These went down well in my house. They are great for baby led weaning and even fussy kids won’t realise they have mushrooms in them, at least my guy didn’t anyway, as he won’t touch mushrooms if he sees them on his plate. They would be great served with a sauce and pasta or work fine just on their own.
Parmesan and Mushroom Chicken Meatballs
Makes approx 15 meatballs
- 500g of lean chicken mince (use extra lean turkey mince if you can’t get this)
- approx 8 baby portobello mushrooms
- 84g of freshly grated parmesan
- 2 garlic cloves
- 1 handful of fresh Italian Parsley
- olive oil (in a misto sprayer)
Preheat oven to 200c or 400f (gas mark 6)
Add to a mini food processor, the mushrooms, parsley and garlic and process until roughly chopped.
Add to large bowl with the extra lean chicken mince and grated parmesan
Mix together well to combine
Form into approx 15 meatballs and place in an oven proof dish sprayed with olive oil (using a misto sprayer)
Place in the oven and bake until golden. (Approx 30 mins). Turn over half way through cooking time.
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