Baked Beef and Pork Meatballs
Soft, juicy oven-baked meatballs made with beef and pork, gently seasoned and tender enough for the whole family to share.
Ingredients
Contains optional added salt for older eaters. Skip it for babies under 12 months.
- 240 ml panko breadcrumbs1.01 cup panko breadcrumbs
- 120 ml beef stock, low-sodium where possible8.12 tbsp beef stock, low-sodium where possible
- 0.5 medium onion, finely grated
- 400 g ground beef14.11 oz ground beef
- 400 g ground pork14.11 oz ground pork
- 2 each egg
- 2.5 ml garlic powder0.51 tsp garlic powder
- 60 ml parsley, finely chopped4.06 tbsp parsley, finely chopped
- 15 ml dijon mustard1.01 tbsp dijon mustard
- 1.25 ml nutmeg, ground0.25 tsp nutmeg, ground
- salt (to taste), for over-1s and adults, added at the end
Steps
- Place the panko in a bowl, pour the beef stock over the top, and set aside for a few minutes until the breadcrumbs soften.
- Preheat the oven to 220C (425F) and line a large baking tray with parchment paper.
- Grate the onion finely, using a food processor or the fine side of a box grater.
- Finely chop the parsley so there are no large pieces for little eaters.
- Add the beef, pork, eggs, soaked breadcrumbs, grated onion, parsley, garlic powder, dijon mustard, and nutmeg to a large bowl.
- Mix gently with your hands, or pulse in a food processor, until just combined. Try not to overwork the meat.
- Scoop and roll the mixture into golf-ball sized meatballs, then arrange them spaced apart on the lined tray.
- Bake for about 15 minutes until cooked through and no longer pink in the center.
- Let the meatballs cool slightly before serving. For over-1s and adults, you can add a pinch of salt to taste.
Nutrition
- Calories
- 42
- Protein
- 3g
- Fat
- 3g
- Carbs
- 1g
Tips by age
Quarter the meatballs into small bite-size pieces and serve with a little sauce or mashed veg to keep them moist and easy to swallow.
Choking safety: Round meatballs are a choking risk. Cut into small pieces, never serve whole.
Flatten the mixture into thin mini patties or finely chop a baked meatball into small soft pieces. Use low-sodium stock and skip any added salt for this age.
Choking safety: Whole round meatballs are a choking risk. Never serve a whole or half meatball; flatten or finely chop instead.
Halve or quarter the meatballs into bite-size pieces and encourage your child to take small bites and chew well.
Choking safety: Cut meatballs into bite-size pieces so they are not eaten whole.
Cut the meatballs into bite-size pieces and serve with pasta, rice, or soft vegetables. A pinch of salt to taste is fine at this age.
Choking safety: Still cut into bite-size pieces and remind your child to chew well.
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