- 2 slice white bread (90g), crusts removed
- 1/3 cup (80ml) buttermilk
- 500 gram turkey or chicken mince
- 2 tablespoon finely grated parmesan
- 1/2 brown onion (40g), grated coarsely
- 1/2 carrot (35g), grated finely
- 1/2 zucchini (45g), grated finely
- 700 gram bottle no-added salt tomato passata
- 1/4 cup (60ml) water
- 1Place bread in a small bowl, pour over buttermilk; leave to soak for 5 minutes.
- 2Combine bread mixture, turkey, parmesan and vegetables in a medium bowl. Roll slightly rounded tablespoons of the mixture into balls. Place on a tray lined with plastic wrap; refrigerate for 30 minutes.
- 3Combine passata and the water in a medium saucepan over medium heat; bring to a simmer.
- 4Carefully drop meatballs into the sauce, swirling the pan to ensure meatballs are submerged, slowly simmer sauce for 10 minutes or until meatballs are cooked through.
Store, covered, in the fridge for up to 2 days. Freeze in individual portions. Don't make the meatballs the size of cherry tomatoes or grapes, as that size can represent a choking hazard to babies. Older babies might like to use their fingers to eat these, while for younger ones, the meatballs can be mashed with a fork. You can substitute chicken, beef, veal and pork mince for turkey, if you like.
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