Recipe by Sarah Stewart
This is a great finger food recipe for the little ones. I have had a problem getting my little guy to eat protein and this is the first recipe that he has willingly fed himself. Although the recipe calls for two chicken breasts, I took a shortcut and used ground turkey - it was still delicious! I also omitted the stock cube (too much salt!) and used italian bread crumbs instead. This recipe is much, much easier with a food processor to get finely chopped ingredients that will incorporate nicely into these meatballs. Also, although this recipe says it makes 20 balls, I made mine much smaller and got closer to 4 dozen. (But then again, I used an entire package of turkey, not just two chicken breasts.)
- 1 onion
- 50 g carrots (finely grated)
- 1 tablespoon light olive oil
- 1 large granny smith apple, peeled and grated
- 2 chicken breasts, cut into chunks
- 1 teaspoon thyme (dried or fresh) (optional)
- 1 tablespoon fresh parsley, chopped
- 2 ounces breadcrumbs (fresh, white)
- 1 chicken stock cube, crumbled (for babies over 12 months)
- salt (to season, for babies over 12 months)
- pepper (to season, for babies over 12 months)
- flour, for coating
- vegetable oil (for frying)
Directions See How It's Made
- Heat the oil in the pan and saute half the onion and carrot for three minutes, stirring occasionally.
- Squeeze out excess moisture from apple.
- Mix the grated apple with the chicken,cooked and uncooked onion and carrot, plus parsley, thyme, breadcrumbs, and crumbled stock.
- Chop for a few seconds in a food processor.
- Season with salt and pepper.
- With your hands, form the mixture into about 20 balls, and roll in flour.
- Fry in shallow oil until lightly golden and cooked through (about 4 to 5 minutes).