Recipe: turkey meatballs with sweet potato frosting

Team MelMoon is baking a new kind of treat these days - baby finger foods! Our daughter is 10 months old and starting to eat more solids. Mom is realizing she can’t subsist on cheerios and avocados for the rest of her life, so it’s time to up our game. Here’s our latest Sunday adventure: turkey meatballs topped with a dollop of sweet potato frosting.

Meatballs

• 16 ounces of ground turkey

• 1 yellow onion, diced

• 2 cups of grated zucchini

• 2 cups of diced spinach

• 1 teaspoon of thyme (fresh or ground)

• 1 teaspoon of garlic powder

• 1/2 teaspoon of salt

• 2 eggs (whisked)

Line two cookie sheets with parchment paper. Heat the oven to 350 degrees. In a medium bowl, mix all the ingredients with your hands until everything is blended well. Shape the turkey mixture into small balls, about the size of a ping-pong ball. Bake for 25-30 minutes. One batch makes 32 meatballs, enough for mom and dad to snack a few, the kiddo to nom two each day during the week, and mom to freeze the rest!

Sweet Potato Frosting

• 1 sweet potato (peeled and chopped into cubes)

• 2 tablespoons of unsalted butter

• 1/4 cup milk

• 1/4 teaspoon of salt

Steam the sweet potatoes for about 10 minutes. Mix all the ingredients in a food processor until smooth and creamy. Dollop the sweet potato frosting on top of the meatballs, use it as a dipping sauce, or let your kiddo smear it all over the place (that’s where you’re heading anyway….). I’ll keep half out for the week and freeze the rest.