These Gluten Free Hummus Baby Meatballs are perfect for BLW because they’re iron rich, dairy free and egg free for those with intolerances!
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 meatballs were actually one of baby E’s first foods.
These gluten free hummus baby 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.
How to Make Gluten Free Hummus Baby Meatballs
It starts by making a quickie salt-free hummus which 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.
Then to make these hummus baby meatballs, you literally just add your beef, and give everything a gentle mix, rolling them into balls. You can set some aside from the older kids or adults in your family to add some salt and extra pepper, if you want for flavour.
I strongly suggest using a higher fat ground beef for this, because dry meat is a choking hazard for babe. I also prefer to cut them 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.
I serve these gluten free hummus baby meatballs with a little extra tahini or hummus and a sprinkle of sesame seeds on top. Sometimes baby E likes to practice his pitching skills and throws them like a baseball, but most of the time they go straight from his high chair tray to his mouth.
Gluten Free Hummus Baby Meatballs
- Tahini optional
- Sesame seeds optional
- Preheat oven to 375 F.
- In a food processor or blender, puree the chickpeas, tahini, garlic, lemon juice, oil and lemon zest until very smooth.
- In a bowl, mix the hummus with the ground beef and pepper.
- Roll into about 20-24 two-tablespoon balls and place on a greased baking sheet.
- Bake for 10 minutes, flip and bake for an additional 7-10 minutes or until cooked through.
- Serve as is or drizzled with tahini and topped with sesame seeds.
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Abbey Sharp is a Registered Dietitian, an avid food writer and blogger, a cookbook author and the founder of Abbey’s Kitchen Inc.