Store cooked meatballs in an airtight container in the refrigerator for up to 2 days (48 hours).

For longer storage, freeze in a single layer on a tray until firm, then transfer to an airtight container or baby food storage jars and freeze for up to 2 months. Only freeze these if your mince has not been frozen previously.

To reheat, use a short steam cycle on the KiddoKook Pro or warm gently in the oven until piping hot all the way through. Always let them cool and check the temperature before serving.

✓ Beef is one of the richest sources of iron and zinc, which matters from around 6 months when a baby's own iron stores begin to run low.

✓ Kale and spinach add folate, vitamin K and plant-based iron, blended through so the texture stays soft.

✓ Sweet potato brings beta-carotene (vitamin A) and keeps the mixture moist, so the meatballs stay tender rather than dry.

✓ Cheese and egg add calcium, protein and vitamin B12, and the egg helps bind everything together.

✓ No added salt, which keeps them suitable for babies under 12 months.

Size them right: Roll small, soft meatballs for baby and slightly larger ones for older kids. Everything comes off the same tray.

Allergen note: This recipe contains egg and dairy. If bub has not tried either before, introduce them separately first and offer a small amount early in the day.

Texture tweak: Pulse the sweet potato rather than fully blending it. A little texture helps the mixture hold together.

For toddlers: Serve with pasta, in a wrap, or alongside a simple tomato sauce for dipping. Dipping buys you at least three extra bites.

To meal prep: Double the batch and freeze half. Future you will be grateful on a Wednesday.