For kids, MEAT is either a “Love it” or “Leave it”. Meat is a textural minefield and many of the problems result from how it is prepared. In another post, I talk about why meat aversion is common and some strategies to help your child approach more meats.
Did you know that you can substitute egg with chia seeds? This works when the seeds are left to soak in water. Chia works to bind the ingredients in these chicken meatballs in lieu of egg. These make a good meal for families that have to consider an egg allergy. Or even in lunchboxes as a protein component when eggs aren’t allowed at school.
This recipe for chicken meatballs is good for children transitioning to foods that need greater oral motor strength / skills. Or for children that have goal foods of a whole piece of meat from processed meat (eg. wanting your kids to have chicken breast as opposed to chicken nuggets).
When you are forming the meat balls you need to be considerate of the size. As a rule of thumb people like to open their mouths to the combined height of their index and pointer fingers. Check what size this is for your child. The more manageable the food the more acceptable it may be to have them investigate it by taking a bite. There are many sensory properties about foods that need to be considered for fussy children.
- 2tsp chia seeds
- 1 clove of garlic (finely chopped)
- 1 rasher of bacon (finely chopped)
- 1/2 cup multigrain breadcrumbs
- 2tbsp (2 x 20ml) tomato paste
- 1tbsp (1 x 20ml) Worcestershire sauce
- 350g chicken mince
- Olive oil for pan
- Soak 2tsp of chia seeds in 4tsp of water for at least 10mins (until gluggy).
- In the meantime, sautee the garlic & a rasher of finely chopped bacon. Allow to cool down a bit.
- In a separate bowl, combine the bacon mix, breadcrumbs, tomato paste, Worcestershire sauce, chia mix and chicken mince.
- Roll into small balls & cook a lightly oiled pan turning regularly until cooked through. Cook in small batches to avoid overcrowding the pan.
To make this recipe “witching hour” friendly, you can prepare the meatballs the night before or earlier in the day (steps 1-3) and store covered in the fridge until it is time to cook.