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What can be cooked from minced meat for a one-year-old child. Children's cutlets

From 8 months, the child’s daily menu includes meat purees - a source of protein and easily digestible iron (if the first complementary foods were introduced at 6 months, then meat should be given from 9-10 months). Meat purees are given to healthy children, starting with 5 g (1 teaspoon), and gradually increase to 60-80 g by the year. It is better to start with turkey meat, beef, lean pork.

You can buy meat puree in stores or pharmacies, but you can successfully cook it at home. To do this, meat without fat, cleaned of veins and films, must be boiled, chopped well with a knife and passed through a meat grinder at least twice. The resulting minced meat can be mixed with vegetable puree or with milk (mixture).

To save time and effort, you can go the other way: cook meatballs from raw minced meat, put in the freezer and use as needed. They can also be boiled together with vegetables, and then chopped together (for example, in a blender).

And of course, we must not forget that for the preparation of meat dishes for children, it is necessary to use only fresh meat, without additives, which must first be thoroughly washed, remove films, fat and veins, if any.

What kind of meat is healthier for a child


Beef

Most often, complementary foods begin with beef, due to its availability and usefulness. It is distinguished by the content of the most valuable proteins, which include almost all essential and nonessential amino acids. It contains a lot of protein (20%), fat 10%, iron - 2.9 mg per 100 g of the product, zinc and B vitamins.

Beef is absorbed in the human body by 75%, and veal (meat of calves up to 3 months) is generally 90%. The most valuable part of the carcass recommended for baby food is tenderloin - meat from the lumbar region (it contains only 2.8% fat).

However, it must be borne in mind that beef can cause allergies in a child. Also, beef is not recommended for children with an allergy to cow's milk.

Rabbit meat

Hypoallergenic and easily digestible meat. In the human body, rabbit meat is digested by 90%, and protein from rabbit meat is digested by 96%. It contains more protein (21%), and less fat than beef that is familiar to us. Although rabbit meat is a white meat, it contains more iron than beef: 3–4 mg per 100 g. Rabbit meat has less salt (sodium chloride) and purines than other varieties. The most valuable is the meat of young rabbits (up to 3 months).

Turkey meat

Low allergenic, protein-rich meat. It is relatively poor in fat (4%), cholesterol and is easily digestible (95%). The turkey breast fillet (the recommended part of the bird) contains 24.5% protein and 1.9% fat. It has more sodium than other types of meat. A whole turkey has more iron than beef and even more than a rabbit: 4-5 mg per 100 g, but its fillet (breast without skin) has less iron: 2-3 mg per 100 g. Turkey meat is very tender and tasty .

horsemeat

Horse meat also belongs to low-allergenic varieties of meat. Rich in complete proteins 21%, tenderloin contains about 4% fat, in terms of protein value and digestibility and iron content, horse meat is not inferior to beef.


Other types of meat that do not start complementary foods

Chicken meat

Chicken meat is considered even more allergenic than beef, so they usually do not start complementary foods with it. Chicken fillet contains 18-19% protein, 1.9% fat, 1.5 mg iron per 100 g.

Chicken meat is introduced later (from 7–8 months) and is given to the child only 1–2 times a week. The recommended part is the breast.

Pork

Even later (from 8–9 months), pork is introduced into complementary foods for the child. It also belongs to the hypoallergenic varieties of meat, but has a higher fat content. Meat pork used in children's nutrition contains approximately 14% protein and 33% fat.

It is recommended to use pork tenderloin: 20% protein and only 7% fat. But of all animal fats, pork fat has the most useful properties, since it contains a certain amount of polyunsaturated fatty acids. Pork fat is easier to digest. Iron in pork is about the same as in chicken: 1.5 mg per 100 g.

Mutton

Even in the diet of children, lamb is used, the meat is tougher, according to nutritional value not inferior to other varieties. It can be entered from 9 months.

After the child gets used to the meat, different types meat is alternated. Preference is usually given to beef.

Fish

Fish often causes allergies, so it must be introduced with caution. After the child is accustomed to meat, they begin to give fish. This happens no earlier than 7 months.

The meat of all types of fish is rich in magnesium, potassium and, especially, phosphorus, as well as iodine and fluorine. Fish contains vitamins A, D, E and vitamins of group B. Sea fish is chosen as the most useful, white, as the least allergenic and low-fat: cod, hake, tuna, haddock, pollock.

Fish puree is prepared similarly to meat. All bones are carefully removed before grinding. The maximum amount of fish puree by 1 year is 50 g. Fish is given to a child instead of meat 1-2 times a week.

Bouillon

It is recommended to introduce meat into the child's diet first, and then meat broth. Since meat broth is not a fundamentally significant product in terms of the content of nutrients: proteins, fats, minerals, you can not include it in the diet of children under 1 year old at all.

For the broth, be sure to take lean meat without streaks. For 30–50 g of meat per 200 ml of water. Wash the meat thoroughly. To reduce the concentration of extractives in the broth - it is recommended: pour the meat cold water, bring to a boil and cook for 5-10 minutes, then drain the broth, pour water over the meat again and cook until tender.

Up to 1 year, since the amount of broth in the diet is strictly limited, it is advisable to cook meat separately from vegetables, and then add to the finished serving required amount meat and broth. After 1 year, you can add other soup ingredients to the meat broth during the cooking process.

The same is true for fish broth.

Dishes for children of the first year of life


Puree With Chicken And Potatoes (Option 1)

Compound:

  • chicken meat - 100 g,
  • potatoes - 200 g,
  • milk - ¼ cup
  • butter - ½ tsp

Boil low-fat chicken broth, strain through a wet napkin and pour it over peeled and cut into large pieces of potatoes. The broth should just cover the potatoes. Boil the potatoes under the lid for 25-30 minutes, then wipe through a hair sieve, adding pre-cooked and minced chicken meat. Dilute the resulting puree with boiling milk and beat with a whisk. Heat on the stove until boiling. Add butter to the finished puree.

Puree With Chicken And Potatoes (Option 2)

Compound:

  • potatoes - 2 pcs.,
  • chicken - 100 g,
  • milk - ½ cup,
  • butter - 1 tsp,
  • salt - to taste.

Boil the chicken, scroll in a meat grinder. Peel potatoes, cut and pour hot broth. Cook for 30 minutes, rub hot through a sieve, add minced chicken. Then pour in hot milk and beat well. Heat over low heat and add butter.

Puree Meat

Compound:

  • meat - 100 g,
  • water - ¼ cup,
  • butter - ⅓ tsp,
  • broth - 30 ml.

Wash a piece of meat (beef), cut off the film, remove fat and tendons, cut into small pieces. Pour cold water over and simmer covered until soft. Pass the cooled meat twice through a meat grinder, rub through a sieve, add broth, salt, bring to a boil over low heat, remove from heat and add butter.

Starting from 7 months, the child can be given boiled meat. It is a high quality protein, different from human milk protein, and easily digestible iron. Also, the child receives a new type of fat, vitamins (B1, B6, B12), trace elements (cobalt, zinc, etc.). In addition, the introduction of meat stimulates the digestive apparatus and contributes to the proper development of teeth and learning to chew.

It is better for a child to give low-fat varieties of beef, veal, pork, chickens, turkeys, rabbits. Preferably boiled and stewed and only occasionally fried.

Meat Puree With Rice (Option 1)

  • beef - 100 g,
  • rice - 2 tbsp. l.,
  • milk - ½ cup,
  • butter - 1 tbsp. l.,
  • salt - to taste.

Boil the meat. Cook rice until tender. Pass meat with rice through a meat grinder twice. Add hot milk, mix and, stirring all the time, warm over low heat for 5 minutes. Remove from heat, season with oil.


Meat Puree With Rice (Option 2)

  • meat (pulp) - 150 g,
  • beaten egg - 1 pc.,
  • viscous rice porridge - 4 tbsp. l.,
  • salt.

Pass the meat cleaned from fat and tendons through a meat grinder, mix with cold viscous rice porridge, pass through a meat grinder again, add the egg, salt and beat well. Put the resulting mass on a frying pan, greased with oil, and bake in the oven.


Vegetable puree with liver

  • liver - 100 g,
  • potatoes - 1 pc.,
  • carrots - 1 pc.,
  • onion - ½ pcs.,
  • butter - 2 tsp,
  • salt.

Rinse the liver, peel and quickly fry in a teaspoon of warmed butter on both sides. Add some hot water and simmer covered for 10 minutes. Boil vegetables and rub through a sieve along with stewed liver. Add salt, a little vegetable broth and warm for 5 minutes. Drizzle with butter and beat well.

Liver Puree

  • liver - 200 g,
  • butter - 2 tsp,
  • onions - 10-15 g.

Rinse the liver in running water, free from films, cut into pieces, salt and sprinkle with a little flour. Dissolve the butter in a frying pan and fry first the finely chopped onion, then the liver, quickly turning it over. Transfer the liver pieces to a saucepan, add water, close the lid and simmer in the oven for 7-10 minutes. Pass the cooled liver twice through a meat grinder or wipe through a sieve.

Cutlets Meat

  • meat - 100 g,
  • water - 60 ml,
  • bun - 20 g.

Wash the meat (veal), cut off the films, remove fat and tendons, cut into small pieces and pass through a meat grinder. Then mix the minced meat with a roll soaked in cold water, and again pass through a meat grinder.

Add salt to the minced meat and beat well, adding cold water. Make cutlets from the resulting mass, put them in a single layer in a saucepan, half-fill with vegetable or meat broth, close the lid and simmer until tender (about 30–40 minutes).

Fish cutlets

  • fish - 250 g,
  • bun - 30 g,
  • milk - 50 ml,
  • egg - ½ pc.,
  • butter - 1 tbsp. l.

Cut the fish into pieces. Remove the skin, take out the bones and pass through a meat grinder. The second time, grind the minced meat together with bread soaked in milk. Then salt, add a raw egg and beat until a fluffy mass is obtained.

Cut it into cutlets, place on the grate of a steam pan, greased with oil (or moistened with water), close the lid tightly and bring the cutlets to readiness.

The meat of sea fish contains a lot of minerals and trace elements: iron is necessary for normal blood formation; iodine maintains a healthy thyroid gland and is necessary for children in school age; other trace elements include chlorine, copper, and calcium.

Fish Pudding

  • fish fillet - 100 g,
  • bun - 50 g,
  • milk - ½ cup,
  • egg - 1 pc.,
  • butter - 1 tsp,
  • salt.

Soak the bread in milk and pass through a meat grinder along with the fish fillet twice. Rub through a sieve, add salt, raw egg yolk and mix well. Whisk the egg whites until stiff and carefully fold into the mixture.

Grease the form with oil, sprinkle with breadcrumbs or flour and fill with mass. Place the form in a saucepan filled with water up to half the height of the form, cover with a lid and cook the pudding over low heat for 40 minutes.

Chicken, Meat or Fish Pudding

  • meat - 200 g,
  • milk - 1 glass,
  • roll - 60 g, egg - 2 pcs.,
  • vegetable oil - 2 tbsp. l.

Chicken pulp (if desired, you can replace it with beef, beef liver or fresh pike perch) mixed with a small piece of dry bread soaked in milk, then pass through a meat grinder twice.

Rub the resulting minced meat through a sieve, salt, dilute with milk until a gruel thickens, add raw yolks, and then whites whipped into a strong foam, mix gently (from bottom to top so as not to wrinkle the protein).

Put in a small enameled pan, thickly oiled and sprinkled with breadcrumbs, cover with an oiled circle of paper. Lower the saucepan into a large saucepan filled with boiling water to half the height of the smaller saucepan, cover with a lid and put on the stove for 40–45 minutes.

Pate For Sandwiches (Option 1)

meat - 100 g,

onion - 1 pc.,

Boil lean meat, finely chop the onion and lightly fry in oil. Pass meat and onions through a meat grinder, salt and mix well.

Pate For Sandwiches (Option 2)

Ingredients: chicken meat - 100 g, egg - 1 pc., butter - 30 g, salt.

Boil chicken meat, grind together with a boiled egg, add butter, salt and mix.

Also, pates can be made from stewed liver, sausages or sausages, fish, eggs or cottage cheese scrolled in a meat grinder.

Pate Liver

liver - 100 g,

carrots - 1 pc.,

egg - 1 pc.,

butter - 30 g,

Cut the liver, remove the veins and quickly fry in oil. Add some water, cover and simmer for 5-7 minutes.

Cool, pass through a meat grinder twice, the second time together with pre-fried onions, small boiled carrots, boiled eggs. Add butter, salt, beat well.

Fish Pate (Option 1)

herring fillet - 200 g,

onion - 1 pc.,

cheese - 100 g,

green onion,

parsley and dill.

Pass the onion together with the herring fillet through a meat grinder. Grate the cheese on a fine grater and add to the herring mass. Mix, sprinkle with herbs.

Fish Pate (Option 2)

canned fish - 100 g,

egg - 1 pc.,

cheese - 100 g,

Mash boneless fish from canned food (for babies, canned children are taken), add boiled chopped egg to it, grated cheese on a fine grater, season with mayonnaise.

Meat Broth

meat - 100 g,

water - 400 ml,

carrots - 1 pc.,

parsley root,

onion and leek,

parsley.

Wash a piece of meat (beef) with bones, cut off the film, remove fat and tendons, cut into small pieces, crush the bones. Pour two glasses of cold water, bring to a boil, remove the foam, cover with a lid and cook over low heat for an hour. Season the broth with finely chopped roots (onions, parsley, carrots) and herbs.

Continue cooking for another hour. Then remove the fat; strain the broth, salt, bring to a boil. Serve with meatballs.

Soups-Puree Meat (Option 1)

meat - 100 g,

broth - ½ cup,

flour - 1 tsp,

Pass raw meat through a meat grinder. Heat a vegetable or meat broth and fill it with minced meat and flour, loosened in cold water. Bring to a boil and cook for 10-15 minutes, then rub through a sieve.

Soups-Puree Meat (Option 2)

chicken meat - 100 g,

milk - ⅓ cup

water - 250 ml,

butter - 1 tsp,

flour - 1 tsp,

Boil chicken broth. Pass the boiled chicken meat twice through a meat grinder, lower it into a boiling broth, add the flour fried in butter, boil for 2-3 minutes. Then salt, pour in hot milk and bring to a boil.

Beef Soup

Ingredients: beef - 100 g, fresh-frozen green peas - 50 g, onion - 1 pc., salt, bay leaf, spices to taste.

Boil beef. Remove the meat from the broth, chop finely. Cut the potatoes into slices, put in the broth and cook for 10-15 minutes. At the same time, chop the onion and fry until golden brown, and then add peas to it.

Simmer onion with peas for 3-4 minutes. When the potatoes are almost ready, add peas and onions to it and cook for another 3-4 minutes. Then add chopped meat to the soup, salt, add spices and herbs as desired. Let the soup brew for a few minutes.

Soups are extremely important for the baby, because they contain salts and extractives necessary for the proper functioning of the stomach and good digestion of other dishes. Soups should be given precisely as the first, and not the only dish for lunch.

Beef Liver Soup

Ingredients: liver (beef, veal) - 100 g, roll - 100 g, milk - ½ cup, egg yolk - 1 pc., butter - 2 tsp.

Rinse the liver in running water, free from films, cut into pieces and pass through a meat grinder. Mix the minced liver with a roll soaked in milk, stir in the yolk and butter. When the mass is well mixed, wipe it through a sieve. Bring the prepared vegetable broth to a boil, put the resulting puree into it and boil for 5-6 minutes.

Meals For Children From 1 Year To 5 Years

Steam Cutlets

  • meat (pulp) - 150 g,
  • butter - 3 tsp,
  • bun - 30 g,
  • flour - 1 tsp,
  • onion - 1 pc.,
  • milk - 150 ml,
  • salt.

Peel the pulp from films and fat, wash and pass through a meat grinder twice, adding a slice of stale rolls soaked in milk and squeezed out. Salt minced meat, mix with 2 tbsp. l. cold milk and 1 tsp. oils. Cut into cutlets, roll in breadcrumbs and fry in hot oil, then put in the oven for 5-10 minutes.

Chicken cutlets

Ingredients: chicken fillet - 150 g, roll - 30 g, milk - ¼ cup, butter - 1 tsp, salt.

Cut the chicken fillet into small pieces and pass through a meat grinder. Then mix the minced meat with the bun soaked in milk, and pass through the meat grinder again. Add oil to the mass and grind everything. Make cutlets and fry in a pan or bake in the oven.

Chicken meat contains more proteins than any other type of meat, while its fat content does not exceed 10%. The protein of chicken meat contains 2% of the amino acids necessary for humans. It contains a large amount of vitamins B2, B6, B9, B12. In addition, chicken contains a large number of iron in an easily digestible form, as well as sulfur, phosphorus, selenium, calcium, magnesium and copper.

Meat Puree

Ingredients: meat - 50 g, butter - 1 tsp, flour - 1 tsp.

Pass a piece of boiled meat without fat and films through a meat grinder. Melt the butter in a saucepan and fry the onion in it first, then the meat. Sprinkle the meat with flour, mix well, add a little low-fat broth, salt, cover and simmer in the oven. Then rub through a hair sieve. Do you put more in the puree? tablespoons of butter.

Meat Puree Baked

Ingredients: meat - 200 g, roll - 20 g, egg 1 pc., butter - 2 tsp, broth - 3 tbsp. l.

Meat, peeled from films and tendons, cut into pieces and stew in a small amount of water until half cooked. Then add the roll soaked in cold water, pass everything 2 times through a meat grinder, add the broth, mashed egg yolk and stir. Introduce whipped egg white. Put the mass into a saucepan, greased with oil and sprinkled with breadcrumbs, and bake, covered with a lid, in an oven in a water bath.

Meat Croquettes

Ingredients: meat (pulp) - 200 g, rutabagas, carrots, potatoes, onions - 1 each, green peas - 2 tbsp. l., cauliflower- 1 head, parsley and leek root, roll - 40 g, butter - 1 tsp, salt.

Boil a clear broth from the bones. Peeled vegetables cut into cubes, pour strained broth and simmer under the lid.

Pass the meat pulp 2 times through a meat grinder along with a roll soaked in cold water and a piece of butter. Make round croquettes from minced meat. When the vegetables are half cooked, add the croquettes to them and simmer for 20 minutes.

Meatballs

Ingredients: meat (pulp) - 250 g, roll - 30 g, butter - 2 tsp, egg - 2 pcs., salt.

Prepare minced meat, as for meat cutlets, and carefully stir in tightly beaten protein. Make balls (meatballs) from minced meat, put in a frying pan greased with oil, add a little cold broth, cover with oiled paper and put in a not very hot oven for 20-30 minutes.

Serve with mashed potatoes or carrots.

Chops

Ingredients: meat - 200 g, onion - ½ piece, hard cheese (grated) - 2 tbsp. l., sour cream - 3 tbsp. l., butter - 1 tbsp. l., salt.

Cut the meat, beat off, salt, put on a greased frying pan. Top with chopped onions, cheese and grease with sour cream. Bake in the oven until done.

Fish Meatballs

Ingredients: fish - 200 g, breadcrumbs - 2 tsp, butter - 1 tsp, egg - 2 pcs., salt.

Skip the fish fillet 2-3 times through a meat grinder. Add butter, breadcrumbs, egg yolk and whipped white to minced meat. Dip the prepared minced meat with a teaspoon into boiling water and cook for 10-15 minutes under the lid.

Ready meatballs can be poured with sour cream sauce.

The meat of marine fish, in the cod group, contains significantly more minerals than meat freshwater fish. Cod include cod, pollock, blue whiting, navaga, burbot, pollock, silver hake. Cod meat contains 18-19% protein; it has very little fat, practically no cholesterol, contains phospholipids. Therefore, cod is considered a dietary product. The meat of saithe, blue whiting and pollock is close in nutritional value to cod.

Fish cutlets

Ingredients: fish - 200 g, roll - 40 g, breadcrumbs - 2 tsp, butter - 1 tsp, milk - ⅓ cup, protein - 1 pc., salt.

Stir the butter well with a roll without a crust, soaked in milk. Clean the fish, gut it, wash it, cut the flesh from the bones and pass it through a meat grinder 2 times along with the roll.

Salt the minced meat and rub it well with a little cream or milk, carefully mix with the protein, whipped into a strong foam. Blind cutlets, roll in breadcrumbs and fry in hot oil.

Fish and Potato Cutlets

Ingredients: fish - 200 g, potatoes - 3 pcs., breadcrumbs - 40 g, butter - 1 tbsp. l., milk - ½ cup, egg - 1 pc., salt.

Boil potatoes. Clean the fish, gut, wash, cut the flesh from the bones. Pour the bones, head and skin with water and put to boil. Pass the pulp and boiled potatoes 2 times through a meat grinder. Add breadcrumbs, butter, salt, yolk and milk to the minced meat. Knead well and put the whole mass on a wet board. Blind cutlets, coat with protein, roll in breadcrumbs and fry in hot oil.

Zrazy Beef

Beef - 200 g, roll - 20 g, rice - 2 tbsp. l., onion - 1 pc., water or milk - 2 tbsp. l., egg - 1 pc., salt.

Roll a ball of minced meat with wet hands and roll it into a cake 1 cm thick. Put boiled rice mixed with chopped egg and onion in the middle of the cake. Pinch the edges of the cake, give it an oval shape and fry in a pan with butter or put in the oven for 30-40 minutes.

Croquettes Veal

Ingredients: meat (pulp) - 150 g, ham - 60 g, butter - 2 tbsp. l., flour - 1 tbsp. l., milk - ¾ cup, egg - 1 pc., salt, parsley.

Cut veal and ham into small cubes. Put the butter in a saucepan, let it boil and add the flour, then bring to a boil. Dilute with hot milk or broth.

Boil for about 10 minutes, stirring, salt and put chopped parsley. When the sauce thickens to the consistency of porridge, add the veal to it, let it cool, and put it on a board sprinkled with flour. Cut walnut-sized croquettes, coat with egg and roll in breadcrumbs. Fry in hot oil.

Now they love to oversalt products. Make sure the ham is not over-smoked or over-salted.

Stew Dishes (Option 1)

Ingredients: water - 1.5 cups, beef - 200 g, potatoes, onions, carrots - 1 each, green beans - ½ cup, bay leaf, parsley, dill, green onions, salt.

Cut the meat into pieces, boil until half cooked in salted water along with bay leaf. Clean the vegetables, cut into cubes and add to the meat. Sprinkle with herbs before serving.

Stew Dishes (Option 2)

Ingredients: meat - 200 g, onion - 1 pc., tomato paste - 1 tbsp. l., butter - 1 tbsp. l., flour - 1 tbsp. l., bay leaf, salt.

Meat cut into cubes and fry in oil. Sprinkle with flour, add bay leaf, finely chopped onion, tomato paste, salt and simmer for 15-20 minutes.

Casserole With Meat And Vermicelli

Ingredients: vermicelli - 100 g, milk - ½ cup, egg - 1 pc., butter - 1 tbsp. l., boiled meat - 100 g, onion - 1 pc., salt, tomato sauce.

Boil the vermicelli in salt water, discard through a colander and let the water drain. Transfer to a saucepan, add egg and milk and stir. Place half of the vermicelli on a greased baking sheet. Put ground boiled meat on top, stewed in a pan along with finely chopped onion. Put the remaining vermicelli on the meat, crumble the butter, sprinkle with breadcrumbs. Bake in the oven. Serve with tomato sauce.

Meat and Potato Casserole

Boiled beef - 100 g, potatoes - 3 pcs., onions - 1 pc., butter - 1 tbsp. l., egg - 1 pc., ground crackers, salt.

Prepare mashed potatoes. Put half in an even layer on a frying pan greased with oil and sprinkled with sifted breadcrumbs; on top, lay out the meat passed through a meat grinder and fried with onions meat and cover it with the rest of the mashed potatoes. Grease the surface of the casserole with an egg mixed with sour cream and bake in the oven.

Meat Casserole with Cabbage

Ingredients: meat - 200 g, white cabbage - 1 leaf, butter - 2 tbsp. l., onion - 1 pc., milk - ½ cup, water - ½ cup, egg - 1 pc., salt.

Pass boiled meat with finely chopped onions through a meat grinder. Finely chop the cabbage, put in a saucepan, pour hot water over it and simmer covered over low heat for 15 minutes. Then put butter, turned meat into the cabbage, pour in cold milk, salt, add a beaten egg, mix well and put in a frying pan previously oiled. Top the casserole with egg mixed with milk and place in the oven for 30 minutes.

When serving, pour over sour cream or tomato sauce and sprinkle with finely chopped herbs.

Chicken Casserole

Ingredients: boiled chicken - 250 g, egg - 2 pcs., white bread - 1 slice, milk - 50 ml, sour cream - ½ cup, butter - 50 g, ground crackers - 2 tbsp. l., cheese - 50 g, salt.

Pour milk over white bread and leave to soak. Separate the yolks from the proteins, put the proteins in the refrigerator. Pass chicken meat through a meat grinder, add yolks, soaked bread, salt, sour cream and 2/3 butter. Mix well.

Beat the cooled proteins with a small amount of salt, carefully add to the minced meat and mix. Grease a deep frying pan with the rest of the oil, sprinkle with half the breadcrumbs and lay out the chicken mass. Sprinkle with breadcrumbs on top and put in a preheated oven for 30-40 minutes.

Chicken can be replaced with boiled turkey meat.

Fish and Potato Casserole

Ingredients: fish - 200 ml, potatoes - 3 pcs., breadcrumbs - 2 tsp, butter - 2 tsp, milk - ⅓ cup, egg - 2 pcs., salt.

Mash hot, freshly boiled potatoes and stir with milk. Boil the gutted fish, select the pulp and mix it with potatoes. Add melted butter, salt, yolk and whipped protein to the resulting mass. Grease the mold with oil and sprinkle with breadcrumbs, put the minced meat in it, cover with oiled paper and cook in a water bath for 40 minutes.

Fish Casserole

Ingredients: fish - 200 g, butter - 2 tsp, cheese - 20 g, breadcrumbs - 2 tsp, salt.

Boil the gutted and cleaned fish in boiling water (5 minutes), cool quickly in cold water, put it on a sieve and let the water drain. Cut into pieces and remove the flesh from the bones. Put the pieces of fish in a refractory clay cup, greased with oil, pour over the sauce of dried flour, broth and milk, sprinkle with grated cheese and sifted breadcrumbs on top. Bake in the oven for 15-20 minutes.

Fish Rolls

Ingredients: fish fillet - 500 g, egg - 1 pc., milk - 3 tbsp. l., breadcrumbs, butter - 50 g, vegetable oil - 50 ml, flour, herbs, salt. For minced meat: rice - ½ cup, hard-boiled egg - 1 pc., butter - 20 g, salt.

Salt the fillet, put in the cold for 1-2 hours. Prepare minced meat. Rinse rice and cook in plenty of water until half cooked. Drain the water, put oil in the rice, cover with a lid and put in a hot oven for 10-15 minutes. Then cool the rice, put it in a bowl, salt, pepper, mix with boiled eggs. Lay the prepared minced meat on the fillet, roll it up, tie it with threads, roll in flour, dip in the egg mixed with milk, and bread in breadcrumbs. Fry in plenty of oil.

Free the finished rolls from the threads, put them in a saucepan and pour over the melted butter, without covering the lid, put in the oven.

Steamed Fish Balls

Ingredients: fish fillet - 250 g, green beans - 150 g, roll - 50 g, milk - 50 ml, fresh mushrooms - 100 g, egg - 1 pc., butter - 2 tbsp. l., salt.

Pass the skinless fillet through a meat grinder, mix with bread soaked in milk, salt and pass through the meat grinder again. Then add softened butter, egg to the mass, mix well. Cut without rolling in flour, giving the minced meat the shape of cue balls.

Place the cue balls in one row at the bottom of the oiled pan, put peeled, washed and chopped fresh mushrooms (porcini or champignons) in between, drizzle with oil, pour in the broth cooked from the bones of the fish, so that the cue balls are three-quarters immersed in the liquid . Cover the pot with a lid and cook for 15-20 minutes.

Steaming is always healthier than frying or, even more so, deep-frying.

Fish Pate (Option 1)

Ingredients: sea fish fillet - 250 g, butter - 50 g, carrots - 1-2 pieces, onions - 1 piece, salt.

Peel and grate carrots and onions. Fry lightly. Grind fish fillet and fry together with vegetables until tender. Pass this mixture twice through a meat grinder, salt, add the butter left after frying. Mix everything thoroughly, beat and refrigerate.

Fish Pate (Option 2)

Ingredients: cod fillet - 300 g, potatoes - 3-4 pieces, onion - 1 piece, egg - 1-2 pieces, parsley - 1 bunch, salt.

Boil separately cod and potatoes "in uniform". Squeeze the fish from excess moisture, peel the potatoes and pass through a meat grinder along with the onion. Add chopped parsley and eggs to minced meat. Mix well, salt. Place in a mold and bake in the oven.

Meat Stew With Vegetables

Ingredients: beef - 200 g, potatoes, carrots, onions - 1 each, cauliflower or white cabbage 1 white leaf, green peas - 2 tsp, butter - 2 tbsp. l., flour - 1 tsp, milk - ½ cup, water - 2 cups, salt.

Cut the meat into small pieces, put in a saucepan, pour hot water (1 cup) and simmer over low heat for 20 minutes. Then put finely chopped potatoes, carrots, onions, pieces of raw cabbage, green peas, water (1 cup) and salt there. Stew the stew over low heat for another 30 minutes, then add the sifted and dried flour, diluted with cold milk, and, stirring gently, boil for 3-5 minutes.

Meatloaf Stuffed

Ingredients: meat (pulp) - 200 g, roll - 30 g, carrots - 1 pc., egg - 2 pcs., butter - 2 tsp, green onions, salt, sour cream.

Prepare the minced meat, put it in a long strip on a wet towel and roll it out a little. Put finely chopped eggs in the middle of the minced meat, sprinkle with green onions, lay the fried carrots on top. Pinch the roll, connecting the edges of the towel, and put the seam down in a pan greased with oil.

Lubricate the roll with sour cream, mashed with egg and butter, prick in several places with a fork so as not to crack. Pour a little hot water into the pan and put in the oven for 30-40 minutes, pouring hot water from the pan from time to time.

Meatloaf With Cheese

Ingredients: beef - 200 g, cheese - 50 g, butter - 1 tsp, vegetable oil - 1 tbsp. l., herbs, salt.

Cut the beef into pieces, beat off, salt, make a cheese filling from finely grated cheese mixed with butter and chopped herbs, put on meat, wrap with a tube, fry in vegetable oil. Then add some hot water and simmer until done.

Canned stewed meat

Ingredients: meat - 200 g, carrots, onions - 1 each, celery root and shallots, tomato sauce - 1 tsp, butter - 1 tbsp. l., salt.

Cut off fat from a piece of meat, wash with cold water, put in a colander and let the water drain, then dry with a towel and rub with salt. Melt the butter in a frying pan and lightly fry the finely chopped onion, then put the meat and chopped roots. As soon as the meat is well fried, add 2 full tablespoons of water, cover the pan with a lid and simmer in the oven, periodically turning over and pouring over the meat with juice. To improve the taste, add tomato sauce.

Veal with potatoes

Ingredients: veal - 200 g, potatoes - 2 pcs., onions - 1 pc., vegetable oil - 1 tbsp. l., tomato paste - 1 tbsp. l., crackers - 1 tbsp. l., grated cheese - 1 tbsp. l., herbs, salt.

Boil the meat and potatoes, cut into slices, put in a pan, pour over the sauce (mix the fried onion with tomato paste), simmer for 15 minutes. Sprinkle with breadcrumbs and cheese, bake for 10-15 minutes.

Liver with vegetables

Ingredients: beef or chicken liver - 100 g, onions, carrots, potatoes - 1 pc each, tomatoes - 2 pcs, flour - 1 tsp, butter - 2 tbsp. l., bay leaf, salt.

Vegetables (except tomatoes) wash, peel, cut into cubes. Wash the liver, remove the film, cut into pieces, sprinkle with flour, fry in butter. Add vegetables and fry for 10-15 minutes. Scald tomatoes with boiling water, peel, cut into slices and lay out to vegetables and liver. Salt, put bay leaf and simmer until tender.

Chicken with rice

Ingredients: chicken meat - 150 g, rice - 100 g, butter - 2 tbsp. l., flour - 1 tbsp. l., broth - 1 glass, onion - 1 pc., tomato puree, salt.

Cut boiled chicken meat into cubes. Dissolve the oil over high heat and fry finely chopped onion on it, and then dry rice, previously dried with a towel. Rice fry until slightly yellow. When the rice acquires a pleasant smell, pour over it with broth and bring to a boil, stirring constantly.

When the rice is soft enough, add a teaspoon of tomato paste and chicken, stir and heat through.

Chicken Pudding

Chicken (pulp) - 300 g, roll - 30 g, butter - 1 tbsp. l., milk - 150 ml, egg - 3 pcs., salt.

Rinse the boneless chicken, pass it twice through a meat grinder; the second time, skip the meat along with stale wheat bread, previously soaked in a portion of milk. Rub the resulting mass through a hair sieve, mix with the rest of the milk, add raw egg yolk and egg white whipped into a strong foam, salt, transfer to a greased form and cook in a water bath for 20-25 minutes.

cabbage rolls

Ingredients: meat (pulp) - 150 g, rice - 60 g, cabbage - 0.5 kg, onion - 1 pc., tomato - 1 pc., butter - 1 tbsp. l., egg - 3 pcs., flour - 2 tsp., sour cream - 3 tsp., sugar, salt.

Cut off the thickened parts in the cabbage leaves and dip the leaves in slightly boiling water for a few minutes (depending on the thickness of the leaves). Put the leaves in a colander and let the water drain.

Pass the meat through a meat grinder, add boiled rice, finely chopped onion and fried in oil, chopped egg to it.

Put the stuffing in the middle of the cabbage leaf and wrap. Roll cabbage rolls in breadcrumbs or flour and fry in oil. Then put in a saucepan, pour in tomato sauce and put in the oven for 30-40 minutes.

Preparation of the sauce: dissolve the butter, fry the tomato in it, put sugar, sprinkle with flour, dilute with broth and sour cream, let it cook for 8-10 minutes.

Lazy Stuffed cabbage

Ingredients: rice - 1 cup, cabbage - ½ head, onion - 1 pc., Meat - 200 g, tomato paste - 2 tbsp. l., water - 4 cups, butter - 4 tbsp. l., herbs, salt.

Skip the meat through a meat grinder, wash the rice, chop the cabbage and onion. Lay in a saucepan in layers: cabbage, onion, meat, rice. Salt each layer. Dilute the tomato paste in hot water, pour over the layers with it. Top with chopped butter and simmer over low heat until tender. Sprinkle with herbs before serving.

Fish stuffed cabbage

Ingredients: fish fillet - 250 g, cabbage - 250 g, rice - 1 tbsp. l., onion - 1 pc., butter - 2 tbsp. l., tomato sauce - 2 tsp., salt.

Boil fresh cabbage and chop finely. Fry thinly sliced ​​onion, boil rice. Grind the fillet in a meat grinder, add cabbage, rice, onion, salt, mix thoroughly and make cabbage rolls in the form of sausages. Put on a preheated pan, fry, pour over with tomato sauce and bake in the oven.

Refueling Bouillon

Ingredients: meat (beef) - 300 g, water - 6 cups, carrots - 1 pc., parsley root, salt, onions and leeks, parsley.

Wash a piece of meat with bones, cut off the film, remove fat and tendons, cut into small pieces, crush the bones. Pour cold water, bring to a boil, remove the foam, cover with a lid and cook over low heat for an hour. Season the broth with finely chopped roots (onions, parsley, carrots) and herbs. Continue cooking for another hour. Then remove the fat, strain the broth, salt and bring to a boil. The filling broth can be used both for making soups and as an independent dish.

You can fill the broth with finely chopped vegetables (1 tablespoon per glass of broth) or pre-cooked friable rice (1 teaspoon per glass of broth). You can fill with pre-stewed fresh cabbage (1 tablespoon per glass of broth) or semolina (1 teaspoon per glass of broth), mashed vegetables or mashed meat, taken 1 tbsp. l.

Bouillon With Vermicelli

Ingredients: meat - 100 g, vermicelli - 2 handfuls, carrots - 1 small, butter - 1 tsp, salt.

Dip the vermicelli into boiling salted water and cook until cooked, then discard in a colander, rinse with cold boiled water. Finely chop the carrots in the form of rings or thin straws, stew in oil. Put boiled vermicelli, stewed carrots into the hot broth and boil.

The average amount of the first course: for a child from 1 to 2 years old - 120-150 ml, from 2 to 3 years old - 150-180 ml. On different days, the child may have a different appetite, it is not necessary to strive for him to eat everything.

Soup with Cauliflower

Ingredients: beef - 100 g, cauliflower - ¼ head (or 10-12 inflorescences), carrots - ½ pc., butter - 1 tsp, onion - ½ pc., parsley, dill, salt.

A head of cauliflower, peeled from the stalk and leaves, wash, cut into small pieces (inflorescences), put in strained boiling meat broth and cook at a low boil for 15 minutes, salt. Before serving, put butter in the soup and sprinkle with finely chopped parsley or dill.

Soup With Brussels Sprouts

Ingredients: beef - 100 g, Brussels sprouts - 3-4 pieces, carrots - ½ pieces, parsley, dill, sour cream, meat broth - 1.5 cups, salt.

Boil meat broth. Kocheshki Brussels sprouts cut, rinse thoroughly and put in cold water for half an hour, then wash again. Dip the koshki in boiling water and, when the water boils again, immediately remove them with a slotted spoon and put them in the hot broth. Add diced potatoes and cook until done. You can also cook soup with water or vegetable broth. Serve with sour cream.

Vegetables should be washed and peeled immediately before cooking, they should be placed in boiling water and preferably stewed under a lid in a small amount of water. Do not cook vegetables for more than 30 minutes, as prolonged cooking leads to the destruction of vitamins.

Strong Chicken Soup

Ingredients: chicken meat - 400 g, water - 6 glasses, parsley root - 50 g.

Put the processed carcass of a young chicken in a saucepan, put on a strong fire, bring to a boil and remove the foam. Then reduce the fire and cook over low heat for 1-1.5 hours until the chicken becomes soft.

Take out the chicken and put it in the cold salt water not to darken. Strain the broth through a damp napkin, put it back on the fire and season with semolina, or vermicelli, or rice. At the same time, put the chicken meat passed through the meat grinder and let it simmer for another 20 minutes. Children over 2 years old can separately serve a piece of chicken with rice and white sauce.

When cooking vegetable soups you need to remember that vegetables must be fresh and undamaged. Puree soup intended for baby food should not be too thick.

Chicken Soup

Ingredients: chicken meat - 400 g, water - 6-8 glasses (depending on the size of the chicken), parsley root and leek - 50 g each, egg - 1 pc., flour - 1 tsp, milk - ¼ cups, butter - 1 tsp, salt.

Cut the chicken carcass into small pieces, pour cold water over it and put it to boil under the lid. Remove the foam, salt the broth. Bring to a boil, remove the foam again, put the white roots, let it boil, then cook the broth under the lid over low heat until the chicken becomes soft. Remove the chicken, remove the flesh from the bones and crank 2-3 times through a meat grinder.

Add the flour fried in butter to the resulting chicken puree, mix well, adding the strained chicken broth, until the desired density is reached so that the puree soup is not very liquid and not very thick.

Light Rice Soup

Ingredients: meat - 100 g, water - 0.5 l, rice - 2 tsp, carrot - 10 g, turnip or swede - 10 g, salt, a small amount of onion, parsley and dill.

Boil meat or chicken broth, strain. Sort the rice, rinse, put in salted boiling water and cook at a low boil until soft, without overcooking. Discard the rice in a colander and let the water drain, then dip the rice into the hot broth and boil. Washed with boiled water and finely chopped greens are placed on a plate before serving.

Fish Broth

Ingredients: fish - 150 g, white roots, onion - 1 pc., water - 1.5 cups, salt.

Take the fish fillet (or free the carcass of the fish from the bones), cut into pieces. Put them on the bottom of the pan, pour hot water (100 g of fish - 1 glass of water), add chopped raw roots, onion, salt and bring to a boil. Then reduce heat and simmer over low heat (almost without visible boiling). Remove the finished fish from the broth, strain the broth. Serve with fish meatballs.

Fish Meatballs For Soup

Ingredients: fish fillet - 100 g, roll - 15 g, butter - 1 tsp, egg - ½ pc., salt.

Skip fish without skin and bones twice through a meat grinder with wheat bread previously soaked in milk and squeezed out. Add butter, salt, beaten egg to the crushed mass and mix well, then roll into balls (meatballs) about the size of a hazelnut. Dip the meatballs into the boiling broth. Cook at the lowest boil for 10-15 minutes.

It is best for children to give cod, pike perch, navaga, sea bass, silver hake and other types of fish that contain a small amount of fat. It is desirable that the fish is fresh or frozen.

Fish Soup With Rice And Vegetables

Ingredients: fish fillet - 300 g, water - 1 l, sweet pepper - 2 pods, tomatoes - 2-3 pieces, onion - 1 piece, rice - ¼ cup, vegetable oil - ¼ cup, lemon slice, dill greens, parsley and green onions, salt.

Remove seeds from peppers, cut into strips. Pour boiling water over the tomatoes and then immediately with cold water. Remove the skin, cut into slices. Peel the onion and chop. Fry the onion directly in the pan until translucent. Pour the washed rice to the onion, add pepper and tomatoes. Fry, stirring, 5-7 minutes, then pour in hot water and cook for another 15 minutes. Salt the fish fillet, sprinkle with lemon juice. Cut the fillet into slices or strips, put in a boiling soup. Cook over very low heat until the fish is done. Finely chop the greens, add to the soup and immediately remove from heat.

Shchi Fresh Meatballs

Ingredients: meat - 150 g, parsley and leek root, onions - 1 pc., potatoes - carrots, turnips - 1 pc., cabbage - a small fork, tomato - 1 small, sugar, salt.

Boil clear broth. Stew shredded white cabbage, carrots and rutabaga under the lid with sugar and a small amount of strained broth. When the vegetables are half cooked, add the potatoes and tomato, poached separately in a little oil. When the vegetables are ready, pour the rest of the strained broth into them, let them boil again and serve with or without sour cream.

Soup Meatballs

Ingredients: boiled beef - 200 g, wheat bread - 1 slice, egg - 1 piece, small onion, parsley, dill, salt.

Skip the boiled meat twice through a meat grinder, along with pre-soaked in cold water and then squeezed wheat (without crusts) bread, add a beaten egg, grated raw onion, salt and mix. Minced meat cut into balls the size of a hazelnut. Before eating, dip the meatballs into the boiling broth and cook at a low boil for 10 minutes.

Veal Meatballs

Veal (pulp) - 200 g, milk - 2 tbsp. l., egg (protein) - 2 pcs., salt.

Pass the meat twice through a meat grinder, salt, add milk and mix well, then add egg whites, whipped into foam, and mix again. From the prepared mass, roll into balls the size of a large cherry, put in a small saucepan, greased with oil, add a little broth or water and close the lid tightly. Steam cook.

Green cabbage soup

Ingredients: meat - 150 g, spinach - 200 g, potatoes - 2 pcs., egg - 2 pcs., sour cream - 2 tsp.

Boil the meat broth and strain through cheesecloth folded in half. Sort the spinach, wash in several waters, dip in a boiling broth along with chopped potatoes. Cook covered until potatoes are tender. Remove the spinach and potatoes from the soup and rub through a sieve, then put the resulting puree back into the broth and bring it to a boil. Season the finished soup with raw yolk, mashed with sour cream. Serve with half a hard boiled egg.

Lazy cabbage soup

Ingredients: beef - 100 g, sauerkraut - 150 g, onions and carrots - 1 each, tomato paste - 1 tsp, sour cream - 1 tbsp. l., flour - 1 tsp., butter - 1 tbsp. l., bay leaf, salt, dill.

Boil the broth, take out the meat. Fry chopped onions and carrots in oil for 10 minutes, add sauerkraut, tomato paste, bay leaf, simmer for another 10-15 minutes. Combine with broth and chopped meat, boil for 10 minutes, add flour dressing. Before serving, put sour cream and dill.

Borscht with Meatballs

Ingredients: meat - 200 g, water - 600 ml, roll - 30 g, parsley and leek root, onion, carrot, swede, beetroot - 1 each, cabbage - ¼ medium head, tomato - 1 small, sour cream, butter - 1 tsp, sugar, salt.

Separate the meat from the bones. Boil a clear broth from the bones.

Prepare meatballs from the pulp: add a roll pre-soaked in water, a tablespoon of very cold water to the minced meat and mix well. Cut meatballs the size of Walnut.

Separately chop the beets, cabbage, some carrots, rutabaga and onions. Stew vegetables in a small amount of broth (under the lid) with the addition of a small amount of sugar, add a tomato poached in oil.

Meatballs (4-5 pieces per serving) are dipped into the soup 10 minutes before the end of cooking.

Recipes from the book "Grandmother's Recipes For Toddlers. Tasty, Hearty, Healthy", Agafya Tikhonovna Zvonareva

    Meat is a source of protein, which is necessary for the growing body of the child. In addition, beef has a great effect on hematopoiesis, increasing hemoglobin. Meat complementary foods begin to be given to the child, starting at 6 months. However, the dish from this recipe, better fit for children 2 or 3 years old, because the meat is stewed in whole pieces. To make it easier for the child to chew the fibers, the emphasis in cooking is on maximum softness.

    Ingredients:

  • Beef - 500 g
  • Butter - 30-50 g
  • Salt - to taste
  • Vegetable oil - 1 tbsp.

Step by step cooking photos:
Cut the beef tenderloin into thin slices.


  • We beat off the meat on both sides so that it glows. The thinner the pieces, the less it will be necessary to stew the meat, so it will be possible to save more nutrients.

  • We lay out the pieces in a pan, salt. Fry on one side for no more than 1 minute, so that the meat only slightly changes color, and immediately turn over. We repeat the same on the other side.

  • We shift the meat into a saucepan, add water, put oil and add a little gravy. Simmer over low heat covered for about an hour. We make sure that the gravy does not boil away. If the child is okay with greens, then you can add parsley sprigs to the gravy.

  • The dish can be served with any side dish, such as mashed potatoes or pasta.

    • It turns out very tasty.


  • Bon appetit!

    NOTE TO MOM

    Meat plays an important role in baby food. Pediatricians recommend introducing low-fat varieties into the diet of babies, among which beef is highlighted. It is considered much healthier than chicken or pork. There is practically no cholesterol in this meat and a lot of gelatin, which contributes to blood clotting. The low fat content allows the use of the product in dietary nutrition.

    B vitamins are extremely important for the nervous system, hematopoiesis, the development of muscle cells and tissues, and contribute to the production of hemoglobin. The high protein content promotes recovery after serious illnesses, injuries, burns. Phosphorus is essential for the normal development of bones and teeth.

    When and how to introduce into the diet?

    beef allowed to enter into the diet from 7 months. By this age, the baby has already tried vegetables and the body is ready to accept more “heavy food”. If the child is weakened or the body weight is insufficient, meat can be introduced into complementary foods from 6 months. For those children who are breastfeeding, this process is postponed until 9-10 months.

    The product should be given as complementary foods only if the baby feels well. Start with 0.5 tsp. and gradually increase to 1 tsp, and by the year - the volume increases to 70 g. It must be remembered that 100-200 g of beef per day is a mass for an adult, so you should not increase the rate for a child.

    For children under 1 year old, the meat is boiled and ground to a puree state. Older kids are advised to cook the product in the form of meatballs, small boiled pieces. After 3 years, beef can be given in portions, it can be lightly fried, and then the dish is stewed until tender.

    Butter acts as an additional source of energy, since it contains a large amount of healthy fats. From this product, the child receives fat-soluble vitamins that he needs for the growth and normal functioning of the organs and systems of the body. Oil is recommended to be introduced into the diet no earlier than 8 months. and only after the baby has already tried kefir and cottage cheese. Children aged 2-3 years can be given about 10 g of oil.

    When buying oil, pay attention to its fat content - it must be at least 82.5%. Spreads are strictly prohibited in baby food!

    Do not add too much salt to the dish - it is better to let the dish be slightly undersalted than bland or oversalted. Salt is useful for the normal functioning of the digestive tract, as well as for the regulation of water-salt metabolism. However, its excess contributes to the retention of water in the tissues, which leads to edema, removes calcium from the body, and has an exciting effect on the nervous system.

    • Rate the recipe

    In chapter « Beef dishes for children» presents recipes for children's beef dishes. Beef can be stewed or steamed with vegetables, cutlets or cabbage rolls can be made for children. Still very tasty is stewed cabbage with beef.

    AGE: 9 months

    COMPOSITION: beef - 50g; carrots - 40g; onion - 15g; quail yolk - 1 pc. (chicken - 1/2 pc.); dill

    AGE: 3 years old

    COMPOSITION: beef - 0.5 kg; pitted prunes - 150 g; onion - 1 pc.; carrots - 1 pc.; tomato sauce (optional) - 2 tbsp. spoons; meat broth (water) - 3/4 cup; melted butter - 3 tbsp. spoons; salt; ground black pepper

    AGE: 2 years old

    COMPOSITION: beef (veal) - 500 g; onion - 1 pc.; garlic - 2 cloves; carrots - 1 pc.; tomato paste - 2-3 tbsp. spoons; sunflower oil

    AGE: 1 year

    COMPOSITION: potatoes - 100 g; beef - 40 g; butter

    AGE: 2 years old

    COMPOSITION: potatoes - 1 kg; beef (veal) - 300 g; carrots - 1 pc.; onion (optional) - 1 pc.; tomato paste (optional) - 1 tbsp. spoon; pepper; salt; Bay leaf

    AGE: 1.5 years

    COMPOSITION: beef - 500 g; rice - 75 g; white cabbage - 1 head; chicken egg - 1 pc.; sour cream - 200 g; carrots - 1 pc.; onion - 1 pc.; salt

    You will need

    • To prepare meatballs / cutlets / meatballs you will need:
    • - meat - 200 g;
    • - a slice of soaked loaf - 1 pc;
    • - potatoes - 1 pc, or;
    • - carrots - 0.5 pcs, or;
    • - boiled rice - 50 g.
    • To make meat pudding you will need:
    • - egg - 1 pc;
    • - meat - 50 g;
    • - milk - 50 g;
    • - a slice of bread - 15 g.
    • To prepare meat soufflé you will need:
    • - chopped boiled meat - 100 g;
    • - a slice of bread - 1 pc;
    • - egg - 1 pc;
    • - water - 0.5 st;
    • - butter - 1 tsp;
    • - salt to taste.
    • To prepare the pate you will need:
    • - meat - 100 g;
    • - chicken liver - 50 g;
    • - carrots - 1 pc;
    • - onion - 1 pc;
    • - butter - 1 tsp;
    • - salt to taste.

    Instruction

    The easiest option for a meat dish for a 1 year old child is minced meat chops. It is no longer necessary to grind the minced meat, as before, however, the texture should be such that the child cannot choke on pieces of meat if he cannot chew them. Minced meat is mixed with soaked loaf, grated potatoes, grated rice porridge or vegetable component and steamed or in the oven. Meatballs are added to soups or served as a separate dish with mashed potatoes, porridge or a side dish of sautéed vegetables. Since a child does not yet chew food as thoroughly as an adult, it is better to serve meat with sauces that make it easier to swallow. Cutlets / meatballs / meatballs can be served with sour cream or cream sauce.

    If you add whole rice to minced meat, you get your favorite baby dish- hedgehogs. Cooking the dish takes a little longer, until the rice is completely softened. It is both a second course and a side dish. For better digestion, hedgehogs are served with tomato or cream sauce. However, it is often not recommended to cook this dish, as rice fixes the contents of the intestines.

    Dishes with a uniform smooth texture are familiar and pleasant to the baby. The range of meat dishes can be diluted with dishes such as soufflé, pudding or pâté. To prepare a classic meat pudding, you will need to pass the meat through a meat grinder along with a loaf soaked in milk. Then the mass must be diluted with milk to the consistency of porridge and salt. First, the yolk must be introduced into this base, and then separately whipped protein. The lush mass should be carefully mixed into the minced meat so that the pudding is tender and airy. The pudding is steamed in a buttered pan for 30-40 minutes.

    To prepare meat soufflé, it is necessary to twist the meat in a meat grinder and combine it with soaked bread. As in the preparation of pudding, the minced meat is combined with the yolk and whipped protein. Soufflé, unlike pudding, requires baking in the oven for 20-25 minutes at 180°C. To prepare the pate, you need to boil the meat, liver and vegetables until cooked and grind in a blender with a small amount of broth and butter. Such a pate can be served with a side dish of vegetables or mashed potatoes.

    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 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 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 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 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 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 meat cutlets and meatballs, boiled or vegetable stew; 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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