Recipe :
Its good if you can make finger foods that contain protein. Traditionally cooked meatballs can be a bit too chewy for first finger foods but by poaching them in stock the meatballs are soft and tender, perfect for little ones. The apple and parmesan gives these a lovely flavour without having to add any salt. The idea for these came from Italian 'Wedding Soup' where meatballs are poached and served in soup with chicken and vegetables.

These meatballs are good served hot or cold.

Makes (4-7 servings, depending on age and appetite)

Suitable for freezing

Ingredients

1 shallot, diced (1 1/2 tbsp)
1 tsp olive oil
110g/4oz minced chicken
20g/3/4 oz fresh breadcrumbs (1 slice, crusts removed)
1/4 sweet eating apple, peeled and coarsely grated (40g)
3 tbsp grated Parmesan
1/4 tsp thyme leaves
750ml/1 1/4 UK pints chicken stock


Sautee the shallot in the oil for 5-6 minutes, until soft. Transfer to a food processor and leave to cool for 5 minutes. Add the chicken breadcrumbs, apple, Parmesan and thyme and season with pepper. Whizz until well combined.

Roll teaspoonfuls of the mixture into small balls and set aside (if you like you can dampen your hands with a little cold water).

Put the stock in a medium saucepan and bring up to the boil. Add the chicken balls and bring up to a simmer.

Reduce the heat and poach the chicken balls gently for 4-5 minutes, until cooked though. Remove with a slotted spoon and cool before serving (can cut in half for smaller babies).

To reheat a single portion (3-5 balls) put the chicken balls in a small bowl and add a teaspoon of water. Cover and cook on high for 30-40 seconds, until piping hot.

Do not overcook as they will turn rubbery.

Allow to cool before serving.