4-Ingredient Chicken & Zucchini Meatballs
Allergen lists cover the priority allergens in the recipe as written. Always check your own ingredient labels, and introduce each new allergen on its own first.
Ingredients
- 250g ground chicken thigh
- 1/2 cup finely grated zucchini (squeezed dry)
- 1/4 cup rolled oat flour
- 1/4 tsp garlic powder
Method
- Preheat oven to 190°C (375°F).
- Squeeze excess moisture out of grated zucchini using a clean towel.
- Mix all ingredients in a bowl until combined.
- Shape into sausage-shaped logs or small balls and bake for 18 minutes.
How to serve by age
6–8 months
Serve as a whole, large oblong meatball (sausage shape) for the baby to hold and gum. Hold-size check: it should stick out above a closed fist, which is what the palmar (whole-hand) grasp needs at this stage.
9–12 months
Cut into halves or small 1cm cubes. These smaller pieces are sized for the pincer grasp (thumb and forefinger) that develops around 9 months.
Paediatric note
Moistening ground chicken with grated zucchini prevents the meatballs from becoming dry and reduces choking risk.
Source guidance: https://www.nhs.uk/conditions/baby/weaning-and-feeding/
Save this recipe in the app
Add it to your child's recipe box, log it when you serve it and keep the allergen tracker up to date.