Beef dishes for children 4 years old. Beef dishes for children

Beef for children is considered by some parents to be an unsuitable, heavy product. And in vain. It contains a complex of essential amino acids and microelements necessary during the period of active growth. This product is easily absorbed. It is only important to choose it wisely and prepare it correctly for kids.

What are the benefits of beef?

The meat of large-horned animals - cows and calves, contains all B vitamins and iron. Its use reliably protects against the development of anemia. No other product, except beef, has a higher concentration of B12, which is necessary for hematopoiesis. Riboflavin, B5 and B6 provide absorption nutrients, participate in all types of metabolism, the formation of cells of the nervous system, internal organs, mucous membranes, skin.

Beef contains a lot of animal protein, easily digestible fats, and quickly fills you up. It contains phosphorus, copper, zinc, chromium, selenium and many other important trace elements. Their deficiency is acutely felt in infancy, leading over time to degenerative processes and various chronic disorders. Potassium and sodium ensure heart and vascular health.

Regular consumption of beef dishes from an early age has a beneficial effect on the condition of the muscles, skeleton, brain and spinal cord, endocrine organs, immunity, and helps to resist adverse climatic and environmental factors.

This meat can cause harm to health if there is intolerance to cow's milk protein, uric acid metabolism disorders, kidney or liver failure.

When can children eat beef?

Experts have different opinions regarding the timing of including beef in children's diets. Some recommend first introducing infants to poultry meat: chicken or turkey, in order to prepare the digestive tract for other types, more complex in composition.

But this approach is not always necessary. It all depends on the individual characteristics of the enzymatic system. In most cases, starting complementary feeding with cow meat does not cause any harm to the baby’s body.

Beef is allowed for children from 7–8 months.

Basic rules for introducing complementary foods:

1. For the first time, the product is given to the baby to try in the absence of any diseases. In the form of a homogenized, slightly warmed puree without added salt. The initial portion is no more than ½ tsp.
2. The best time for beef is lunchtime. It is advisable to try the product on your own for the first time, and then with boiled vegetables or cereals.
3. If the baby does not have an allergic reaction, the portion of meat is gradually increased to 30 g once.
4. A 1-year-old child is allowed to eat beef twice a week. In the period from 1 to 3 years - up to 4 times a week, in a volume of up to 50–60 g. For children 4–5 years old - up to 80 g.

What kind of beef should I give to children?

When choosing meat in a store or at the market, be sure to pay attention to its color, smell, and consistency.

High-quality beef is light or bright red, elastic, with a delicate aroma of fresh meat. For baby food Suitable: soft sirloin, intercostal part, neck tenderloin.

• After teeth appear and chewing skills develop, the menu can be diversified: feed babies dishes made from minced beef: cutlets, meatballs, meatballs, zrazy.
• Lump meat and dishes made from it: goulash, rolls, soups, it is advisable to give it from 3 years of age.

When thinking about what to cook for your child with beef, it is important to remember the dangers of fried foods. Hard crusts on its surface are difficult to digest, and oxidized fat can cause intoxication and lead to disruption of the liver and stomach.

Cooking beef for a child

Before cooking, the pieces must be thoroughly washed with cool water and freed from films, cartilage and excess fat. It is recommended to lightly beat the dense ones. Cook over low heat with a lid. It is advisable to add salt to first courses at the time of serving. It is better to cut the piece of meat across the grain.

Young beef cooks in a saucepan for about 1.5 hours. In a slow cooker or steamed - about 1 hour. Mature meat - 30 minutes longer.

Beef recipes for children

The dishes we offer are quick and easy to prepare and are good for children aged 1–3 years.

Beef meatballs for children

For 2 servings you need: 200 g of meat, 50 g of white bread, raw egg yolk, 1 tbsp. l. heavy cream.

Make minced meat by grinding the beef in a meat grinder or grinding it in a blender along with bread. Combine the yolk and cream and add them to the mixture. Form meatballs the size of a walnut. Cook in salted boiling water for 15 minutes. Serve with vegetable stew, salad, mashed potatoes. Can be seasoned sour cream sauce without spices.

Beef soup for children

For 2 liters of water: 250 g beef, 2 potatoes, medium carrot, onion, 2 tbsp. l. rice, 2 tbsp. l. tomato puree, parsley, dill.

Prepare secondary broth: when the water with meat boils, drain the liquid, add fresh liquid to the pan, cook for 1.5 hours. Place finely grated onion, chopped carrots and rice in the pan. After 15 minutes, add diced potatoes and tomato puree. Season the finished soup with herbs.

Beef soufflé for children

For 200 g of tenderloin you will need an egg yolk, a separate white, 2 tbsp. l. white flour, 1 tbsp. l. milk, butter for greasing the mold.

Boil the meat and grind in a blender. Combine flour with yolk and milk until smooth, mix with minced meat. Beat the egg white and gently fold into the soufflé. Place the finished minced meat in a mold and bake in the oven for 30 minutes. Serve warm, with a side dish of vegetables.

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There comes a time when parents think about expanding the child’s menu: they want to offer him beef. At what age can this be done? Is this type of meat good for a baby? Today we will talk about the benefits of this product, why it should be present in children’s diets and in what quantity.

What are the benefits of beef?

This category includes meat from cattle: cows and bulls. It is considered healthier than pork, it is more nutritious than chicken and much more satisfying. Beneficial features beef due to its composition:

• B vitamins. There are several of them in beef:
  • B2 is an indispensable participant in redox reactions, has a positive effect on vision, and helps improve skin condition.
  • B5 - important for the metabolism of proteins, fats, cholesterol and carbohydrates. Activates the production of hemoglobin, increases the absorption of amino acids, and stimulates the adrenal cortex. Its deficiency can be judged by problems with the skin and oral mucosa.
  • Vitamin B6 is extremely important for the central nervous system, the correct course of excitation and inhibition reactions depends on it, this element ensures the transformation of amino acids, it is necessary for the production of red blood cells. Vitamin B6 deficiency can be judged by the child's poor appetite, flaccid skin, and low hemoglobin levels.
  • Vitamin B12 is important for the active development of muscle cells and hematopoiesis. Its deficiency contributes to the development of anemia.
• Phosphorus - normalizes the acid-base balance, promotes mineralization of the skeletal system and teeth. With its deficiency, the likelihood of a child developing rickets or anemia increases sharply.
• Iron - ensures the occurrence of redox reactions, as well as the transport of oxygen to cells. If it is not enough, the child quickly gets tired, becomes lethargic, and there is a high risk of hypochromic anemia.
• Potassium - corrects water and electrolyte balance, arterial pressure, has a positive effect on the heart muscle.
• Vitamin PP - ensures the conversion of nutrients into energy. If it is deficient, the skin looks bad and the child may become capricious and irritable. This substance also affects the functioning of the digestive system.

Beef also contains copper, which promotes the absorption of iron and proteins. Thanks to it, the body's cells receive oxygen, which is so important for their development. A deficiency results in problems with the cardiovascular system, and there is also a high probability of connective tissue pathologies. In addition, beef contains chromium, zinc and molybdenum.

At what age can a child eat beef?

Beef, as a rule, does not cause allergies, so it (along with rabbit meat) is recommended to be used as the first meat supplement. It is recommended to introduce the product into the diet, taking into account not only the age, but also the characteristics of the child:

• if the baby is on artificial nutrition- from 7 months, by this time babies are already accustomed to vegetables, some gradually acquire the skills of chewing food;
• if the daughter or son is weakened, their body weight is significantly less than normal, the hemoglobin level is low, it is advisable to add beef to the menu at 6 months;
• Infants should not be introduced to this product early; this process can be delayed until 8–10 months, depending on the child’s condition.

Recipe for the occasion::

It is worth consulting with your pediatrician about adding beef to your baby’s menu, especially if the baby has chronic diseases. Is your child feeling unwell? Then postpone the introduction of new complementary foods until another, more convenient occasion. This recommendation is due to the fact that meat is a heavy product that puts a significant burden on digestive system, it should not be offered during a period when the body is weakened.

Features of cooking beef

Mothers, especially those raising their first child, often ask how best to cook beef. Children best assimilate industrially prepared products - during processing, meat fibers undergo homogenization, as a result, cell membranes are destroyed, the meat becomes softer, it is better digested, which is extremely important for child's body. Such beef can be safely offered at 8-9 months, even to infants.

The main disadvantage of industrial baby food with beef is its high cost. A small jar will cost a decent amount. Many mothers prepare meat for their children themselves out of distrust of canned food. Are they right? Only partially, since products from reputable baby food brands usually have high quality- kids perceive it perfectly!

For the first “tastings”, puree is best suited. About twenty years ago, you had to go through a lot of pain grinding meat into minced meat, and after cooking, rubbing it through a sieve. Today everything is simpler - you can use a blender, and in a matter of seconds it will turn boiled beef into a homogeneous mass.

Rules for introducing beef as complementary foods

Before adding a product to your baby’s diet, monitor his behavior and well-being. Does your baby have snot or is he coughing? There is no need to take risks - nothing bad will happen if he gets acquainted with a new product a few days later. Offering beef to a weakened child may worsen his condition. Other recommendations:

• the optimal size of the first portion is 1/3-1/4 teaspoon; you can give him the product separately or add it to vegetable dish or soup;
• within 24 hours after the “tasting”, monitor the baby’s reaction, whether he is as cheerful as usual, or whether there are signs of malaise; in case of any alarming manifestations, you should postpone getting used to beef for another period;
• If everything is fine, every other day you can offer a whole teaspoon of meat puree - the portion should be increased gradually.

By 9-10 months, the maximum daily intake of beef is 35-40 g, closer to one year it can be increased to 50-70 g. Gradually, you can move on to preparing cutlets, you can also add meatballs to the baby’s soup. Experts suggest giving meat for lunch; it is best absorbed in combination with vegetables.

Beef recipes for kids

We bring to your attention a selection of delicious and healthy dishes for the little ones. Remember that they will be much healthier if you cook them with passion!

Meat soufflé

Products: for 200 g of beef meat (better than tenderloin, it is softer) you will need 2 tablespoons of milk, the same amount of flour, 1 egg and a teaspoon of butter.

The beef must be thoroughly cleaned of films and tendons, and then boiled. Next, you should pass it through a meat grinder (or grind it with a blender), and then mix it with the rest of the ingredients (except protein) until a homogeneous mass is obtained. Important! The protein is added in whipped form at the very end of mixing - this must be done very carefully so that the dish remains airy. Bake for half an hour in a mold previously coated with melted butter. butter.

Meatballs for kids

They are ideal for adding to first courses. You will need: 200 g of meat, 50 g of bread, a quarter glass of milk, an yolk, a teaspoon of butter.

Grind the prepared meat (without fat and films) in a meat grinder together with the soaked bread, then add the egg yolk with butter to the mixture and mix. Form into balls no larger than quail eggs. Boil in salted water for 10-15 minutes or add to soup.

Steam cutlets

For 100 g of beef, cleared of films and fat, you will need 20 g of bread and 2 tablespoons of water. Grind the meat using a meat grinder, then prepare minced cutlets. It must be salted and then ground again. Make cutlets and place them on a steamer rack. If you don't have one, you can use a colander placed in a pan of water. After boiling, reduce heat and cook until tender.

Meat pudding

For 100 g of meat you will need 30 g of loaf soaked in milk or water (it is better to take only the pulp, without the crust), 2 tablespoons of milk and 1 egg.

Grind the meat and loaf in a meat grinder, then add a pinch of salt and milk with the yolk. Add the protein carefully - first beat it into a stable foam. Bake in a mold that has been pre-greased with butter and sprinkled with breadcrumbs.

Precautionary measures

Beef is rich in purine bases, which are converted into uric acid in the body. Its excessive accumulation can cause gout or osteochondrosis, and the likelihood of developing other diseases also increases.

1. Steam pudding made from meat

Pass the meat through a meat grinder, add butter, yolk, milk, salt. Mix everything, add the beaten egg white, and transfer to a small mug, pre-greased with butter and sprinkled with breadcrumbs. Cover the mug with a lid, place in a water bath and cook over low heat for 40-50 minutes.
You will need: meat - 50 g, butter - 3 g, eggs - 1/4 pcs, milk - 30 ml, salt

2.Puff cabbage rolls

Shred the cabbage leaves. Wash the meat, remove bones and tendons, cut into pieces, and pass through a meat grinder. Pour a little water onto the bottom of the pan, then, alternating, place the cabbage and minced meat, the first and last layer should be a layer of cabbage. Add butter and simmer until done. Before removing from heat, add sour cream and bring to a boil again.
You will need: butter - 10 g, minced meat - 30 g, cabbage - 100 g, sour cream - 10 g, salt

3. Omelet stuffed with meat

Grind the egg yolks with salt and butter, add the whipped whites. Grease a saucepan with oil, pour beaten eggs into it, immerse it in another vessel with water, cover with a lid and place in a very hot oven for 10 minutes. Flip the finished omelette onto a plate, place the ground meat and vegetables on it, roll it up and pour tomato juice over it.
You will need: 50 g of boiled ground meat, 1 egg, 1/2 coffee cup of milk, a piece of butter the size of a hazelnut, 1 tbsp. a spoonful of pureed boiled vegetables from the soup, parsley, 1 tbsp. spoon of tomato juice.

4.Meatballs with onions and carrots

200 g lean beef, 3 tbsp flour, Salt, 1 carrot, 1/2 onion
Scroll the meat through a meat grinder. Mix with flour, salt. Form into balls. Grate carrots and onions. Pour some water into a saucepan and bring to a boil. Add the meatballs and cook uncovered for five minutes. Add carrots and onions, cover and simmer for 10 minutes
For older kids, you can first fry the meatballs over low heat in butter, without adding water.

5.Octopus made from meatballs and spaghetti

Ingredients
chicken breast 0.5 pieces, onion 1 piece, egg 1 piece, flour 2 tbsp. spoons, vegetable oil 3 tbsp. spoons, spaghetti 100 grams
Make minced meat and onions minced in a meat grinder, adding egg, salt and pepper to taste.
Form small meatballs, roll in flour, fry in vegetable oil on both sides over high heat until golden brown.
take it out, pierce it with spaghetti... the thicker the pasta the better... the more beautiful..
Any amount of pasta... as much as anyone likes and wants to eat.
Gently lower the meatballs into boiling water one at a time so as not to break the pasta.
let simmer for 5 minutes, reduce heat to low
turn it off, I let it brew for another half an hour under the lid... the pasta will swell...
Bon appetit!

6.Rabbit meatballs.

600 g rabbit fillet 1 egg, 6 tbsp. boiled rice, 1 tbsp. herbs, salt
For the sauce:
0.5 liters of tomato juice, 2 tbsp. flour, juice of 1 lemon, 4 tbsp. sour cream, butter
Pass the meat through a meat grinder, add rice, egg, finely chopped herbs, and salt.
Mix the minced meat well, form into small balls, place in hot, lightly salted water (to which 1 tablespoon of oil has been added) and cook over low heat. Remove the finished balls from the broth with a slotted spoon.
Dilute flour in tomato juice and combine with the water in which the meatballs were cooked. Boil the sauce, add to taste lemon juice, sugar, sour cream, salt.
Pour the sauce over the finished meatballs

7.Vegetable stew with chicken

You will need:
Chicken 200 g, Zucchini 200 g, Pumpkin 100 g, Onion 20 g, Red sweet pepper 60 g, Garlic 1 g, Olive oil 15 ml
Preparation:
Boil chicken meat first.
Pour some olive oil into the pan. Wash the vegetables, cut into cubes. Place in a saucepan. Add chopped garlic. Place chicken meat cut into pieces there. Cover with a lid and cook for 15-20 minutes.

8. Steam cutlets with oatmeal and vegetables, From 1 year

You will need:
Oatmeal 50 g, Turkey 300 g, Carrots 50 g, Green onion (feather) 25 g, Leek 25 g, Chicken egg 30 g, Milk 50 g
Preparation:
Twist the meat, grate the carrots, chop the onion.
Instead of bread, we will use oatmeal. Pour milk over the oatmeal and leave for 10 minutes.
Mix the meat with vegetables and oatmeal, add the egg. Steam for 15 minutes.
When serving, garnish with herbs

9. Croquettes Carrot hedgehogs

Ingredients:
- Minced pork 500 gr. - Carrots 500 gr. - Eggs 2 pcs. - Salt, pepper to taste
Preparation:
To prepare this delicious dish we need to take a piece of meat (to make the cutlets juicier), maybe brisket or just lean pork and grind it in a meat grinder. Prepare the carrots - wash, peel and cut into pieces convenient for grinding them in a meat grinder. We also take two chicken eggs. Prepare the minced meat, mix the meat, carrots and add the eggs. Mix everything thoroughly, add salt and pepper to taste. We prepare our double boiler - pour about 1-1.5 liters of water into the bottom of the pan and put it on high heat until the water boils, now we form cutlets (you can do this with a teaspoon) and put them on the double boiler . Cover with a lid and cook for about 15-20 minutes. The cutlets are ready - you can invite everyone to try this dish!!! Children will especially like it, because... The shape of the cutlets resembles hedgehogs and koloboks. Bon appetit everyone!!!

10. Chicken meat balls with lemon, From 2 years

You will need:
Chicken 170 g, Lemon 10 g, Garlic 5 g, Sunflower oil 10 ml, Egg yolk 10 g, Basil 5 g
Preparation:
Wash and boil the chicken fillet in salted water for 20 minutes. Cut into pieces.
Squeeze the garlic through a press.
Squeeze juice from lemon (1 teaspoon).
Combine chicken, garlic, yolk, basil and lemon juice, place in a blender bowl and grind.
Heat the oil in a frying pan and fry until golden brown.

11.Chicken fillet in sauce

Ingredients:
Chicken fillet 400-500 g, carrots 1 pc, onion 1 pc, water 400 ml, sour cream 5 tbsp. l., mayonnaise 2-3 tbsp, khmeli-suneli 1 tsp, ground paprika 1 tsp, salt and sugar to taste, garlic 4 cloves, herbs, flour 1 tbsp. l. with a slide, oil for frying
Preparation:
1. Chop the meat not very coarsely. 2. Grate the carrots, cut the onion into cubes. 3. Fry the meat in oil, stirring, for 3-5 minutes. 4. Separately fry the onion until soft, add the carrots, simmer together a little. 5. In water add flour, sour cream, mayonnaise, all spices (except herbs and garlic), mix thoroughly. Bring to a boil, add roast and meat.6.Simmer over low heat for 10 minutes.7.At the very end, add chopped garlic and herbs.8.Serve with any side dish.
Bon appetit!!!

12.Rice balls with chicken

For 1 serving(5pcs)
Boiled rice - 150g, Egg yolk (raw) - 1 pc., Boiled chicken fillet - 50g,
Place the rice and yolk in a blender bowl and beat until smooth and puree-like consistency. Chop the meat finely.
Divide the minced rice into 5 parts, form round balls, flatten them, put the chicken in the middle and pinch them like pies so that the filling is inside, roll the balls a little in your hands until they look nice and smooth (it’s better to work with minced rice with your hands moistened with water, so the minced meat will not will stick). Place the meatballs on a baking sheet, greased drain. butter and sprinkled with breadcrumbs and bake in a preheated oven at 200 degrees - 20-30 minutes until slightly golden, crispy (after 15 minutes the meatballs can be turned over for even baking). Cool the finished meatballs slightly and pour melted plums over them when serving. butter or sour cream.
Bon appetit!

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

Meat and fish are a source of complete protein, iron and other useful substances, these are irreplaceable products in a child’s daily menu. For young children, dishes are prepared from minced meat and fish - due to their shape and consistency, they instill in the baby the first chewing skills. Such dishes include cutlets for children, meatballs and meatballs. How are they different?

Baby meatballs– dishes made from minced meat or fish, rolled into small balls (usually the size of an apricot or plum). In different interpretations they exist in national cuisines almost the whole world. Cereals are always added to the minced meat, most often rice, bread, sometimes onions, spices and an egg are added. Meatballs for kids are stewed with sauce, steamed or baked. Fried meatballs should not be given to children.

Meatballs. This dish gets its name from the Italian word frittatella (fried). Meatballs for children– small balls the size of a cherry or a walnut made from minced meat, chicken or fish. They are usually boiled in broth, soup, or, less commonly, cooked in main courses. Finely chopped onions, spices and herbs are added to the minced meat. Very rarely, bread soaked in milk or water is added to the minced meat.

Cutlets for children. In modern Russian cuisine, cutlets are flatbreads made from minced meat, chicken, fish or vegetables. For children, they are usually served with various side dishes - cereals, vegetables, as well as sauce or broth.

With the appearance of the child’s first chewing teeth (i.e., from about 1-1.5 years old) children's menu replenished with meat dishes. These are cutlets, meatballs and meatballs prepared according to special recipes. At this age, the baby needs about 70-80 g of meat products per day, 1-2 times a week they can be replaced with fish. Dishes made from minced minced meat are very suitable in shape and consistency for a baby who is learning to chew at just this age.

Minced meat recipes for children

IN children's cooking are used the following types meat:

• beef;
• veal;
• lean pork;
• rabbit.

Lamb, horse meat and venison are not used in the diet of children under 3 years of age.

Poultry is only suitable:

• chicken;
• turkey.

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

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

• halibut;
• sole;
• pollock.

From river fish only suitable:

• pike;

Minced meat for children's dishes They are prepared only from fresh or chilled meat; it is not recommended to use frozen meat, since it is impossible to control the quality and shelf life of such a product; this is fraught with the development of infections.

Carbonade, shoulder blade or thigh are best. The meat must be thoroughly cleaned of films and fat, rinsed, dried with a napkin to remove excess fat and moisture, and then cut into pieces and minced twice. For older children, from 2 years old, you can pass the meat through a meat grinder once.

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

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

To prepare fish dishes, fillets that have been cleared of bones and scales are used.

Cooking minced meat is a labor-intensive process. Therefore, it is permissible to prepare a fairly large volume of it at once, make supplies for future use - freeze portioned semi-finished products. However, they must be stored at a constant temperature in the depths of the freezer; repeated defrosting and freezing is unacceptable for them.

In minced meat for baby food Before freezing, only vegetables or cereals are added, but no salt or spices, milk or eggs are added; this is done immediately before preparing the dish after defrosting the minced meat.

Cooking methods

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

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

Children over 2 years of age are allowed to lightly fry the cutlets and then finish cooking them by simmering them in sauce. Meatballs are prepared in the same way. But the traditional method of cooking for meatballs is steaming, in salted water or soup with vegetables. Sometimes the meatballs are stewed with cabbage or other vegetables in a small amount of gravy or sauce.

Cutlets for children

The first cutlets can be offered to a child at 1–1.5 years old, if he already has something to chew. Let's consider several options for preparing cutlets from meat, poultry and fish, so that there is something to diversify your baby's diet.

Steamed beef cutlets (from 1 year)

Ingredients:

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

Cooking method:

Pass the prepared meat together with crustless bread soaked in milk through a meat grinder, add butter and salt to taste, mix thoroughly until smooth, form cutlets and steam for 20–25 minutes.

Meat cutlets (from 1.5 years)

Ingredients:

• 40 g pork without fat;
• 50 g beef;
• 10 g white bread;
• 5 g onions;
• salt.

Cooking method:

Soak the bread in water, mince the meat twice. Mix meat, bread, finely chopped onion, salt. Form small cutlets with wet hands, then steam them or in a deep frying pan in the oven for 25-30 minutes.
Meat cutlets stuffed with vegetables (from 2 years old)

Ingredients:

• 90 g minced meat;
• 10 g carrots;
• 10 g cabbage;
• 10 g onion;
• 1 / 4 boiled eggs;
• 7 g butter.

Cooking method:

Pass the meat through a meat grinder. With wet hands, divide the minced meat into small cakes; in the center of each place finely chopped carrots, onions, cabbage and chopped boiled egg. Wrap and pinch the edges of the flatbreads and flatten the resulting cutlets. Melt the butter in a frying pan and lightly fry the cutlets. Then place them in the oven or steam until cooked for 10-15 minutes.

Meat zrazy with rice (from 2-3 years old)

Ingredients:

• 90 g of meat (pork or beef);
• 20 g white bread;
• 30 g of cereal (buckwheat or rice);
• 10 g onion;
• 1 / 3 boiled eggs.
• For the sauce:
• 50 g broth;
• 10 g sour cream;
• 5 g flour.

Cooking method:

Boil rice (or buckwheat). Pass the meat through a meat grinder along with white bread soaked in water and squeezed out. Form the resulting minced meat into flat cakes and put the filling in the center of each: boiled rice (or buckwheat porridge), mixed with finely chopped onion and egg. Fold and pinch the edges and form into cutlets. For the sauce, mix broth, sour cream and flour. Fry the cutlets for 2-3 minutes on each side, then pour in the sauce and place in the oven for 15-20 minutes.

Chicken steam cutlets (from 1-1.5 years)

Ingredients:

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

Cooking method:

Pass the meat and onions through a meat grinder, add the bread soaked in milk and pass the resulting mass through the meat grinder again. Add lightly melted butter to the minced meat and add salt. Form cutlets with wet hands and steam for 15 minutes. You can stew them in milk in the oven for 20-25 minutes.

Turkey meat cutlets (from 1.5-2 years)

Ingredients:

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

Cooking method:

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

Fish cutlets (from 1-1.5 years)

Ingredients:

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

Cooking method:

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

Fish cutlets with cheese (2-3 years)

Ingredients:

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

Cooking method:

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

Bilip fish cutlets (2–3 years)

Ingredients:

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

Cooking method:

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

Meatballs for children

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

Meatballs for children (from 1–1.5 years)

Ingredients:

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

Cooking method:

Pass the meat through a meat grinder twice and mix with bread soaked in water. Beat the egg white thoroughly and mix with the minced meat. Form small balls and cook them in lightly salted water with herbs.

Steamed meatballs in Polish (from 1.5 years)

Ingredients:

• 100 g lean pork;
• 50 g chicken fillet;
• 1 / 2 egg whites;
• dill;
• salt;
• a little butter.

Cooking method:

Pass the pork and chicken fillet through a meat grinder, add beaten egg white, salt, butter and finely chopped dill to the minced meat. Mix the minced meat and form small balls. Place the meatballs by the teaspoon into the boiling broth or soup and cook until tender for 15 minutes. They can also be steamed and then placed on a plate with a side dish.

Chicken meatballs (1–1.5 years)

Ingredients:

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

Cooking method:

Clean the fillet from skin and films and pass through a meat grinder. Salt the boiled rice and grind it in a blender along with the herbs, and then mix it with the meat. Add the beaten egg to the minced meat and mix again. Roll the minced meat into balls and cook in vegetable broth (or steam) for 15–20 minutes.

Children's chicken meatballs (from 1.5 years)

Ingredients:

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

Cooking method:

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

Broth with fish balls (from 1.5 years)

Ingredients:

• 60 g pollock fillet (or hake, or pike perch);
• 10 g white bread;
• 10 ml milk;
• 5 g butter;
• 1 / 4 eggs;
• dill;
• salt.

Cooking method:

Pass the fillet with bread soaked in milk through a meat grinder, beat the egg with herbs in a blender. Combine everything, add butter, mix the minced meat. Form small balls. Cook the meatballs in vegetable broth for 10–15 minutes.

Cod meatballs with herbs (from 1.5 years)

Ingredients:

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

Cooking method:

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

Meatballs for children

Meatballs are similar in composition to cutlets, but also contain a lot of rice and vegetables. The combination of meat, grains and vegetables promotes better absorption of meat proteins. Meatballs are often served with sauces.

Meatballs in a special way (1.5–2 years)

Ingredients:

• 100 g minced pork or beef;
• 2 tbsp. spoons of finely chopped vegetables: bell pepper, carrots, onions, zucchini, tomatoes;
• 1 / 4 eggs;
• 1 teaspoon flour;
• salt;
• greenery.

Cooking method:

Mince the minced meat together with vegetables through a meat grinder or grind in a blender, mix with egg and flour, add salt, add herbs, and stir. Form balls, place them in a deep frying pan and, filling 1 / 3 with water, simmer for 10 minutes. Then add red or white sauce and simmer until tender for another 15 minutes under the lid.

Classic meatballs (2–3 years)

Ingredients:

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

Cooking method:

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

Curd and fish meatballs (2–3 years)

Ingredients:

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

Cooking method:

Soak the bread in milk and pass through a meat grinder along with the fish fillet, mix the resulting minced meat with cottage cheese and finely chopped onion. Beat the egg and mix it with the minced meat, add salt and herbs. Place in a mold or frying pan and bake in the oven for 15 minutes. Mix milk with sour cream until it reaches the consistency of sauce, pour the mixture over the meatballs and simmer for another 10 minutes.

Fish meatballs (1.5–2 years)

Ingredients:

• 80 g fish fillet (cod, pollock or hake);
• 10 g white bread;
• 1 / 4 egg yolk;
• 1 tbsp. spoon of vegetable oil;
• salt.

Cooking method:

Pass the fillet together with the bread soaked in water through a meat grinder, add the yolk, butter and salt, and mix the minced meat. Form meatballs and place them in a deep bowl, pouring white sauce over 2 / 3. Simmer on very low heat for 25–30 minutes.

Baby sauces

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

Milk sauce (from 1.5 years)

Ingredients:

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

Cooking method:

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

White sauce (from 2 years old)

Ingredients:

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

Cooking method:

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

Red sauce (from 2–3 years)

Ingredients:

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

Cooking method:

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

Children's side dishes

What should you prepare for your baby as a side dish? meat dishes? For meat cutlets and meatballs, the best addition would be boiled or stewed vegetables; fish cutlets good served with rice or vegetable stew; Buckwheat, rice, pasta or potatoes go well with meatballs, and green peas go well with poultry, cauliflower and rice with vegetables.

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Steamed meatballs

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

Meatballs

Meatballs in sour cream (milk) sauce

Jellied meatballs

Meat - 100 g, white bread - 25 g, milk - 30 ml, vegetable oil - 5 g, eggs - 1/3 pcs., vegetable broth or broth - 150 ml, gelatin - 3 g.

Boiled meat hashish

Meat - 100 g, milk - 15 ml, wheat flour - 5 g, butter - 5 g.

Baked boiled chicken soufflé

Boiled chicken - 60 g, milk - 30 ml, flour - 3 g, eggs - 1/2 pcs., butter - 3 g.

Meat soufflé

Meat - 100 g, white bread - 20 g, milk - 30 ml, eggs - 1/4 pcs., butter - 3 g.

Boiled meat pudding

Meat - 100 g, white bread - 15 g, milk - 30 ml, eggs - 1/2 pcs., butter - 3 g.

Boiled meat puree (chicken)

Meat - 100 g, water - 100 ml, butter - 5 g.

Boiled meat soufflé

Beat the mixture 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 pcs., butter - 3 g.

Steamed boiled meat soufflé

Steamed boiled chicken soufflé

Liver pate

Liver - 75 g, carrots - 15 g, onions - 10 g, butter - 7.5 g.

Liver pudding with carrots

Note to parents

2. Beef will cook faster and taste better if you rub it with mustard powder in the evening.

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

4. Schnitzels and chops become softer if you brush them 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 the cutlets in breadcrumbs, they are moistened in lezone. This makes the cutlets taste better.

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. The boiled broth is topped up with boiling water only.

9. To have soup with homemade noodles in the meat broth was transparent, the noodles are first dipped in boiling water for 1-2 minutes, drained in a colander, and then cooked in the broth until tender.

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

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

V.G. Liflyandsky, V.V. Zakrevsky