With just a few nutritious, high iron ingredients, you can make a batch of Baby Meatballs (for a baby, toddler, or parent!) with turkey and sweet potato. This nutritious finger food freezes well and can be served plain or in marinara sauce.

Baby Meatballs

We love our Baked Chicken Meatballs so much that I wanted to see if we could do a similar meatball recipe with turkey, since I know that’s a meat option many families enjoy. (And it tends to be inexpensive.) Paired with sweet potato for extra nutrition and flavor, these meatballs are seriously delicious.

They are great served straight out of the oven, simmered in Marinara Sauce, or even paired with a Cheese Sauce. You can even add them to Alphabet Soup or Minestrone to make an easy meatball soup.

I love this recipe since you only need a handful of ingredients and the baked meatballs store really well in the fridge or freezer. You can serve one baby-led weaning style or dice or mash them up as a Stage 3 baby food for babies aged 9 months and up.

Healthy Turkey Meatballs

This recipe uses lean ground turkey as the base, then adds in grated raw sweet potato for additional nutrients. I love the mix of flavors in this combination.

Once you pull the pan from the oven with the baked meatballs, you can transfer them to a paper-towel-lined plate to absorb any excess fats if you prefer.

Ingredients You Need

Here’s a look at what you need to make this easy iron-rich recipe so you know what to pick up at the store.

• Ground turkey: Look for lean ground turkey near the other cuts of turkey at your store. (You can use ground chicken or ground beef here if you prefer.)
• Italian flavored breadcrumbs: This adds flavor and helps the meatballs be the right texture.
• Shredded sweet potato: I shred raw, peeled sweet potato into the meatball mixture to add nutrients and flavor. (You can substitute grated raw carrot if you prefer.)
• Shredded or grated Parmesan: Either of these cheese options work to add classic Italian flavor to these meatballs.
• Egg: An egg helps the mixture hold together. If you need them to be egg-free, you can use a little milk instead.

Step-by-Step Instructions

Below is a peak at the steps involved in this ground turkey recipe so you know what to expect from the process. You will need to dirty your hands for a few minutes, so try to do this when the kids don’t also need your attention. (If that’s possible!)

1. Grate the peeled raw sweet potato.
2. In a large bowl, mix all the ingredients together.
3. Roll into balls and place on the prepared baking sheet.
4. Bake. Serve warm.

How to Store

Let the turkey meatballs cool fully and store in an airtight container in the refrigerator for up to 5 days. Or, freeze in a freezer bag for up to 6 months. To thaw, thaw overnight in the fridge, simmer in tomato sauce to warm, or warm in 15-30 second increments in the microwave.

product we love

Nordic Ware Baking Pans

These pans are easy to clean, nonstick, and bake evenly.

Best Tips for Success

• Serve with Marinara sauce, Pesto, Cheese Sauce, or with a side of ketchup or any other favorite dip to make them taste even better.
• Dice for older babies or younger toddlers as needed to ensure they are easy to eat. (Learn more about choking hazards to reduce stress.)
• Gluten-free: Use gluten-free breadcrumbs if needed.
• Dairy-free: Use vegan Parmesan cheese to adjust for dairy allergies.
• Egg-free: Omit the egg and add 1 tablespoon milk.
• Add more spices and herbs if you want more flavor. Try minced onion, fresh minced parsley, dried oregano or basil, or a sprinkle of salt or black pepper.
• While most meatball recipes call for using a food processor, you really don’t need one here.
• Swap in grated carrot or grated zucchini, squeezed very, very dry, for the sweet potato if you’d like.

I’d love to hear your feedback on this recipe, so please comment and rate the recipe below to share.

• Preheat the oven to 400 degrees F and line a rimmed baking sheet with foil or parchment paper. Coat with nonstick spray.

• In a medium bowl, mix the ingredients together with clean hands. Use a tablespoon measuring spoon to measure out 1-tablespoon-size meatballs. Roll into balls and place on the prepared baking sheet.

• Bake for 18-20 minutes or until golden brown and cooked through.

• Serve warm with or without marinara sauce.

• Let them cool fully and store in an airtight container for up to 5 days. Or, freeze in a freezer bag for up to 6 months.
• To thaw, thaw overnight in the fridge, simmer in tomato sauce to warm, or warm in 15-30 second increments in the microwave.
• Serve with Marinara sauce, Pesto, Cheese Sauce, or with a side of ketchup or any other favorite dip.
• Dice for older babies or younger toddlers as needed.
• Gluten-free: Use gluten-free breadcrumbs if needed.
• Dairy-free: Use vegan Parmesan cheese.
• Egg-free: Omit the egg and add 1 tablespoon milk.
• Swap in grated carrot or grated zucchini, squeezed very, very dry, for the sweet potato if you’d like.
• Use ground chicken in place of the turkey if you prefer.

Serving: 3meatballs, Calories: 134kcal, Carbohydrates: 8g, Protein: 17g, Fat: 4g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 0.01g, Cholesterol: 57mg, Sodium: 251mg, Potassium: 232mg, Fiber: 1g, Sugar: 1g, Vitamin A: 1292IU, Vitamin C: 0.4mg, Calcium: 76mg, Iron: 1mg