This post may contain affiliate links. Please see our disclosure policy for more details.
These baby meatballs are made with just 5 simple ingredients and are egg free and dairy free. Tender and flavorful, these are perfect for baby led weaning, toddlers, and the whole family.
Why You’ll Love These Baby Meatballs
- Soft and safe for babies (chewing starts with gums, not teeth)
- Moist and juicy thanks to butternut squash (you can also substitute with sweet potatoes)
- Iron-rich from ground meat
- Freezer-friendly and easy to batch prep
- One recipe that grows with your child
They’re one of those recipes that quietly builds confidence—both for babies learning to eat and parents learning to trust the process.
Nutrition during the first 1,000 days, from conception to age two, plays a critical role in brain development, growth, and long-term health, which is why iron-rich foods like beef are recommended during complementary feeding.
And speaking both as a pediatric dietitian and a busy, tired parent, this is where practicality matters.
These baby meatballs are my gift to you 🙂
They’re easy to make, nourishing, and designed to be safe for babies, with a soft, juicy texture that doesn’t require teeth. They’re a simple, realistic way to make every bite count during this important stage (and yes, I’ll keep saying that because it matters!).
For another simple, baby- and kid-approved option, try these healthy chicken nuggets! They’re crispy on the outside, tender on the inside, and packed with protein and flavor.
Table of Contents
Key Ingredients
- Ground beef – this is such a convenient and versatile ingredient! Most definitely a freezer staple for us. Nutrients in beef, like iron and zinc, are critical for optimal development as babies grow. You can use lean ground beef, but for moist and flavorful meatballs, I wouldn’t go leaner than 90% meat and 10% fat.
- Butternut squash – In addition to it being a good source of vitamins A, C (helps enhance the absorption of iron), and fiber, it provides moisture to these meatballs. It also helps hold them together without the use of eggs or breadcrumbs. Here’s how to cook butternut squash for babies!
- Peanut butter – I know this may sound really strange. But give it a try! I like coming up with unique ways to incorporate this ingredient as research shows that introducing peanuts to your baby early and often can help prevent them from developing a peanut allergy later on. It’s also delicious in this peanut butter chicken!
Variations and Substitutions
- No peanut butter? The peanut butter imparts a nutty flavor and creamy texture to these meatballs. If you don’t want these elements, then you can substitute with 1 egg. You can also swap with a nut butter or seed butter (e.g. sunflower seed butter, pumpkin butter) or tahini.
- No butternut squash? You can substitute with pumpkin or sweet potato for babies.
- Ground beef – You can also use ground chicken, bison, pork…any ground meat will work. You should most definitely try these moist turkey meatballs with rice! It’s one of the most beloved recipes on my blog.
How to Make Baby Meatballs
You’ll find the full recipe card with all the exact measurements at the bottom of this post.
Step 1: Mash cooked butternut squash with a fork. I like to roast it ahead of time so it’s one less thing to do on the day of.
Step 2: Combine mashed butternut squash with smooth peanut butter.
Step 3: In a large bowl, combine the mixture with ground beef. Add garlic powder (can also use fresh garlic) and ginger. Mix using your hands, taking care not to overwork the meat!
Step 4: Shape into 1 1/2 inch sized balls. Place in single layer on baking sheet lined with parchment paper or mat for easy clean up. In a small oven-safe dish, add some water and place in the pan alongside the meatballs. Now Bake!!
Game-Changing Tips for Softer Baby Meatballs
- Don’t overwork the meat mixture. Your hands are seriously the best tools for mixing meatballs. You just want to mix until everything is combined. Otherwise, the meatballs will turn out tough.
- When shaping the balls, work with slightly wet hands to prevent them from sticking to your hands. Otherwise, you may accidentally overwork them.
- Flip halfway through to prevent the bottoms from browning.
- You MUST add the oven-safe dish filled with water. this helps create steam resulting in tender meatballs.
Baby Meatballs FAQs
No. Chewing starts with the gums. As long as the meat is soft and prepared safely, babies can manage it.
Gagging is a normal part of learning to eat and is different from choking. Offering soft textures, appropriate sizes, and calm support helps babies learn safely. If you’re ever unsure, pause and adjust the texture or size.
Cooked meatballs can be stored in an airtight container in the refrigerator for up to 4 days. You can also freeze for up to 3 months.
Reheat gently in the oven, air fryer, or a covered skillet with a splash of water. This helps keep them moist. Microwaving can dry them out, so it’s best avoided when possible.
How to Serve Meatballs to Babies by Age
For babies 6-8 months, you can serve these baby meatballs whole or halved so they can grab easily using their palmer grasp. Once they start developing the pincer grasp (around 8-9 months and will continue to get refined), you can start cutting into bite-sized pieces.
P.S this plate is AMAZING! It’s so spacious, allowing plenty of room for small hands to explore, and the suction is so powerful! My baby has not once been able to remove from the table.
Serving Suggestions
Enjoy as is or with your favorite sauce, like iron-rich baby pasta, marinara sauce, sweet potato sauce, or Thai coconut sauce.
For a well-balanced meal, serve them alongside vegetables, fruit, avocado, pasta, yogurt, toast, oatmeal….all easy, nutritious accompaniments.
If you’ve been spoon-feeding purees and are feeling anxious about transitioning to more textured foods (acknowledge that and go at your comfort level), I suggest serving the meatballs alongside thicker purees or mashes. You can also mash the meatball and mix it into purees/mashes.
Try preloading the spoon (we absolutely LOVE these!) and hand it to your baby or place on the table/plate. I know it can feel scary and overwhelming but I highly encourage you to start giving your baby opportunities to self-feed.
More Ground Beef Recipes
Did you make this recipe? Leave a rating below and let me know how you liked the recipe! Your feedback means so much to me!
Healthy Baby Meatballs
Equipment
Ingredients
- 1 pound ground beef
- 1/2 cup (110 g) mashed cooked butternut squash
- 3 tablespoons (60g) smooth peanut butter
- 1 teaspoon garlic powder
- 1/2 teaspoon ground ginger
Instructions
- Preheat oven to 400 degrees Farenheit. Lightly oil a baking sheet or line with parchment paper.
- Combine mashed butternut squash with peanut butter.
- In a large bowl, combine the mixture with ground beef and the seasonings. Mix gently using hands, taking care not to overwork the meat. Shape into 1 1/2 inch balls.
- Place on baking sheet. In a small oven-safe dish(es), add some water and place in the pan alongside the meatballs.
- Bake for 15-20 minutes, flipping halfway through. Inserted thermometer should read 160 degrees Fahrenheit.
Notes
- Store in an airtight container for 3-5 days in the fridge.
- Freeze for up to 3 months. I personally flash freeze all my baked goods.
Hi! Could I used Sunbutter instead of peanut butter so they could be packed for school (school is nut free)?
I love the flavor of peanut butter with the beef and butternut squash. not sure how it would taste with sunbutter…you can also leave it out entirely