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Toddler Meatballs with Hummus (Iron Rich BLW Recipe)

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

These *NEW AND IMPROVED (UPDATED RECIPE)* Gluten Free Toddler Meatballs with Hummus are perfect for BLW because they’re iron rich, dairy free and egg free for those with intolerances!

Hummus baby meatballs in a bowl with tahini drizzle and sesame seeds.

One of the biggest concerns I hear from moms and dads about starting solids is the worry that their baby isn’t getting enough iron. Beef is hands down one of the best sources of iron with a high absorption factor, so for that reason I recommend that parents try to incorporate it into baby’s menu. Steak can be a bit tough so ground beef is often ideal, so toddler meatballs were actually one of baby E’s first foods.

These gluten-free hummus toddler meatballs are awesome for BLW because they’re easy to pick up, tender enough to chew (even without teeth), but are also dairy-free, and egg-free for babies with intolerances or restrictions.

Table of contents

Why This Recipe Works

These toddler meatballs are always a hit for my little ones and I bet they’ll be for yours as well!

  • They’re meal prep friendly.
  • You can double the recipe and freeze half.
  • They’re dairy-free, egg-free, and gluten-free.
  • They’re as easy as pie!

Key Ingredients

Ingredients needed to make toddler meatballs.

Hummus — I like to make homemade salt-free hummus using chickpeas, tahini, and olive oil. The hummus not only adds flavour and moisture but also acts as the “binder” in place of an egg. I often make my own hummus because chickpeas and tahini are so inexpensive, but you can easily swap in store-bought as well. I would just compare labels to try to find one with the least amount of sodium. If you’re going that route, you’ll need about a cup.

Ground Beef — Ground beef has a ton of iron in them. I strongly suggest using higher fat ground beef for this, because dry meat is a choking hazard for babe. I also prefer to cut these toddler meatballs in half for Baby E. This not only makes them a bit safer but is also a little easier for them to get into and eat.

How to Make This Recipe

Set of three photos showing the hummus being made and blended with the beef to make balls.

Step 1: In a food processor or blender, puree the chickpeas, tahini, garlic, lemon juice, oil and lemon zest until smooth.

Step 2: In a bowl, mix the hummus with the ground beef, pepper and salt if using.

Step 3: Grease a baking sheet. Roll into about 35-40 one-tablespoon balls and place them on a greased baking sheet. Bake for 10 minutes, flipping the toddler meatballs halfway through. Serve as is or drizzled with tahini and topped with sesame seeds.

Expert Tips

These toddler meatballs are meant to be moist for baby led weaning so your little one can easily suck on the juice of the meatball. If you’re having trouble forming the meatball shapes, you can wet your hands beforehand.

Simmer the meatballs in marinara or a pasta sauce for even more tender and flavorful meatballs.

Avoid packing the meatballs too tightly or the meatballs will come out dense after they bake.

Recipe FAQs

Can I freeze these meatballs?

Absolutely! I usually make a huge batch and freeze a portion for when I’m in a pinch. These meatballs will last about 3-4 months in the freezer

Can I use store-bought hummus?

Oh definitely. I personally like making more own hummus and always try to have a homemade batch in the fridge to throw onto the sandwich and to have as a dip. But if you’re just not feeling it and prefer to use store-bought definitely go for it. Just make sure to compare labels and look for one that is low in sodium

How do I store extra?

Leftover toddler meatballs can be stored in an airtight container for up to 4 days in the fridge. Simply reheat them in the microwave when ready to enjoy.

Baby hand reaching for a hummus baby meatball with tahini drizzle and sesame seeds.

More Recipes You Might Like

Want more toddler meatballs like these hummus meatballs? Try these BLW recipes:

Now tell me parents, will you be trying these BLW toddler friendly meatballs?

Hummus baby meatballs in a bowl with tahini drizzle and sesame seeds.

Toddler Meatballs with Hummus (Iron Rich BLW Recipe)

These Gluten Free Toddler Meatballs with Hummus are perfect for BLW. They're iron rich, dairy-free, and egg-free for those with intolerances!
5 from 3 votes
Print Pin Rate
Course: Main Dish
Cuisine: American
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 40 mini meatballs
Calories: 94kcal
Author: Abbey Sharp

Ingredients

  • 1 cup canned salt free chickpeas drained and rinsed
  • 2 tbsp tahini
  • 2 small cloves garlic minced
  • 2 tbsp lemon juice
  • Zest of 1 lemon
  • 2 tbsp extra virgin olive oil plus more for greasing
  • 1 1/4 lb ground beef medium fat, if possible
  • 1/4 tsp pepper
  • 1/4 tsp salt optional for adults

Topping:

  • Tahini optional
  • Sesame seeds optional

Instructions

  • Preheat oven to 400 F and put a baking sheet into an oven to preheat.
  • In a food processor or blender, puree the chickpeas, tahini, garlic, lemon juice, oil and lemon zest until smooth.
  • In a bowl, mix the hummus with the ground beef, pepper and salt if using.
  • Grease baking sheet. Roll into about 35-40 one-tablespoon balls and place on a greased baking sheet.
  • Bake for 10 minutes, flipping half way through.
  • Serve as is or drizzled with tahini and topped with sesame seeds.

Notes

  • These toddler meatballs are meant to be moist for baby led weaning so your little one can easily suck on the juice of the meatball. If you’re having trouble forming the meatball shapes, you can wet your hands beforehand.
  • Simmer the meatballs in marinara or a pasta sauce for even more tender and flavorful meatballs.
  • Avoid packing the meatballs too tightly or the meatballs will come out dense after they bake.

Nutrition

Calories: 94kcal | Carbohydrates: 1g | Protein: 4g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 16mg | Sodium: 35mg | Potassium: 79mg | Vitamin C: 0.6mg | Calcium: 9mg | Iron: 0.6mg
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About Abbey Sharp

Abbey Sharp is a Registered Dietitian (RD), regulated by the Ontario College of Dietitians. She is a mom, YouTuber, Blogger, award winning cookbook author, media coach specializing in food and nutrition influencers, and a frequent contributor to national publications like Healthline and on national broadcast TV shows.

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