A soft, oven-baked baby meatball made with quinoa, spinach, and curd cheese. From the twelfth month onward, it can be served as a finger food for babies starting to self-feed.
Let the cooked quinoa cool slightly, then mix with spinach, curd cheese, and egg.
Knead the mixture and shape into small meatball-like patties.
Bake in a preheated oven until soft.
Important: Don't use salt or spices in baby food. Prepare the meatballs small and soft enough to reduce choking risk for the baby. Introduce new foods one at a time and watch for signs of allergy. Consult your pediatrician about feeding schedules.
Cooling the quinoa slightly after cooking and kneading it makes shaping the patties easier. Curd cheese adds extra softness and protein to the patties.
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