Chicken & Mushroom Meatballs
Dairy free, Egg free, Gluten Free, Iron rich, Nut free, Protein rich, Soy free
About the recipe
If you’re looking for a soft, iron-rich finger food that actually holds together in little hands, these Chicken and Mushroom Meatballs are such a winner. They’re juicy, gently flavoured and packed with extra nourishment from finely chopped mushrooms, making them ideal for baby-led weaning.
Using chicken thighs keeps them tender and higher in key nutrients like iron and zinc, which are especially important from 6 months onwards. They’re simple, freezer-friendly and easy to batch cook, which is exactly the kind of practical, wholefood recipe we love in this season of feeding.
Age Appropriate:
Suitable from 6 months+, once your baby is developmentally ready for solids.
Notes for Serving BLW:
These are designed primarily for baby-led weaning. Shape into slightly larger meatballs or short logs so baby can easily grasp them with their palm.
Ensure they are cooked through and soft enough to squish between your fingers before serving.
Storage (Fridge and Freezer):
Store in an airtight container in the fridge for up to 3 days.
Freeze cooked meatballs in a single layer, then transfer to a freezer-safe container for up to 3 months. Reheat in a microwave until warmed through.
You can also freeze raw, allow to defrost and then cook fresh.
Ingredients
450g chicken thighs, diced (or chicken mince)
½ cup mushrooms, finely chopped
1 tbsp chives, chopped
1 tbsp coriander, chopped
1 tsp ginger, finely minced
⅛ tsp white pepper
¼ tsp sea salt
Method
Preheat the oven to 180°C and line a baking tray with baking paper.
Place the diced chicken thighs into a food processor and blitz for about 10 seconds until roughly minced.
Add the mushrooms, chives, coriander, ginger, white pepper and sea salt. If using chicken mince instead of thighs, add it at this stage. Blitz briefly until just combined. Do not overmix.
Shape the mixture into meatballs or short logs and place onto the lined tray.
Bake for 15 to 20 minutes, or until cooked through and the internal temperature reaches 74°C.
Allow to cool slightly before serving.
Ingredient Swaps
Chicken thighs can be replaced with chicken mince, turkey mince or pork mince.
Mushrooms can be swapped for very finely grated zucchini (squeeze out excess moisture first).
Coriander can be replaced with parsley if preferred.
Fresh ginger can be substituted with ½ teaspoon ground ginger.
If avoiding added salt for babies under 12 months, simply omit it.
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