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Beef dishes for children. Veal for children - stewed with potatoes Stewed veal for children

All mothers are well aware of the importance of protein foods in their child’s diet, but not everyone knows the original and interesting ways of preparing it. Our recipes for beef and veal dishes for children will help you create a varied and undoubtedly tasty menu that will provide the necessary nutrition to a growing body. Mastering simple and detailed recommendations will allow you to create mouth-watering dishes that will appeal to both kids and adults.

For some reason, in our culinary tradition it is accepted that children's beef dishes are steamed or boiled meat. Meanwhile, there are dozens of interesting ways to prepare an original treat for both schoolchildren and their parents, without spending half a day fussing over the stove.

How to choose quality beef for children's meals

The taste and juiciness of the final dish depends on the quality of the meat. You can't argue with that! Let's learn how to choose this product correctly!

Some people make the common mistake of purchasing the product from “private traders” rather than from retail outlets. There are many diseases that a person can become infected with through meat, which only a veterinarian can recognize.
Lightly press your finger on the piece of tenderloin you like: if the mark turns red and then gradually returns to its usual color, then this is a quality product.
Check with the seller where the meat was delivered from. The longer the journey it has taken on the way to the counter, the more poor quality it is.

Well, we have purchased the meat, now we can begin to master our recipes, which will certainly conquer the little picky ones!

Beef pie “Cowboy” for children

Ingredients

Canned peas— 250 g + -
beef - 0.5 kg + -
- 1 kg + -
- 2 pcs. + -
- 2 pcs. + -
— 250 g + -
- 2 pcs. + -
- taste + -
— a few twigs + -
— 50 g + -
— 100 g + -
+ -
- 3 tbsp. l. + -

Making baby beef pie

An ancient recipe from British shepherds that has captivated gourmets around the world. We think that your child will certainly appreciate it if, instead of fried meat and mashed potatoes, he gets meat and mashed potatoes for lunch, but in the form of a pie!

Peel the potatoes, rinse them under water, cut them into two halves and throw them into a pan of salted boiling water.
Grind the cheese using a grater.
We process the meat into minced meat using a meat grinder.
Cut the onion into small pieces, peel the carrots and also cut into small cubes. Wash the greens and finely chop.
Fry the ground beef in a frying pan, gradually adding carrots and onions to it, and at the very end, when the mixture is almost ready, add green peas.
Drain the water from the pan with the potatoes, salt the root vegetables themselves, add butter, slightly warmed milk and half the grated cheese. Knead the entire mixture thoroughly into a homogeneous mass using a fork.
Grease the container with high edges in which we will bake our beef dish for children with vegetable oil using a pastry brush.
We put half of the existing puree into the mold, level it with a spoon and put the mixture with minced meat on top.
Sprinkle the meat with herbs and cover with a layer of the remaining mashed potatoes. Level the top of the pie and sprinkle generously with cheese.
Place the container with the pie in the preheated oven for thirty-five minutes.

The pie turns out extremely tasty, juicy and beautiful, like an illustration from a recipe book. It is best served warm, pre-cut into small portions and topped with sour cream or cream sauce.

Beef canapes “Trio” for children

Ingredients

Boiled beef - 400 g;
Mozzarella cheese - 250 g;
Pitted olives - 1 jar.

Cooking children's canapés with beef

You can easily make this delicious appetizer with your child for any celebration. It’s easy to prepare and disappears from plates in the blink of an eye – what’s not an ideal recipe for a festive evening?

Thinly slice the boiled meat into small pieces about two by two centimeters.
Cut the cheese into cubes of the same thickness and size.
We string the ingredients onto skewers in the following order: first a piece of beef, then mozzarella and crown the composition with an olive.

This beef dish is served for children and adults on a large flat plate, decorated with lettuce leaves, with containers with sauces for every taste placed in the center.

“Young beef” – veal – is no less popular. It is especially valued for its exquisite delicate taste, much higher content of nutrients and low amount of fat than other similar products. We offer you a recipe for a veal dish for children, which will certainly become one of your child’s favorite dishes.

Veal roll for children “Stolichny”

Veal tenderloin (one piece) - 1 kg;
Carrots - 3 fruits;
Canned corn - 1 can;
Eggs - 5 pcs.;
Black pepper - 2 pcs.;
Butter - 50 g;
Purified water - or meat broth - 1 cup.

Step-by-step preparation of beef baby roll

The combination of tender veal and juicy vegetables, in addition to its undoubted benefits, also gives an unusually rich taste. And the opinion of nutritionists confirms that meat and vegetables are an excellent duo for a balanced diet. Take care of your children's health with style!

Cook the eggs for 4-5 minutes in salted water.
Remove all small bones and cartilage from the veal.
Peel the carrots and chop into small cubes.
Remove the tail and center of the pepper and cut it into pieces.
We remove the eggs from the shell and finely chop them with a knife.
In a deep container, mix corn, eggs and chopped vegetables.
Place the filling on a piece of veal, then roll the product tightly and tie it tightly with ropes.
Place the roll in the oven. During baking, periodically pour a small amount of water over it.

Once done, remove the strings from our veal dish for children and cut it into thin pieces. It is best to serve this treat with a side dish in the form of fried pieces of zucchini, boiled beans and other “healthy goodies”.

We are absolutely sure that these recipes will “take root” in your family and will become favorite treats for both children and adults. Well, you will deservedly earn the reputation of an excellent cook.

Reading time: 7 minutes. Views 765 Published 04/01/2018

Hello, dear readers!

Meat is a valuable product in the diet. Animal proteins provide a complete set of vitamins and minerals. It becomes a necessity for the child during the transition from breastfeeding to the “adult” table. The baby's gastrointestinal tract is still weak and cannot withstand heavy fats, so light dietary meat is an important component in the menu.

As the child grows up, parents face the question of introducing complementary foods and choosing the best meat. That’s when young mothers and fathers begin to look for information about this or that type of meat. For example, is veal good for a child, and how to prepare veal for a children's menu? In this article we will try to answer these and other questions from parents.

Compound

Veal is the meat of young bulls that were no more than 6 months old before slaughter. If you compare it with beef, it tastes more tender and juicier. Veal is a delicious type of meat due to the lack of fat. The meat of dairy calves is considered the most expensive - during life they eat nothing but mother's milk, so the texture of dairy veal is even more tender and velvety.

Due to the absence of fat, the calorie content of veal is only 96 kcal/100g. This type of meat contains vitamins B and E, and in minerals it is rich in iron, copper, fluorine and other micro- and macroelements.

Benefits for kids

Veal is not only tasty (almost every child approves of dishes made from it), but also very healthy.

The high protein content and low calorie content of this type of meat quickly replenishes energy costs.
It is easily absorbed by the body thanks to amino acids and does not burden the gastrointestinal tract.
Iron and gelatin in veal are very important for children with anemia.
Strengthens the nervous system.
Improves appetite and functioning of the digestive system.

Damage to veal

Veal, like all types of meat, can be harmful if it is poorly heat treated. Raw meat carries the risk of helminth infection.

You should not give veal to your child if you have an individual intolerance to the product.

Veal for first feeding

Boiled veal puree begins to be offered to babies from 8 months. Veal is introduced after rabbit or turkey. Since this is an allergenic product, do not rush to feed your child with it, wait until his stomach is sufficiently formed to digest heavy foods.

For the first time, give your baby half a teaspoon, increase the portion over time. To enhance the nutritional value, combine vegetable or grain complementary foods with meat.

“Serious” veal dishes , such as cutlets, stewed meat in pieces begin to be given from 1.5 years.

How to choose a high quality product

Give preference to chilled veal; frozen meat loses a lot of its taste properties and nutrients.

The meat of a young calf has a delicate pink color, its unevenness and the presence of spots on the surface indicate that the product is not fresh and is not suitable for consumption.

You can also check the freshness of meat by pressing on a piece: on high-quality and unstale meat, the pit will immediately return to its previous state, it will be elastic.

A large amount of ice on a frozen product indicates that the meat was subject to repeated defrosting and freezing.

Fresh meat can be stored in the refrigerator for no more than 2.5 days; it is advisable to store it in paper.

Veal - recipes for children and parents

The nuances of cooking veal will allow you to get a tasty, healthy and attractive-looking dish.

A piece of veal meat is cooked for at least an hour; if longer, it loses its beneficial substances and components, but the broth becomes tastier. For cooking, use tenderloin or pulp. The result of the finished dish depends not only on a well-chosen piece, but also on the ability to cook. Place the meat in boiling water; it should completely cover all the pieces.
For baking in the oven, veal is cut across the grain, so the appearance of the dish will look aesthetically pleasing; for stewing or boiling, the method of cutting the meat is not important.
The time for stewing veal depends on the size of the selected piece of meat; a whole steak should be cooked for about an hour, chopped pieces - 40 minutes.

Veal cutlets for children over 3 years old

Ingredients

veal – 300 grams;
white bread - 4 slices;
milk – 1 glass;
medium-sized carrots - 1 piece;
small onion - 1 piece;
chicken egg - 1 piece;
salt - to taste;
greenery;
flour for dredging cutlets.

Preparation: We make minced meat from veal; to do this, simply grind the meat in a meat grinder, and also grind the onion. Salt the minced meat and grate the carrots on a fine grater. Before cooking, soak white bread in milk, squeeze it out and add it to the minced meat. Beat in the egg, add finely chopped herbs and mix all the ingredients well.

Next, with wet hands, form cutlets of a size convenient for you, bread them in wheat flour and place them in a heated frying pan with oil. When all the cutlets are fried, put them in a casserole with half a glass of water and simmer over low heat for 30-35 minutes.

Veal cutlets can also be baked in the oven, steamed or in a slow cooker.

Veal stew

Ingredients:

veal – 300 grams;
large carrots - 1 piece;
onions – 1 piece;
zucchini - 1 piece;
tomatoes – 2 pieces;
salt - to taste;
Provencal herbs.

Preparation: Wash a piece of veal and cut into small pieces. Place them in a saucepan with a thick bottom and add a small amount of water and add salt. After the water boils, cook the meat over medium heat until soft, this may take about half an hour on average. While the meat is cooking, you can start preparing the vegetables. Grate the carrots onto a fine grater, cut the zucchini, onions and tomatoes into cubes of the same size.

Add vegetables to the meat, simmer them together under a lid over low heat for 30-35 minutes, add fresh herbs or Provençal herbs five minutes before readiness.

Stewed veal (winter version)

Ingredients

veal – 300 grams;
onion – 1 piece;
carrots – 2 pieces;
potatoes - 5 large tubers;
salt - to taste.

Preparation: Boil the washed veal in a small amount of salted water for 30 minutes after boiling. Cut the potatoes and onions into cubes, grate the carrots. Place the prepared vegetables in a saucepan with the meat and simmer covered for 45 minutes.

Veal baked in the oven

Ingredients

veal – 700 grams;
carrots – 2 pieces;
green beans – 300 grams;
bulb;
cream – 100 ml;
salt - to taste.

Preparation: Rinse the meat and dry it with a paper towel. Cut the veal into pieces of the same size and beat. Add salt to the cream and pour it over the meat, let it marinate for 30 minutes in the refrigerator.

If you use frozen beans, they should be thawed before cooking; fresh vegetables should simply be washed. The carrots can be grated or cut into strips, and the onions can be cut into rings.

Place the meat on a baking sheet, place the vegetables on top, and pour the remaining cream on top.

Bake in the oven at 180 degrees for an hour and a half, also 7 minutes before cooking, you can sprinkle the meat with grated cheese.

Conclusion

The protein contained in veal is necessary for the development of the baby. But do not rush to introduce this product too early; consult your pediatrician before the first veal feeding.

Prepare this meat for your baby without neglecting the basic rules of cooking, so you will get a delicious dish that will bring great benefits to the baby’s health.

Peculiarity: may contain cow protein, so it is not recommended as a first food.

Veal- this is the meat of 4-5 month old calves. The most delicious and most expensive meat of dairy calves.

In 100 gr. veal from 96.8 kcal.

The meat is pale pink, almost white, with a delicate smell, but firm and velvety to the touch. Thanks to its tender meat, veal is a delicacy and is in great demand. This is not only tasty, but also a dietary product - low-fat and not very filling.

Composition and nutritional properties of veal

IN 100 gr. veal contains:

Proteins - 19.7 g
Fat - 2 g
Water - 78 g
Cholesterol - 80 mg
Ash - 1.1 g

Useful properties of veal

Due to the abundance of easily digestible amino acids and various minerals, veal is considered the most useful meat type. It contains many complete proteins, fats and carbohydrates.

Nutritionists strongly recommend including veal in the diet of children, the elderly and sick people. This meat should be on the table of those who complain of hypertension, diabetes or any stomach problems. Boiled veal will help you recover from various injuries, infectious diseases and burns.

This meat is indispensable for those people who care about their well-being and health, as well as for patients diagnosed with anemia. Veal is considered one of the best sources of iron, which is absorbed in the presence of vitamin C - for this reason it is good to eat with sauerkraut.

Contraindications for use

Individual intolerance. Excessive consumption of veal is contraindicated for people with arthritis and gout. When veal is digested, many uric acid salts are formed, which are deposited in joints, cartilage, kidneys and aggravate the disease.

Veal in children's diet

If your baby does not have lactose deficiency, i.e. If you are intolerant to cow's milk, you can safely give your child veal starting from 8 months.

Veal is easy to chew, so it is preferable in baby food.

When cooking veal for children use only fresh meat, because... When defrosting and storing meat, the content of nutrients in it decreases significantly.

Preparation and consistency

First, the baby needs to boil the meat and grind it to a puree.

With age, the consistency of dishes changes. After a year (if the child has several cloves), the meat can be boiled and served in the form of small pieces or meatballs.

Portions (pieces) of veal can be given to a child after three years of age.

Preferred cooking method veal for children is steaming meat or baking it in the oven .

Begin adding meat puree with half a teaspoon. You can give this dose for three days and monitor the reaction. Serve the meat with vegetable puree for better absorption.

Veal recipes for children

Veal cutlets - from 3 years

Ingredients:

veal – 500 g
onion - 1 pc.
carrots - 1 pc.
celery root - small piece
loaf - 1/4
egg - 1 pc.
dill
green onions
salt - to taste
flour for breading

Preparation:

Wash the veal thoroughly, cut into pieces and grind using a meat grinder.
Add onion, egg and loaf to the minced meat, pre-soaked in water and squeezed well.
Add salt and beat the minced meat well.
Form small cutlets from the minced meat, roll in flour and fry in vegetable oil for no more than 2 minutes on each side.
Separately, fry carrots and celery, grated on a coarse grater, in butter.
Place the cutlets in a saucepan or stewpan, cover with sautéed carrots and celery, add a little water, finely chopped dill and green onions and simmer on low heat for 20-30 minutes.

Stewed veal with potatoes (from 1.5 years)

Ingredients:

Veal - 200 g
Potatoes - 500 g
Carrots - 1 pc.
Onion - 1 pc.
Salt - to taste.

Preparation:

Wash fresh veal and cut into small pieces.
Place the chopped meat in a saucepan, add a small amount of water and add a little salt.
After boiling, cook over medium heat for about 30 minutes until the meat becomes soft.
Peel the vegetables and wash them thoroughly.
Cut the potatoes into cubes, grate the carrots, chop the onion in a blender or finely chop.
Place the prepared vegetables into the pan with the veal.
Simmer the veal and potatoes over low heat with the lid closed for 40-50 minutes. To prevent potato pieces from turning into mush during the cooking process, you should not stir them.

Puree with veal and carrots

Ingredients:

Veal - 50 g
Milk - 0.5 tbsp.
Carrots - 0.5 pcs.
Flour - 1 tsp.
Butter - 1 tsp.

Preparation:

Boil the meat until done.
Peel and boil the carrots.
Combine the meat with carrots and grind twice in a meat grinder or grind with a blender.
Add cold milk to the flour and dilute it.
Add the flour mixture to the carrot-meat mixture and simmer for 5 minutes over low heat.
Before serving, add butter to the dish.

Bon appetit!

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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For children from 1.5 years old.

Veal is a dietary product suitable for feeding children aged one year and older. When choosing veal, pay attention to its color: if it’s too light (whitish), it means the meat was soaked in water before selling; if it’s dark red, it’s beef. Good quality veal has a soft pink color; after pressing, the surface of the meat is leveled, and no dents remain. Veal is good for the body, as it contains many easily digestible minerals, amino acids, and vitamins. It is recommended to use it if there is a lack of potassium, magnesium and iron in the body. Young veal is easily digested by a child's stomach and does not burden the digestive system. It is best to steam or stew veal - this way it will retain all its beneficial properties.
Stewed veal with potatoes turns out tasty and satisfying. It is not at all difficult to prepare such a dish.

Veal for children (stewed with potatoes) - Preparation:

1. Wash fresh veal and cut into small pieces.

2. Place the meat in a saucepan, add a little water and salt.

3. After boiling, cook over medium heat for about 30 minutes until the meat becomes soft. Peel the vegetables and wash them thoroughly.

4. Cut the potatoes into cubes and grate the carrots on a beet grater. Place the prepared vegetables into the pan with the veal. Since the kids don't really like stewed onions, I chop them in a blender and then add them to the pan.

Simmer the veal and potatoes over low heat with the lid closed for 40-50 minutes. To prevent potato pieces from turning into mush during the cooking process, you should not stir them.

Serve the finished stewed veal to children with a vegetable salad, for example, or carrots.
This is suitable for everyone who cares about their health. Bon appetit!

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