Description
These meatballs are packed with vegetables that the pickiest eater will not mind!
Ingredients
Scale
- 1 cup of vegetables of your choice (I used carrots and red bell pepper)
- 1/2 cup canned lentils, drained
- 1 pound of lean ground turkey
- 1 egg
- 1/4 cup ground oats (or bread crumbs of your choice)
- 1 tsp dried basil
- 1 tsp dried oregano
- 1/2 tsp salt (omit if for babies)
- 1/4 cup low sodium chicken broth
Instructions
- Preheat the oven to 375 degrees.
- Using a food processor, chop the vegetables until finely chopped. Add the lentils and pulsate for 10 seconds. Set aside.
- In a large bowl, add the turkey, egg, ground oats, basil, oregano, salt (if not for baby), and vegetables. Gently mix together and make one inch size meatballs.
- In a baking dish pour the chicken broth to the bottom of the pan. Add the meatballs into the dish and bake for 20 minutes or until cooked through to 165 degrees.
Notes
Adding the chicken broth to the pan helps keep the meatballs moist and from drying out.
Serve these meatballs with your favorite pasta, quinoa or rice!
Keywords: FODMAP safe dinner recipe, meatball recipe, baby led weaning meatballs
