Preheat the oven to 180°C / 350F / Gas mark 4. For the meatballs, finely chop the onion, mushrooms, fresh herbs (you can prep the onion and herbs for the sauce now as well).

Place all the ingredients, except the oil, in a bowl and mix thoroughly. Use your hands to divide and shape the mixture into 25 balls. Chill in the refrigerator while you make the sauce.

For the sauce, finely chop the onion and herbs (if you haven't already) and skin, seed and chop the tomatoes. Put all of the ingredients in a pan and bring to the boil over a medium heat. Reduce the heat, cover and simmer for about 15 minutes, stirring occasionally. Remove from the heat and leave to cool slightly, then liquidise.

Heat the oil in a frying pan over a medium heat. Fry the meatballs, turning them frequently, until they are lightly browned all over for about 5-10 minutes.

Put the meatballs in an oven proof dish. Pour the sauce over the meatballs, cover with a lid or foil and bake in the oven for about 45 minutes.

This is one of our favourite meatball recipes for baby led weaning once cool enough for little fingers to touch. Or, for older toddlers, the baby meatballs can be served with pasta or rice to make a meal for the whole family to enjoy.