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
1/2 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.
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