Recipe: Turkey, Kale & Ricotta Meatballs with Cauliflower Mash


Turkey, Kale & Ricotta Meatballs

9 months + up

Makes 1 dozen meatballs

  1. 1 teaspoon extra virgin olive oil

  2. 1 cup chopped kale

  3. 1/4 c fresh chopped parsley

  4. 1/2 c whole milk ricotta

  5. 1/4 c parmesan cheese

  6. 1/4 c whole grain or gluten-free breadcrumbs

  7. 1 egg

  8. 1/2 teaspoon onion powder

  9. 1/2 teaspoon garlic powder

  10. 1/2 teaspoon dried oregano

  11. 1/4 tsp each salt and pepper

  12. 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.

Cauliflower Mash

6 months + up

Makes 2 cups

  1. 1 head cauliflower, cut into florets

  2. 1/4 c full fat greek yogurt, such as Fage

  3. 2 tablespoons parmesan cheese

  4. 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.

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© 2019 Danielle Krupa