By 8 months of age you can introduce finger foods, and these meatballs are ideal. The secret of success for tenderness: include oatmeal, do not add egg, and make the mixture quite wet. Do not fry the meatballs – just simmer them in liquid. They are an excellent source of iron, and are easily adapted for adults.
Makes 12 to 16 very tender meatballs
2 tablespoons oatmeal (fine or medium), or rolled oats.
4 tablespoons milk
250g lean minced beef
2 teaspoons chopped parsley
2 cups tomato juice
- Using a fork, thoroughly mix oatmeal, milk, mince and parsley.
With clean, wet hands, shape meat into walnut-size balls.
- In a deep frying pan or wide saucepan, heat tomato juice until just simmering. (thin it with a little water if necessary.)
- Drop in balls, one at a time, gently shaking the pan to distribute balls evenly.
- Simmer gently (do not boil vigorously), about 20 minutes.
- For baby, remove a few meat balls to cool, then cut each ball into 3 or 4 slices.
- Offer as finger food.
For adults boost flavour with salt, pepper, oregano or basil. Serve with spiral pasta and vegetables.