1 shallot, diced
1 tsp olive oil
110 grams minced chicken (thighs are best)
20 grams fresh bread crumbs
1/4 eating apple, peeled and grated (optional)
3 tbsp freshly grated Parmesan Cheese
1/4 tsp fresh thyme leaves or 1/8 tsp dried thyme leaves
750 ml chicken stock to poach the meatballs
Sauté the shallot in the oil for 5 to 6 minutes until soft. Transfer to a good processor and leave to cool for 5 minutes. Add the chicken, breadcrumbs, apple (if using), Parmesan, and thyme, and season with a little black pepper. Combine well in the processor. Roll teaspoonfuls of the mixture into small balls.
Put the stock in a sauce pan and bring to a boil. Add the chicken balls and poach gently for 4 to 5 minutes until cooked through. Remove with a slotted spoon and cool to warm.
How to serve for smaller babies: Cut the balls in halves or quarters.
How to reheat a single portion: Place the chicken balls in a small bowl and add 1 tsp to 1 tbsp of drinking water. Cover and microwave on high for 30 to 45 seconds until piping hot. Do not over cook as the texture will turn rubbery. Allow to cool down a bit before serving to your baby.