Recipe for children's meatballs. Features of nutrition of young children

Who doesn't love cutlets? Since childhood, each of us knows and loves this dish - tasty, fragrant and juicy. In addition, the mass of ways to cook cutlets allows you to introduce them into the diet of children from the age of one and a half years. So, we are preparing dinner for the whole family: beef cutlets. Both mum and dad and baby will absolutely love them!

The benefits of beef cutlets for a child

• Beef is a healthy and easily digestible meat. It contains many B vitamins, which have a beneficial effect on vision and skin, are involved in metabolism, promote the production of hemoglobin, and are needed for muscle mass and the health of the nervous system.
• Phosphorus and potassium regulate metabolic processes, have a positive effect on the health of the bone and circulatory systems.
• Iron is important for hematopoietic processes and warns.
• Of course, beef contains a lot of protein, which is very necessary for a growing child's body.

Cutlets - a dish made from minced meat. A kid from one and a half years old will cope with it. In addition, the shape of the dish and its consistency allow the baby to master cutlery: the child is quite able to eat cutlets with a fork on his own.

Juicy beef cutlets - recipe

So, we are preparing delicious beef cutlets.

Required Ingredients

• minced beef - 350 grams;
• 1 chicken egg;
• 2 tablespoons of oatmeal;

• a little boiling water to pour over cereal;
• 1 small onion.

Cooking sequence

You can cook in 3 ways.

Minced meat is prepared from natural minced meat or from cutlet or dumpling mass. Fat, tendons, films are cut off from the meat intended for minced meat, cut into small pieces, passed through a meat grinder twice, water is added, salted, kneaded thoroughly. Natural minced cutlets, schnitzels, steaks are prepared from such minced meat.

For cutlets, white bread without a crust is added to the ground meat, previously soaked in water or milk and squeezed out, the mass is again passed through a meat grinder, salted, water is added and mixed thoroughly. Bread and water in the cutlet mass should be no more than 20-25 and 30% of the amount of meat, respectively.

Cutlets, meatballs, meatballs, rolls, zrazy, meatballs are prepared from the cutlet mass, which differ in shape and size. Cutlets have an oblong oval shape with pointed ends, meatballs - rounded flattened, meatballs - spherical, meatballs - the shape of small balls.

In case of intestinal diseases, bread in the cutlet mass is replaced with viscous rice porridge, in case of diabetes, obesity - with cottage cheese. Minced meat for quenelles differs from cutlet one in that instead of bread, beaten egg whites, butter, milk are added to it and, after mixing, they are beaten until a homogeneous lush mass is formed. Minced meat for quenelles is salted at the end of beating.

Minced meat must be cooked immediately before cutting the preparation of the dish. So that when cutting the minced meat does not stick to your hands, it is easier to give it the desired shape, hands should be moistened with water.

STEAM MEAT CUTTERS

Pass the meat pulp twice through a meat grinder along with white bread soaked in milk, add butter, salt and mix thoroughly. Cut the minced meat into meatballs and steam, placing it on a water bath grate moistened with water. Meat - 100 g, bread - 25 g, milk - 30 ml, butter - 5 g.

STEAM MEAT ZRAZY Stuffed with EGG AND CARROT

Smooth the well-beaten cutlet mass with a wet hand on a cutting board, put boiled chopped eggs mixed with boiled, finely chopped carrots in the middle of the meat cake. Connect the edges of the cakes, giving them the shape of a pie, put on the grate of a steam pan, greased with oil, pour cold water into the pan (1/3 of the volume) and cook the zrazy under the lid until tender (20-25 minutes). Meat - 100 g, white bread - 20 g, water - 25 ml, eggs - 1/4 pc., carrots - 15 g.

MEAT ZRAZY WITH RICE OR BUCKWHEAT*

From minced meat on a cutting board moistened with water, roll up small cakes about 1 cm thick, put boiled rice mixed with onion sautéed in butter and chopped, hard-boiled egg, or buckwheat porridge with sautéed onions in the middle of each. Pinch the edges of the cakes, giving the zrazy an oval shape, lightly fry them in butter and put in the oven for 10-15 minutes. Meat - - 100 g, white bread - 15 g, rice - 10 g, onion - 7 g, eggs - 1/4 pc., butter - 7 g (buckwheat porridge - 20 g).

MEAT QUENELS (CHICKEN)

Sliced ​​​​beef or chicken meat will be skipped twice: through a meat grinder, add milk, butter, beat everything well, then add, gently stirring, beaten egg white, salt. Minced meat cut into quenelles weighing 20-25 g and steamed by placing on a wire rack in a water bath. Meat - 100 g, milk - 30 ml, butter - 5 g, eggs (protein) - 1/2 pc.

MEAT QUEENELS WITH COTTAGE CHEESE STEAM

Meat, passed through a meat grinder twice, combine with grated cottage cheese, mix, pass through a meat grinder again, add an egg, butter, beat, salt. From the resulting mass, form quenelles and cook them in a water bath. Meat - 75-g. cottage cheese - 30 g, eggs - 1/2 pc., butter - 3 g

STEAM CHICKEN CUTLETS

Remove the skin from the sternum and legs of the chicken, remove the tendons, films and cook cutlet mass from chicken meat and soaked wrung out white bread, form cutlets and boil for a couple. You can put them in a small saucepan greased with oil, add a little water and, tightly closing the lid, put it in a large saucepan with boiling water. Boil until tender (15-20 minutes). Chicken meat - 100 g, white bread - 20 g, milk - 25 ml.

STEAM MEAT CUTLETS

Pass the meat through a meat grinder, mix with white bread soaked in water and squeezed out, pass through a meat grinder again, beat gradually adding cold water, form cutlets. Place on a wire rack, pour water into a saucepan under the wire rack, cover with a lid and | put on fire. When the water boils, reduce the fire - with a weak boil, the cutlets are softer. Meat - 100 g, white bread - 20 g, water - 30 ml.

MEAT PUDDING

Pass the meat and the bun soaked in milk twice through a meat grinder, salt, dilute with milk to a mushy consistency, add the yolk, mix, then carefully introduce the whipped protein. Put everything in a generously greased with butter and sprinkled with breadcrumbs form and steam (keep under steam for 40-45 minutes). Meat - 50 g, roll - 15 g, milk - 15 g, eggs - 1/2 pc., butter - 5 g.

STEAM MEAT MEATHERS

Roll 2-3 rounded balls 3-3.5 cm in diameter from minced meat prepared as for cutlets, put them in a pan, pour water so that it reaches half of the meatballs, cover with a lid and put in the oven for 30 minutes. Meat - 90 g, white bread - 20 g, water - 90 ml.

STEAM MEAT CUTLETS BAKED IN MILK SAUCE**

Prepare the meat steam cutlets as described above, transfer them to a portioned pan or small oiled saucepan, pour over the milk sauce and bake in the oven. Meat - 100 g, bread - 20 g, water - 30 ml, milk sauce - 30 g.

STEAM MEAT ROLL*

Prepare the cutlet mass, put it on wet cheesecloth with a layer of 5 cm. Put hard-boiled finely chopped eggs in the middle. Raising the gauze on one side, connect the edges of the cutlet mass, level the surface of the roll through the gauze, give it a round shape, place it on the grate of the steam pan and cook for 30-40 minutes. Ready (remove the roll together with the wire rack, remove the gauze, cut it. Meat 100 g, white bread - 20 g, milk - 20 ml, eggs - 1/4 pc.

STEAM MEAT ROLL, STUFFED WITH OMELETTE**

Add a raw egg to the cutlet mass, mix well. Minced meat should be put on gauze moistened with cold water, leveled with a layer of 1.5 cm, put an omelet boiled on steam from eggs and milk on top. Connect the edges of the gauze so that the edges of the roll come one after the other. Transfer the roll to the grate of the steam pan and cook until tender (about 30 minutes). For the roll: meat - 100 g, white bread - - 20 g, milk - - 30 ml, eggs - 1/4 pc. For an omelette: eggs - 1 pc., milk - 25 ml.

MEAT CUTTERS IN MILK (SOUR CREAM) SAUCE**

From the cutlet mass, form meatballs weighing 20-30 g, lightly fry them in butter, transfer to a shallow pan and pour milk (sour cream) sauce. Cover the pot with a lid and simmer over low heat for 15-20 minutes. Cutlet mass - 100 g, butter - 5 g, sauce - 40 g.

MEAT MEATBALLS STEAM

They are made from cutlet mass. Place the formed meatballs on the grate of a steam pot with boiling water, close the lid and steam for about 15 minutes.

MEAT MEAT DOLLS*

From the minced meat prepared as for cutlets, form small balls, place them in a pan with a small amount of water (no more than 1/2 the height of the meatball) and simmer under the lid for 10-15 minutes. Meat - 100 g, white bread - 20 g, water - 30 ml.

MEAT DOLLS IN SOUR CREAM (MILK) SAUCE*

From the cutlet mass, to which a raw egg is added, form meatballs a little smaller than a walnut, put on a frying pan greased with butter, pour half the height with water and cook in a sealed container at a low boil for 10-15 minutes. Pour the boiled meatballs with sour cream (milk) sauce and boil. Meat - 100 g, white bread - 15 g, eggs - 1 pc., milk - 20 ml. sauce - 50 ml.

MEAT JELLY MEAT DOLLS*

Add vegetable oil, egg to the cutlet mass, salt, beat, form meatballs, steam them. Dissolve pre-soaked gelatin in hot broth or vegetable broth, strain. In a shallow form, pour a little broth or vegetable broth cooled to 30 ° C with dissolved gelatin, put the cooled meatballs, add the rest of the broth or broth, let it harden. Meat - 100 g, white bread - 25 g, milk - 30 ml, vegetable oil - 5 g, eggs - 1/3 pc., vegetable broth or broth - 150 ml, gelatin - 3 g.

BOILED MEAT GASHET**

Boil the meat, pass it through a meat grinder twice, combine with milk sauce, knock it out well. While stirring, bring to a boil, before serving, season with butter. Meat - 100 g, milk - 15 ml, wheat flour - 5 g, butter - 5 g.

BAKED BOILED CHICKEN SOFFLE**

Skip the boiled chicken meat twice through a meat grinder, add milk, flour, egg yolk, mix everything, add whipped egg white. Put the mass into a greased form and bake in the oven for 30-35 minutes. So that the soufflé does not burn, it is better to put the form in a deep frying pan with water. Boiled chicken - 60 g, milk - 30 ml, flour - 3 g, eggs -! / 2 pcs., butter - 3 g.

MEAT SOFFLE**

Cut the meat without films and tendons into slices and stew in a small amount of water until half cooked, then add the stale white bread or crackers soaked in cold water, pass everything through a meat grinder with a fine grate, add the broth, mashed yolks and stir, adding the egg whites gradually whipped into foam . Put this mass in a saucepan, greased with oil and sprinkled with breadcrumbs, and bake, covered with a lid, in the oven or in a water bath. Meat - 100 g, white bread - 20 g, milk - 30 ml, eggs - 1/4 pc., butter - 3 g.

BOILED MEAT PUDDING

Skip the boiled meat twice through a meat grinder, combine with white bread soaked in milk, salt, dilute with milk to a mushy consistency, add egg yolk, mix, then carefully introduce whipped protein. Put the resulting mass into a form greased with butter and sprinkled with breadcrumbs and bring to readiness for a couple (keep in a steam pan for 20-25 minutes). Meat - 100 g, white bread - 15 g, milk - 30 ml, eggs - 1/2 pc., butter - 3 g.

PUREE FROM BOILED MEAT (CHICKEN)

Cut the meat into small pieces, put in a saucepan with water and cook until tender. Skip the boiled meat 2-3 times through a meat grinder with a fine grate, add the broth in which it was cooked, mix thoroughly, boil for 1-2 minutes. Add butter to the finished puree. Meat - 100 g, water - 100 ml, butter - 5 g.

BOILED MEAT SOFFLE

Boil the meat, cool it, pass it through a meat grinder three times, combine it with white (sour cream or milk) sauce. Mixing thoroughly, add the yolk of a raw egg, salt, gradually introduce the beaten protein into the meat puree. Beat the mass well, transfer to a frying pan greased with butter and, closing the lid, bring to readiness over low heat. Meat - 100 g, sauce - 35 g, eggs - 1/2 pc, butter - 3 g.

STEAM BOILED MEAT SOFFLE

It differs from the one described above in that the mass prepared for the soufflé should be put into a greased form and boiled until steamed in a water bath.

BOILED CHICKEN SOFFLE STEAM

Skip the boiled chicken meat 2-3 times through a meat grinder with a fine grate, combine with well-boiled rice porridge, knead, add the yolks, melted butter and whipped whites. Knead the resulting mass, transfer to a mold, greased with oil, and cook in a water bath. Pour the finished soufflé with butter. Boiled chicken - 100 g, rice - 10 g, milk - 30 ml, eggs - 1/4 pc., butter - 8 g.

LIVER PATE

Stew the liver in a frying pan under the lid along with onions and carrots in a small amount of water until soft. When it cools down, together with carrots and onions, pass through a meat grinder several times, salt, add whipped butter. Form the liver mass into a roll, cool. Liver - 75 g, carrots - 15 g, onions - 10 g, butter - 7.5 g.

LIVER PUDDING WITH CARROT

Pass the liver through a meat grinder, add grated boiled carrots, butter, raw egg yolk, ground crackers, salt, beat thoroughly, carefully introduce whipped protein. Put the mass into a mold greased with butter and steam for 40 minutes. Drizzle with melted butter when serving. Liver - 60 g, carrots - 20 g, eggs - 1/2 pc., ground crackers - 10 g, butter - 5 g.

NOTE TO PARENTS

1. Frozen meat is thawed at 18~20°C slowly. In this case, the released meat juice is absorbed back. 2. Beef will cook faster and taste better if rubbed with mustard powder in the evening.

3. In order for stringy and tough meat to loosen better, it is recommended to chop it across the fibers with the blunt side of the knife. To avoid loss of juice when frying heavily loosened meat, it is rolled in flour, egg lezon (eggs mixed with water and milk) and breadcrumbs.

4. Schnitzels and chops become softer if they are smeared with a mixture of vinegar and vegetable oil 1-2 hours before cooking.

5. Chopped cutlets are easier to cut if you add a little potato starch to the minced meat.

6. Before breading cutlets in breadcrumbs, they are moistened in a lezon. This makes the meatballs tastier.

7. If the foam sinks to the bottom when cooking the broth, add a little cold water: the foam will rise to the surface and can be easily removed.

8. Boiled broth is added only with boiling water.

9. To make the soup with homemade noodles in meat broth transparent, the noodles are first dipped in boiling water for 1-2 minutes, thrown into a colander, and then boiled in the broth until tender.

10. In order to better singe the bird's carcass, it is cleaned of the remnants of feathers, dried and rubbed with flour or bran in the direction from the legs to the neck to raise the remaining hairs.

11. If during gutting the bird the gallbladder is crushed, then the places stained with bile should be immediately rubbed with salt and then washed.

* -- for children over two years old

** - for children older than one and a half years.

Vladislav Gennadievich LIFLYANDSKY - doctor of medical sciences, professor

Viktor Veniaminovich ZAKREVSKY - Candidate of Medical Sciences, Associate Professor

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

Meat and fish are a source of complete protein, iron and other useful substances, they are indispensable products in a child's daily menu. Small children are prepared dishes from minced meat and fish - due to their shape and texture, they instill in the baby the first chewing skills. These dishes include cutlets for children, meatballs and meatballs. How are they different?

Baby meatballs- minced meat or fish dishes, 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. Groats are necessarily added to minced meat, 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 kids- small balls the size of a cherry or walnut from minced meat, chicken or fish. They are usually boiled in broth, soup or, more rarely, cooked in second 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 flat cakes made from minced meat, chicken, fish or vegetable. Children are usually served with various side dishes - cereals, vegetables, as well as with sauce or broth.

With the advent of the first chewing teeth in a child (i.e., from about 1-1.5 years old) children's menu filled 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. Chopped minced meat dishes are very suitable in shape and consistency for a baby who is just learning to chew at 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.

Of the birds, only:

• chicken;
• turkey.

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

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

• halibut;
• sole;
• pollock.

From river fish, only:

• pike;

Minced meat for children's meals prepared only from fresh or chilled meat, frozen meat is not recommended, 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 passed through a meat grinder twice. For older children, from 2 years old, you can skip the meat through a meat grinder once.

From the white bread added to 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%.

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.

For the preparation of fish dishes, fillets are used, cleaned of bones and scales.

Cooking minced meat is a laborious process. Therefore, it is permissible to immediately prepare a sufficiently large volume of it, to make stocks for the future - to freeze portioned semi-finished products. However, they must be stored at a constant temperature in the depth of the freezer, repeated defrosting-freezing is unacceptable for them.

In minced meat for baby food before freezing, only vegetables or cereals are added, but do not salt and do not add spices, milk and eggs, this is done immediately before cooking after defrosting the minced meat.

Cooking methods

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

• extinguishing;
• baking in the oven;
• steam cooking.

For children from 2 years old, it is permissible to lightly fry the cutlets, and then bring them to readiness by stewing in the sauce. 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 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 1–1.5 years old, if he already has something to chew on. Consider several options for cooking cutlets from meat, poultry and fish, so that there is something to diversify the baby's diet.

Beef steam 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:

Skip the prepared meat together with bread soaked in milk without a crust 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 of white bread;
• 5 g of onions;
• salt.

Cooking method:

Soak the bread in water, pass the meat twice through a meat grinder. Mix meat, bread, finely chopped onion, salt. Form small patties 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 of onion;
• 1 / 4 boiled eggs;
• 7 g butter.

Cooking method:

Skip the meat through a meat grinder. Divide the minced meat into small cakes with wet hands, put finely chopped carrots, onions, cabbage and chopped boiled egg in the center of each. Wrap the edges of the cakes and pinch, flatten the resulting cutlets. Melt the butter in a frying pan and lightly fry the patties. Then place them in the oven or steam until ready 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 of onion;
• 1 / 3 boiled egg.
• For sauce:
• 50 g of 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. From the resulting minced meat, form cakes 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 steam cutlets (from 1-1.5 years old)

Ingredients:

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

Cooking method:

Skip the meat with 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.

Cutlets from turkey meat (from 1.5-2 years old)

Ingredients:

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

Cooking method:

Pass the turkey meat through a meat grinder, mix the cooked rice with minced meat, 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 old)

Ingredients:

• 100 g fillet of pike perch (or cod, or sole);
• 10 g of 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. Place the cutlets in the oven, fill with 1 / 3 water, or steam for 10-15 minutes.

Fish cakes with cheese (2-3 years)

Ingredients:

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

Cooking method:

Skip the fish fillet through a meat grinder along with bread and onions soaked in milk, add finely grated cheese, egg, salt. Thoroughly mix the mass. 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 cakes (2–3 years)

Ingredients:

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

Cooking method:

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

Meatballs for kids

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

Meatballs for children (from 1–1.5 years old)

Ingredients:

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

Cooking method:

Pass the meat twice through a meat grinder and mix with bread soaked in water. Beat the egg white thoroughly and mix with minced meat. Form small balls and boil them 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;
• a little butter.

Cooking method:

Pass 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, form small balls. Place the meatballs by a teaspoon into the simmering broth or soup and cook until tender, 15 minutes. They can be boiled and steamed, and then put on a plate with a side dish.

Chicken meatballs (1–1.5 years)

Ingredients:

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

Cooking method:

Clean the fillet from the skin and films, pass through a meat grinder. Salt the boiled rice and grind in a blender along with herbs, and then mix with meat. Add in the beaten egg and mix again. Roll 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 chop in a blender along with milk. Boil potatoes. Mix minced meat with potatoes, form small balls and boil them in chicken broth, salt it, and also put bay leaves and herbs in it.

Broth with fish meatballs (from 1.5 years old)

Ingredients:

• 60 g of pollock fillet (or hake, or pike perch);
• 10 g of 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, knead minced meat. Form small balls. Boil meatballs in vegetable broth for 10-15 minutes.

Cod meatballs with herbs (from 1.5 years old)

Ingredients:

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

Cooking method:

Cod fillet, along with onion, spinach, lettuce and parsley, pass 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 meatballs and boil them in vegetable broth or steam them.

Meatballs for children

Meatballs are similar in composition to meatballs, but also contain a lot of rice and vegetables. The combination of meat, cereals and vegetables contributes to 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. spoons of finely chopped vegetables: bell peppers, carrots, onions, zucchini, tomatoes;
• 1/4 eggs;
• 1 teaspoon of flour;
• salt;
• greenery.

Cooking method:

Minced mince together with vegetables through a meat grinder or chop in a blender, mix with egg and flour, salt, add herbs, knead. Form balls, put them in a deep frying pan and, pouring 1 / 3 water, simmer for 10 minutes. Then add red or white sauce and simmer until cooked for another 15 minutes under the lid.

Classic Meatballs (2-3 years old)

Ingredients:

• 50 g pork or beef;
• 10 g of bread;
• 1 st. a spoonful of milk;
• 10 g carrots;
• 10 g of onion;
• 1 st. 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 pre-soaked in milk and pre-cooked rice to the minced meat, add the egg and salt. Mix the minced meat and form meatballs, fry lightly in oil, pour red sauce and simmer in the oven or on the stove under the lid for 30 minutes.

Cottage cheese and fish meatballs (2–3 years)

Ingredients:

• 60 g cod fillet;
• 30 g of white bread;
• 150 ml of milk;
• 30 g of cottage cheese;
• 10 g of 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 onions. Beat the egg and mix it with minced meat, salt, add herbs. Pour into a baking dish or skillet and bake in the oven for 15 minutes. Mix milk with sour cream until the consistency of the 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 of white bread;
• 1 / 4 egg yolks;
• 1 st. 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, butter and salt, knead the minced meat. Form meatballs and place them in a deep bowl, filling with white sauce for 2 / 3. Put the stew on a very small 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 the taste preferences of the baby. Especially often sauces are used in the preparation of meatballs.

Milk sauce (from 1.5 years old)

Ingredients:

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

Cooking method:

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

Red sauce (from 2–3 years old)

Ingredients:

• 1 onion;
• 1 carrot;
• 2 tomatoes;
• Bay leaf;
• 1 / 2 cups of 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 into it and put the tomato, chopped in a blender until smooth. Add bay leaf and salt and cook for 10 minutes.

Children's side dishes

What to cook for a baby as a side dish for meat dishes? For meatballs and meatballs, boiled or stewed vegetables will be the best addition; fish cakes are good served with rice or vegetable stew; buckwheat, rice, pasta or potatoes are suitable for meatballs, and green peas, cauliflower and rice with vegetables go well with poultry.

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Cutlets are not the most difficult dish, but, nevertheless, not everyone succeeds in it.

How to cook delicious meatballs? What is the secret of the meatball recipe?

My son, like all children, loves cutlets very much. It seemed to me that the recipe for cutlets is simple: you take minced meat, salt, pepper, sculpt cutlet shapes, fry on both sides and all delicious cutlets are ready. But every time I cooked cutlets, for some reason they turned out to be not at all as tasty as we would like.

The most delicious cutlets that I have tried are prepared by my husband's mother. Every time we came to visit them, I never ceased to be surprised at how fluffy, juicy and tasty her cutlets turned out to be. What is the secret of the recipe for cutlets, I asked myself a question.

Once I asked Svetlana - How can I cook the same delicious meatballs?
- In no case do not use purchased minced meat - was her main advice.

I bought a meat grinder, and again rushed into battle to conquer the recipe for delicious meatballs. But what was my disappointment when the cutlets again turned out to be tasteless. Apparently this was not the only secret of the original cutlet recipe.

Then I decided to take master class lessons from Svetlana. And while we were cooking, she gradually revealed all the secrets of the recipe for delicious meatballs.

I am pleased to share with you the secrets of the recipe for making delicious meatballs:

1. Do not use purchased minced meat, soy, skin parts and other tasteless elements are added to it ... To prepare delicious cutlets, you need fresh beef tenderloin. Not any pork. Since pork is not very healthy for children and adults.

2. If the meat was stored in the refrigerator, it should first be thawed and it would be better if this process occurs naturally. That is, without the use of a microwave. In the morning, take the meat out of the freezer, and by the evening it will be ready for making delicious meatballs.

How to cook minced meat for a recipe for delicious meatballs:

3. Remember that by the time the minced meat is cooked, the meat should be chilled, but in no case frozen. If you cook cutlets from frozen minced meat, they will be “wooden”.

4. For minced meat, you only need beef meat, onions, salt and pepper. If you want to cook really tasty meatballs according to a proprietary recipe - no bread! It only spoils the taste of cutlets and interferes with the formation of a homogeneous mass.

5. We cut the meat into small pieces, clean the onions, and turn the minced meat through a meat grinder 3 times. Why so many? - you ask. It is this chip that provides airiness to delicious cutlets.

6. Salt, pepper. Do not overdo it with pepper, otherwise the cutlets will start to taste bitter and the children will not like it. When I cook cutlets for my son, I don’t add pepper to the minced meat at all.

How to sculpt and fry delicious meatballs:

We turn to modeling and frying cutlets. It would seem that there is nothing complicated. But this process also has its secrets.

7. The shape of the cutlets should ensure the preservation of the juiciness of the meat, so in no case should the cutlets be flat. We put the minced meat in the palm of our hand, cover with the second palm. The shape of the palms folded to each other should resemble the roofs of houses. Inside we got the right shape for delicious cutlets.

8. Put the formed cutlets on a heated frying pan, after pouring a little vegetable oil into it. First, fry the cutlets over high heat, until a ruddy surface forms on both sides, turning them over.

9. After that, reduce the heat, cover the pan with a lid and leave to stew for 15-20 minutes. When the lid is closed, meat and onions will give their own juice.
If you follow all the secrets of the cutlet recipe, then your kids' delicious and favorite dish will be ready.

Let's sum up the signature cutlet recipe:

Only fresh beef and juicy onions, chilled but not frozen meat, the correct form and observance of the roasting sequence - these are all the secrets of the recipe for delicious cutlets!

For normal development, children need to eat meat and fish, and one of the most common meat dishes in our culinary culture is cutlets.

Meatballs can also be prepared in many different ways. In order not to overload the children's body with not very healthy dishes, we offer you 5 recipes for cooking meatballs that will be not only tasty but also healthy.

Bon appetit!

Cutlets in the oven

You will need:

• beef - 700 g
• pork - 300 g
• white bread - 1 slice
• onion - 2 pieces
• potatoes - 1 piece
• ground black pepper

How to cook:

Soak a piece of bread in water or milk. Pass beef and pork, soaked bread, onions and potatoes through a meat grinder. Add salt and pepper to taste. Mix everything well and form patties.

Lightly grease the baking sheet with vegetable oil, if the baking sheet is non-stick, then you can not lubricate it. Lay the patties on a baking sheet.

Put in a preheated oven at 200 * C for 30-35 minutes. Cutlets are ruddy, tasty and very juicy!

Chicken cutlets with herbs

You will need:

• 900 gr chicken fillet
• 5 eggs
• 1 tablespoon sour cream
• 2 heaping tablespoons of flour
• 0.5 bunch green onions
• Salt pepper
• vegetable oil

How to cook:

Cut the chicken breast into very small cubes. Salt, pepper, put eggs and sour cream, mix thoroughly. Add finely chopped onion and flour, mix again. The consistency of the dough should be similar to batter.

Spread on a preheated pan with a tablespoon, fry on both sides.

Chicken cutlets with mushrooms

You will need:

• 700 g chicken fillet,
• 200 g champignons,
• 3 bulbs
• 2 cloves of garlic
• 4 eggs,
• 150 g semolina,
• 120 g mayonnaise,
• 3 art. tablespoons of vegetable oil
• coriander,
• ground black pepper to taste
• salt to taste.

How to cook:

Finely chop the onion. Clean the mushrooms and cut into small pieces. It is not necessary to cut too finely, because during the cooking process the mushrooms will fry very much.

Fry the onion in vegetable oil for 5 minutes, then add the mushrooms and, stirring, fry over medium heat until the excess liquid comes out of the mushrooms.

While the mushrooms are cooling, prepare the minced meat for the chicken cutlets. Cut the chicken fillet into small pieces. Combine chicken, fried onion with mushrooms, chopped garlic, add semolina, eggs, mayonnaise, spices, salt and mix well. Put the mince in the refrigerator for 20-30 minutes.

Form chicken cutlets with a tablespoon and put them in a preheated pan with vegetable oil. Fry the cutlets until golden brown over medium heat for about 5 minutes on both sides. Serve chicken cutlets hot with potato garnish, rice or vegetables.

fish cakes

You will need:

• 2-4 fish fillets (pollock or cod)
• 1 egg
• 4 spoons of sour cream
• some flour
• salt, pepper to taste

How to cook:

We clean the fish from the bones and skip it in a meat grinder. If the fish is tender, you can finely chop it with a knife. Add egg, sour cream and salt to the fish. We fall asleep in minced flour and bring to the consistency of thick sour cream.

Gently spoon cutlets into vegetable oil in a well-heated frying pan. Fry the cutlets on both sides. Serve with mashed potatoes and sprinkle cutlets with fresh herbs.

Chicken cutlets with cheese

You will need:

• 0.5 kg chicken fillet,
• 1 onion
• 1 egg
• 50 g cheese (parmesan),
• 2 tbsp. semolina spoons,
• 50 g vegetable oil,
• small bunch of parsley
• coriander, pepper and salt to taste.

How to cook:

Prepare the minced meat: pass the fillet, onion and parsley through a meat grinder. Rub the cheese on a grater.

Add the egg, cheese, semolina, spices, salt to the minced meat and mix well. Let the mince brew for 15-20 minutes so that the semolina swells. Form into small round patties.

Pour a little oil into a hot skillet. Fry chicken cutlets over medium heat for 5-7 minutes on each side until golden brown. Serve the cutlets hot with any side dish and salads.

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