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These fajita meatballs are easy to make and bursting with flavor! A new fave of ours for sure.
Forever on the hunt for easy proteins, and my son really liked these! Lots of flavor from the peppers, onion, and spices, but you can definitely tone down if your baby doesn’t like too strong of flavors just yet.
I used a frozen bag of onions and peppers to make life easy! 1 cup total that I quickly thawed in the microwave then chopped (drain the liquid!)
BABY LED WEANING
This would be a great recipe to serve babies starting at 6 months, once they’ve been safely introduced to the allergens in the recipe. For younger babies, typically it’s best to serve bigger pieces since those are easier for them to hold. Once they develop the pincer grasp (pointer and thumb pinching together), then you can start to give them smaller pieces.
For information on how to safely serve foods to babies depending on their age (plus so much more), I recommend Solid Starts. The app is free and has tons of information!
Please chop up the peppers and onions in a way that’s safest for your baby.
ALLERGENS
This recipe has eggs, dairy, and wheat. Feel free to sub in a GF breadcrumb and DF cheddar.
If you’d like to try it with an egg replacer, this one available online at Target. This post highlights other ideas for egg substitutes in recipes.
STORAGE
I stored these in the fridge for 3 days, then transferred to the freezer. They can stay in the freezer for 2-3 months.
To freeze I would line a baking sheet with foil or parchment then lay in a single layer and place in the freezer. Once frozen (give it a few hours) you can transfer to another container. This way they are individually frozen rather than all stuck together in one huge block!
To reheat I would either thaw in the fridge overnight then toast or microwave, or just toast or microwave from frozen.
SUBSTITUTES & ADD INS
I haven’t tried yet with any subs or add ins, but let me know if you do!
TOOLS USED/RECOMMENDED
Parchment paper – I buy precut online because I find dealing with a roll of parchment to be the most annoying thing and it’s just so much easier to have it cut for you! Comes in a variety of sizes.
Cookie scoop – I love using this to scoop meatballs, pancake batter, and tons more. I use this thing ALL the time when cooking for my son (and just in general)
Meat thermometer – I will never cook meat without using one! We have a expensive one because my husband cooks meat all the time, but this one is affordable and looks great. I like that it has printed on their the safe temperatures for meat so you never need to look it up!
Vegetable chopper – makes chopping veggies SO easy!!
More easy and delicious recipes for your little one found here!
Fajita Meatballs
Ingredients
- 1 pound ground turkey or chicken you can also use beef
- 1/2 cup finely chopped bell peppers mix of colors
- 1/2 cup finely chopped onion 1/2 small onion
- 1/4 cup breadcrumbs whole wheat or regular
- 1/4 cup shredded cheese like cheddar or Monterey Jack
- 1 egg
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1 teaspoon chili powder adjust to taste
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, combine the ground meat, chopped bell peppers, chopped onion, breadcrumbs, cheese, egg, garlic powder, cumin, chili powder, salt, and black pepper. Mix until just combined; be careful not to over mix.
- Using your hands, form the mixture into small meatballs, about 1 inch in diameter, and place them on the prepared baking sheet.
- Bake in the preheated oven for 18-20 minutes, or until the meatballs are cooked through and reach an internal temperature of 165°F (75°C).
- Let the meatballs cool slightly before serving. Enjoy!
Yum! I hope this one is a hit for the fam. Let me know what you think!!
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