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a close up shot of 6 baby meatballs on a wooden board with toddler's hand grabbing one

Butternut squash baby beef meatballs

Here’s an egg free and dairy free baby meatballs recipe that is perfect for baby led weaning or when you’re ready to transition to finger foods.
Course Appetizer, lunch, dinner
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 18 meatballs
Calories 61kcal


  • 1 pound ground beef
  • ½ cup (110 g) mashed cooked butternut squash
  • 3 tablespoons (60g) smooth peanut butter
  • 1 teaspoon garlic powder
  • ½ teaspoon ground ginger


  • 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 ½ 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.


  • 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.
To reheat, place in a skillet with a splash of liquid (e.g. water, broth, sauce, etc.). Cover and heat over medium-low heat until warm,  2-3 minutes or so. This is to ensure meatballs don't get dried out.


Calories: 61kcal | Carbohydrates: 2g | Protein: 6g | Fat: 3g