Pork and Pear Meatballs

Ingredients

Meatballs

• 500g pork mince
• 100g pear puree
• ½ brown onion, diced
• 1 tsp minced garlic
• ½ cup bread crumbs
• 1 flax egg (could use egg if not egg free)
• Olive oil spray

Method

• Preheat oven to 200C and line 2 baking sheets with baking paper
• Add all ingredients to a mixing bowl and mix until well combined.
• Roll the mixture into balls and place on prepared trays. Spray with olive oil spray.
• Bake in the oven for 20-25 minutes until browned and cooked through.

Serve with

• Steamed or grilled broccoli or green beans with a drizzle of olive oil and a squeeze of lemon
• Greek yogurt mixed with 1 tsp of tahini and some lemon juice

Storage Instructions

Store cooked meatballs in an airtight container in the fridge for up to 3 days, or freeze for up to 3 months. Reheat until piping hot all the way through, then cool to a safe temperature before serving.

Nutrition Notes

Pork mince is an affordable source of protein and iron, while the pear adds natural sweetness and moisture. A soft, easy-to-grip way to offer iron-rich meat to growing babies.

Parent Tip

Double the batch and freeze half for your stash. For younger bubs, or those not yet self-feeding, simply mash the meatballs with a fork.

Frequently Asked Questions

From what age can babies have these?

From around 6 months. They're soft and easy to mash, or to pick up as little ones develop their grip.

Are these egg free?

Yes — the recipe uses a flax egg, so they're naturally egg free. You can use a regular egg if you prefer.

How do I make them wheat free?

Swap the breadcrumbs for almond meal.

What should I serve with them?

Lovely with steamed broccoli or green beans and a yoghurt-tahini dip.