A few months ago I attended a “baby food made easy” cooking class in Chicago by Chef Amandra Skrip, a natural foods chef and wellness consultant. She specializes in preparing organic, all-natural meals. Since my little one recently graduated from purees and is now eating what we eat, I figured this class would be a good investment.
As it turns out, the dishes we learned to prepare are huge hits with everyone in our household (would someone please ask my husband to stop eating all the mini turkey meatballs?!).
We learned how to make five dishes: mini turkey meatballs, baked chickpea falafel, broccoli frittata bites, carrot mac and cheese muffins and sweet potato chocolate chip cookies. ;None of the recipes use any sugar or ;corn starch, not even the cookies!
I have since replicated at home ;(with pretty good success) all the dishes we learned to make and the mini turkey meatballs are the clear favorite. They are also incredibly easy to make and can be prepared and cooked quickly.
2 cloves garlic, minced
2 plum tomatoes, finely chopped
1/2 cup basil, chopped
1.5 pounds organic ground turkey (or you can use organic ground beef)
1/2 cup quick cooking oats
1/4 cup parmesan cheese
salt + pepper to taste
Place all the ingredients in a large bowl and use clean hands to fully and evenly incorporate everything into the turkey.
Cover with parchment and place in fridge for at least 30 minutes. (This is important to allow the flavors to soak into the turkey.)
Preheat broiler and line a large baking sheet with foil, lightly coating it with olive oil.
Portion turkey into tablespoon size balls and spread evenly on sheet. Broil for 5-10 minutes, until turkey is fully cooked and no longer pink on the inside.
Thank you to Audrey for this delicious guest post!
Audrey is a co-founder and co-editor of BumpToBabyGear.com, a site that features stylish finds for moms, moms-to-be and little ones newborn to 4.
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