Ingredients

Meatballs:

• 1 cup of breadcrumbs (can use gluten free)
• 500g of chicken mince
• 1 egg (can use flax egg if egg free)
• 1 tsp each of dried rosemary and sage
• 1 clove of garlic
• 1 grated onion
• 1/4 cup parmesan*

Risoni Tray Bake:

• 1 teaspoon of dried sage, rosemary and oregano
• 1 tsp of olive oil
• Good crack of pepper
• 1 clove of garlic minced
• 500g of broccolini
• 1 cup of risoni
• 1/4 cup of parmesan*
• 1 cup of low sodium stock
• 1 cup of yogurt or cream mixed with ½ cup of water**

Directions

• For the meatballs, mix all of your ingredients together and then roll into balls
• Then preheat your oven to 180 degrees Celsius
• Pop an oven proof pan on the stove top and add in your chopped broccolini, olive oil, garlic and herbs. Cook until broccolini is softening.
• Add in everything else
• Pop your meatballs on top and put on the lid
• Transfer to the oven and cook for 20 minutes with the lid on, then a further 20 minutes with the lid off

Serving suggestions:

Meatballs suitable from 6 months

Risoni tray bake suitable for all ages - chop broccolini according to age. For younger babies long finger length spears. For older babies with pincer grasp smaller pieces may be appropriate. Risoni and broccolini can also be blended for babies on mashed textures.

*Can omit or swap for 1 tbs of nutritional yeast if dairy free. Can also use a lower sodium cheese for little bubs.

**If dairy free can swap for 1.5 cups of milk of choice or coconut cream