Greek yogurt kale and coconut meatballs
Greek yogurt kale and coconut meatballs A recipe suitable for baby 12-36 months. Greek yogurt kale and coconut meatballs with sweet paprika. SAFETY: check for lactose (Greek yogurt), REMOVE KALE STEMS (fibrous), watch out for gluten (spelt flour).
A recipe suitable for baby 12-36 months. Greek yogurt kale and coconut meatballs with sweet paprika. SAFETY: check for lactose (Greek yogurt), REMOVE KALE STEMS (fibrous), watch out for gluten (spelt flour).
Difficulty Little dishes, big smiles!
🍽️ 60 g Greek yogurtAlternative: turkey 🍽️ 80 g kaleAlternative: cherry tomato 🍽️ 50 g spelt flourAlternative: wild rice 🍽️ 30 g kaleAlternative: orange or kiwi 🫒 1 tbsp olive oilAlternative: rapeseed oil 🍽️ 3 g sweet paprikaAlternative: turmeric 🍽️ 50 piece plain yogurtAlternative: fresh cheese 2 servings
Melting pieces, perfect for developing chewing safely.
No major allergen identified.
May contain traces of gluten.
per portion
Calories 161 kcal
Protein 12 g
Carbs 20 g
Fat 9 g 1
CHECK freshness of the Greek yogurt (smell, texture) Break the Greek yogurt into regular 2 cm pieces (finer for 12-18 months) WASH kale thoroughly and REMOVE ALL STEMS (fibrous, choking hazard) Cut the kale leaves into regular 1 cm pieces (smaller because fibrous) Cook the spelt flour as a porridge (5 min)
Reserve the tender kale leaves for vitamin C
Take all ingredients out 20 min before (room temperature) Cutting board Paring knife Kitchen scale Mixing bowl Steamer pot Do NOT serve if baby is lactose-allergic Do NOT serve if baby is gluten-allergic CRITICAL: kale stems are choking hazard Do not cut too large: choking hazard Do not add salt: baby's immature kidneys Always use very mild sweet paprika dose Cut ALL pieces the same size for even cooking For 12-18 months: thinner pieces (0.8 cm) CRITICAL: confirm NO lactose AND NO gluten allergy before serving ALWAYS remove kale stems (very fibrous) Always use very mild sweet paprika dose Take out 30 min before for better incorporation 2
Mix the cooked spelt flour porridge and kale pieces in a large bowl Add the Greek yogurt pieces and tender kale leaves, mix gently Add the plain yogurt as binder Pour in the olive oil and sweet paprika Mix with a wooden spoon Shape meatballs with damp hands (diameter 3 cm) Coat each meatball with a thin layer of spelt flour Place on a tray lined with parchment Let rest 5 min in the fridge Large bowl Wooden spoon Fork Clean hands Tray lined with parchment Do not overmix: Greek yogurt breaks Do not add too much flour: meatballs become too dense Do not forget to make meatballs compact: otherwise they crumble Do not make meatballs too big: max 4 cm diameter Do not leave air in the meatballs Always check yogurt freshness If the dough is too sticky: add 1 tsp rice flour If too dry: add 1 tsp liquid (water or adapted milk) Shape with damp hands: the meatballs won't stick Make small round meatballs for finger food Vary sizes according to age For 24-36 months: bigger meatballs 3
Preheat the oven to 180°C fan Lightly oil a baking sheet Arrange the meatballs leaving 2 cm between each Bake in the middle of the oven for 15 min Check cooking halfway through Meanwhile, prepare the sweet paprika sauce: yogurt + pinch paprika + 1 tsp olive oil Mix the sauce well and chill Remove the meatballs when golden Let cool 3-4 min Test the temp with a finger: warm Serve immediately with the sauce on the side Baking sheet Pastry brush Fork Tongs Small bowl Timer Do not forget to preheat Do not overcrowd the sheet Do not open the oven in the first 8 min Do not overcook: meatballs become hard Do not serve sauce too warm (kills probiotics) Always use very mild sweet paprika dose Check cooking: golden brown outside For 12-18 months: more moist cooking For 24-36 months: more golden cooking If browning too fast: lower to 160°C Test with a toothpick: should come out clean Sauce: serve cold to preserve probiotics 4
FINAL CHECK: confirm NO lactose AND NO gluten allergy before serving Prepare a fresh kale leaf garnish (no stems) Arrange the warm meatballs on baby's plate Add small kale leaf pieces around (no stems) Serve the sweet paprika sauce in a small separate bowl Show how to pick up the meatballs Serve warm Watch baby during the meal Monitor allergy signs (rash, swelling - lactose/gluten) Put leftovers in the fridge Baby plate Small bowl + suction cup Spoon Non-slip cloth Phone (emergency) Do not serve burning hot FINAL CHECK for lactose AND gluten allergy before serving Always serve kale WITHOUT stems Do not leave baby alone Do not reheat several times NEVER serve Greek yogurt/spelt to allergic baby Serve warm: flavors are more developed Kale leaves add color and vitamin C For 12-18 months: cut meatballs in half Silicone bowl with suction cup Offer 2-3 different sides Keep phone nearby in case of allergic reaction 
