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Last Updated . Published By 88 Comments

Toddler Meatball Recipe with Hummus | Iron Rich + BLW Friendly

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

This toddler meatball recipe is cheesy, high iron and perfect for BLW and families. It’s an easy way to sneak in extra iron!

Baby grabbing toddler meatballs.

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.

This cheesy toddler meatball recipe for baby led weaning was one of my secret weapons for those days when I’d thinking our iron intake had been a little low. They’re flavourful, packed with iron and tasty enough that the whole family will love them. Even though my kids are a bit older now, we still come back to this recipe- not just for toddlers and babies!

Table of contents

Why This Recipe Works

These cheesy toddler 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 toddler 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 toddler 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 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 meatballs stick together and also adds an extra iron boost.

How to Make This Recipe

Three side by side images showing how to prepare toddler meatball 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

This toddler meatball recipe is 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 this toddler meatball recipe. 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 toddler 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 your baby/toddler without having to give the little ones too much salt.

Can I freeze these?

You bet! I make a big batch of these toddler 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 this toddler meatball recipe 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!

Cheesy toddler meatballs in a bowl.

More 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!

Cheesy meatballs in a bowl

Baby Meatballs for Baby Led Weaning (High Iron)

These Cheesy High Iron Baby Meatballs are perfect BLW, Toddlers & Families as an easy way to sneak more iron in!
5 from 102 votes
Print Pin Rate
CourseSnack
CuisineAmerican
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings12 of 3 meatballs
Calories165kcal
AuthorAbbey Sharp

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

Instructions

  • Preheat oven to 400 F and put the baking sheet in the oven to preheat.
  • In a large bowl, mix together the baby cereal and milk and allow it to sit for 10 minutes.
  • Add in the meat, cheese, egg, oregano, pepper, and salt (optional). Mix until combined then roll into 1 tbsp meatballs. 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.

Video

Nutrition

Calories165kcalCarbohydrates2gProtein11gFat12gSaturated Fat5gCholesterol56mgSodium154mgPotassium153mgFiber1gSugar1gVitamin A177IUVitamin C1mgCalcium72mgIron1mg
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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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Reader Interactions

88 Comments

  3. Tricia says

    Hi there, how old are are these meatballs intended for? I have just started my 6 month old on BLW and am wondering if these might be suitable just for him to suck juices and chew some things on. Thank you 🙂

    reply to this comment

      • Faith says

        Hi there! I just finished batch cooking this recipe for my one year old but am a little confused on the serving size. First off, I doubled the recipe, used a tablespoon for the first meatball as a guide, ended up with 102 meatballs that are all a tablespoon size. Which means that technically you end up with 51 meatballs from the first batch, that are a tablespoon in size. With the above portion, now how do I know how many meatballs are in one serving, along with the nutrition facts?

  5. Sabrina says

    Is there a substitute I could use other than the milk? My babe is 9 months and no longer breastfeeding and I am told it is not good for them to start having milk until they are one years old.

    Thank you so much!

    reply to this comment

    • Abbey Sharp says

      Hey Sabrina, you can try to leave it out and reduce the baby cereal because they may be dry or use formula or whatever babe drinks. But it’s actually totally fine for babies to have milk as an ingredient. The recommendation (I know it’s confusing) is to avoid transitioning to whole milk as babies main milk source until 1 (though some peds suggest switching as early as 9 mo) to avoid too much calcium interfering with iron, but it’s absolutely fine for tiny bits in ingredients and potentially has benefits for trialing the dairy allergen.

      reply to this comment

  6. Yasmine El Charif says

    We love this recipe! It does help to wet and oil hands before shaping the meatballs and a really hot oven is your best friend.
    They’re super delish, my LO eats them alone or with some homemade sauce and veggies, pasta, etc super easy to make ahead and freeze. ?

    reply to this comment

  7. Hilary says

    4 stars
    I used this as a guide and adjusted it using what we had. I used ground venison and grated in a large carrot and a half a zucchini. Held the cheese. And used rolled oats (blitzed into a “flour”) to hold it together. My babe loves them, thanks!!

    reply to this comment

  8. G says

    U.K. reader here- I can’t figure out the right amounts of ingredients. The measurement converters I’ve used don’t offer options for beef.. do you know the amounts of the ingredients in either lbs or grams? Thanks!

    reply to this comment

  10. Marie-Therese Gummer says

    5 stars
    I made these for my daughter when she was 10m old. I was making meatballs for myself and husband for dinner and wanted something she could enjoy as well.

    I added a tinyyy bit of ground pork, as I’d used some in our meatballs and they turned out soooo good. Our daughter is lactose free so I used lactose free cheese to make these. I keep them in a freezer ziplock and it’s super easy to pull a few out to feed her for lunch or dinner!!

    reply to this comment

    • Abbey Sharp says

      Hm! I’m sorry something went wrong. Some ground meats have higher moisture content but I’m thinking it may have been the cheese you used, as there’s greater variability there. Did you use parchment or a silo at? There will always be some moisture loss with meat (usually in a pan you just don’t see it as much as you do in the oven), but shouldn’t be gloopy! I would say perhaps they also just needed a little longer in the oven for you depending on size, and for sure a flip half way.

      reply to this comment

    • Jojomama says

      5 stars
      I love this as a base recipe. I’ve made them with ground beef and ground pork and baby gobbles them up. I sneak in shredded carrots or minced spinach and whatever cheese I have on hand. I make a couple batches at a time and freeze! Thanks for the recipe!

      reply to this comment
5 from 102 votes (81 ratings without comment)

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