Teeny Turkey Bites
A Recipe for Toddlers
1 small onion, finely diced
1 clove finely minced garlic
1 large egg
1/4 panko bread crumbs
3 frozen cubes vegetable puree, defrosted (preferably sweet potato or butternut squash)
1/4 cup grated Parmesan cheese
1 lb. organic ground turkey
1 tablespoon olive oil
In a large bowl, mix the first 6 ingredients together. Add in the turkey and mix until just blended. (Over mixing will make the meatballs tough). Form turkey mixture into small balls, about 1/2 inch in diameter. Place on oiled baking sheet and cover with aluminum foil.
Bake the meatballs in the oven for approximately 20 minutes.
Place cooked meatballs on plate lined with a paper towel to wick away excess grease. Meanwhile, clean baking sheet. Once meatballs are cooled, return to clean baking sheet and cover with aluminum foil. Place entire pan in freezer for about 30 minutes or up to 24 hours, until meatballs are at least partially frozen. (This step is important, as it ensures the meatballs won’t stick together when frozen in bulk.)
Transfer meatballs to airtight freezer bag. Yields approximately 40 meatballs.