Turkey Carrot Meatballs

Serves: 5-6|Prep: 15 minCook: 15 min

If you don’t generally cook Turkey, these are well worth a try as the mild flavour tends to be well tolerated. These veggie packed meatballs make a great finger food for babies from 8 months and protein-rich lunchbox addition for preschoolers and beyond. Batch cook and freeze them for a midweek dinner in minutes – just serve with quinoa or rice and veg.

Ingredients

Method

1 brown onion, peeled and roughly chopped
2 garlic cloves
1 egg
1 small carrot, peeled and roughly chopped
500g lean turkey mince
½ cup rice breadcrumbs
¼ cup parmesan cheese
1 tbs fresh parsley, finely chopped
2 tbs extra virgin olive oil
1 cup low-sodium chicken stock or filtered water

Equipment
High-speed food processor or blender

1.	Place onion, garlic, egg and carrot in a high-speed food processor and process until smooth.
2.	In a large bowl, combine turkey mince with carrot-egg mixture, breadcrumbs, parmesan and parsley. Form mince mixture into small balls.
3.	In a large frying pan, heat olive oil over medium heat. Add meatballs and brown from all sides for approximately 5 mins.
4.	Add chicken stock and allow to simmer for 10 mins
5.	Serve with a side of grains and steamed greens.

Tip:

Serving and storing leftovers: Serve immediately, store in the fridge for up to 3 days or freeze for up to 4 months.