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.
- Suitable from
- Stage 3 (9-12m)
- Total time
- 45min
- Makes
- 4servings
- Iron
- 0.3mg
Medium to prepare
20 min prep
adjustable below
per serving
Common allergens
EggIntroduce one at a time.
Ingredients
- Ground turkey1 cup
- Cranberries1/4 cup
- Carrots1 piece
- Egg white1 piece
- Water1/2 cup
- Cauliflower1 cup
- Carrots1 cup
- Water1/2 cup
Steps
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.
Nutrition
Per serving, calculated from USDA data for the ingredients above.
- Calories
- 37kcal
- Protein
- 4.2g
- Fat
- 1.7g
- Carbs
- 1.6g
- Carbs17%
- Protein44%
- Fat39%
Ingredient health benefits
General associations for these ingredients, not claims about this recipe.
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Nutrition Facts
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.