If your toddler enjoys feeding him or herself then try these moreish chicken meatballs, made with fresh veggies and chicken thighs. Serve with rice and broccoli for a satisfying dinner
Ingredients
- ½ celery stick, cut into small chunks
- 1 small carrot, cut into small chunks
- 500g boneless skinless chicken thighs, cut into chunks
- a few chives, snipped
- oil, for greasing
To serve
- boiled rice
- steamed broccoli
Method
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Heat oven to 200C/180C fan/gas 6. Blitz the celery, carrot, chicken and chives in a food processor until finely chopped. You may need to use a spatula to scrape the sides of the bowl a few times.
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Shape into small meatballs. If freezing, space out on a tray and put in the freezer. Once frozen, transfer to a freezer bag and take them out when needed. Defrost thoroughly in the fridge before cooking.
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To cook, put on a baking tray lined with greased foil and bake for 10 mins or until browned and cooked through.
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Served with boiled rice and steamed broccoli.