Remember what delicious tender meatballs we ate in kindergarten? Prepare these according to our recipes: baked in the oven, with vegetables, from homemade or prepared minced meat.

In order for you to be able to cook this dish at home, we have prepared a simple step by step recipe with photo. Prepared according to this recipe meatballs with rice in tomato-sour cream sauce can become your signature dish. The resulting nourishing balls are even tastier than cutlets, and all because we will not only fry the meatballs in a pan, but we will also stew them in sauce.

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

• minced pork - 500 gr
• rice - 0.5 cups
• onion - 1 piece
• chicken egg - 1 pc
• sour cream - 2 tablespoons
• 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 also boil it until half cooked. Be sure to cook minced meat yourself from pork or beef, or better in half. Rinse the selected piece of meat, dry it and chop it very finely. Then, combine the meat with the pre-cooked rice. Peel the onion and grate on a medium grater or chop in a blender. Add onion to the rest of the ingredients, send one chicken egg, salt and black pepper to taste there.

Mix the minced meat thoroughly until homogeneous mass... Beat it several times on a clean tabletop or on the walls of the same bowl: this way it will turn out to be dense enough for further cooking.

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

Preheat a frying pan with vegetable oil and fry the meatballs on it until a confident golden crust.

We transfer the fried meatballs with rice into a deep saucepan. Dilute in a separate bowl tomato paste in water, add a little salt and fill the balls in a saucepan with this liquid. At this stage, we send bay leaves to the meatballs. Simmer the meatballs over low heat for 10 minutes under a closed lid.

Now let's make some extra sauce. Dilute the specified amount of sour cream in half a glass of cold water.

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

After 10 minutes, fill in the resulting sour cream sauce meatballs in a saucepan, close the lid again and continue to simmer for another 20 minutes until fully cooked.

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

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

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

Pour boiling water over the rice.

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

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

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

Form small meatballs from minced meat, fry in vegetable oil for several minutes and put in a saucepan on vegetable mix... Add water and simmer meatballs with vegetables after boiling over low heat for 35 minutes. 10 minutes before the end add green pea 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 tasty too.

Recipe 3, step by step: baby meatballs with gravy

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

For gravy

• Sour cream - 1 tablespoon
• Flour - 1 tablespoon
• Tomato paste - 1 tsp
• Bay leaf
• 1.5 cups of water

Better to roll the minced meat and onion through a meat grinder, and then add rice, salt. If there is no desire, then chop the onion very finely (you can pre-fry until transparent), combine with minced meat, rice. Season to taste. Knead everything with your hands very well. Form small meatballs and roll them in flour (I do without deboning). But since many meatballs crack when frying or even worse fall apart, it is better to roll them.

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

Gently turn over and fry on the other side so that the meatballs set (3-5 minutes). Pour boiling water (about 1 cup) to about half the level of meatballs. Add tsp salt, tsp volume to the water on the tip. pata (the paste can be diluted immediately in water), bay leaf. Cover and simmer for 10-15 minutes over medium heat.

At this time, dilute a tablespoon of sour cream in ½ cup of warm water, mix (with a fork), add a full tbsp. a spoonful 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 on low heat, so that it gurgles slightly. You can turn the meatballs in the middle of stewing. If the gravy is 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.

Minced meat is best taken from several types of meat. Tomato paste can be substituted with tomato sauce or ketchup. Sour cream is perfect for 20% fat.

Boil the rice until tender.

Three carrots on a grater, finely chop the onion.

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

We spread the carrots to the onions and cook for 3-4 minutes.

In a bowl, mix the minced meat with rice and vegetables. Pour in salt and ground peppers.

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

We form meatballs with our hands.

Grease a baking sheet with oil and put meatballs on it.

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

We send to the oven (190 degrees; 50 minutes).

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

The resulting meatballs are incredibly tasty, you should not add salt or other seasonings, the kids eat well, and without spices.

• Chicken fillet - 1 pc.
• Carrots - 1 pc.
• Onions - 1 pc.

Take the chicken fillet and cut off the excess.

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

Grind to the state of minced meat.

We take onions and carrots. We clean and grind in a blend or three on a grater.

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

Roll the prepared minced meat into balls of convenient size and place in boiling water with vegetables. The meatballs should be stewed for at least 40 minutes.

We take out and put 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 meat dishes children are ready to eat these meatballs and gravy every day. The gravy will also come in handy if you will be serving this dish with a side dish. The main difference between hedgehogs with rice and meat from meatballs is that for meatballs with gravy, you must first boil rice.

• Minced pork or mixed - 300 gr;
• Raw rice - 100 gr;
• Chicken egg - 1 pc;
• Vegetable oil - 4 tablespoons;
• Tomato paste - 2 tablespoons;
• Onions - 1 pc;
• Sour cream - 80 gr;
• Carrots - 1 pc;
• Sugar - ½ tsp;
• Wheat flour - 1 tbsp;
• Salt, ground black pepper to taste.

So, the first thing we need to do is boil the rice. To do this, pour it in a saucepan with clean water in a 1: 2 ratio, salt and put on medium fire... After the water comes to a boil, reduce the heat to low and cook until the rice is cooked, about 15-18 minutes.

In the meantime, start making the gravy. In a skillet, heat ½ of the recipe for vegetable oil and fry ½ of the diced onions to transparency. Cut the carrots into thin cubes or chop on a coarse grater, add to the onion and fry together until the carrots are soft.

Then add the tomato paste and wheat flour, stir very well to prevent the flour from forming lumps, and fry with the vegetables for 2 minutes.

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

Due to the addition of flour, the gravy will not turn out to be a liquid, viscous consistency, but sour cream with tomato paste will give it a pleasant orange color.

Meanwhile, the meatball rice was cooked. Rinse it under the running cold water and discard in a colander before adding to the minced meat, let all excess water drain.

It is better to take minced meat for this dish, it is rather fatty, but rice will balance it. But if you are a supporter diet food- use minced veal or even chicken fillet.

In a deep bowl, stir the minced meat, the finely chopped remaining half of the onion, the egg, and season to taste with salt and black pepper.

Add washed chilled rice, stir. The mass turns out to be pliable, you can easily mold round meatballs from it.

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

On the other hand, fry in the same way until browned.

Transfer the sautéed meatballs to a heavy-bottomed saucepan or a wide, deep skillet with a lid.

Pour in the pre-prepared gravy, put the saucepan over low heat, bring to a boil and simmer for 30 minutes under a closed lid.

During this time, the gravy will absorb a little into the meatballs, and they will become juicy and incredibly soft.

Serve meatballs with gravy and rice in portions hot with garnish or as a separate dish on their own. 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 a photo. Such meatballs can be prepared for dinner, especially if you have little time, but you want to please your household with delicious appetizing dish... The fact is that it is quite simple to prepare them, despite the fact that the technology consists of many processes. After all, you need to cook minced meat, form meatballs, make gravy. But the cooking process is greatly simplified if you take a ready-made chopped meat rather than twisting the meat yourself. And one more thing: the formed products do not need to be fried (as is usually done), they just need to be put in a brazier and baked, and then pour over the sauce and continue cooking.

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

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

For gravy:

• carrots - 1 pc.,
• turnip onions - 1 pc.,
• tomato sauce - 3 tablespoons,
• water (hot) - 3 tablespoons,
• sour cream (cream) - 3 tablespoons,
• fine salt,
• vegetable oil.

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

Mix thoroughly and beat off the minced meat.

Cook the meatballs for about 25 minutes at a temperature of 200 ° C, so that they are browned. Now we are doing the gravy. Chop the peeled vegetables: finely chop the onion, grate the carrots. Then we sauté them in oil for 10 minutes.

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

We take out the meatballs from the oven. They already grabbed and began to blush.

Pour the gravy meatballs, close the brazier with a lid or foil and cook them for another 20 minutes.

Meatballs with gravy for children must be juicy and tasty, otherwise the children will not eat them. To prepare such a dish, we will use minced meat, which contains both pork and beef, and the pork is slightly fatty so that the dish does not turn out to be dry.

If you wish, you can add boiled rice or boiled buckwheat to meatballs, but since I cooked children's meatballs with gravy specifically for boiled rice, as a side dish, I decided to make pure meatballs. So that the minced meat balls do not disintegrate when stewing, be sure to add a chicken egg to the minced meat - it kind of adheres them. If the minced meat turns out to be slightly watery, do not panic, but just add a little wheat flour and knead it.

If your kids love tomato paste or tomatoes, you can also add them to the gravy, avoiding black pepper and garlic.

Put the minced meat in a deep container, drive in a chicken egg there, grate half of the peeled and washed onion on a fine grater, turning it almost into porridge so that the onion is not felt in the meatballs after stewing. Add 2 pinches of salt and 2 pinches of ground black pepper - this amount of spices will be almost imperceptible. Mix the minced meat thoroughly.

Peel the carrots and wash in water. Grate on a coarse grater and chop half of the remaining onion small cube... Pass vegetable cuts in preheated vegetable oil in a frying pan, placing it on the stove and turning on medium heat.

Add 1 cup hot water or broth and bring the contents of the pan to a boil. With wet hands, shape the minced meat into round meatballs and place in the gravy. You can cook as many meatballs as you like for your family. Cover the pan with a lid, simmer the dish on medium heat for 10 minutes, then reduce the heat and simmer for another 15-20 minutes.

The dish is considered ready when the meatballs are completely steamed.

Serve the baby meatballs hot with the sauce first and the meatballs on top.

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

Meat and fish are a source of complete protein, iron and other nutrients, these are irreplaceable products in the daily menu of the child. For small children, they prepare dishes from meat and minced 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 national cuisines almost the whole world. In the minced meat, cereals are necessarily added, most often rice, bread, sometimes onions, spices and an egg are put. Meatballs for babies 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 Walnut from minced meat, chicken or fish. They are usually boiled in broth, soup, or, less commonly, in main courses. Finely chopped onions, spices and herbs are added to the minced meat. Very rarely, bread soaked in milk or water is put into minced meat.

Cutlets for children... In modern Russian cuisine, cutlets are called cakes made from meat, chicken, fish or minced vegetables... They are usually served to children 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 cooked 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 products. Minced meat dishes are very suitable in shape and consistency for a baby who is learning to chew at this very age.

Minced meat recipes for kids

V 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.

Of the bird, only:

• hen;
• turkey.

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

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

• halibut;
• sole;
• pollock.

From river fish only fit:

• Pike;

Minced meat for children's meals cooked 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.

Chop, shoulder blade, or thigh work 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 mince twice. For older children, from 2 years old, you can skip the meat through a meat grinder once.

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

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

For cooking fish dishes use fillet, free from bones and scales.

Cooking minced meat is a laborious process. Therefore, it is permissible to prepare at once a sufficiently large volume of it, to make stocks for future use - to freeze portioned semi-finished products. However, they must be stored at a constant temperature in the back of the freezer; they cannot be defrosted and frozen again.

In minced meat for baby food before freezing, add only vegetables or cereals, but do not salt or add spices, milk and eggs, 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 forms, which contains substances harmful to the baby and irritating the digestive tract. Therefore, the following cooking methods are used in the children's kitchen:

• extinguishing;
• baking in the oven;
• steaming.

For children from 2 years old, it is permissible to lightly fry the cutlets, and then bring them to readiness, stewing in sauce. The meatballs are prepared in the same way. But the traditional type 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 little gravy or sauce.

Cutlets for children

The first cutlets can be offered to a child at the age of 1–1.5 years, if he already has something to chew. Consider several options for cooking cutlets from meat, poultry and fish, so that there is something to diversify the baby's diet.

Beef steamed cutlets (from 1 year old)

Ingredients:

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

Cooking method:

Pass the prepared meat together with bread without crust soaked in milk through a meat grinder, add butter and salt to taste, mix well until smooth, form cutlets and steam for 20-25 minutes.

Meat cutlets (from 1.5 years old)

Ingredients:

• 40 g pork without fat;
• 50 g of 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 patties with wet hands, then steam 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 onions;
• 1/4 boiled egg;
• 7 g butter.

Cooking method:

Pass the meat through a meat grinder. Divide the minced meat into small flat cakes with wet hands, in the center of each put finely chopped carrots, onions, cabbage and chopped boiled egg... Wrap the edges of the cakes and pinch, flatten the resulting cutlets. Melt the butter in a skillet and fry the patties lightly. 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 of white bread;
• 30 g of cereals (buckwheat or rice);
• 10 g onions;
• 1/3 boiled egg.
• 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 together with white bread soaked in water and squeezed out. Form cakes from the resulting minced meat and put the filling in the center of each: boiled rice (or buckwheat porridge) mixed with finely chopped onion and egg. Bend and pinch the edges, form cutlets. For the sauce, mix the broth, sour cream and flour. Fry the cutlets for 2-3 minutes on each side, then pour over the sauce and put in the oven for 15-20 minutes.

Chicken steamed cutlets (from 1-1.5 years old)

Ingredients:

• 90 g chicken meat from the thigh or chest;
• 10 g onions;
• 10 g white bread;
• 10 ml of milk;
• 5 g butter;
• salt.

Cooking method:

Pass the meat and onions through a meat grinder, add bread soaked in milk and once again pass the resulting mass through a meat grinder. Add slightly melted butter to the minced meat, salt. Form cutlets with wet hands, 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 old)

Ingredients:

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

Cooking method:

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

Fish cakes (from 1-1.5 years old)

Ingredients:

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

Cooking method:

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

Fish cakes with cheese (2-3 years)

Ingredients:

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

Cooking method:

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

Fish cutlets "bilip" (2-3 years)

Ingredients:

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

Cooking method:

Pass the fish fillet through a meat grinder with bread and onion soaked in milk, add cottage cheese, egg, salt. Mix the mixture 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 with many types of meat, poultry, and fish. They are small in size, delicate taste and are convenient in that the kid himself can hold them in the pen and eat, training the skill of independence. They appear in the diet of a child from one year of age in the first and second courses.

Children's meatballs (from 1-1.5 years old)

Ingredients:

• 40 g lean pork;
• 50 g of 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 into small balls and cook in lightly salted water with herbs.

Steam meatballs in Polish (from 1.5 years old)

Ingredients:

• 100 g lean pork;
• 50 g chicken fillet;
• 1/2 egg white;
• Dill;
• salt;
• some 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. Stir the minced meat, form into small balls. Place the meatballs with a teaspoon in boiling broth or soup and cook until tender, 15 minutes. They can be steamed and then put on a plate with a side dish.

Chicken meatballs (1-1.5 years old)

Ingredients:

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

Cooking method:

Peel the fillet from skin and films, mince. Boiled rice salt and grind in a blender along with herbs, and then mix with 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 old)

Ingredients:

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

Cooking method:

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

Broth with fish balls (from 1.5 years old)

Ingredients:

• 60 g fillet of pollock (or hake, or pike perch);
• 10 g white bread;
• 10 ml of 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, stir the minced meat. Form small balls. Cook the meatballs in the vegetable broth for 10-15 minutes.

Cod meatballs with herbs (from 1.5 years old)

Ingredients:

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

Cooking method:

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

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 pork or ground beef;
• 2 tbsp. tablespoons of finely chopped vegetables: bell pepper, carrots, onions, zucchini, tomato;
• 1/4 eggs;
• 1 tsp flour;
• salt;
• greenery.

Cooking method:

Minced meat together with vegetables through a meat grinder or grind in a blender, mix with egg and flour, salt, add herbs, stir. Form balls, put 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 cooked for another 15 minutes, covered.

Classic meatballs (2-3 years)

Ingredients:

• 50 g pork or beef;
• 10 g of bread;
• 1 tbsp. a spoonful of milk;
• 10 g carrots;
• 10 g onions;
• 1 tbsp. a spoon with a slide of rice;
• 1/4 eggs;
• salt.

Cooking method:

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

Curd and fish meatballs (2-3 years)

Ingredients:

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

Cooking method:

Soak the bread in milk and mince together with fish fillets, mix the resulting minced meat with cottage cheese and finely chopped onion. Beat the egg and mix it with the minced meat, salt and add herbs. Place in a baking dish or skillet and bake in the oven for 15 minutes. Mix milk with sour cream until the consistency of a sauce, pour the meatballs with the mixture 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. a spoonful of vegetable oil;
• salt.

Cooking method:

Pass the fillet together with the bread soaked in water through a meat grinder, add the yolk, oil and salt, mix the minced meat. Form the meatballs and place them in a deep bowl, pouring 2/3 of the white sauce over. Put simmer on very little fire for 25-30 minutes.

Baby sauces

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

Milk sauce (from 1.5 years old)

Ingredients:

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

Cooking method:

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

White sauce (from 2 years old)

Ingredients:

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

Cooking method:

Fry the flour in a frying pan until it is lightly 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 old)

Ingredients:

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

Cooking method:

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

Children's side dishes

What to cook for a kid as a side dish for meat dishes? For meat cutlets and meatballs, boiled or vegetable stew; fish cakes well served with rice or vegetable stew; buckwheat, rice, pasta or potatoes are suitable for meatballs, and green peas go well with poultry, cauliflower and rice with vegetables.

You may be interested in the articles

Meatballs are very similar in content to cutlets, but they differ in that many vegetables and rice are added to the minced meatballs. Therefore the most appropriate. The meatballs are soft and easily digestible for a child's stomach. For children under 3 years old, it is advisable to steam meatballs.

A variety of side dishes are suitable for meatballs, for example: rice, pasta. In this menu, children's meatballs with potatoes are prepared.

What products do we need:
1. Meat (pork + beef) or ready-made minced meat... - 1 kg.
2. Eggs - 1 pc.
3. Onion - 1 pc.
4. Bread pulp - 100 gr.
5. Rice - 100 gr.
6. Carrots - 1 pc.
7. Milk - 0.5 cups
8. Salt, pepper - to taste

Products for making the sauce:
1. Onion - 1 pc.
2. Carrots - 1 pc.
3. Tomato paste - 3 tbsp. or tomatoes - 2 pcs. You can add some ketchup.
4. Bay leaves - 2 pcs.

Meatballs for children - making baby meatballs:

• Cut the meat into pieces and turn it into minced meat using a meat grinder. Pass onions and carrots through it.
• Add pre-boiled rice and bread soaked in milk to the minced meat
• Break the egg into the minced meat and add salt, pepper
• Mix well and form round meatballs, then fry them in vegetable oil or steam them for small children.

Let's prepare the sauce for baby meatballs:

• Chop the onion finely and grate the carrots. Place them in a skillet with oil and fry a little.
• Pour 0.5 cups of water into a saucepan, add tomato paste to it, stir and let it boil.
• Now add fried onions, carrots + bay leaf to the liquid with tomato paste. Let this mixture simmer a little more.

1. We make mashed potatoes for garnish.
2. In order for the child to have more interest in the prepared dish, it can be decorated, for example, in the form of such a caterpillar. 🙂

1. Pour the prepared sauce on top of the dish. Or you can put it nicely next to the caterpillar.

So that it does not spoil when cooking appearance kitchens, you can order a glass kitchen apron in Moscow, which, in addition to everything else, will also decorate the kitchen space.

Meat complementary foods and eggs have long been introduced into the baby's diet, we no longer hesitate to put some onions in soups, and the child has acquired a radiant smile of a real nibbler. Someone how, but starting from about 10-12 months, it's time to feed meatballs. Down with mashed potatoes, we learn to chew!

Grind the rabbit, turkey, chicken 2 times in a meat grinder through a fine mesh, chicken (homemade), veal - 3 times. We also grind the onion through a meat grinder. For meatballs, you can use two types of meat at the same time. Grind the oatmeal in a blender, add them to the minced meat. You can add a little salt, for those who are already adding salt, knead the minced meat well and let it stand for a while so that the oatmeal swells.

Whisk separately until soft peaks. egg whites... At first I did it on quail, but when the child began to eat chicken eggs, kneaded on chicken protein, yet with him less hassle. Whipped protein, gently stirring, add to the minced meat, after which we form meatballs, periodically wetting our hands in water.

It is convenient to freeze meatballs in silicone molds for sweets. After freezing, transfer to a bag, store in the freezer, use for soups, boil in a double boiler, simmer.

I observe the proportions by eye, do not blame me. Approximately 1/6 of the onion from the mass of minced meat (the child was accustomed to boiled onions literally from the first days of feeding, and treats him favorably), the same, approximately, and ground oatmeal. I determine the amount of whipped proteins for airiness and elasticity by eye, they should be introduced gradually, it is better not to report than to get liquid and slimy meatballs.