 5: Add seasoning (optional). If using, add the poultry seasoning or a pinch of sage to the mixture.
Step 6: Mix thoroughly. Gently mix all the ingredients together until they are just combined. Avoid overmixing, as this can make the meatballs tough.
Step 7: Form the meatballs. Using your hands, roll the mixture into small meatballs, about 1 inch in diameter. The mixture might be slightly softer than other meatball recipes due to the apple.
Step 8: Adjust consistency if needed. If the mixture is too wet to form balls easily, add a little more bread crumbs or oat flour, one teaspoon at a time, until you achieve a workable consistency.
Step 9: Place meatballs on baking sheet. Arrange the formed meatballs on the prepared baking sheet, leaving a little space between each one.
Step 10: Bake (or simmer). If baking, place the baking sheet in the preheated oven and bake for about 15 minutes, turning the meatballs once halfway through, until they are fully cooked and lightly golden. Alternatively, simmer the meatballs gently in a small amount of water or broth for about 10 minutes, until cooked through.
Step 11: Check for doneness. Ensure the meatballs are cooked through by cutting one in half. The inside should be opaque and no longer pink.
Step 12: Cool slightly. Remove the meatballs from the oven (or simmering liquid) and let them cool slightly before serving.
Step 13: Cut and serve. Depending on the child's age and chewing ability, cut the meatballs in half or into smaller pieces before serving. You can serve them whole if appropriate.
Step 14: Store leftovers. Store any leftover meatballs in an airtight container in the refrigerator for up to 2 days or freeze for longer storage.
Safety Notes
- Adult supervision required for all steps.
- Ensure the meatballs are cooled to a safe temperature before serving to prevent burns.
- Cut meatballs into small, manageable pieces to prevent choking, especially for younger children.
- Check for any allergic reactions when introducing new foods.
Nutrition (per serving)
Calories: Approximately 35 kcal per meatball
Protein: 4g
Carbs: 1g
Fat: 2g