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Is there anything cuter on your little one's plate than a mini meatball? These sweet and savory bites bake in the oven, so while they're a little time-consuming to make, they don't create a big mess in the kitchen. Prunes keep the turkey juicy and tender. And although the prunes will soften in the oven as they bake into the meatballs, be sure to chop them finely, as they can be sticky. Serve with a small bowl of marinara sauce for dipping, if you (and your little one) like.
This recipe is intended for children 12 months and up.
Olive oil, for greasing
1/2 cup (2 oz/60 g) dried whole-wheat bread crumbs
1 large egg, beaten
3 prunes, minced
1/2 lb (250 g) ground turkey, preferably dark meat
Preheat the oven to 400°F (200°C). Brush a rimmed baking sheet with olive oil.
In a bowl, stir together the remaining ingredients just until blended; be careful not to overmix or the meatballs may get tough.
Scoop up tablespoonfuls of the turkey mixture, roll into small meatballs, and place on the baking sheet, spacing them evenly.
Bake until the meatballs are browned and cooked through, about 15 minutes. Let cool, cut into pieces small enough for your child to eat safely, and serve.
Refrigerate the meatballs in an airtight container for up to three days, or freeze for up to three months. (Storage tip: To freeze, space the meatballs on a baking sheet, then transfer to a zippered plastic bag.)
Makes about 14 meatballs