If you\u2019re 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\u2019re juicy, gently flavoured and packed with extra nourishment from finely chopped mushrooms, making them ideal for baby-led weaning.<\/p>\n\n\n\n
Using chicken thighs keeps them tender and higher in key nutrients like iron and zinc, which are especially important from 6 months onwards. They\u2019re simple, freezer-friendly and easy to batch cook, which is exactly the kind of practical, wholefood recipe we love in this season of feeding.<\/p>\n\n\n\n
Suitable from 6 months+, once your baby is developmentally ready for solids.<\/p>\n\n\n\n
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.<\/p>\n\n\n\n
Ensure they are cooked through and soft enough to squish between your fingers before serving.<\/p>\n\n\n\n
Store in an airtight container in the fridge for up to 3 days.<\/p>\n\n\n\n
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.<\/p>\n","protected":false},"excerpt":{"rendered":"