Partner Spotlight: Flourish Foods Recipe Swap

Partner Spotlight: Flourish Foods Recipe Swap

Here you have it, part two of our Partner Spotlight with Flourish Foods! As we talked about last week, Flourish is an SF based baby food company that specializes in super fresh, no preservative, organic baby food production and delivery. We work closely with Flourish, at events, teaching cooking and nutrition classes, as well as supplying them with our bone broth to add protein and nutrients to some of their tasty products (like the momma stew and protein purees). 

We did a short interview with Kim Burns, Flourish founder, last week, featured in our latest blog post, and this week we finish this two-part series with a recipe swap! With each of our customer bases in mind, we exchanged easy, no-fuss recipes that can be enjoyed by the whole family. We sent over a simple and classic butternut squash, bone broth and rosemary soup that can double as a baby puree and family dinner, while they sent us the recipe for their popular mini-meatballs (their top seller on Good Eggs!).

We had a blast shooting these cute little meaballs, that are filled with well rounded nutrition for your little one (or yourself!). The ground pork, and broth cooked rice add a healthy dose of protein, with apples and carrots providing some antioxidants, vitamins and minerals. We hope you enjoy!


1 pound of ground chicken
2 medium carrots
2 medium apple (we used granny smith)
1 garlic clove
1 small onion (we used half of a yellow onion)
2 small eggs, beaten
1/2 cup of rice, cooked in bone broth (1.5 cups rice in 3 cups bone broth)
1 tsp salt
pinch of crushed dried thyme 
pinch freshly ground black pepper


1. First things first, get that rice cookin’! We cooked 1.5 cups of long grain white rice in 3 cups of Broth Baby chicken bone broth. Bring rice and broth to boil in saucepan, then turn heat to low and simmer, covered for 20 minutes.

2. Preheat oven to 375F, then peel and grate the apples, carrots and garlic clove. 

3. Combine all grated items into a bowl and squeeze out as much “juice” as you can. (Side note: you just made an expensive, hand-squeezed organic shot of juice- feel free to drink it! If you don’t mind the immune boosting taste of raw garlic)

4. Finely dice onion and add to the mix (we only used half of an onion, enough to match the amount of apples or carrots you had, once grated). 

4. At this point, your rice should be done. Fluff with fork and let cool on the stove top, lid ajar. 

5. Beat eggs with a fork until well combined. 

6. Place all ingredients in a large mixing bowl and hand mix until combined. 

7. Use tablespoon to form 1 inch balls and place on parchment lined baking tray.

8.  Bake for 15-20 minutes, or until golden brown. 

9.  Remove from tray and cool before packing up (or feeding to a little one!). Enjoy!

xo Broth Baby
PS: Check Out Flourish Food's Partner Spotlight on Broth Baby HERE!

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