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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!
Course Main Dish
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 40 mini meatballs
Calories 94kcal


  • 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


  • Tahini optional
  • Sesame seeds optional


  • 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.


  • 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.


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