Name: Baked Mango Chicken Meatballs
Prep time: 12 min
Cook time: 25 min
Total time: 36 min
Ingredients: 1 Cup rolled oats ((100 grams)); 0.33 cup coconut milk ((100 ml, 3.5 fl oz)); 1 small carrot (grated) ((½ cup)); 2 Tablespoons onion (grated) ((30 grams)); ½ cup mango cubes (fresh or frozen) ((75 grams, 2.5 oz)); ½ teaspoon turmeric; 200 g chicken mince (ground chicken) ((7 oz))

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These Mango Chicken Meatballs are soft, juicy, and naturally sweet thanks to mango and coconut milk. Perfect for babies and kids, they’re great as a family dinner or tucked into lunchboxes. Plus, they’re oven-baked in a mini muffin tray for minimal mess and maximum ease.

Three mango chicken meatballs on a baby plate with a piece of avocado and banana, next to a mango cut hedgehog style.

Table of Contents

What Makes This Recipe a Winner

Kid-friendly flavour & texture – Naturally sweet mango, tender texture, and no strong spices.
Hidden veggie boost – Carrot and onion are blended in for extra nutrition.
Easy bake method – Muffin tray baking means hands-off cooking and no frying mess.

Ingredients You Will Need

Ingredients for soft chicken mango meatballs on a marble surface.

Ingredient Notes and Substitutes

Oats – Acts as a binder these can be substituted for breadcrumbs or gluten free bread crumbs.
Coconut milk – Adds moisture and subtle sweetness. You can sub with any milk (dairy or non-dairy).
Mango – Fresh or frozen mango both work. Defrost frozen mango before using.
Carrot & Onion – Adds moisture and veg. Can be grated or blitzed in the food processor.
Chicken mince – Lean chicken works best. Can substitute with turkey mince.

Illustrated Step-by-Step Guide To Making Mango Chicken Meatballs

Below are illustrated step-by-step instructions to make my chicken mango meatball recipe, if you prefer just the written instructions then head straight to the printable recipe card below.

Step 1: Soak the Oats

We’re starting by soaking half of our oats (just ½ cup) in some creamy coconut milk. Let them sit and soften for about 10 minutes — this gives the meatballs a really lovely tender texture later on. It’s such a simple trick, but it makes all the difference.

A bowl of oatmeal soaked in coconut milk on a marble counter.

Step 2: Blitz the Veggies

Now let’s deal with the hidden veggies! Toss your chopped carrot and onion into a food processor and blitz until everything is super finely chopped. You're after a grated consistency — no big chunks here.

Shortcut: If you don’t have a processor, you can grate both by hand. It’ll work just fine, though it's a little messier.

Onion and carrot finely chopped/minced in a food processor.

Step 3: Mix It All Up

Time to add the flavor! Into the same food processor bowl, add your soaked oats, mango pieces (fresh or thawed from frozen), turmeric, and chicken mince. Pulse everything together until it’s just combined — it should look soft and a little sticky.

Note: Try not to over-blend! We’re mixing, not making baby food.

Then add the remaining ½ cup of oats and give it one last quick pulse. This helps give a bit of structure to the mix. If you're feeding babies, skip the salt — otherwise, season to taste.

Meatball mix blended in a food processor.

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Step 4: Shape and Scoop

Now for the fun part — shaping! Lightly grease your mini muffin tray (or line a baking sheet). With damp hands (this really helps with stickiness), scoop out spoonfuls of the mixture and roll into rough balls. Pop them straight into each muffin tray cavity.

Pro tip: The muffin tray is a game-changer — it helps the meatballs hold their shape and cook evenly without any flipping or fuss.

A hand placing a ball of meatball mix into the cavity of a muffin tray, all the other cavities have meatball mix in them.

Step 5: Bake Until Golden

Bake in a preheated oven at 180°C / 360°F for about 25 minutes. You’re looking for golden tops and firm meatballs. They smell amazing right out of the oven — mango, coconut, and that little hint of turmeric make them totally irresistible.

Let them cool slightly before serving — especially if you’re sharing with little ones.

A golden baked meatball being held above a muffin tray of baked meatballs.

A person holding a piece soft chicken meatball with a mango n a counter.

Top Tips

Here is how you can make these soft meatballs perfectly every time!

Wet your hands when rolling meatballs to prevent sticking.
The muffin tray method holds their shape perfectly and ensures even cooking.
Double the batch and freeze extras for easy future meals.
These meatballs are not just for at home, they pack and travel well in lunchboxes just be sure to keep them cool with an insulated bag and ice brick.

Meatballs on a piece of parchment paper next to a small pink lunchbox packed with meatballs and kiwi.

How to Make This Recipe Suitable For Baby Led Weaning

Use fresh or thawed mango.
Omit salt.
Ensure meatballs are cooked through and soft in texture.
Serve with soft sides like mashed veggies or rice, for more ideas check out my baby led weaning food guide.