Turkey and Spinach Rice Balls

Soft, sticky rice balls packed with finely minced turkey and chopped spinach. These bite-sized balls are gentle on gums, easy to grab, and naturally dairy-free and soy-free. The sticky rice binds everything together so they hold their shape while staying tender enough for little mouths. Perfect for self-feeding practice, and they reheat beautifully for quick snacks or meals throughout the week.

By TasteBuds

Recipe details

Yield
4 toddlers (about 16 rice balls)
Prep time
15 minutes
Cook time
25 minutes
Total time
40 minutes

Ingredients

  • 1 cup short-grain sticky rice (sushi rice or sweet rice), rinsed until water runs clear
  • 1¼ cups water (for cooking rice)
  • 6 oz ground turkey
  • 2 cups fresh spinach, packed, roughly chopped
  • 1 clove garlic, minced
  • 1 tsp olive oil
  • a pinch salt (optional, for seasoning)

Instructions

  1. Rinse 1 cup short-grain sticky rice in a fine-mesh strainer under cold running water, swishing with your hand, until the water runs clear. This removes excess starch and helps the rice cook evenly.
  2. Place the rinsed rice in a medium saucepan and add 1¼ cups water. Bring to a boil over medium-high heat, then reduce heat to the lowest setting, cover with a tight-fitting lid, and simmer for 15 minutes. The rice should be tender and very sticky.
  3. Remove the pot from heat and let it sit, covered, for 5 minutes to finish steaming. The rice will become even stickier and easier to shape.
  4. While the rice is sitting, mince 1 clove garlic.
  5. Heat 1 tsp olive oil in a large skillet over medium heat. Add the 1 clove garlic, minced and cook, stirring, until fragrant, about 30 seconds.
  6. Add 6 oz ground turkey to the skillet, breaking it up with a wooden spoon. Cook, stirring occasionally, until the turkey is no longer pink and cooked through, about 5 minutes. The meat should be finely crumbled.
  7. Stir in 2 cups fresh spinach, packed and roughly chopped. Cook, stirring, until the spinach wilts and any liquid evaporates, about 2 minutes. If you're adding salt, sprinkle in a pinch of salt now and stir to combine.
  8. Transfer the turkey-spinach mixture to a large mixing bowl. Fluff the cooked sticky rice with a fork, then add it to the bowl with the turkey and spinach. Stir everything together until evenly combined. The mixture will be warm and sticky.
  9. Let the mixture cool for a few minutes until it's comfortable to handle. Fill a small bowl with water. Wet your hands lightly, scoop about 2 tablespoons of the rice mixture, and roll it gently between your palms into a smooth ball about the size of a walnut. Repeat with the remaining mixture, wetting your hands as needed to prevent sticking. You should get about 16 rice balls.
  10. Serve the rice balls warm or at room temperature. Store leftovers in an airtight container in the fridge for up to 3 days, or freeze for up to 1 month. Reheat gently in the microwave or steam until warmed through.