Meatballs with gravy for a child 1. Meatballs for children with gravy

Meatballs and meatballs take first place in the ranking of gastronomic preferences of most children. They go well with any sauces and side dishes. They also make wonderful soups. In short, this is a dish for all occasions.

Tender meatballs

Meatballs with rice for children will taste better if you bake them in the oven. Combine 150 g of boiled long-grain rice, 500 g of minced beef, 4-5 chopped green onions, 1 tbsp. l. fresh parsley. Add salt and paprika to taste, knead the minced meat, form meatballs with wet hands and roll in ground breadcrumbs. Separately, fry the onion with 2 chopped cloves of garlic and grated carrots. After 5 minutes, add 2 tbsp. l. tomato paste, 200 ml water and a pinch of salt. Pour the gravy over the meatballs into a baking dish and place in the oven for 40 minutes at 180°C. In this version they will turn out especially tender and juicy.

Poultry in white sauce

Chicken meatballs for children are a win-win option, especially with a delicious creamy sauce. Grate the carrots, combine them with finely chopped onions, raw eggs, 2 tbsp. l. semolina and mix well. Add 500 g of minced chicken, add salt and black pepper to taste, and form identical meatballs from the resulting mass. Melt 20 g of butter in a saucepan, pour in 200 ml of milk, add 1 tbsp. l. flour and, stirring continuously, simmer until thickened. Place the meatballs in a baking dish, pour in the sauce, sprinkle with grated cheese if desired, cover with a lid and bake until done. A delicious lunch is ready!

Born in sour cream

By slightly modifying the previous recipe, we get excellent chicken meatballs for children. Soak 3 slices of white bread in 100 ml of milk and pass it along with the onion and 600 g of chicken fillet through a meat grinder. Add a raw egg, salt and pepper to taste, mix the minced meat and make meatballs. Dip them in flour and brown them in oil. Then fry 2 tbsp in a deep dry frying pan. l. flour until golden brown. Fill it with 200 ml of boiling water, add 300 g of sour cream, a pinch of salt and sugar. Simmer the meatballs in sour cream sauce for children, covered, for 30 minutes. A good side dish for them would be porridge, which is more to your child’s liking.

Many Faces of Turkey

Excellent meatballs are made from turkey. Boil 150 g of cauliflower in salted water and divide into small inflorescences. Grind 400 g of turkey fillet with a medium onion through a meat grinder. Combine the meat with grated carrots, cauliflower, beat in a raw egg and salt to taste. If the minced meat turns out to be too liquid, add ground rolled oats to the desired thickness and let it swell. Now we make turkey meatballs for children, put them in boiling water and cook until done. They can be served with steamed vegetables or used to make a delicious soup. In any case, children will remain full and happy.

Pumpkin sketch

Pumpkin will be a pleasant culinary discovery for children. Grate 400 g of pumpkin and 80 g of any hard cheese. Finely chop ½ bunch of parsley. Pass 2 cloves of garlic through a press. Grind 400 g of turkey fillet in a meat grinder. We combine all the ingredients, add 2 eggs, salt and spices, knead the minced meat and make meatballs. Saute the onion in cubes until transparent, add 250 g of tomatoes in their own juice, ½ tsp each. salt and sugar, simmer for a couple of minutes. Pour the sauce over the meatballs in a heat-resistant form and place in an oven preheated to 180°C for 40 minutes. They are best complemented by fluffy mashed potatoes.

In a marine flavor

Don't write off fish - it also makes excellent meatballs. Soak 100 g of bread in 100 ml of milk, squeeze and pass through a meat grinder with an onion and 500 g of pollock fillet. Add a raw egg, the milk in which the bread was in, ½ tsp. salt. We make fish balls for children from minced meat and cook until they float. Saute 1 tbsp in a dry frying pan. l. flour, add 2 tbsp. l. butter. After mixing the mixture well, pour in 200 ml of fish broth and bring to a boil. Place the meatballs in a deep dish, pour over the sauce, sprinkle with grated cheese if desired and bake for 20 minutes at 180°C. This dish will interest even the pickiest eaters.

Dive swim

And finally - fish balls for children in tomato sauce. Pass 800 g of cod fillet with onion through a meat grinder. Combine the minced meat with grated carrots, 100 g of boiled rice and 2 raw eggs. Season the mixture with salt and black pepper, knead thoroughly, form meatballs and, roll in flour, fry in a deep frying pan until golden brown. We fill them with 150 g of carrots in strips. We dilute 2-3 tbsp in a glass of boiling water. l. tomato paste, add 1 tsp. dried oregano and pour the meatballs into the pan. Simmer them under the lid for 10 minutes, then remove it and bring the dish to readiness. These meatballs are good with absolutely any side dish.

As you can see, there are enough recipes for meatballs and meatballs for a separate menu. And that’s not all! You will find more delicious and healthy dishes for every day on the culinary portal “Eat at Home”. What meat variations do your children like? Tell us about it in the comments.

Gravy for children 1 year and older is the best source of all the proteins and vitamins necessary for a growing body. The variety of recipes allows caring mothers to choose the most suitable recipe for their child, taking into account his taste preferences, the presence of allergic reactions to a particular product, etc. In addition, this is an excellent option for preparing a nutritional supplement that enhances the taste of side dishes such as porridge , pasta, puree. After all, not every child, even at such an early age, has the desire to eat ordinary porridge with butter.

The body of a one-year-old child already produces the same enzymes as an adult, but in smaller quantities. Therefore, the question of how and what to prepare gravy for children should be treated with special responsibility. It is not recommended to fry the ingredients in a lot of oil, add a lot of spices and use fatty meat and fish.

Based on preparation methods, gravy for children can be divided into four types:

To make gravy in the form of a sauce, you should add a little sour cream, cream or flour to add thickness, which is not very suitable for children aged 1 year; a similar recipe is more suitable for children over 2 years old. At the same age, you can introduce gravy from cutlets if the child does not eat cutlets.

Hedgehog meatballs with rice

Nutritional value, advantages and disadvantages of baby gravy

It is a well-known fact that meat and meat gravy contain a considerable amount of protein and beneficial minerals, so the benefits of such dishes and products are simply invaluable for children aged 1-2 years.

Advice from a pediatric nutritionist: the introduction of meat products and gravy into a child’s diet should occur gradually and with extreme caution. It is important to ensure that your child does not have an allergic reaction to beef or chicken dishes. Turkey meat is considered the most suitable at this age; it is hypoallergenic and very nutritious.

Many doctors and nutritionists advise introducing meat dishes prepared by steaming or boiling into the diet of children, starting from 8 months, in ground form, and from 1-2 years - in full form. For the first time, the daily dose should not exceed 1 teaspoon of the product in order to monitor the body’s reactions. If all is well, then the daily intake of meat dishes can be increased, and by the end of the first week the portion increases to 5 spoons.

The main disadvantage, as with any product, is that you cannot overfeed your child with gravy; excessive consumption is more likely to have a negative impact on the child’s body, which is still adapting to the new menu, than to have any benefit.

We prepare delicious meatballs for children

Gravy intended for children over 1 year of age - recipes and preparation methods

Not all children a year know how to chew food, especially when it comes to meat, so mothers give gravies the appearance of a sauce or try to prepare them based on meat broth from chicken or turkey, adding them to the side dish. After one and a half years, you can already introduce meatballs in gravy, gravy from cutlets, and poultry cutlets themselves (chicken and turkey) into the diet. The side dish can be anything: pasta, buckwheat or rice porridge, mashed potatoes.

Recipe for gravy with poultry broth. In order to prepare this dish for children aged 1 year, you will need:

Fry the flour in a hot frying pan until golden brown; it will be needed to thicken the sauce. Pour chicken or turkey broth into the fried flour and boil for a few minutes. If small flour lumps have formed, then strain the yushka through a fine sieve, add milk to the strained broth, add salt, and cook it all over low heat for half an hour. This creamy meat gravy can be added to pasta, cereals and purees.

Meatballs with gravy. This recipe is perfect for children who are already good at chewing food on their own, over the age of one and a half years. To prepare the meatballs, you will need the following ingredients:

To make the gravy, you need the following ingredients: a tablespoon of flour and sour cream, 2 tbsp. l. tomato juice, laurel leaf, and 300 ml of water.

Mix all the ingredients for the meatballs together and mix thoroughly, add salt, form round meatballs, place on a hot frying pan in dense rows and fry for three minutes on each side.

Once the meatballs are fried, it's time to make the gravy. To do this, you need to pour boiled water (200 ml) over the meatballs, then dilute tomato paste, sour cream and flour in the remaining 100 ml of water until smooth, pour into the stewing meatballs, add a bay leaf.

Pasta and mashed potatoes are suitable as a side dish, but meatballs and gravy do not go well with porridge, because this recipe includes rice. The same recipe can also be used with minced beef if the child is not allergic to it.

Beef or poultry cutlets with gravy. This recipe will definitely be loved by children aged 1-2 years and older. To prepare you will need:

- 1 kg of beef, turkey or chicken;
- 200 grams of onions;
- 1 clove of garlic;
- salt to taste;
- 2 tbsp. l. semolina;
- half a glass of hot boiled water.

Gravy for cutlets: 2 tablespoons flour, ½ tsp. salt, 1 tbsp. l. sour cream, 2 cups boiling water.

Cooking begins by grinding chicken, turkey or beef tenderloin, onion and garlic in a meat grinder. For better grinding, you should run the minced meat through a meat grinder twice. You need to add salt to the cooked minced meat. Then pour hot water over the semolina and let it swell, then add it to the minced meat.

The next stage is frying, for this you need to pour a little sunflower oil into a hot frying pan and lay out the tightly formed cutlets. Fry them for 5-6 minutes on each side and after cooking transfer them to a pan.

Preparing gravy for cutlets does not take much time. Add flour to the remaining oil in the pan and mix well, add sour cream and water, then mix thoroughly again and bring to an active boil. The prepared yushka should be poured into the cutlets and simmered over low heat for 10 minutes.

An excellent side dish for the gravy from the cutlets and the cutlets themselves would be mashed potatoes, pasta, vegetables - this is a universal recipe that can be combined with any other products.

If the child does not have an appetite, or he simply does not like cutlets, then you can use only gravy as a sauce, making the second dish tastier and more nutritious. There is little useful in the gravy from cutlets, but any dish with such a sauce will be tastier and more appetizing.

Also for children aged 1 year, gravy made from classic beef, chicken, and turkey goulash is suitable. Even children aged 2 years and older will love the recipe for meatballs and pork cutlets. Mushroom gravies will be healthy for babies, and at 1 year of age, meat sauces should be alternated with vegetable ones in order to fully nourish the child’s body with protein and nutrients, as well as enhance the taste of side dishes such as pasta and porridge.

Video: Meat balls

Step 1: prepare the rice.

These wonderful meatballs are ideal for babies from one year of age who have gone through the first stages of meat feeding in small portions, as well as adult children who are accustomed to dishes made from pork, veal or beef, but require them to be diversified with richer aromas and flavors. So, first we cover the surface of the table with a kitchen towel. Pour rice onto it and sort through it, removing any debris in the form of pebbles or lint. Place the whole grains in a colander and rinse thoroughly under running cold running water until it becomes clear.

Step 2: cook the rice.

Then we move the rice into a small saucepan, fill it with the required amount of purified water and put it on medium heat, which after boiling we immediately reduce it to the minimum level. Season the bubbling liquid with salt to taste, mix it with the cereal and cook until half cooked, that is 11–12 minutes. Then drain the rice back into the colander, rinse again, and leave in the sink until ready to use.

Step 3: Prepare the onions and other ingredients.

Then we peel the onions, wash them, dry them with paper kitchen towels, place them on a cutting board and cut them into 4-8 not very large pieces. Next, lay out the rest of the necessary ingredients on the countertop and proceed to the next step.

Step 4: prepare the minced meat.

We install an electric or stationary meat grinder on the countertop and pass the onions through it together with minced pork and beef directly into a deep bowl. We add there the rice, boiled until half cooked, which has already dried out, a raw chicken egg without a shell and a little more salt, which you shouldn’t be overzealous with, unfortunately, it is harmful for everyone without exception. Loosen these ingredients with a tablespoon until smooth – the meatball mixture is ready!

Step 5: form the meatballs.

Lightly grease your hands with half a teaspoon of vegetable oil, place a tablespoon of minced rice and meat on one of your palms and roll it into a ball the size of a medium-sized walnut. We move it to a smooth cutting board and make the rest of the meatballs in the same way.

Step 6: preparing the meatballs - stage one.

After this, put a deep non-stick pan with a thick bottom or a large frying pan with a Teflon coating on medium heat and pour a couple of tablespoons of vegetable oil into this dish. After a few minutes, place the formed meatballs in well-heated fat and fry them on one side 3-4 minutes, without covering with a lid, otherwise they will fall apart.

Then, very carefully, using a dinner fork and a kitchen spatula, turn them over to the other side and cook some more. 3–5 minutes, just so that they set, but are not overly fried! Simultaneously with this process, heat the required amount of purified water in the kettle.

As soon as the meat balls are slightly browned, fill them with one glass of boiling water to about half the level of the meatballs, season to taste with salt, cover with a lid so that a small gap remains, and simmer for 10–15 minutes over medium heat.

Step 7: Prepare the gravy mixture.

Meanwhile, pour half a glass of warm water into a small bowl. We also put sour cream, tomato paste and sifted wheat flour there. Mix everything with a whisk until smooth and without lumps.

Step 8: prepare the meatballs - stage two.

After 10–15 minutes send the tomato-sour cream filling into the pan with the meatballs, gently shake the dishes so that the liquids mix well, put it back on the stove and simmer the dish for some more 15–20 minutes, but on very low heat, so that it gurgles slightly.

If desired, after 10 minutes the meatballs can be turned over to the other side, and the gravy, if it turns out to be very thick, can be diluted with an additional portion of water. When the dish is ready, turn off the stove and let it sit under the lid for some more time. 7–10 minutes. Next, place the rice and meat balls in portions on plates, cool slightly and offer the little miracle a taste of the new delicacy.

Step 9: Serve the baby meatballs with gravy.

After cooking, children's meatballs with gravy are infused, distributed in portions onto plates, cooled slightly and served to the baby for lunch or dinner. This dish does not need a side dish, but if desired, it can be supplemented with boiled potatoes, carrots, a slice of fresh cucumber or well-ground caviar from zucchini and eggplant. Enjoy and be healthy!
Bon appetit!

If the minced meat is too liquid, add a couple of tablespoons of semolina and let it stand for a while at room temperature so that the cereal absorbs excess moisture. Is the rice and meat mixture still sticky? This means that the minced meat purchased was very diluted with water before being sold. In this case, it is better to roll the balls in flour, and then cook as indicated in the recipe, now they will definitely not fall apart;

If desired, you can add ground fresh carrots and a little fresh finely chopped dill or parsley to the minced meat;

An alternative to sour cream is cream;

Do not use spices in children's dishes, they can cause an allergic reaction!

In the first years of a baby's life, his taste habits and preferences are formed. Therefore, a children's meat menu should not only be tasty and healthy, but also varied.

Meat and fish are a source of complete protein, iron and other useful substances; these are irreplaceable products in a child’s daily menu. For young children, dishes are prepared from minced meat and fish - due to their shape and consistency, they instill in the baby the first chewing skills. Such dishes include cutlets for children, meatballs and meatballs. How are they different?

Baby meatballs– dishes made from minced meat or fish, rolled into small balls (usually the size of an apricot or plum). In different interpretations, they exist in the national cuisines of almost the whole world. Cereals are always added to the minced meat, most often rice, bread, sometimes onions, spices and an egg are added. Meatballs for kids are stewed with sauce, steamed or baked. Fried meatballs should not be given to children.

Meatballs. This dish gets its name from the Italian word frittatella (fried). Meatballs for children– small balls the size of a cherry or a walnut made from minced meat, chicken or fish. They are usually boiled in broth, soup, or, less commonly, cooked in main courses. Finely chopped onions, spices and herbs are added to the minced meat. Very rarely, bread soaked in milk or water is added to the minced meat.

Cutlets for children. In modern Russian cuisine, cutlets are flatbreads made from minced meat, chicken, fish or vegetables. For children, they are usually served with various side dishes - cereals, vegetables, as well as sauce or broth.

With the appearance of the child’s first chewing teeth (i.e., from about 1-1.5 years old) children's menu replenished with meat dishes. These are cutlets, meatballs and meatballs prepared according to special recipes. At this age, the baby needs about 70-80 g of meat products per day, 1-2 times a week they can be replaced with fish. Dishes made from minced minced meat are very suitable in shape and consistency for a baby who is learning to chew at just this age.

Minced meat recipes for children

IN children's cooking The following types of meat are used:

beef;
veal;
lean pork;
rabbit.

Lamb, horse meat and venison are not used in the diet of children under 3 years of age.

Poultry is only suitable:

chicken;
turkey.

Goose and duck are very fatty, difficult to digest and are not suitable for children under 3 years of age.

For minced fish, use low-fat and white varieties of sea fish:

halibut;
sole;
pollock.

From river fish only suitable:

pike;

Minced meat for children's dishes They are prepared only from fresh or chilled meat; it is not recommended to use frozen meat, since it is impossible to control the quality and shelf life of such a product; this is fraught with the development of infections.

Carbonade, shoulder blade or thigh are best. The meat must be thoroughly cleaned of films and fat, rinsed, dried with a napkin to remove excess fat and moisture, and then cut into pieces and minced twice. For older children, from 2 years old, you can pass the meat through a meat grinder once.

From the white bread added to the minced meat, you need to remove the crust, and then soak the pulp in water or milk. The bread mass in the minced meat should be no more than 25 %.

In poultry, breast, thighs and drumsticks are suitable for preparing minced meat dishes. The meat is carefully separated from the bones and skin and passed through a meat grinder.

To prepare fish dishes, fillets that have been cleared of bones and scales are used.

Cooking minced meat is a labor-intensive process. Therefore, it is permissible to prepare a fairly large volume of it at once, make supplies for future use - freeze portioned semi-finished products. However, they must be stored at a constant temperature in the depths of the freezer; repeated defrosting and freezing is unacceptable for them.

In minced meat for baby food Before freezing, only vegetables or cereals are added, but no salt or spices, milk or eggs are added; this is done immediately before preparing the dish after defrosting the minced meat.

Cooking methods

The most traditional way of preparing meat dishes is frying. However, fried foods are not recommended for children under 3 years of age. During the frying process, a crust is formed, which contains substances that are harmful to the child and irritate the digestive tract. Therefore, the following cooking methods are used in children's kitchens:

stewing;
baking in the oven;
steaming.

Children over 2 years of age are allowed to lightly fry the cutlets and then finish cooking them by simmering them in sauce. Meatballs are prepared in the same way. But the traditional method of cooking for meatballs is steaming, in salted water or soup with vegetables. Sometimes the meatballs are stewed with cabbage or other vegetables in a small amount of gravy or sauce.

Cutlets for children

The first cutlets can be offered to a child at 1–1.5 years old, if he already has something to chew. Let's consider several options for preparing cutlets from meat, poultry and fish, so that there is something to diversify your baby's diet.

Steamed beef cutlets (from 1 year)

Ingredients:

100 g beef;
20 g white bread;
20 ml milk;
5 g butter;
salt.

Cooking method:

Pass the prepared meat together with crustless bread soaked in milk through a meat grinder, add butter and salt to taste, mix thoroughly until smooth, form cutlets and steam for 20–25 minutes.

Meat cutlets (from 1.5 years)

Ingredients:

40 g pork without fat;
50 g beef;
10 g white bread;
5 g onions;
salt.

Cooking method:

Soak the bread in water, mince the meat twice. Mix meat, bread, finely chopped onion, salt. Form small cutlets with wet hands, then steam them or in a deep frying pan in the oven for 25-30 minutes.
Meat cutlets stuffed with vegetables (from 2 years old)

Ingredients:

90 g minced meat;
10 g carrots;
10 g cabbage;
10 g onion;
1 / 4 boiled eggs;
7 g butter.

Cooking method:

Pass the meat through a meat grinder. With wet hands, divide the minced meat into small flat cakes; place finely chopped carrots, onions, cabbage and chopped boiled eggs in the center of each. Wrap and pinch the edges of the flatbreads and flatten the resulting cutlets. Melt the butter in a frying pan and lightly fry the cutlets. Then place them in the oven or steam until cooked for 10-15 minutes.

Meat zrazy with rice (from 2-3 years old)

Ingredients:

90 g of meat (pork or beef);
20 g white bread;
30 g cereals (buckwheat or rice);
10 g onion;
1 / 3 boiled eggs.
For the sauce:
50 g broth;
10 g sour cream;
5 g flour.

Cooking method:

Boil rice (or buckwheat). Pass the meat through a meat grinder along with white bread soaked in water and squeezed out. Form the resulting minced meat into flat cakes and put the filling in the center of each: boiled rice (or buckwheat porridge), mixed with finely chopped onion and egg. Fold and pinch the edges and form into cutlets. For the sauce, mix broth, sour cream and flour. Fry the cutlets for 2-3 minutes on each side, then pour in the sauce and place in the oven for 15-20 minutes.

Chicken steam cutlets (from 1-1.5 years)

Ingredients:

90 g chicken meat from thigh or breast;
10 g onion;
10 g white bread;
10 ml milk;
5 g butter;
salt.

Cooking method:

Pass the meat and onions through a meat grinder, add the bread soaked in milk and pass the resulting mass through the meat grinder again. Add lightly melted butter to the minced meat and add salt. Form cutlets with wet hands and steam for 15 minutes. You can stew them in milk in the oven for 20-25 minutes.

Turkey meat cutlets (from 1.5-2 years)

Ingredients:

100 g turkey meat (breast or legs);
1 tbsp. a spoonful of boiled rice;
1 / 2 eggs;
10 ml milk;
salt;
greenery.

Cooking method:

Pass the turkey meat through a meat grinder, mix the cooked rice with the minced meat, add salt, add the egg, milk and mix thoroughly until smooth. Form cutlets and steam them for 20-25 minutes.

Fish cutlets (from 1-1.5 years)

Ingredients:

100 g pike perch fillet (or cod, or sole);
10 g white bread;
20 ml milk;
5 g butter;
salt.

Cooking method:

Pass the fillet through a meat grinder along with bread soaked in milk, add salt, add butter, mix, and form cutlets. Place the cutlets in the oven, fill 1 / 3 with water, or steam for 10-15 minutes.

Fish cutlets with cheese (2-3 years)

Ingredients:

10 g white bread;
20 ml milk;
1 small onion;
30 g hard cheese;
1 / 2 eggs;
salt;
5 g flour.

Cooking method:

Pass the fish fillet through a meat grinder along with bread and onions soaked in milk, add finely grated cheese, egg, and salt. Mix the mass thoroughly. Then form cutlets, roll them in flour, lightly fry on each side and simmer until tender in white sauce (see sauce recipe below).

Bilip fish cutlets (2–3 years)

Ingredients:

300 g pike perch (or cod, or sole);
10 g white bread;
20 ml milk;
1 small onion;
30–40 g cottage cheese;
1 / 2 eggs;
salt;
5 g flour.

Cooking method:

Pass the fish fillet through a meat grinder with bread and onions soaked in milk, add cottage cheese, egg, and salt. Mix the mass thoroughly. Form cutlets, roll them in flour, lightly fry on each side and simmer in white sauce until tender.

Meatballs for children

Meatballs can be made from many types of meat, poultry and fish. They are small in size, have a delicate taste and are convenient in that the baby can hold them in his hand and eat them, training the skill of independence. They appear in a child’s diet from the age of one in the first and second courses.

Meatballs for children (from 1–1.5 years)

Ingredients:

40 g lean pork;
50 g beef;
10 g white bread;
1 egg white;
salt;
greenery.

Cooking method:

Pass the meat through a meat grinder twice and mix with bread soaked in water. Beat the egg white thoroughly and mix with the minced meat. Form small balls and cook them in lightly salted water with herbs.

Steamed meatballs in Polish (from 1.5 years)

Ingredients:

100 g lean pork;
50 g chicken fillet;
1 / 2 egg whites;
dill;
salt;
a little butter.

Cooking method:

Pass the pork and chicken fillet through a meat grinder, add beaten egg white, salt, butter and finely chopped dill to the minced meat. Mix the minced meat and form small balls. Place the meatballs by the teaspoon into the boiling broth or soup and cook until tender for 15 minutes. They can also be steamed and then placed on a plate with a side dish.

Chicken meatballs (1–1.5 years)

Ingredients:

90 g chicken fillet;
1 tbsp. a spoonful of boiled rice or rice flakes;
1 / 2 eggs;
salt;
greens to taste.

Cooking method:

Clean the fillet from skin and films and pass through a meat grinder. Salt the boiled rice and grind it in a blender along with the herbs, and then mix it with the meat. Add the beaten egg to the minced meat and mix again. Roll the minced meat into balls and cook in vegetable broth (or steam) for 15–20 minutes.

Children's chicken meatballs (from 1.5 years)

Ingredients:

100 g chicken breast;
50 g potatoes;
30 ml milk;
200 ml chicken broth;
salt;
Bay leaf;
greenery.

Cooking method:

Pass the chicken breast through a meat grinder or grind it in a blender along with milk. Boil the potatoes. Mix the minced meat with potatoes, form small balls and boil them in chicken broth, salt it, and also add bay leaves and herbs.

Broth with fish balls (from 1.5 years)

Ingredients:

60 g pollock fillet (or hake, or pike perch);
10 g white bread;
10 ml milk;
5 g butter;
1 / 4 eggs;
dill;
salt.

Cooking method:

Pass the fillet with bread soaked in milk through a meat grinder, beat the egg with herbs in a blender. Combine everything, add butter, mix the minced meat. Form small balls. Cook the meatballs in vegetable broth for 10–15 minutes.

Cod meatballs with herbs (from 1.5 years)

Ingredients:

100 g cod;
15 g white bread;
5 g onions;
8 g spinach;
parsley;
10 g salad;
1 teaspoon butter;
1 egg;
salt.

Cooking method:

Pass the cod fillet, along with onions, spinach, lettuce and parsley through a meat grinder, and then mix with bread soaked in water. Add butter and egg to the mixture, add salt and mix the minced meat thoroughly. Form meatballs and boil them in vegetable broth or steam them.

Meatballs for children

Meatballs are similar in composition to cutlets, but also contain a lot of rice and vegetables. The combination of meat, grains and vegetables promotes better absorption of meat proteins. Meatballs are often served with sauces.

Meatballs in a special way (1.5–2 years)

Ingredients:

100 g minced pork or beef;
2 tbsp. spoons of finely chopped vegetables: bell pepper, carrots, onions, zucchini, tomatoes;
1 / 4 eggs;
1 teaspoon flour;
salt;
greenery.

Cooking method:

Mince the minced meat together with vegetables through a meat grinder or grind in a blender, mix with egg and flour, add salt, add herbs, and stir. Form balls, place them in a deep frying pan and, filling 1 / 3 with water, simmer for 10 minutes. Then add red or white sauce and simmer until tender for another 15 minutes under the lid.

Classic meatballs (2–3 years)

Ingredients:

50 g pork or beef;
10 g bread;
1 tbsp. spoon of milk;
10 g carrots;
10 g onion;
1 tbsp. spoon with a heap of rice;
1 / 4 eggs;
salt.

Cooking method:

Pass the meat with onions and carrots through a meat grinder, add bread pre-soaked in milk and pre-cooked rice to the minced meat, add an egg and add salt. Mix the minced meat and form meatballs, fry lightly in oil, pour in red sauce and simmer in the oven or on the stove, covered, for 30 minutes.

Curd and fish meatballs (2–3 years)

Ingredients:

60 g cod fillet;
30 g white bread;
150 ml milk;
30 g cottage cheese;
10 g onion;
1 / 2 eggs;
2 tbsp. spoons of sour cream;
greenery;
salt.

Cooking method:

Soak the bread in milk and pass through a meat grinder along with the fish fillet, mix the resulting minced meat with cottage cheese and finely chopped onion. Beat the egg and mix it with the minced meat, add salt and herbs. Place in a mold or frying pan and bake in the oven for 15 minutes. Mix milk with sour cream until it reaches the consistency of sauce, pour the mixture over the meatballs and simmer for another 10 minutes.

Fish meatballs (1.5–2 years)

Ingredients:

80 g fish fillet (cod, pollock or hake);
10 g white bread;
1 / 4 egg yolk;
1 tbsp. spoon of vegetable oil;
salt.

Cooking method:

Pass the fillet together with the bread soaked in water through a meat grinder, add the yolk, butter and salt, and mix the minced meat. Form meatballs and place them in a deep bowl, pouring white sauce over 2 / 3. Simmer on very low heat for 25–30 minutes.

Baby sauces

Sauces that complement children's meat dishes¸ not only enrich their taste, but also contribute to better absorption of the product and expand the baby's taste preferences. Sauces are especially often used in the preparation of meatballs.

Milk sauce (from 1.5 years)

Ingredients:

5 g (1 tbsp) flour;
1 tbsp. a spoonful of sour cream 10% fat;
20 ml milk;
20–25 ml of water.

Cooking method:

Fry the flour in a frying pan until it is slightly browned, add milk and water and bring to a boil, wait until the mixture thickens, add sour cream, wait until it boils again and turn off the heat.

White sauce (from 2 years old)

Ingredients:

1 / 2 teaspoons flour;
80 g low-fat broth;
1 / 2 teaspoons butter or heavy cream;
lemon juice;
salt.

Cooking method:

Fry the flour in a frying pan until it is slightly browned, pour in the broth, bring to a boil, wait for the mixture to thicken, add butter or cream, lemon juice, wait for the sauce to boil, and turn off the heat.

Red sauce (from 2–3 years)

Ingredients:

1 onion;
1 carrot;
2 tomatoes;
Bay leaf;
1 / 2 glasses of water;
1 teaspoon of vegetable oil.

Cooking method:

Finely chop the onion, grate the carrots, put them in a frying pan and lightly fry in vegetable oil, then pour water into it and add the tomato, chopped in a blender until smooth. Add bay leaf and salt and cook for 10 minutes.

Children's side dishes

What should you prepare for your baby as a side dish for meat dishes? For meat cutlets and meatballs, the best addition would be boiled or stewed vegetables; fish cutlets are good served with rice or vegetable stew; Buckwheat, rice, pasta or potatoes go well with meatballs, and green peas, cauliflower and rice with vegetables go well with poultry.

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Do you remember what delicious tender meatballs we ate in kindergarten? Prepare these according to our recipes: baked in the oven, with vegetables, from homemade or ready-made minced meat.

So that you can prepare this dish at home, we have prepared a simple step-by-step recipe with photos. Meatballs prepared according to this recipe with rice in tomato-sour cream sauce can become your signature dish. The resulting hearty balls are even tastier than cutlets, and all because we will not only fry the meatballs in a frying pan, but will also simmer them in sauce.

From this recipe you will learn not only about the method of cooking the meatballs themselves, but also about the process of creating the right gravy. As a result, we should have very tender, juicy and tasty meatballs with rice, which can be served with absolutely any side dish or even eaten just like that with bread. Let's start preparing meatballs from minced meat like in kindergarten.

minced pork - 500 g
rice - 0.5 cups
onion - 1 piece
chicken egg - 1 pc.
sour cream - 2 tbsp.
wheat flour - 1 tbsp.
water - 1.5 cups
bay leaf - 3 pcs
salt, pepper - to taste

To prepare such meatballs, we first need to thoroughly rinse the specified amount of rice, and then boil it until half cooked. Be sure to prepare the minced meat yourself from pork or beef, or preferably half and half. Wash the selected piece of meat, dry it and chop it very finely. Then mix the meat with the pre-cooked rice. Peel the onion and grate it on a medium grater or chop it in a blender. Add the onion to the rest of the ingredients, add one chicken egg, salt and ground black pepper to taste.

Mix the minced meat thoroughly until smooth. Beat it several times on a clean countertop or on the walls of the same bowl: this will make it dense enough for further cooking.

With wet hands, form small balls from the resulting minced meat as shown in the photo. Then roll each ball in flour on all sides so that the frying process does not spoil the shape of the meatballs.

Heat a frying pan with vegetable oil and fry the meatballs in it until golden brown.

Transfer the fried meatballs and rice into a deep saucepan. In a separate bowl, dilute the tomato paste in water, add a little salt and pour this liquid into the balls in the pan. At this stage, add a bay leaf to the meatballs. Simmer the meatballs over low heat with the lid closed for 10 minutes.

Now let's prepare the extra sauce. Dilute the indicated amount of sour cream in half a glass of cold water.

Carefully pour one tablespoon of flour into the cup, mix thoroughly so that no lumps form.

After 10 minutes, pour the resulting sour cream sauce over the meatballs in the pan, close the lid again and continue to simmer for another 20 minutes until completely cooked.

The finished dish can be served with a wide variety of side dishes and only hot or warm. Now you know how to cook meatballs with rice the same way they were cooked in kindergarten.

Recipe 2: baby meatballs with vegetables (step-by-step photos)

Pork (pulp) - 350 g
Rice - 40 g
Onion - 60 g
Carrots – 140 g
Bell pepper – 120 g
Green peas (canned) - 50 g
Brussels sprouts (frozen) – 150 g
Egg - 1 pc.
Greens (dill) – 10 g
Salt, pepper, dried Italian herb mixture - to taste

Pour boiling water over the rice.

Chop the onion into small pieces, grate half the carrots on a fine grater. Fry the onions and carrots in vegetable oil for a few minutes, then add water and simmer over medium heat until the onions become soft and transparent.

Pass the meat, carrots and onions through a meat grinder (preferably coarse grinding). Add rice, egg, chopped herbs to the resulting minced meat, salt and pepper, season with dried herbs and mix well.

Grate the second half of the carrots on a coarse grater. Cut the bell pepper into large strips. Fry in vegetable oil for a few minutes.

Form small meatballs from the minced meat, fry in vegetable oil for a few minutes and place in a pan on top of the vegetable mixture. Add water and simmer the meatballs with vegetables after boiling over low heat for 35 minutes. 10 minutes before the end, add green peas and Brussels sprouts.

By the way, if you replace the pork with chicken and do not add rice, you will get slightly different meatballs with vegetables. But also delicious.

Recipe 3, step by step: baby meatballs with gravy

Minced meat - 0.5 kg (pork-beef, chicken, turkey)
Boiled rice (preferably half cooked), round, unparboiled (0.3-0.5 cups of raw rice before cooking)
Medium onion - 1 pc.
Salt to taste or 1 partial tsp.

For the gravy

Sour cream - 1 tbsp
Flour - 1 tbsp
Tomato paste - 1 tsp,
Bay leaf
1.5 glasses of water

It’s better to mince the minced meat and onions through a meat grinder, and then add rice and salt. If you don’t want to, then chop the onion very finely (you can first fry it until transparent) and combine it with minced meat and rice. Add salt to taste. Knead everything very well with your hands. Form small meatballs. Roll them in flour (I do without dredging). But since many meatballs crack during frying or, worse, fall apart, it’s better to debone them.

Place in a frying pan well heated with vegetable oil, preferably not too close to each other, fry on one side (3-5 minutes). Do not cover with a lid immediately, otherwise the meatballs will fall apart.

Carefully turn over and fry on the other side until the meatballs set (3-5 minutes). Pour boiling water (about 1 cup) up to about half the level of the meatballs. Add a teaspoon of salt to the water at the tip, a teaspoon of vol. pata (the paste can be diluted directly in water), bay leaf. Cover with a lid and simmer for 10-15 minutes over medium heat.

At this time, dilute a tablespoon of sour cream in ½ glass of warm water, mix (with a fork), add a full tbsp. spoon of flour. Knead well so that there are no lumps.

Pour into meatballs.

Close the lid and, holding the lid, shake everything well to mix. Simmer for another 15-20 minutes over low heat until slightly bubbling. You can turn the meatballs over halfway through cooking. If the gravy turns out to be thick, you can dilute it with boiling water to the desired thickness. Mix.

Our dish is ready.

Recipe 4: baby meatballs baked in the oven

minced meat – 400 grams;
rice – 80 grams;
carrots – 1 piece;
onion – 1 piece;
salt,
ground peppers.

for the sauce:

tomato paste with water – 100 ml;
flour – 40 grams;
mayonnaise – 50 grams;
sour cream – 40 milliliters;
water – 200 milliliters; salt.

It is best to take minced meat from several types of meat. Tomato paste can be replaced with tomato sauce or ketchup. Sour cream is perfect with 20% fat content.

Boil the rice until done.

Three carrots on a grater, finely chop the onion.

Heat the sunflower oil in a frying pan and fry the onion until golden brown.

Add carrots to onions and cook for 3-4 minutes.

In a bowl, mix the minced meat with rice and vegetables. Add salt and ground pepper.

Mix all ingredients for the sauce together in one bowl until smooth.

We form meatballs with our hands.

Grease a baking sheet with oil and place the meatballs on it.

Pour the sauce over the meatballs and cover the baking sheet with foil.

Place in the oven (190 degrees; 50 minutes).

Recipe 5: chicken tender meatballs for children (step by step)

The resulting meatballs are incredibly tasty, you don’t need to add salt or other seasonings, the kids eat their food just fine, even without spices.

Chicken fillet – 1 pc.
Carrots – 1 pc.
Onion – 1 pc.

Take the chicken fillet and cut off the excess.

Cut into pieces for easy blending or twist in a meat grinder.

Grind until minced.

Take onions and carrots. Peel and grind in a blend or three on a grater.

We fill a saucepan with about 1.5 liters of water and add vegetables there - this will be our gravy.

Roll the prepared minced meat into convenient-sized balls and place in boiling water with vegetables. Meatballs should be stewed for at least 40 minutes.

Remove and place on a plate.

The finished dish goes well with boiled buckwheat.

Recipe 6: Meatballs with gravy and rice for a child

They are prepared simply, quickly and are liked by everyone - young and old. Even the most demanding children when it comes to meat dishes are ready to eat these meatballs with gravy every day. The gravy will also come in handy if you serve this dish with a side dish. The main difference between hedgehogs with rice and meat and meatballs is that for meatballs with gravy, you must first boil the rice.

Minced pork or mixed – 300 g;
Raw rice – 100 g;
Chicken egg – 1 piece;
Vegetable oil – 4 tbsp;
Tomato paste – 2 tbsp;
Onion – 1 piece;
Sour cream – 80 gr;
Carrots – 1 piece;
Sugar – ½ tsp;
Wheat flour – 1 tbsp;
Salt and ground black pepper to taste.

So, first of all we need to boil the rice. To do this, fill it in a saucepan with clean water in a ratio of 1:2, add salt and place on medium heat. Once the water boils, reduce the heat to low and simmer until the rice is tender, about 15-18 minutes.

Meanwhile, start preparing the gravy. In a frying pan, heat ½ the amount of vegetable oil according to the recipe and fry ½ of the diced onion until transparent. Cut the carrots into thin slices or chop on a coarse grater, add to the onion and fry together until the carrots are soft.

Then add tomato paste and wheat flour, mix very well so that the flour does not form lumps, and fry with the vegetables for 2 minutes.

Pour 100 ml of hot water into the pan and add sour cream, stir. Simmer the contents for 5 minutes. Finally, add sugar, salt and black pepper to taste.

Due to the addition of flour, the gravy will not have a liquid, viscous consistency, and sour cream and tomato paste will give it a pleasant orange color.

Meanwhile, the rice for the meatballs is cooked. Rinse it under cold running water and drain in a colander before adding it to the minced meat, allowing all excess water to drain.

It is better to use minced pork for this dish; it is quite fatty, but rice will balance it out. But if you are a supporter of dietary nutrition, use minced veal or even chicken fillet.

Mix the minced meat, finely chopped remaining half of the onion, egg in a deep bowl, and season to your taste with salt and ground black pepper.

Add washed, cooled rice and stir. The mass turns out to be pliable, you can easily form round-shaped meatballs from it.

Fry the formed meatballs in the remaining vegetable oil on one side until golden brown, turn over with a spatula.

Fry the other side in the same way until browned.

Transfer the fried meatballs to a thick-bottomed saucepan or wide, deep frying pan with a lid.

Pour in the pre-prepared gravy, place the pan over low heat, bring to a boil and simmer for 30 minutes with the lid closed.

During this time, the gravy will be slightly absorbed into the meatballs, and they will become juicy and incredibly soft.

Serve the meatballs with gravy and rice hot in portions with a side dish or as a separate, independent dish. Thanks to the gravy, meatballs do not need additional sauce or sour cream. Bon appetit!

Recipe 7: how to cook meatballs with gravy for a child

You can very easily cook meatballs in the oven with gravy if you look at our step-by-step recipe with photos. These meatballs can be prepared for dinner, especially if you have little time, but want to please your household with a delicious, mouth-watering dish. The fact is that preparing them is quite simple, despite the fact that the technology consists of many processes. After all, you need to prepare the minced meat, form the meatballs, and make the gravy. But the cooking process is greatly simplified if you take ready-made minced meat, rather than twisting the meat yourself. And one more point: the formed products do not need to be fried (as is usually done), they just need to be placed in a roasting pan and baked, and then poured over with sauce and continue cooking.

Minced meat can be prepared from any meat (pork, chicken, veal), mixed with raw chopped onion (this will give it juiciness and piquancy) and rice, cooked until half cooked. For the sauce, in addition to vegetables, you need sour cream (you can use cream) and tomato paste (you can use juice or ketchup).

minced meat (pork) – 0.5 kg,
rice – 100 g,
onion – 1 pc.,
fine salt,
seasonings,
wheat flour – 2-3 tbsp.

For the gravy:

carrots – 1 pc.,
onion – 1 pc.,
tomato sauce – 3 tbsp.,
water (hot) – 3 tbsp.,
sour cream (cream) – 3 tbsp.,
fine salt,
vegetable oil.

First, prepare the minced meat; to do this, chop the peeled onion very finely. Next, boil the rice in slightly salted water (no more than 10 minutes) and drain it in a colander. Mix minced meat with onions, rice, add salt and seasonings.

Mix thoroughly and beat the minced meat.

Cook the meatballs for about 25 minutes at 200°C until they brown. Now let's make the gravy. Chop the peeled vegetables: finely chop the onion, grate the carrots. Next, sauté them in oil for 10 minutes.

Then pour sour cream into them, after a couple of minutes add sauce and hot water. Then add salt and seasonings to taste. Boil for 3 minutes.

Remove the meatballs from the oven. They have already grabbed and started to blush.

Pour the sauce over the meatballs, cover the frying pan with a lid or foil and cook for another 20 minutes.