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Place vegetables in a food processor and finely chop, then add the meat and spices and give a few more pulses until combined. Add some arrowroot flour (similar to tapioca) – it will help stick everything together better and add softness.
Scoop the meat from the bowl and form into balls (1-1½"). Place the meatballs on baking sheet. You can also use a mini muffin pan, the meatballs will bake in its juices and get a nicer crust (older kids like the crust, for small babies bake in a regular pan or you could even steam them).
Bake uncovered at 400F for about 20 minutes, or until the middle is no longer pink. For older kids who like a crusty surface - bake at 420F.
If desired, simmer in a creamy sauce for 10 minutes and serve over semolina fusilli pasta (or gluten free pasta). The sauce will make them juicer and softer, perfect for small babies.