Social media is lousy with recipes for meatballs with veggies hiding in them–but do you or your kiddo actually want to eat them? Many, if not most, are dry and flavorless; as we’ve discovered, the only way to redeem them is to make them roughly half cheese, as our meatball recipe does.
But here’s a meatball (or patty) that tastes really really good all on its own, no tricks or hiding required. Inspired by the grilled pork patties that are to Vietnam what, say, a hamburger would be to America, what we’ve got here is a flavor bomb that should suit your palate and can be readily adaptable to your child’s. Indeed, we’ve provided instructions here for both Chinese- and Vietnamese-flavored takes on the meat patties–neither is spicy or too bold, just gently vivid and pleasing. And see the “Adapt” section for even more ways to spin this dish to meet your child’s needs.
(Check out our other great toddler ground beef recipes!)
This meatball recipe is built for busy parents and hungry little ones alike: quick to prep (just 10 minutes of mixing), cook (about 5 minutes of sautéing), and serve. The texture is soft enough for toddlers—even those still practicing chewing—but still rich with flavor so you won’t feel like you’re compromising your own dinner.
With only a few simple, wholesome ingredients—ground meat, mild seasonings, a touch of cheese—the meatballs hold together nicely, reheating well for leftovers and making them a flexible option for lunches or dinner. Whether you’re feeding a toddler or rounding out an adult plate, these meatballs strike the balance between ease, taste and toddler-friendly texture.
These toddler-friendly meatballs use a short, simple ingredient list—ground meat, mild seasonings, breadcrumbs, and a bit of cheese—to keep the texture soft enough for early chewers while still holding together in the pan. Nothing here is spicy, salty, or overpowering; the flavor stays gentle and familiar, making this a great gateway recipe for toddlers who are still warming up to mixed-texture foods.
How small should the meatballs be for toddlers?
Aim for 1–1.25 inches—large enough not to be a choking risk, but small enough for toddlers to grasp and bite safely.
Can I bake these instead?
Yes. Bake at 400°F for 10–12 minutes, flipping once. They’ll be slightly less browned but just as tender.
Do these freeze well?
Absolutely. Freeze cooked meatballs in a single layer, then store in a freezer bag for up to 3 months. Reheat in the microwave or a lightly greased skillet.
What kind of meat works best?
Ground beef, turkey, or chicken all work. Higher-fat blends give you the softest texture, which is ideal for toddlers still practicing chewing.
These quick, tender toddler meatballs come together with just a handful of everyday ingredients and cook in minutes, making them perfect for weeknights. Soft, flavorful, and high in protein, they’re easy for little ones to chew and versatile enough to pair with almost anything.
Heat a small amount of oil in a pan set to Medium High–let it get hot. When steamy, spread meat patties all about the pan and immediately smash down to sear it.
Cook for 2-3 minutes, then flip over; smash/sear the other side and cook for an additional two minutes. Remove from heat.
In Vietnam these patties are typically served over noodles, so if your child is on speaking terms with pasta by all means set them atop his/her favorite stringy carbs; we like to replicate the pickled vegetables often served with the meatballs by very lightly brining strips of carrots and cucumbers in a mix of sugar, salt, and vinegar for about 30 minutes before serving. Otherwise, cut the meat patties into chunks of an appropriate size for your child and side with a favorite sauce or condiment.
If you’ve got a meatball-adverse youngster and/or you’re making this for the first time and may be skeptical yourself, the solution is easy and obvious: form patties with the meat mixture and put it on a bun. We can also recommend making a patty melt out of it–we call it “The Big Sleep,” for what we hope our obvious reason–by cooking a small and flattened patty about one minute less than the time listed in the recipe, then placing between two mayo’d or buttered slices of bread and cheese; cook until golden brown, using the back of a spatula to flatten and cohere meet cheese and bread. (See additional photo for what it looks like.)
Servings 4
Serving Size 2 meatballs
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Brad (the Dad) is the founder and Chief Recipe Officer of New Dad's Kitchen. His own cooking/feeding journey started humbly during his son's infancy, preparing and managing his son's bottle intake in order to support his wife; it has since blossomed into a full-on passion to feed his child and family delicious and healthy meals that can satisfy both a toddler and his very tired parents.
