Baby Meatballs for Baby Led Weaning (High Iron)

Name: Baby Meatballs for Baby Led Weaning (High Iron)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 1/2 cup iron fortified baby oat or ancient grain cereal; ½ cup breastmilk or milk; 1 ¼ lb medium ground beef; 1 cup good quality aged white cheddar or mozzarella cheese (finely grated); 1 egg (beaten); 1 tsp dried oregano; ½ tsp ground pepper; ¼ tsp salt (optional for adults)

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Medically reviewed by Abbey Sharp, Registered Dietitian (RD), BASc.

These *NEW & IMPROVED (UPDATED RECIPE)* Cheesy High Iron Baby Meatballs are perfect BLW, Toddlers & Families as an easy way to sneak more iron in!

After a baby transitions off breastmilk or formula, I think one of parents biggest fears is that they’re not getting enough iron. I created a comprehensive guide about iron before 1, and I heard a lot of feedback that there was NO WAY your kid was getting enough. If you haven’t seen the guide, check it out here.

Here’s the thing- these numbers are averages based on babies also getting iron from less well absorbed sources (like plant based foods), so if you’re including animal protein in your baby’s diet, there’s a good chance they actually need significantly less than that magic 11 mg number.

These cheesy baby meatballs for baby led weaning are one of my secret weapons for those days when I’m thinking our iron intake has been a little low. They’re flavourful, packed with iron and tasty enough that the whole family will love them!

Why This Recipe Works
Key Ingredients
How to Make This Recipe
Expert Tips
Recipe FAQs
More Baby Led Weaning Recipes You Might Like

Why This Recipe Works

These cheesy baby meatballs are ideal for BLW and toddlers, because they’re tender enough even for a new beginner eater to enjoy. Here are a few more reasons why this baby meatballs recipe is a family favourite.

High in protein and iron
Requires less than 10 ingredients
Only takes 35 minutes to prepare
Family friendly

Key Ingredients

Flat lay image of portioned recipe ingredients including ground meat, pepper, salt, oregano, baby cereal, egg, milk, and cheese.

Iron fortified baby cereal – this will add an extra iron boost to the baby meatballs and will also act as a binder to bring the meatballs together.

Breastmilk – I like to combine breastmilk with the baby cereal to add moisture and an extra nutrition boost. Instead of breastmilk, you can use any milk of your choosing.

Ground beef – I prefer to use ground beef for these baby meatballs because they add a healthy dose of iron, but feel free to use any other ground meat of your choosing (like pork, chicken, or turkey).

Cheese – I use aged white cheddar or mozzarella cheese because they are a nice low sodium option that’s super melty and delish.

Egg – this will also act as a binder to help the baby meatballs stick together and also adds an extra iron boost.

How to Make This Recipe

Three side by side images showing how to prepare recipe.

Step 1: In a large bowl, mix together the baby cereal and milk and allow it to sit for 10 minutes.

Step 2: Add in the meat, cheese, egg, oregano, pepper, and salt (optional). Mix until combined then roll into 1 tbsp meatballs.

Step 3: Grease the baking sheet. Place on the baking sheet and spritz with a bit more oil in an oil atomizer. Bake for 15 minutes or until it reaches 165 F, flipping once half way through. Allow to cool slightly before serving to baby, or transfer to a freezer bag for later eating.

Expert Tips

These baby meatballs are meant to be moist for baby led weaning so your little one can easily suck on the juice of the meatball. However, if you are having trouble forming them into balls, you can add more baby cereal one table spoon at a time until they are able to hold together.

Recipe FAQs

What makes these meatballs high in iron?

There’s lots of iron sources in these baby meatballs. We have the iron fortified cereal, the egg, and the ground beef (one of nature’s best sources of iron!) You can easily swap in ground turkey or chicken if you prefer, but go for the dark meat which is higher in iron and good fats for baby’s growing brain.

Can I make these baby meatballs for adults?

Totally! If you want to put half aside and add salt to the adult portion before cooking, that is a great way to ensure you also can enjoy the same meal as baby without having to give the little ones too much salt.

Can I freeze these?

You bet! I make a big batch of these baby meatballs, letting them cool to room temperature on a cooling rack. Then I flash freeze the meatballs on a baking tray before I transfer to freezer bag for 3 months. They never last that long, but these meatballs are perfect for the nights when my hubby and I want to have something for dinner that’s not so baby friendly (ie. spicy food!)

Is this recipe gluten free?

Yes! Assuming you use a gluten free grain, these are gluten free.

What allergens are in these meatballs?

The main allergens in these baby meatballs are dairy, and egg, and possibly wheat depending on what kind of cereal you use. You can check out my amazing allergen introduction guide here!

More Baby Led Weaning Recipes You Might Like

We LOVE baby led weaning recipes here at Abbey’s Kitchen. Here are a few of our favs:

So moms and dads, tell me- what are some of your favourite meals and snacks for sneaking iron into your baby and toddlers’ diet? Leave me a comment below with your thoughts!