Teeny Turkey Bites

(12-18 Months)

Tiny fingers will happily reach for these wholesome bites. Serve with Zesty Tomato sauce and whole wheat pasta for a quick, nutritious meal.

1 small onion, finely diced
1 clove finely minced garlic
1 large egg
1/4 panko bread crumbs
3 frozen cubes vegetable puree, defrosted (preferably sweet potato or butternut squash)
1/4 cup grated Parmesan cheese
1 lb. organic ground turkey
1 tablespoon olive oil

Preheat over at 350 degree and lightly coat large baking sheet with olive oil.

In a large bowl, mix the first 6 ingredients together. Add in the turkey and mix until just blended. (Over mixing will make the meatballs tough). Form turkey mixture into small balls, about ¼ inches in diameter. Place on oiled baking sheet and cover with aluminum foil.

Bake the meatballs in the oven for approximately 20 minutes.

Place cooked meatballs on plate lined with a paper towel to wick away excess grease. Meanwhile, clean baking sheet. Once meatballs are cooled, return to clean baking sheet and cover with aluminum foil. Place entire pan in freezer for about 30 minutes or up to 24 hours, until meatballs are at least partially frozen. (This step is important, as it ensures the meatballs won’t stick together when frozen in bulk.)

Transfer meatballs to airtight freezer bag. Yields approximately 40 meatballs.

Serve with Zesty Tomato Dipping Sauce (see recipe below, Additionally found under recipe tab named “Staples”)

Zesty Tomato Sauce

1-2 tbsp. extra virgin olive oil
1 small onion, chopped
1 clove garlic, minced
1 carrot, finely chopped 
1 stalk celery, finely chopped
1 tsp. kosher salt (optional)
2 (32-ounce) cans organic, no-salt crushed tomatoes
2-3 basil leaves (optional)

In a large pot, add olive oil and heat over medium-high heat. Add next four ingredients (up to celery) pot, heat oil over medium high heat.  Sauté all vegetable on medium heat until tender, about 7-8 minutes.  Add tomatoes and other optional ingredients and simmer on low for 30-40 minutes.

Once cooked, remove from heat and cool slightly. Add mixture (a little bit at a time) to food processor and blend until you reach desired consistency.

Freeze sauce in ice cube trays and use portions as needed.