Turkey Sweet Potato Baby Meatballs

Baby Meatballs

We love our Baked Chicken Meatballs so much that I wanted to see if we could do a similar meatball recipe with turkey, since I know that’s a meat option many families enjoy. (And it tends to be inexpensive.) Paired with sweet potato for extra nutrition and flavor, these meatballs are seriously delicious. They are great served straight out of the oven, simmered in Marinara Sauce, or even paired with a Cheese Sauce. You can even add them to Alphabet Soup or Minestrone to make an easy meatball soup. I love this recipe since you only need a handful of ingredients and the baked meatballs store really well in the fridge or freezer. You can serve one baby-led weaning style or dice or mash them up as a Stage 3 baby food for babies aged 9 months and up.

Healthy Turkey Meatballs

This recipe uses lean ground turkey as the base, then adds in grated raw sweet potato for additional nutrients. I love the mix of flavors in this combination. Once you pull the pan from the oven with the baked meatballs, you can transfer them to a paper-towel-lined plate to absorb any excess fats if you prefer. (You may also like my Turkey Meatballs with Zucchini.)

Ingredients You Need

Here’s a look at what you need to make this easy iron-rich recipe so you know what to pick up at the store. Sign up for our email updates to get tips and ideas sent to your inbox.

Ground turkey: Look for lean ground turkey near the other cuts of turkey at your store. (You can use ground chicken or ground beef here if you prefer.) Italian flavored breadcrumbs: This adds flavor and helps the meatballs be the right texture. Shredded sweet potato: I shred raw, peeled sweet potato into the meatball mixture to add nutrients and flavor. (You can substitute grated raw carrot if you prefer.) Shredded or grated Parmesan: Either of these cheese options work to add classic Italian flavor to these meatballs. Egg: An egg helps the mixture hold together. If you need them to be egg-free, you can use a little milk instead.

Step-by-Step Instructions

Below is a peak at the steps involved in this turkey meatball recipe so you know what to expect from the process. You will need to dirty your hands for a few minutes, so try to do this when the kids don’t also need your attention. (If that’s possible!)

How to Store

Let the turkey meatballs cool fully and store in an airtight container in the refrigerator for up to 5 days. Or, freeze in a freezer bag for up to 6 months. To thaw, thaw overnight in the fridge, simmer in tomato sauce to warm, or warm in 15-30 second increments in the microwave.

Best Tips for Success

Serve with Marinara sauce, Pesto, Cheese Sauce, or with a side of ketchup or any other favorite dip to make them taste even better. Dice for older babies or younger toddlers as needed to ensure they are easy to eat. (Learn more about choking hazards to reduce stress.) Gluten-free: Use gluten-free breadcrumbs if needed. Dairy-free: Use vegan Parmesan cheese to adjust for dairy allergies. Egg-free: Omit the egg and add 1 tablespoon milk. Add more spices and herbs if you want more flavor. Try minced onion, fresh minced parsley, dried oregano or basil, or a sprinkle of salt or black pepper. While most meatball recipes call for using a food processor, you really don’t need one here. Swap in grated carrot or grated zucchini, squeezed very, very dry, for the sweet potato if you’d like.

I’d love to hear your feedback on this recipe, so please comment and rate the recipe below to share. These pans are easy to clean, nonstick, and bake evenly.