Cranberry and Turkey Meatballs with Veggie Puree
These tender turkey meatballs are combined with a cranberry flavor, served alongside a smooth veggie puree. This recipe is designed to be both nutritious and appealing to babies and adults alike.
These tender turkey meatballs are combined with a cranberry flavor, served alongside a smooth veggie puree. This recipe is designed to be both nutritious and appealing to babies and adults alike.
Medium to prepare
20 min prep
adjustable below
per serving
EggIntroduce one at a time.
Preheat Oven: Set to 375°F (190°C) and line a baking sheet with parchment paper.
Make Meatballs: In a bowl, mix ground turkey, cranberries, grated carrot, and egg white (if using). Form into 1-inch meatballs and place on the baking sheet.
Bake Meatballs: Cook for 20 minutes, or until fully cooked and golden brown.
Prepare Veggie Puree: While meatballs bake, boil cauliflower and carrots in 1/2 cup water for 15 minutes until tender.
Blend Puree: Blend the cooked veggies until smooth, adding water as needed for consistency.
Cool and Serve: Let both the meatballs and puree cool before serving.
Per serving, calculated from USDA data for the ingredients above.
General associations for these ingredients, not claims about this recipe.
Estimated · 4 servings per recipe
Amount per serving
Calories
37
% Daily Value*
Estimated from USDA ingredient data. %DV uses the adult 2,000-calorie reference — children’s needs differ.