Pork in baby food. Cooking meat dishes for children from one to three years old Meat dishes for children from 1 to 3 years old

Child at 10 months - 1.5 years, it is customary to give meat in the form of cutlets (steam), meat puree, meatballs. Do this no more than once a day. At the same time, to prepare a child meat dishes meat can only be used best quality(best - young), without tendons and fat.

A child of 1.5-2 years old can already be given meat in a baked form (puddings and casseroles), as well as in the form of fried cutlets. Fried pieces or stew are given to children from 3 years. Also, a variety of dishes made from the liver and brains are very useful for the child.

Below are 7 recipes for meat dishes, as well as 2 recipes for meat sauces that can be given to a child.

Products:

1. Meat (pulp) - 50g
2. Flour - 5g
3. Oil - 6g
4. Broth - 50ml
5. Onion - 3g

Ingredients for mashed potatoes:

1. Potato - 200g
2. Oil - 3g
3. Milk - 50g

To prepare ground meat for a child, clean the pulp (50g) of all fat and films and stew it in a closed pan with stewed onions (3g).

After frying, it is necessary to pour the broth into the meat (a little) and put it in the oven. There, the ingredients are stewed until they are soft, after which everyone skips the meat grinder and grinds the sieve. Then 1 tablespoon is added to the meat. (white), mix, let it boil again and serve the child with mashed potatoes.

Products:

1. Meat (pulp) - 70g
2. Oil - 6g
3. Bun - 20g
4. Rice - 20g
5. Egg - 1/6 pc.
6. Onion - 5g
7. Oil - 3g

Sauce Ingredients:

1. Sugar - 2g
2. Tomato - 5g
3. Flour - 5g
4. Sour cream - 10g
5. Oil - 3g
6. Broth - 30g

Preparing this roll for a child is quite simple. To do this, make minced meat and put it on a towel (wet) in a long strip. Put rice (cooked) on top in the center of the minced meat, which is pre-mixed with chopped boiled eggs and stewed onions. Then connect the edges of the towel, thus pinching the edges of the roll. Put it on an oiled sheet, and top with sour cream, grated with butter and an egg. After that, so that the roll does not crack, pierce it with a fork several times and send it to the oven for 30 minutes. At this time, it must be periodically watered with drained fat.

Rice can be replaced with minced buckwheat or vermicelli.

It is customary to serve such a roll to a child with tomato sauce. To prepare it, dissolve the oil and put the tomato paste in it. Fry the ingredients until they darken a little, sprinkle with flour and fry a little more. Then put sugar, sour cream into the pan and dilute with broth. The sauce should boil for another 20-30 minutes, after which it must be filtered. On this tomato sauce ready. Pour it over the roll and you can serve it to the child.

Read also: Cutlets for a child.

Products:

1. Rice - 40g
2. Broth - 50g
3. Oil - 10g
4. Tomato puree - 5g
5. Onion - 5
6. Chicken or veal - 50g
7. Flour - 3g

To prepare a stew for a child, you need to boil the chicken or fry the veal, after which the meat must be cut into cubes (smaller). After that, dissolve 1st.l. oil and fry a finely chopped onion (0.25 pieces) in it, and then rice (dry - 40 g), which is pre-wiped with a towel. Rice is fried until slightly yellow, and not until it darkens. When the rice begins to emit a pleasant smell, pour it with broth (2 tablespoons) and, stirring constantly, boil. When the rice is cooked (becomes soft), add tomato paste (1 tsp) or tomato, meat (veal or chicken) to it, and then mix and heat well.

(for older children)

Products:

1. Veal - 100g
2. Oil - 6g
3. Rutabaga - 50g
4. Sugar - 5g
5. Flour - 5g
6. Potato - 100g
7. Onion - 5g
8. Carrot - 50g
9. Milk - 30ml

To prepare a stew for a child, thoroughly rinse lean lamb (100g) or veal (100g) and pat dry with a napkin or towel. Then cut the meat into medium pieces, sprinkle with flour and salt. Melt the butter in a frying pan and fry the meat in it until golden brown.

Cut peeled and washed vegetables into cubes: potatoes (100g), carrots (50g), rutabagas or turnips (50g).

Transfer the fried meat to a saucepan and pour chopped vegetables into it. Then salt (0.5 tsp) and pour enough water to lightly cover the ingredients. Cover the pot and let it simmer. In half-cooked vegetables, add flour (1 tsp), which is pre-mixed with milk (2 tbsp) and sugar (0.5 tsp). Simmer the stew until the vegetables are soft. At this time, make sure that it is constantly juicy (has moisture). If you notice that the stew is too thick, then pour a little hot broth or water into it.

Read also: Fish dishes for children.

(for older children)

Products:

1. Carrot - 20g
2. Meat - 100g
3. Oil - 5g
4. Onion - 10
5. Roots - 10g
6. Tomato - 5g

To stew a child meat, rump, cut or hump must be freed from fat, washed, dried with a napkin or towel and completely rubbed with salt. Then melt the butter and fry the onion in it, cut into thin rings. Then put the meat there together with thinly sliced ​​carrots, celery and parsley. As soon as the meat is well fried, pour water (2 full tablespoons) into it and cover. In this form, the meat must be stewed for about 3 hours, periodically turning over and pouring juice over it. To improve and enhance the taste, add 1 crushed tomato (fresh!). Serve the stew only fresh to the child.

Products:

1. Oil - 5g
2. Cabbage - 150g
3. Meat (pulp) - 30g
4. Rice - 20g
5. Tomato - 5g
6. Sugar - 2g
7. Flour - 5g
8. Onion - 5g
9. Sour cream - 10g
10. Oil - 8g
11. Egg - 0.25 pcs.

In cabbage rolls, many children do not eat cabbage (healthy!), But if you cook them correctly, then your child will eat cabbage rolls completely. To begin, select whole cabbage leaves and remove all their hard parts. Then dip them into boiling water, boil once and remove the water with a sieve. Grind the meat in a meat grinder or blender and mix with well-cooked rice, fried onions (in oil) and boiled egg (finely chopped). After that, place the stuffing in the center cabbage leaves, wrap them, roll in breadcrumbs with flour, fry a little in oil, transfer to a saucepan, add tomato sauce and simmer in the oven for up to 40 minutes. One serving for a child usually consists of 2 cabbage rolls.

Tomato sauce for cabbage rolls.
Fry a tomato in melted butter, add sugar, flour to it, dilute with sour cream and broth, and then cook for another 10 minutes.

Products:

1. Carrot - 10g
2. Meat - 100g
3. Butter - 8g
4. Sour cream - 10g
5. Onion - 5g
6. Wheat flour - 3g
7. Tomato - 5g

To prepare beef stroganoff for a child, thoroughly wash the meat under running water and remove all films, tendons and fat from it. Then it must be cut into pieces (oblong) across the fibers and fried in oil. Then pour a little broth into the pan, put the meat in it and cover it with a lid, simmer over low heat. Before the meat is ready, add carrots (chopped into small rings) and onions (rings) to it.

Flour sauce for beef stroganoff.
To prepare such a sauce, it is necessary to slowly dilute the dried flour with warm broth, and then boil over low heat until it thickens (like sour cream). Then stir it with tomato paste and pour into the meat. After that, put in a bath, and boil it for 10-15 minutes.

The child is usually served with either mashed potatoes or fried potatoes.

Products:

1. Milk - 50-100ml or broth - 50ml.
2. Flour - 5g
3. Oil - 5g

Which is faster to cook. However, a child over 3 years old can already be offered another type of meat - beef, especially since the vitamins and nutrients in it are the same as in veal.

The most important rule when cooking beef is to stew it long enough for it to acquire the necessary softness. It is optimal to cut the meat into small pieces - this way it cooks faster, and it will be easier for the baby to bite and chew. We picked various recipes cooking beef for a child - choose any. You can serve this dish with vegetable salad, porridge or vegetable puree. As a rule, in beef recipes (cutlets, meatballs, etc.) for children, there are such components as vegetables, herbs, and sometimes fruits.

Beef stew with vegetables

Ingredients

• 200 g beef
• 1/2 carrot
• 20 g parsley or celery root
• 1/2 head of onion
• 1 tablespoon tomato paste
• 2 teaspoons butter
• salt

Cooking steps

Cut off excess fat from the meat, melt the butter in a saucepan, put the meat there, salt and fry until a crust forms. Add finely chopped onions, carrots, parsley (or celery) and fry the meat with vegetables for another 10 minutes.

Then pour the meat halfway with water, add tomato paste and simmer for about 1.5 hours (determine the degree of readiness by piercing a fork - the finished meat is easily pierced).

After that, cut the meat into small slices, put it back in the saucepan where it was stewed (in the resulting juice), and bring to a boil.

beef stroganoff

Ingredients

• 400 g beef
• 3 carrots
• 1 head of onion
• 1 glass of water
• 4 tablespoons sour cream
• 2 tablespoons butter
• 2 tablespoons tomato paste
• 2 tablespoons flour

Cooking steps

Cut the meat into 0.5 cm thick sticks, put in a pan with oil and fry. Then add grated carrots and onions and fry, stirring, meat with vegetables for another 5 minutes.

Pour the meat with water so that it slightly covers it, add the tomato paste and simmer under the lid over low heat. When the meat becomes soft, put sour cream and flour mixed with butter and bring to a boil.

Beef stew with prunes

This recipe is very original and useful: prunes help improve the functioning of the digestive system.

Ingredients

• 500 g beef
• 1 carrot
• 1 head of onion
• 2 teaspoons tomato paste
• 10 pieces pitted prunes
• 2 teaspoons butter
• 2 glasses of water

Cooking steps

Peel the carrots and cut into thin circles.


Clean the meat from films, simmer in oil until half cooked, add prepared onions and carrots, tomato paste and simmer covered over low heat for 1 hour.

Then add the washed prunes, from which the bones are removed, and continue stewing until tender. Serve the meat along with prunes and carrots, pouring over the sauce in which it was stewed.

Diet beef goulash

Ingredients

• 250 g beef meat
• 1 head of onion
• 1 teaspoon flour
• 1/2 cup broth
• 1 teaspoon butter
• 1 teaspoon sour cream
• salt

Cooking steps

Salt the browned meat, add finely chopped onion, flour, and fry everything together. Then put the meat in a saucepan, pour over the broth, add tomato paste and simmer covered over low heat for 1-1.5 hours.


TO ready meal serve sour cream.

Beef baked in foil with potatoes and mushrooms

Ingredients

• 200 g beef
• 1 potato tuber
• 1 champignon
• 2 tablespoons cream
• 2 tablespoons butter
• salt

Cooking steps

Salt the beef fillet, beat it well and fry in a hot frying pan until tender.


Peel potatoes and cut into slices.


In a separate frying pan or small heavy-bottomed saucepan, fry the potatoes on both sides, adding 1 teaspoon of butter.


Clean the mushrooms and cut into small pieces. Heat half a teaspoon of oil in a frying pan and fry the mushrooms. A few minutes before readiness, add cream and simmer, stirring constantly, until fully cooked.


Put the beef chop on a sheet of foil, potatoes on top. Place fried mushrooms on top of potatoes. Sprinkle everything with a little salt, tightly clamp the edges of the foil.


In an oven preheated to 180-200 degrees, place the meat with potatoes in foil and cook for about 30 minutes.

Beef, fried in breadcrumbs (after 5 years)

Ingredients

• 200 g beef
• 2 teaspoons breadcrumbs
• 2 teaspoons butter
• 1/2 cup milk
• 1/2 egg
• salt

Cooking steps

Cut the meat from the bones, remove fat, tendons and films, cut into thin slices and lightly beat off.

Mix a raw egg with milk, salt and moisten the prepared slices of meat in this mixture, then roll them in breadcrumbs and fry on a greased butter skillet on both sides until golden brown.

Beef stew with vegetables and mushrooms (from 5 years old)

Beef with vegetables - universal dish, which combines hearty meat, and vitamin vegetables, and an appetizing look. However, since mushrooms are present in this dish, it is not recommended to offer it to a baby under 5 years old (but you can exclude mushrooms without losing nutritional value).

Ingredients

• 100 g beef meat
• 1 potato tuber
• 1/2 carrot
• 1/2 head of onion
• 2 champignons
• 1/2 tomato
• 1 tablespoon sour cream
• 1 teaspoon tomato paste
• 1 teaspoon butter
• herbs: dill lettuce for garnish

Cooking steps

Peel potatoes, carrots, onions and mushrooms. Cut the meat into cubes and stew a little in a frying pan with butter.

Mix sour cream with tomato paste. Cut carrots into slices, potatoes into cubes and sauté in a saucepan with a little water and oil.


3. Cut the mushrooms into small pieces, the tomato into cubes, chop the greens. Put the prepared products in a saucepan, salt, pour over a mixture of sour cream and tomato paste and simmer over low heat for 30-35 minutes.
10

Boil the beef until tender and cut across the muscle fibers into small pieces. Pour a small amount of vegetable broth and simmer under the lid for 5-10 minutes. Then pour in the sauce and boil.


Serve at the table sprinkled with parsley

How to choose the right beef

In order for children's beef dishes to really benefit your baby, you need to not only cook them correctly, but also be able to choose the main component - meat. Beef dishes for children are prepared only from fresh, high-quality ingredients, and meanwhile, buying a stale or contaminated product can cause irreparable harm to a child's health.

Firstly, it is worth buying beef on the market only when there is absolute certainty that the individual whose meat is being sold is free from disease. Since there are diseases that a person can become infected through meat. But the product that enters the shelves of large retail outlets is tested.

To understand how fresh the meat is, pressing on it with your finger will help - if a reddish hole remains in this place, which then smoothes out, it means that in front of you quality product. Do not forget to smell the piece - there should not be any rotten and sour smell!

Examine the beef from all sides: a “marble” color with streaks of white fat is a sign of the quality of the product. There must be no slime or mold on the product.

Ask the seller where the meat came from - the more it traveled, the more likely it was treated with antibiotics or other substances to keep it fresh.

You can store the purchased product fresh in the refrigerator only for 2-4 days at a temperature of 0 to +5 degrees.

I.V. Bagramyan, Moscow

The path of growing up a person is quite thorny. For a child, the first school of life is his family, which represents the whole world. In the family, the child learns to love, endure, rejoice, sympathize and many other important feelings. In the conditions of a family, an emotional and moral experience inherent only to it develops: beliefs and ideals, assessments and value orientations, attitudes towards people around them and activities. The priority in raising a child belongs to the family (M.I. Rosenova, 2011, 2015) .

decluttering

Much has been written about how important it is to be able to let go, to complete the old, obsolete. Otherwise, they say, the new will not come (the place is occupied), and there will be no energy. Why do we nod when we read such cleaning-motivating articles, but everything still remains in place? We find thousands of reasons to postpone what is deferred for throwing away. Or not to start sorting out rubble and storerooms at all. And we already habitually scold ourselves: “I’m completely cluttered up, we need to pull ourselves together.”
To be able to easily and confidently throw away unnecessary things becomes a mandatory program of a “good housewife”. And often - a source of another neurosis for those who for some reason cannot do this. After all, the less we do “the right way” - and the better we can hear ourselves, the happier we live. And the more right it is for us. So, let's see if it's really necessary for you personally to declutter.

The art of communicating with parents

Parents often like to teach their children, even when they are old enough. They interfere in their personal lives, advise, condemn ... It comes to the point that children do not want to see their parents, because they are tired of their moralizing.

What to do?

Acceptance of shortcomings. Children must understand that it will not be possible to re-educate their parents, they will not change, no matter how much you would like it. When you come to terms with their shortcomings, it will be easier for you to communicate with them. You just stop expecting a different relationship than before.

How to prevent change

When people create a family, no one, with rare exceptions, even thinks about starting relationships on the side. And yet, according to statistics, families most often break up precisely because of infidelity. Approximately half of men and women cheat on their partners in a legal relationship. In a word, the number of faithful and unfaithful people is distributed 50 to 50.

Before talking about how to save a marriage from cheating, it is important to understand

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, these are indispensable products in the daily menu of the child. Small children are prepared dishes from meat and minced fish- due to their shape and consistency, 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 national cuisines almost the entire 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 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.

Used for minced fish sea ​​fish low-fat and white varieties:

• halibut;
• sole;
• pollock.

From river fish fit only:

• Pike;

Minced meat for children's meals prepared only from steam 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 cooking fish dishes use fillet, 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

Most traditional way cooking meat dishes is frying. However, children under 3 fried foods are not recommended. 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 oil 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 with wet hands into small cakes, 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 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 the sauce and put in the oven for 15-20 minutes.

Chicken steam cutlets (from 1-1.5 years old)

Ingredients:

• 90 g 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 turkey meat through a meat grinder, mix boiled rice with minced meat, salt, add 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, delicate taste and are convenient in that 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 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, 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) 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, salting it, as well as putting 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. tablespoons finely chopped vegetables bell pepper, 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 tender 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 meat cutlets and meatballs the best addition become boiled or vegetable stew; fish cakes serve well with rice or vegetable stew; buckwheat, rice, pasta or potatoes are suitable for meatballs, and they go well with poultry green pea, cauliflower and rice with vegetables.

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Steam meatballs

They are made from cutlet mass.

Place the formed meatballs on the grate of a steam pan with boiling water, close the lid and steam for about 15 minutes.

Meatballs

Form small balls from minced meat prepared as for cutlets, place them in a pan with a small amount of water (not higher than 1/2 of the meatball height) and simmer under the lid for 10-15 minutes.

Meat - 100 g, white bread - 20 g, water - 30 ml.

Meatballs in sour cream (milk) sauce

From the cutlet mass, to which a raw egg is added, form meatballs a little smaller than walnut, put on a frying pan greased with butter, pour half the height of 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 - 1/4 pc., milk - 20 ml, sauce - 50 ml.

Meatballs meatballs

Add to cutlet mass vegetable oil, egg, 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.

Gachet of boiled meat

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 soufflé

Meat boiled chicken skip 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 - 1/2 pc., butter - 3 g.

Meat soufflé

Meat without films and tendons cut into pieces and stew in a small amount of water until half cooked, then add soaked in cold water stale White bread or crackers, pass everything through a meat grinder with a fine grate, add the broth, mashed yolks and stir, adding the 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

Pass 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 soufflé

Boil the meat, cool, pass through a meat grinder three times, combine with white (sour cream or milk) sauce. Mix thoroughly, add the yolk raw egg, salt, gradually introduce into meat puree whipped protein.

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 soufflé

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.

Steamed boiled chicken soufflé

Pass 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 egg 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 carrots

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 a temperature of 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, you should 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. Soup with homemade noodles on the meat broth was transparent, the noodles are first dipped in boiling water for 1-2 minutes, thrown into a colander, and then boiled in broth until tender.

10. In order to better singe the bird's carcass, it is cleaned of feather residues, 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.

V.G. Liflyandsky, V.V. Zakrevsky