Risoni meatball one tray bake

Ingredients

Meatballs:

• 500g of minced meat
• 1/2 small onion finely diced or even grated for bubs new to solids
• ½ med zucchini finely grated
• 1 clove of garlic or 1 teaspoon of minced garlic
• ½ cup of breadcrumbs
• 1 small carrot finely grated
• 1 egg (or 2 flax eggs to make egg free)
• ground pepper

Red sauce:

• 1 x 800g can of diced tomatoes
• ½ small onion diced
• 1 x small can of tomato paste (roughly 120g)
• 2 tablespoons of Italian herb mix
• 1 teaspoon of minced garlic or 1 fresh clove minced
• 1 packet of frozen spinach
• 1 cup of salt reduced/no salt stock (can use water)
• 1 cup of risoni pasta

Directions

• Preheat your oven to 180 degrees Celsius
• In a bowl, mix all of your ingredients for the meatballs together before rolling into balls and placing in your baking dish.
• Cook meat balls until browned in the oven. This step is important as it helps to bind the meatballs and help them keep their shape.
• In a bowl, mix together the ingredients for your red sauce
• Remove the meatballs from the oven and sprinkle your risoni over the meatballs
• Now gently pour your red sauce over the top
• Pour your cup of stock or water over the top of the dish
• Return the tray to the oven and bake for 30-45minutes

Serving suggestions:

This is great with fresh basil and parmesan cheese for adults and any older kids at the table. You could serve this dish with a side of Italian style green beans drizzled with olive oil, garlic and a squeeze of lemon juice.

Storage Instructions

Store cooled leftovers in an airtight container in the fridge for up to 3 days. Portion into baby-friendly serving sizes and freeze for up to 2 months. Reheat until piping hot all the way through, stir well and cool to a safe temperature before serving to your bub.

Nutrition Notes

The minced meat brings protein, iron and zinc, while the hidden zucchini, carrot and spinach add vegetables and fibre. Using a salt-reduced or no-added-salt stock keeps the dish gentle for little kidneys.

Parent Tip

This is a true one-tray wonder — grate the veggies finely so they melt into the meatballs, and you have a sneaky way to add greens. Fork mash the meatballs through the risoni for bubs who prefer a softer texture.

Frequently Asked Questions

Can I make this egg free?

Yes. Swap the egg in the meatballs for 2 flax eggs. They will still bind well once browned in the oven first.

What mince should I use?

Any minced meat works — beef, lamb, pork, chicken or turkey. Beef and lamb add a little extra iron, which is helpful from 6 months.

Can I freeze it?

Yes. Portion into baby-sized serves and freeze for up to 2 months, then reheat until piping hot and cool before serving.

How do I serve this to a baby new to solids?

Offer a soft meatball as a finger food, or fork mash it through the risoni so it sticks to a preloaded spoon. Grate the onion for new eaters.