Baked Salmon Meatballs for Toddlers
Soft salmon meatballs with oats, egg and grated zucchini, baked until just cooked. An easy way to serve fish twice a week.
Ingredients
Makes about 16 small meatballs
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Method
- 1
Heat the oven to 400°F (200°C) and line a tray with parchment.
- 2
Flake the salmon with a fork and check carefully for bones with your fingers.
- 3
Mix the salmon, egg, oat crumbs, zucchini, dill and lemon zest. Rest 5 minutes so the oats soak up the egg.
- 4
Roll into 16 small balls, set on the tray and brush with the oil.
- 5
Bake 12–15 minutes, until golden and the center reaches 160°F (71°C) with no wet egg inside. Cool before serving.
Toddler plate & family plate
Toddler plate
2–3 meatballs cut into quarters, with soft rice and lightly mashed or well-cooked peas.
Family plate
Serve with yogurt-dill sauce, pasta or a salad. Add salt at the table for adults.
health_and_safetyAllergens
Contains fish and egg (top 9 allergens). Oats may contain wheat. The breadcrumb swap adds wheat, and the yogurt-dill sauce adds milk.
sync_altSwaps
- swap_horizUse plain, no-salt-added breadcrumbs instead of oats (contains wheat).
- swap_horizSwap half the salmon for mashed white beans for a milder taste.
kitchenStorage
Fridge 2 days. Freeze cooked meatballs up to 2 months. Reheat until steaming hot, then cool before serving.
Safety reminders
- Cut round foods (grapes, cherry tomatoes, blueberries) into quarters for children under 4.
- Keep toddlers seated while eating.
- Serve nut butters thinly spread, never as whole nuts.
- Salmon is a low-mercury fish that the FDA lists as a 'Best Choice'. For ages 1–3, a serving is about 1 oz (28 g), 2 servings a week. Check every flake for bones.
- This recipe is general guidance for healthy, full-term babies and children. Ask your pediatrician first if your child was born early, has a medical condition, allergies or feeding difficulties (medical disclaimer).
