Tiny Little Meatballs for a Tiny Little Boy

Monday night my friend hosted a Johnny Walker whisky tasting. A good excuse for the guys to get together and sip some bevies. This left me to play the role of single mom (seriously, I don’t know how single moms do it). I was dead tired from a full day of work. Factor in a cranky one year old and nothing in the fridge for dinner… sounds like a good night to pull out the canned Italian Wedding soup!

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I didn’t even think to take a photo of him eating the meatballs.
This shot is from his first birthday dinner at Auntie Ally’s!

Little pasta bits, meatballs, and I think that’s spinach??? Bennett LOVED the tiny little meatballs. I had to pull some back he was tossing them in his mouth so fast I was sure he would choke. Pretty cute. Once the guilt of feeding an entire can’s worth of processed meat to my almost 13 month old absolved, I had a stoke of genius.

Tiny Little Meatball Recipe

  • Organic ground chicken – I pack
  • Egg (I used the yolk only, Bennett is allergic to egg white)
  • Bread Crumbs
  • Mushrooms, spinach and garlic – finely chopped and cooked
  • Salt – just a pinch
  • Romano cheese – grated (Jeff thought it was parmesan and bought it by mistake)
  • Cheddar cheese – shredded
  • Dash of olive oil

(There are no measurement because I literally just threw ingredients in a bowl until it all stuck together)

I pinched the goo into canned Italian Wedding soup sized balls and baked them at 400 for approximately 10-15 minutes. Once baked I froze them in a casserole dish and then tossed all the little guys into a freezer bag. When I need to add some protein to a meal I can just grab a handful and heat them up.

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Bennett tested them out for dinner and seemed to enjoy them almost as much as those delicious canned balls of preservatives.

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