Ground beef baby food recipes

Ground Beef for Babies - First Foods for Baby

When can babies eat ground beef?

Beef may be introduced as soon as your baby is ready to start solids, which is generally around 6 months of age. At this stage in their lives, babies—particularly breastfed babies—need lots of iron, protein, and zinc on a regular basis. Beef (along with bison and lamb) delivers these essential nutrients in spades. Check out our age-appropriate serving ideas!

Is ground beef healthy for babies?

Absolutely. Beef offers essential nutrients that help your baby grow: B vitamins, iron, selenium, zinc, and more. The meat is also packed with protein and both saturated and polyunsaturated fats, which your baby needs for brain, heart, and vision health.¹ But keep in mind that the nutritional benefits differ depending on where and how the animal was raised.

Meat from animals that consume a natural diet of grasses and wild plants growing in a pasture offers more healthy fats (including omega-3 fatty acids) and nutrients like vitamin E, flavonoids, and carotenoids, which our bodies convert to vitamin A.² Most importantly, grass-fed beef contains fewer antibiotics, growth hormones, and pesticides than meat from animals raised on commodity crops in feedlots.

The challenge for American consumers is that our federal government does not have a regulatory framework to standardize the labeling of beef and other animal products. When you see a package of “grass-fed” beef, do you imagine a bucolic image of cows roaming in a green pasture under sunny skies? Think again: packages labeled “grass-fed” beef could easily come from an animal that was fed grass (or more likely, hay) on a packed feedlot. The same is true for “pasture-raised” beef—there is no federal definition or regulatory monitoring to standardize the marketing term, so the animal may have spent just a portion of its life on a pasture.

When shopping for beef, it’s best to know your source and try to support farms with trustworthy farming and animal husbandry practices. When that level of awareness is impossible, pay attention to labels to better understand how the animal was raised: a package of pasture-raised, grass-fed, or organic beef is most likely a healthier choice. Also look for the logos of trusted organizations that operate third-party certification programs like the American Grassfed Association. Try to avoid beef that is simply labeled “beef” or “natural beef” on the package as it most likely came from an animal raised on commodity crops and pumped with antibiotics on a feedlot.

Is ground beef a common choking hazard for babies?

Yes. Meat is a common choking hazard, though ground beef is less of a risk than say a cube or chunk of steak would be. Check out our age-appropriate serving suggestions.

For more information, visit our section on gagging and choking and familiarize yourself with common choking hazards.

Is ground beef a common allergen?

No, though in theory, one could be allergic to any food. Watch your babies as they eat to monitor for signs of a reaction.

How do you prepare ground beef for babies with baby-led weaning?

Every baby develops on their own timeline, and the suggestions on how to cut or prepare particular foods are generalizations for a broad audience. Your child is an individual and may have needs or considerations beyond generally accepted practices. In determining the recommendations for size and shape of foods, we use the best available scientific information regarding gross, fine, and oral motor development to minimize choking risk. The preparation suggestions we offer are for informational purposes only and are not a substitute for child-specific, one-on-one advice from your pediatric medical or health professional or provider. It is impossible to fully eliminate all risk of a baby or child choking on any liquid, puree, or food. We advise you to follow all safety protocols we suggest to create a safe eating environment and to make educated choices for your child regarding their specific needs. Never disregard professional medical advice or delay in seeking it because of something you have read or seen here.

6 to 12 months old: Mix ground beef into an easy-to-scoop food, such as mashed potatoes. Let your baby get messy by scooping with hands and also offer a pre-loaded spoon to start to introduce utensils. If you feel comfortable, you may also offer hamburger patties as suggested in the 12 to 18 month section.

12 to 18 months old: Ground beef patties are perfect for this age. Serve a patty on top of applesauce or yogurt, which will add moisture and aid swallowing. If a too-big piece of meat breaks off in your baby’s mouth, stay calm and give your baby the chance to work it forward independently. Babies at this age have a strong gag reflex to help keep food forward on the tongue. If your child is struggling with a too-big piece of food, coach them to spit it out by sticking out your own tongue and saying “ah” and/or by tilting them forward gently and putting your hand underneath their chin to catch the food. Refrain from sticking your fingers in your baby’s mouth, which can result in your unintentionally pushing food further back.

18 to 24 months old: Around this age, your baby may be ready for hamburgers with the bun. (You could certainly try serving a whole burger with the bun before then but don’t be surprised if your baby just takes it apart and eats the bread!)

For more information on how to cut food for babies, visit our page on Food Sizes & Shapes.

Recipe: Beef Burgers

Ingredients

1lb ground beef
1 shallot or small onion
Olive oil
1 garlic clove
Lemon juice (optional)
Sweet paprika (optional)
Greek yogurt, applesauce, or mayonnaise (for dipping)

Directions

If the beef meat is frozen, defrost it in your refrigerator.

Finely chop 1 shallot or ½ onion. Sauté with olive oil in a skillet on medium low heat. While the onion is cooking, finely chop 1 clove of garlic. Add it to the pan with the onion and cook for a couple of minutes, until the onion is soft and translucent.
Place 1lb of ground beef in a bowl. Add the cooked onion and garlic, then mix together with your hands. It’s not necessary, but at this stage, you could also add an egg and some breadcrumbs for extra flavor and texture. For older babies, try adding new spices, such as coriander or cumin—or both!
Form the meat into small patties. Cook the patties in a skillet over medium heat. For faster cooking, cover the skillet while the patties are cooking. After a few minutes, flip the patties. To test readiness, cut one patty in half and make sure it’s well done, with no pink meat inside.
Serve the patties with Greek yogurt, mayo, or applesauce as a dip. For added flavor, try whisking in a splash of olive oil, a squeeze of lemon juice, and a sprinkling of sweet paprika to the yogurt or mayo.

Flavor Pairings

Ground beef is extraordinarily versatile but is particularly tasty when mixed with sautéed shallots and onions, topped with low-sodium cheese, and incorporated into casseroles, chili, and stews. Spices that pair well include coriander, cumin, paprika, rosemary, and thyme.

Pighin, D., Pazos, A., Chamorro, V., Paschetta, F.,Cunzolo, S. et al. (2016). A Contribution of Beef to Human Health: A Review of the Role of the Animal Production Systems. The Scientific World Journal. doi: 10.1155/2016/8681491. Retrieved May 3, 2020.
Pighin, D., Pazos, A., Chamorro, V., Paschetta, F.,Cunzolo, S. et al. (2016). A Contribution of Beef to Human Health: A Review of the Role of the Animal Production Systems. The Scientific World Journal. doi: 10.1155/2016/8681491

Basic Beef Baby Food Puree (6+ Months)

This homemade Basic Beef Baby Food is a great addition to your baby’s favorite purees for extra protein and flavor! It’s an incredibly simple recipe with big flavor and nutrition! It’s perfect as a Stage One Baby Food – 4-6+ months.

Medically reviewed and co-written by Jamie Johnson, Registered Dietitian Nutritionist (RDN), and Lauren Braaten, Pediatric Occupational Therapist (OT).

Beef Baby Food

Beef, it’s what’s for baby’s dinner! Beef puree, that is. 😉

This beef puree is loaded with so many great nutrients that your baby needs in order to thrive – protein, iron, calcium and folate.

And while it may seem counter-intuitive and perhaps weird (or at least it did to me), beef puree 🥩 is a great first food for your baby.

Just because it’s a nutrient-dense puree doesn’t mean your baby needs bowls upon bowls of it. Since beef puree has a somewhat intense flavor, a few spoonfuls added to your baby’s favorite veggie or fruit puree should be enough.

Is it your first time making homemade baby food? If you answered yes, then I suggest you start this journey by reading my in-depth Guide on How to Make Homemade Baby Food. The detailed article goes over all the essential information such as the best cooking tools to have on hand, safe storage, knowing when your baby is ready for solids, introducing purees, making the best first foods for baby, and more! You can also check out my best-selling cookbook for even more information and recipes.

Beef Puree Video

Watch this video to see how easy it is to make your baby homemade Beef Puree!

Reasons to Love this Beef Puree

simple yet flavorful
packed with protein
great to add to any other fruit or veggie puree that baby loves
baby food for 4-6 months and up
stage 1 baby food
freezer-friendly
homemade

Ingredients

Make sure to read the recipe card below for full ingredients and instructions!

Beef: Since beef is the star of the show in this puree, we are going to start with a good piece of meat. We are going to use 8oz of chuck stew meat or cubed sirloin beef. You can also easily scale up this recipe if you want more than 12 ounces of baby food.
Broth: To get that rich, deep beef flavor, we will cook our beef in beef broth. I recommend using a low-sodium, sodium-free, or free-range beef bone broth for this recipe. You can also use any of those variations above with a vegetable broth as well. If you don’t have any of those on hand, you can use water.
Oregano: We are adding dried oregano to give the puree a little more complex taste. This can easily be omitted if you prefer or you can substitute in dried parsley, basil, rosemary, thyme or cilantro.

Grass-Fed Beef: I recommend using grass-fed beef for this recipe, if possible. Grass-fed beef will have more healthy fats, more free Omega-3 fatty acids (healthy fats), vitamins A, E, and B as well as more antioxidants.

Health Benefits of Beef

Protein: Beef is an excellent source of protein, which is essential for proper growth and development of all organ systems and maintaining and repairing tissues. It is considered a complete protein, meaning it has all of the amino acids that are needed to make protein.
Iron: Beef is a good source of iron, needed for making red blood cells, neurodevelopment and preventing iron deficiency anemia, and zinc, needed for growth and development and supporting the immune system.
B12: Beef is also high in B12, which is essential for brain development and healthy red blood cells.
Choline: can also be found in beef, which is also important for brain growth and development.

Step-by-Step Instructions

Boil: In a medium saucepan, bring the cubed beef, broth, and oregano to a boil over medium heat.
Simmer: Turn the heat down to low and cover the saucepan. Simmer for 15-20 minutes or until the beef is just cooked through. Let it cool slightly.
Puree: Using a slotted spoon, transfer the beef to a blender or food processor and puree until you reach your desired consistency, adding broth in 1/4 cup increments if needed.
Eat: Serve to your baby plain or added into another puree.
Freeze: Store a small portion in the fridge and freeze the rest for another meal.

Tools Needed

These tools will make it a lot easier for you to make this healthy Beef Puree. For more of my favorite kitchen tools make sure to check out my shop.

Saucepans
Blender or Food Processor
Freezer Tray
Storage Containers for Fridge
Stasher Bag
bib with catch pocket
Saucepans

Frequently Asked Questions

When can baby eat beef puree?

Babies can have beef as one of their first foods. When a baby can start on solids is determined by their own rate of development, which generally comes between 4-6 months of age. Some of the developmental milestones babies need to reach in order to start solids include: if your baby has solid control of their head and neck, if your baby has doubled in weight, and if your baby is reaching for or opening their mouth when you eat (see my guide here). Before you start your baby on purees, you should consult with your pediatrician to make sure your child is developmentally ready.

Can beef be baby’s first food?
Yes, beef can 100% be baby’s first food if you want it to be. It is recommended to wait to introduce the top eight allergen foods to baby once a few other well tolerated foods have been introduced, but otherwise foods can be introduced in any order so choose whatever you are most excited for baby to have.

Is beef a common allergen for baby?
No, beef is not a common allergen, however, as with any food, start with a small portion and be aware of any signs that might be an allergic reaction after introducing it.

Does beef cause constipation for babies?
No, beef itself is not known to cause constipation in babies, however it won’t really help with constipation either since it lacks fiber. If baby is eating too much meat, it could replace fiber-rich foods, which could cause constipation.

How to Store Beef Puree

Refridgerator

You can store this puree in an airtight container in the fridge for up to 3 days.

Freezer

This puree can be frozen for up to 2 months.

Spoon puree into a freezer storage container. Do not overfill.
Place the lid on the storage container or cover with a piece of saran wrap, and label with the date and recipe name.
Place the tray into the freezer and let it freeze completely — preferably overnight.
Pop out the baby food cubes and place them in a ziplock baggie or stasher bag. Don’t forget to relabel the baggie or stasher bag for future reference.

Need more information on how to store your baby foods? Head over to my Best Baby Food Storage Containers – Plus 6 Tips on Freezing and Thawing post!

Label Tip: Don’t forget to label your purees before you place them in the fridge or freezer with the name of the puree and the date you made it. Take it from me; by the end of the week, you will completely forget what is in your freezer and how long it’s been there. 😉

Great Beef Combination Purees

While this beef baby food is great by itself, it can be a little intense for some babies. I recommend mixing it into one of your baby’s favorite purees as an introduction to the rich taste of beef. Here are some great purees to mix with the beef puree:

Apples
Sweet Potato
Pear
Carrot
Broccoli
Pea
Mango

PUREE FEEDING TIPS

Follow your baby’s lead – when feeding purees from a spoon, sometimes there’s a tendency to keep offering bites past the point of your baby being full. Always follow your baby’s cues for when they are done eating. Turning away from the spoon, closing her mouth, or pushing food away are all signs that your baby is finished with the meal.
Try adding a little seasoning or spice to purees – babies like flavor! Or consider changing the temperature of purees from time to time, to slightly warmed or slightly chilled. Varying these aspects adds to the sensory experience!
Throwing spoons is a common phase that all babies go through at one point or another. One of the best ways to handle spoon throwing is to ignore it and keep feeding your baby as usual (with an extra spoon you already have at the table). If your baby ends up also throwing back up spoons #2 AND #3, simply encourage your baby to eat with their hands until they appear to be finished with the meal. ***Give baby plenty of opportunities to practice putting items in and taking items out of containers outside of mealtimes.

Recipe Tips

Use a Slotted Spoon: When transferring the cooked beef from the saucepan to the blender, make sure to use a slotted spoon so you don’t add too much broth into the puree from the start. You only want to add broth if needed while blending. I had to add a 1/4 cup of broth to the blender while I was pureeing this beef.
Reheat Gently: If you are freezing some of this beef puree, reheat it in 20-second intervals. You don’t want to recook the beef.

Recipe

8 ounce beef chuck stew meat, or cubed sirloin beef
2 cups beef or vegetable broth, low or no sodium
1 tsp dried oregano

Boil: In a medium saucepan, bring beef, broth and oregano to a boil over medium heat. Turn to low and simmer for 15-20 minutes or until beef is cooked all the way through. Let cool slightly.
Transfer: Using a slotted spoon, transfer the beef to a blender or food processor, reserve broth.
Puree: starting on low and working your way up to high-speed, puree the beef until you reach your desired consistency, adding in broth in 1/4 cup increments if needed. I had to add in just 1/4 cup of broth to get the consistency seen in this photo.
Eat: serve to baby plain or added into another puree.
Freeze: store a small portion in the fridge and freeze the rest for another meal.

Age: 4-6 months and up

Yield: 12 ounces

Storage: Fridge – store in an airtight container in the fridge for up to 4 days or in the freezer for up to 4 months.

Saucepan

Blender

Bumkins Baby Bowl

Freezer Tray

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Minced meat dishes for children from 1 year old, 2-3-4-5 years old

Contents

Minced meat dishes intended for children are not only a combination of certain products, but also an opportunity to provide the baby with healthy, balanced, varied and delicious nutrition for the full formation of a growing organism.

Which minced meat dishes are suitable for feeding children from 1 year old

When choosing meat for further processing and decoration of food, it is recommended to give preference to low-fat types of the product.

The list of the most popular treats for babies from 1 year old includes the following dishes:

cutlets (steam) — small tortillas made from chicken/beef/pork/fish, vegetable or mixed meat composition;
meat zrazy with rice — oblong products made of minced meat with filling;
meatballs, meatballs — food prepared from minced meat/fish in the form of small balls;
various types of casseroles — oven-baked dish assembled on the basis of minced meat with the addition of potatoes and additional components;
soufflé is a very tender, juicy and soft dish made from meat mass, sour cream sauce, cereal porridge, and other combined and carefully whipped ingredients.

When choosing ingredients for minced meat, it should be borne in mind that only chilled / fresh meat can be present in its composition. It is not recommended to use a frozen product, as it is problematic to control its quality and compliance with the shelf life.

How to cook minced meat, features

A food processor is required to process the meat. At the same time, one must bear in mind the fact that if a mesh with large holes (5–8 mm) is used in the nozzle, the minced meat will acquire the properties of a chopped product. The use of the same part of the appliance with a fine grate (2–3 mm), especially when grinding the meat mass twice, will make the finished dish as tender as possible.

When a child reaches the age of 1–1.5 years, minced meat can be seasoned with a little spice, a little onion and fresh herbs can be added. In this case, it is necessary to take into account the compatibility of meat and related components.

Pork and beef

The best parts of an animal carcass for obtaining high-quality minced meat are the flesh of a beef shoulder (this part of the meat will provide the product with juiciness) and pork neck (this component will make the minced mass especially tender).

Algorithm of actions:

In case of visible contamination, it is necessary to clean the meat with a knife - go through the blade on all sides of the pieces.
Remove all membranes and tendons from the beef, divide the product into strips suitable for processing by a home processor.
Cut the finest parts from the pork neck with a minimum amount of fat. For minced meat, you will use trimmings with fatty fragments.
Before processing meat, the nozzle and all parts of this part of the combine should be poured over with boiling water to prevent microbes that may be on the removable element of the device from getting into the product.
Grind the prepared beef and pork pieces, alternating between the two meats. If the food is intended for a baby from 1 to 2 years old, you need to process the minced meat twice with a meat grinder.

As additional components, it is recommended to use finely mashed onions (60 g), potatoes (70 g), 1 clove of garlic per 500 g of mixed meat product. Salt can be added to the food of a child from 1 year old in reasonable quantities, pepper - only after reaching the age of 5, garlic, basil, cinnamon or ginger - from 2 years old.

Chicken

Minced meat dishes for children are often prepared from poultry, which contains a minimum amount of cholesterol, is a dietary product with a low fat content, is easier to digest and process by a growing body.

Step-by-step cooking method:

Remove skin and excess fat from the chicken fillet, divide the layers into small pieces.
Soak bread crumbs in milk (for 1 kg of meat, take no more than 100 g of cut slices without crusts).
Pass the meat together with the small onion and the squeezed part of the roll through the fine grate of the meat grinder. Vegetables can be chopped with a grater.
Introduce 2–3 fresh eggs into the formed mass, season the composition with spices, mix everything well.

To obtain the most tender minced meat, it is necessary to beat it after adding salt, to stand for about 15–20 minutes before use. in a refrigerator. In the cutlet composition, you can add 1 tbsp. l. semolina, which absorbs liquid when swollen, will make the consistency of the product more uniform.

From turkey

The presented type of meat is dietary, hypoallergenic, low-calorie. The recommended part of a bird suitable for garnishing steamed/roasted dishes is the turkey breast.

Step-by-step minced meat preparation instructions:

Remove cartilage and skin from the fillet, cut the meat into small pieces.
Grind the product with a blender or in a home processor, the attachment of which has a grate with fine holes.
As additional ingredients, it is recommended to include a small amount of spices in the recipe, as well as vegetables of any taste - cabbage, potatoes, young zucchini, onions, sweet peppers, carrots.
The resulting mass must be beaten off well, insisted for a short time.

Dried turkey meat can be made more juicy by adding soft cheese, butter, sour cream to the minced meat. For the density of the structure, the product can be supplemented with crumbs and eggs. Unusual taste of the dish will create chopped apples or dried fruits.

Beef

Veal is considered the most suitable basis for preparing this type of minced meat - intercostal part, neck pulp, fillet tenderloin.

Step-by-step cooking method:

Remove all membranes and tendons from the meat, divide the piece into small pieces.
Pass the veal through the fine grate of the meat grinder.
Simultaneously with the meat, slices of bread soaked in milk, included in the recipe of vegetables, should be chopped.
The resulting mass should be beaten off several times, supplemented with a small amount of spices (rock salt, pepper), then knead thoroughly with your hands until a homogeneous texture is obtained.
Cooked minced meat should be left for approx. 15-20 minutes. into the refrigerator.

The addition of finely grated vegetables such as onions, potatoes, zucchini, cream, butter, sour cream will help to add juiciness to dry beef.

Fish

Complete and varied nutrition of children requires the mandatory inclusion of dishes from the meat of sea / river underwater inhabitants in the diet. It is this product that has a rich content of vitamins, omega-3 fatty acids, and other useful substances. It is recommended to use fillets as the basis for minced meat.

Cooking algorithm:

Blot the washed fish layers with paper napkins, arrange a thorough revision of the layers to detect and extract large and smallest / thin bones.
Grind the processed product in a food processor together with the onion, potato, carrot, garlic clove.
Add 1–2 eggs, spices, chopped herbs to the resulting mass, then mix the composition thoroughly until smooth.

Children, as well as many adults, do not really like the fish flavor of the dish, so experienced chefs recommend adding 1 tbsp. l. cottage cheese. The fermented milk product will not be outwardly noticeable in the food, but it will have the expected effect - it minimizes the taste of fish.

Kindergarten-style cabbage rolls with minced meat

Minced meat dishes for children are often used in the preschool menu to provide the body with the necessary energy value, as well as to achieve a balanced and rational diet. Premium flour 30 g Cabbage (white) 1 kg Rice 1 tbsp. Sour cream 50 g Onion 2 pcs. Tomat-paste 150 g Camennaya salt Sunflower and cream 2 90 ml + 30 g, respectively 90 g, respectively 90 g, respectively 90 g, respectively, respectively0177

Step-by-step cooking process

Cooking sequence:

Remove all cartilage, tendons and membranes from beef, separate both pieces into small pieces, chop the products twice in a home processor.
Put the resulting mass into a frying pan, add a little salt to the composition, fry it over medium heat in its own juice with occasional stirring.
Rinse the rice thoroughly, boil the grits in salted water until crumbly.
Peel the onion, finely chop it, sauté in butter until soft.
Put the browned vegetables and rice into the pan with minced meat, mix the ingredients.
Chop the cabbage into thin and not very long strips, blanch the slices until half cooked in slightly salted boiling water, put the vegetable pieces on a sieve to get rid of moisture.
Melt the butter in a saucepan, sift the flour into the fat, heat the mixture for 2-3 minutes.
Add tomato paste diluted in a small amount of drinking water to the minced meat, mix the contents of the container, simmer for about 35-40 minutes. closed.
Approximately 10 min. before the end of this stage, add the flour browned in oil into the meat mass, mix the lazy cabbage rolls well, after 2-3 minutes. finish cooking.

There is a second version of the kindergarten dish, in which you need to pass meat and cabbage through a meat grinder, form round products, and bake them in a vegetable sauce.

What can be added

For a more satisfying and elegant dish, the recipe can be supplemented with cheese chips, which should be sprinkled on the treat at the end of cooking.

Serving rules, decoration

Serve the food in portion order, putting slices of chopped tomatoes on serving plates, decorating the food with finely chopped greens.

Meatballs

This food can be prepared from poultry meat, but traditionally they use mixed minced pork and beef as the basis, which best preserves the shape of the products and provides the taste of food.

Continue cooking.

Ingredients needed

To create this dish you will need:

sunflower oil — 35–40 ml;
egg - 1 pc.;
rice - 100 g;
tomato paste - 30 g;
minced pork and beef - 500 g;
premium flour - 100 g;
turnip - 1 pc. ;
homemade sour cream - 50 g;
coarse salt optional.

Cooking steps

Cooking steps:

Boil processed rice in salted filtered water (ratio 1:2) until soft and crumbly, then rinse the rice in a colander.
Finely grate the onion, add the resulting slurry to the twisted meat, add the egg, add the crumbly rice, lightly salt the composition, not forgetting that the spice is contained in the tomato paste.
Thoroughly knead the meat mass, form it into small balls, each weighing approximately 50 g.
Roll the products in flour, fry in a frying pan preheated with oil until a round crust is obtained.
Dilute tomato paste in 120 ml of drinking water, pour the mixture into a container with meatballs, simmer for about 10 minutes. in a sealed container.
Place the sour cream in a glass of filtered water, add the sifted flour, mix with a whisk until lumps disappear, add the filling to the meatballs.

Continue cooking for another 5-7 minutes. under the lid.

Serving rules, decoration

Dishes prepared from minced meat for subsequent feeding of children are recommended to be served slightly cooled down. Meatballs should be put in portions on plates, pour over with fragrant sauce. As a side dish, you can use mashed potatoes or stewed vegetables.

Fish cakes

This dish is recommended to be periodically introduced into the child's menu, using boneless fish meat for this.

Continue cooking.

Ingredients needed

For cooking you will need:

butter - 40 g;
whole milk - 400 g;
white bread - 300 g;
eggs - 2 pcs.;
semolina - 2 tbsp. l.;
hake fillet minced fish - 1 kg;
premium flour - 240 g;
breadcrumbs - 100 g;
filtered water - 400 ml;
table salt - according to preference.

Step by step cooking process

Cooking sequence:

Soak in milk for 2-5 minutes. slices of white bread, then squeeze it out, combine with homemade minced fish.
Add eggs and semolina to the mixture, a little salt.
Knead the resulting mass well, beat it several times, keep the product for about 10-15 minutes. in a refrigerator.
Make small meatballs out of minced meat, bread them with crumb crumbs, put them on the steamer grate, send the products to the unit for about 25 minutes.

You can cook cutlets for children from 1 year old on a baking sheet in an oven or in a steam bath.

Serving rules, decoration

Minced meat dishes for children should be served slightly cooled down along with the desired side dish - stewed vegetables, cereals, mashed potatoes with creamy sauce.

Meat hedgehogs

No child will leave this unusually decorated dish unattended, the finished dish looks so attractive.

Continue cooking.

What ingredients will be needed

To create food you will need:

butter - 100 g;
cutlet mince - 1 kg;
whole milk - 400 ml;
turnip - 2 pcs. ;
eggs - 2 pcs.;
long grain rice - 200 g;
premium flour - 40 g;
table salt - 4 g

Step by step cooking process

The sequence of steps for creating a dish:

Boil rice in salted water until a crumbly porridge is obtained. It is necessary to use long-grain cereals, which in the products will create the effect of needles protruding from the meat, like a forest animal.
Add the soft grits to the prepared homemade minced meat, add chopped onion and a pinch of salt to it.
Knead the resulting mass well, with wet hands form small balls the size of a walnut, put them in a baking dish treated with oil.
Send container for 15–20 min. in an oven heated to 190 ° C to form a golden crust on future hedgehogs. And also decorated products can be fried in a pan.
Sift flour into a saucepan, grind it with butter, lightly sauté the composition with constant stirring until a slightly dark color.
Dilute the mass with hot milk, season the products with a pinch of salt, continue the process with constant work with a spatula until a thick sauce is obtained.

Pour the ruddy meatballs with the mixture formed, return the container to the oven for 10 minutes, finish the process at maximum heat.

Serving Rules, Decoration

One children's serving usually includes 3 meatballs and a pre-cooked garnish. Put the treat on plates, pour over the food with milk sauce, sprinkle with chopped herbs.

Potato casserole with minced meat

This recipe is especially popular in home cooking, as the resulting treat is perfect for children and anyone who adheres to the principles of dietary nutrition.

Continue cooking.

What ingredients will be needed

To create food you will need:

butter - 200 g;
potatoes - 4-5 pcs.;
quail eggs - 4 pcs. ;
turnip - 2 pcs.;
minced chicken - 400 g;
filtered water - 400 ml;
rock salt, pepper, herbs - to taste.

Step by step cooking process

The sequence of steps for creating the dish:

Peel the potatoes, divide the tubers into quarters, boil the vegetables in lightly salted drinking water.
Drain the liquid from the product, mash them to a puree together with 150 g of oil.
Put the minced chicken in a frying pan, add the chopped onion, lightly salt and pepper the composition, sauté in its own juice until tender.
Grease a baking dish with butter, evenly spread a layer of ½ of the puree, spread the minced meat on top, finish with the remaining potatoes.

Treat the future casserole with well beaten quail eggs, leave the workpiece for 20-25 minutes. into an oven preheated to 180°C. Cooked food should be slightly cooled before use.

Rules for serving, decoration

Food should be presented on portioned plates with slices of fresh vegetables.

Grechaniki with meat

Wonderful treats from Ukrainian cuisine can be prepared both in a frying pan and in an oven.

Ingredients needed

For cooking you will need:

drinking water — 600 ml;
minced turkey meat - 200 g;
tomato paste - 1 tsp;
boiled buckwheat - 100 g;
egg yolks - 2 pcs.;
turnip, carrot - 2 pcs.;
table salt, garlic clove - optional.

Step-by-step cooking process

Sequence of steps for creating a dish:

Peel the vegetables, finely grate the carrots, chop the onion into cubes.
Put the resulting mass into a thick-bottomed saucepan, add tomato paste, pour in purified water, mix everything well, cook the composition for 10 minutes. after the start of the boil.
Combine minced turkey meat with pre-boiled cereals and egg yolks, salt the composition, knead it thoroughly. Garlic should be used on an individual basis, depending on the age of the child and his relationship to the spice.
Form minced meat into small round grechaniki, dropping them one by one into the boiling gravy.

Continue the cooking process for approx. 15 minutes. depending on the size of the balls with periodic stirring.

Rules for serving, decoration

Minced meat dishes for children are recommended to be presented in a particularly appetizing and attractive way. Portions of slightly cooled meat products should be laid out on plates, generously poured with a bright sauce.

Chicken soufflé

This very easy-to-make, delicate-tasting dish with an elegant appearance is perfect for children and everyone who is on a diet, it will be an excellent decoration for the festive table.

Continue cooking.

Ingredients needed

To prepare the dish you will need:

whole milk - 30 ml;
soft cheese - 50 g;
minced chicken - 400 g;
white bread - ½ layer;
eggs - 2 pcs. ;
potatoes - 1 piece;
table salt - according to preference.

Step-by-step cooking process

Step-by-step execution of the recipe:

Thoroughly beat the egg whites separated from the yolks.
Soak breadcrumbs in milk.
Grind poultry fillets in a food processor using a fine wire rack.
Grate the peeled tuber, add it to the meat mass, add cheese chips, milk-squeezed bread, egg yolks to it.
Salt the minced meat, knead it well, then gently fold in the beaten egg whites in several steps, being careful not to disturb their airiness.
For a particularly sumptuous treat, combine all the ingredients in the minced meat, then beat the mass again with an immersion blender.
Cover small silicone molds with foil, fill the containers with the prepared composition, send the blanks for 20-30 minutes. in an oven heated to 180-190 ° C.

Hot items should be allowed to cool slightly, then removed from the containers, paper removed.

Rules for serving, decoration

The presented treat goes well with boiled rice, vegetables, mashed potatoes, prepared in a variety of ways.

Tips and Tricks

When choosing a meal for your child, remember that it is not recommended to include fatty and fried foods in your baby's diet.

To create the perfect minced meat, take into account the following culinary details:

The most delicious and healthy are children's dishes, decorated on the basis of home-made natural minced meat. Store-bought semi-finished products for baby food are not suitable;
the volume of additives used in minced meat (cereals, bread, onions, cream, potatoes) should not exceed 20% of the same indicator of the total composition formed;
the meat mass will become especially tender if the product is beaten well - pick up portions in the palm of your hand and throw it several times on the table or into the bowl with a little effort;
if the minced chicken is dry, you can add a little tomato juice, zucchini pulp, finely grated potatoes, carrots or beets;
to make minced veal more fluffy, add grated apple at the rate of 1 fruit per 500–600 g of meat;
To create delicious and healthy baby food, it is desirable to have a steamer. If this is not available, you can use a simple life hack - fix 2 layers of gauze on a saucepan with water, put decorated products on it, for example, cutlets, get a juicy and tender steamed meal.

Cooking a dish of minced meat requires attention and a certain amount of time, so it is recommended to prepare the basis of such treats for children in advance, arrange in portions, and store in the freezer.

Video about cooking minced meat for children

Recipe for minced chicken soufflé:

Children's recipes with minced meat. Minced meat dishes for children Children's minced meat recipes

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A full children's menu consists of meat and fish dishes. To make children fall in love with meat dishes, we offer to cook original hedgehogs and turtles from minced meat . Read more below.

Recipes for children: minced meat dishes

Everyone knows hedgehogs with minced meat. Baby hedgehogs are notable for their dietary ingredients and healthy cooking method. And of course, the fun design of the finished dish.

Minced meat hedgehogs with rice "Children's" recipe

Ingredients:

300 gr. minced meat (veal, chicken, turkey)
onion
garlic
100 gr. rice (preferably basmati)
pepper

Method of preparation:

1. Rinse rice under running water and soak in fresh water for 2 hours.

2. Then rinse the rice, pat dry on a paper towel and pour into a flat dish.

3. For minced meat, mince meat, onion and garlic.

4. Beat the minced meat on a table or wooden board. Salt and season with pepper to taste.

5. Shape the minced meat into balls the size of an egg.

6. Roll the balls in the rice.

7. It is best to cook hedgehogs for baby food in a double boiler.

To do this, put the hedgehogs on the first level of the steamer, set the timer to 8. 40 minutes.

9. Finished hedgehogs will be covered with needles, just like real ones.

10. For a children's table, shape the balls into pears, roll only the “body” of the hedgehog in rice, and make the eyes and nose out of black peppercorns.

Hedgehogs can be served with boiled potatoes or pasta. Even better with vegetable salad!

In my collection of recipes for children there are interesting minced meat cutlets - “turtles”. Children love this dish. Try to cook!

Recipe Baby Turtle Cutlets

Ingredients:

minced chicken
children's sausages
sandwich cheese (slices)

Cooking method:

Cut the sausages in half lengthwise, make two cuts on each side with a knife - you will get paws.
Cut the sausage halves in half again.
Four legs will come out.
Cut another sausage into thirds.
The ends of the nipple will be the heads, and the middle will be the tail.
Make an incision at the ends of the sausage - this is the mouth.
Make ponytails from the middle.
Shape the minced meat into a patty.
Insert sausage pieces into the patty: paws, head and tail.
Cut the cheese into strips and place on the turtle cutlet in the form of a net. You should get a turtle shell.
Bake cutlets in the oven for 25-35 minutes. Serve with boiled rice or buckwheat.

Minced meat is used to make many casseroles with rice, pasta and potatoes. And beautiful and delicious! See the video recipe for minced meat casserole with potatoes.

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

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

Beef stew with vegetables

Ingredients

200 g beef
1/2 carrots
20 g parsley or celery root
1/2 onion
1 tablespoon tomato paste

Cooking steps

Trim excess fat from the meat, melt the butter in a saucepan, add the meat, season with salt and fry until crispy. Add finely chopped onions, carrots, parsley (or celery) and fry the meat with vegetables for another 10 minutes.

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

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

Ingredients

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

Cooking steps

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

Cover the meat with water to cover it slightly, add the tomato paste and simmer covered over low heat. When the meat becomes soft, put sour cream and flour mixed with butter and bring to a boil.

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

Ingredients

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

Preparation steps

Peel the onion, cut into half rings and blanch in a little water.

Peel the carrots and cut into thin slices.

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

Then add washed and pitted prunes and continue simmering until done. Serve the meat along with prunes and carrots, watering the sauce in which it was stewed.

Ingredients

250 g beef meat
1 onion
1 teaspoon flour
1 teaspoon tomato paste
1/2 cup stock
1 teaspoon butter 1 teaspoon sour cream

Cooking steps

Wash the beef flesh, remove tendons, cut into cubes and fry in a frying pan with butter.

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

Serve with sour cream.

Ingredients

200 g beef
1 potato tuber
1 mushroom
2 tablespoons cream
2 tablespoons butter

Cooking steps

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

Peel and cut potatoes.

In a separate skillet or small heavy bottomed saucepan, brown the potatoes on both sides with 1 teaspoon of butter.

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

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

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

Ingredients

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

Cooking steps

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

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

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

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

Ingredients

100 g beef meat
1 potato tuber
1/2 carrots
1/2 onion
2 mushrooms
1/2 tomato
1 tablespoon sour cream
1 teaspoon tomato paste
1 teaspoon butter
greens: dill lettuce for decoration

Cooking steps

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

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

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

Serve at the table, garnished with lettuce.

Ingredients

150 g beef
2/3 cup vegetable broth
1 teaspoon flour
1 tablespoon sour cream
10 g raisins
10 g prunes
10 g apples
1 teaspoon sugar
a few drops of lemon juice
1 teaspoon chopped parsley

Preparation steps

Prepare the sauce. Dry the flour in a pan until light yellow, dilute with broth, boil, strain. Add washed raisins and prunes, sour cream, finely chopped apples and simmer covered over low heat for 10 minutes, then add sugar and lemon juice.

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

How to choose the right beef

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

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

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

Examine the beef from all angles: the "marbled" color with streaks of white fat is a sign of the quality of the product. There must be no slime or mold on the product.

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

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

Ingredients:
chicken liver - 0.5 kg.
milk - 0.5 l.
egg (protein) - 1 pc.
butter - 50 gr.
salt - to taste
dill greens - a bunch
parsley - a bunch
white crackers - 50 gr.

Preparation of liver pudding:

Place the liver in a saucepan, cover with water.

Put the pot on the fire and boil the liver until tender, adding a little salt to the water.

Cook the liver for about 30 minutes.

Rub the finished liver through a sieve, or chop with a blender.

Pour the milk into a bowl or saucepan and soak the breadcrumbs in it.

Beat egg whites.

Then gradually add grated liver, milk with breadcrumbs into the egg mass

Also mix softened butter into the mass, then add chopped dill and parsley.

Preheat oven to 170 - 180 degrees.

Grease a pudding dish with vegetable oil.

Pour the resulting mixture into a mold and place it in the oven.

Bake the liver pudding for 10 minutes.

Kindergarten cutlets

Ingredients:
minced pork and beef - 300 gr.
onion - ½ pc.
potatoes - 1 small pc.
black and white bread - 50-100 gr.
breadcrumbs - 3 tbsp. spoons
some milk
salt, vegetable oil

Preparation:
The originality of this recipe is that potatoes and a mixture of black and white bread are added to the meat for cutlets.

First you need to prepare the minced meat:
Take an equal amount of pork and beef and grind twice in a meat grinder. Peel the onion, wash it, and also pass it through a meat grinder. Do the same with potatoes.

Cut off the crusts of brown and white bread and pour a small amount of milk over the remaining crumb.

Mix minced meat with onions, potatoes and bread, salt a little and beat well the resulting mass. This is done so that the mass turns out to be homogeneous and denser.

PANIKING SUKHRIRS POSE SURMS.

Divide the minced patty into small pieces, form oblong patties and roll them on both sides in breadcrumbs.

Pour a little vegetable oil into a frying pan, heat and fry the cutlets on both sides until browned.

Serve the cutlets with a gravy made with carrots, broth and flour.

Baby Spider Cutlets

Ingredients:
minced meat - 300 gr.
breadcrumbs - 50 gr.
vegetable oil - 3 tbsp. spoons
small bell pepper - 1 pc.
hard cheese
sour cream
spaghetti
herbs

Preparation:
Prepare minced meat for baby cutlets using the most favorite and proven recipe.

Meat for minced meat can be any, chicken, veal, etc.

Make small round cutlets from the minced meat.

Pour the breadcrumbs onto a flat plate, roll the cutlets in them and fry in vegetable oil until golden brown.

While the cutlets are cooling down a bit, prepare all the ingredients for the spiders.

Red bell peppers, legs cut out. For each spider you will need 6 pieces.
Cut out eyes from hard cheese, mouth can be made from bell pepper or tomato.

Assemble the spider:
Take a cutlet and make three holes on both sides, insert paws of pepper into them. Attach cheese eyes and mouth with sour cream, and make pupils from pieces of olives.

Now the spider should be placed on a web, for which you need to boil some spaghetti and lay them out in the form of a web. Next to the spiders, you can place small flowers that can be cut out of hard cheese, decorate the plate with herbs.

Chicken liver fritters

So that the pancakes are not too greasy, after frying, you can add a little water or milk to the pan and simmer them until cooked, or after frying, blot the pancakes with a napkin to remove excess fat from them.

Ingredients:
chicken liver - 500 g
egg - 2 pcs.
onion - 1 pc.
flour - 4 tbsp.
salt

Preparation:
Rinse the chicken liver, remove membranes, add milk and leave for a while. Peel the onion.

Remove the liver from the milk, cut into small pieces and chop together with the onion in a meat grinder or in a blender.

Add eggs, salt, flour to the resulting mass, mix everything well.

Bake pancakes in a well-heated pan in vegetable oil.

Serve pancakes with sour cream and vegetables.

Bon appetit!

Chicken heart balls

Ingredients :
chicken hearts - 500 gr
semolina - 30 gr
chicken egg - 1 pc
flour - 100 gr
butter - 50 gr
vegetable oil - 30 ml
dill
salt

Preparation:
Chicken hearts are denser than meat, so they need to be passed through a meat grinder two or even three times or chopped with a blender.

Then add egg, semolina, chopped dill, salt a little.

Mix well and shape into round cakes, roll each in flour and lightly fry in a little butter.

Grease a baking sheet with vegetable oil and lay out the meatballs. Heat the oven to 170 ° C and bring the meatballs to readiness, time is approximately 15 minutes.

Decorate the meatballs with chopped vegetables before serving.

Steamed chicken cutlets

Ingredients:
chicken fillet - 100g
white bread - 20g (1 slice)
milk - 1.5 tbsp.
onion -1/2
salt
dry basil - for flavor, optional

Preparation:
Place a pot filled with water on the fire and bring it to a boil. Arrange a steam bath: place a special grill, a wooden sieve, or simply fix cheesecloth over boiling water.

At this time, mince the meat, the bread soaked in milk and the onion. Blend the mixture again. Add salt, basil and remaining milk. Mix it up.

Experiment with the taste, if the child does not like the smell of onions, omit it. In addition to basil, nutmeg or oregano will improve the taste of steam cutlets.

Form balls with wet hands in cold water and place on the wire rack. Close it with a lid, cooking lasts 20-25 minutes.

Meat puree

Ingredients:
beef - 40 gr
water - 50 ml
creamy little - 1 tsp.

Preparation:
Wash the meat, remove the bones, tendons and cut into small cubes, then put in a small saucepan and simmer until fully cooked.

Cool the finished meat and scroll twice through a meat grinder, and then rub through a sieve (or chop with a blender).
Add a little broth to the meat puree, salt and bring to a boil.

Mix everything thoroughly and add the butter.

For a little older children, you can make meat puree according to another recipe:

To do this, scroll the raw meat in a meat grinder (you can add a little onion) and put the meat on a heated and buttered frying pan, stew a little, sprinkle with flour, add salt and add some water.

Simmer over low heat until tender (50-60 minutes). Grind the finished mixture and add a little butter.

Bon appetit!

Chicken meatballs

Ingredients:
chicken fillet - 500g
onion - 2 heads
carrot - 1pc
egg - 1pc
rice - 75g
tomato juice - 1 cup
sour cream - 100g
salt - to taste

Preparation: 906
We make minced meat from chicken fillet, onion, spices and eggs. Boil the rice until half cooked, rinse and add to the minced meat, you can skip it again with the rice in a meat grinder. We form meatballs and bread them in breadcrumbs. Lightly fry in vegetable oil. Cooking frying: chop onions and carrots, fry, add tomato juice and sour cream. Fill meatballs with prepared gravy. And simmer over low heat until done.
Bon appetit!

Meat soufflé for children

Meat soufflé:
We take the meat that we have. I prefer turkey or rabbit meat.
Boil the meat, beat in a blender with the addition of broth and 1-2 quail eggs, pour into a frying pan, add butter and evaporate to a souffle.
It turns out very JUICY.

Garnish:
Boil the carrots under a closed lid with a minimum water level, to do this, cut them into pieces.
Add frozen zucchini, boil until tender, evaporate the water (if left, then drain), add milk (about 50 ml) and a piece of butter (with a teaspoon).
Stir quickly so that the milk does not boil, beat in a blender.
It turns out very fragrant and tasty.

Garnish with peas or herbs (depending on the season and taste preferences).

Meat casserole with pasta and cabbage

Ingredients:
beef -150 gr.
pork - 150 gr.
bow - 1 pc.
pasta - 100 gr.
cabbage - 200 gr
egg - 1 pc.
butter - 40 gr.
cheese - 50 gr.

Preparation:
Prepare minced meat: mince meat with onion, season with salt.
Boil macaroni in salted water. Finely chop the cabbage, stew in butter. Combine pasta with cabbage, add a raw egg, mix well.
Grease a baking dish with vegetable oil. Put minced meat on the bottom, with a layer of 2 cm, put pasta with kaput on top. Sprinkle with grated cheese.
Bake at t=180 gr. 30-35 minutes.

Bon appetit!

Meatloaf with egg

minced meat - 500 gr.
eggs - 4 pcs.
bow - 1 pc.
salt to taste

Prepare minced meat : Pass the meat through a meat grinder, add the onion, add the raw egg, salt.

Prepare the stuffing : boil eggs -3 pcs. Fry finely chopped onion
in a frying pan. Mix boiled eggs with onions. The filling is ready.

Spread minced meat in a 1.5 cm layer on damp gauze, spread the filling on top. Roll meat with eggs. Wrap the roll in foil and fry in the oven on a baking sheet at a temperature of 220 ° C for 25-30 minutes.

The recipe is suitable for babies from 1 year old.

For some reason, when mentioning dishes from meat processed in a meat grinder or food processor, the majority imagine nothing more than cutlets. Our minced meat recipes for children, which we will tell you about today, can significantly expand the family menu and see new culinary horizons. Moreover, serving cutlets for a holiday is a little banal, and these dishes can diversify both the menu for the celebration and the usual lunch

Beautiful and amazingly delicious, these children's minced meat dishes will appeal not only to the little family members, but also to their parents. Well, interesting ways of serving and creative design of each portion will definitely be appropriate on the festive table. In addition, they will be a pleasant surprise for all the guests.

We tried to collect for you the most original recipes for minced meat products that will decorate any feast. Pork, beef, veal - everything that you have available will be used.

So, is the baby waiting for dinner, or will the guests arrive very soon? Then let's not waste time and start mastering our dishes!

Minced meat roll “Mushroom meadow”

Ingredients

- 500 g + -
— 1 pc. + -
- 200 g + -
- 1 st. l. + -
Tomato sauce - 2 tbsp. l. + -
- 200 ml + -
- several branches + -
- half tsp + -
- 2 tbsp. l. + -

Cooking

Tasty, quick and satisfying – the three pillars of the perfect recipe are here! In addition, cheese and meat are a universal combination, the lifesaver of any cookery. Such a dish is suitable for both a children's table and an adult party.

Introduce one egg into the ground beef, salt and mix well.
We wash the greens under water and finely chop.
Knead the cheese with a fork and mix with herbs
Next, prepare the dressing-sauce. Fry the flour to a golden milky color and pour water mixed with tomato sauce into it. Bring the sauce to a boil, stirring constantly. Gravy is ready!
Next, we form the rolls - put the filling on a piece of minced meat and give it the shape of a roll.
Fry the products in oil until golden brown and transfer to a deep saucepan.
Pour the sauce over the rolls and simmer until tender.

This treat is best served with rice or vegetable garnish. A minced meat dish for children turns out to be very juicy, tender and appetizing, and it is also very healthy! Not a bad alternative to traditional fried patties, right?

Eggplant - 6 fruits + -
- 0.5 kg + -
- half a bunch + -
- 2 tbsp. l. + -
- 100 g + -
- 5 fruits + -
- half tsp + -

Preparation

The dish resembles a casserole, which is prepared without too much fuss and is sure to be a hit with the whole family! Well, and as a bonus: nutritionists consider the combination of vegetables and meat optimal for the child's body.

Pour boiling water over the tomatoes, remove the skin from them and rub them with a sieve into a homogeneous puree.
Eggplant cut into thin circles, salt them, roll in flour and fry over low heat for a couple of minutes.
Add minced meat and fry in a saucepan on a strong flame for a couple of minutes. In the process of frying, mix the flour
in thick -walled utensils we lay out in layers of minced meat and eggplant. You should get 3-4 thick layers.
Pour the mixture of tomato puree on top and sprinkle with finely chopped greens. At the final stage, we sprinkle the composition with grated cheese.
Stew the resulting multi-layer cake over low heat for about an hour.
It is better to serve our minced meat dish for children in portions, sprinkling each piece with chopped herbs and pouring sour cream or any other sauce.

Lula kebab “Royal”

Ingredients

- 450 g + -
Pork - 450 g + -
- 1 fruit + -
- 1 bunch + -
— 1 pc. + -
- 1/3 tsp + -

Cooking

Shish kebab, but not quite a shish kebab, free of excess fat and harmful additives - ideal for kids who always strive to try a piece from their parents' plates!

Soak wooden skewers for half an hour to make the meat come off easier.
Grind onion, beef and pork through a meat grinder, add greens, egg and knead until smooth.
We roll the minced meat into sausages along the sticks with wet hands. Place the sausages on the grill and fry until cooked through. If there is no grill, use an ordinary frying pan, after pouring a little oil on it. Serve on a dish with any sauce.

Pork Stuffed Lazy

Ingredients

Pork - 500 g + -
Cabbage - a quarter of a medium head + -
300 g
1. We clean the meat from bones and sinews and process it into minced meat using a meat grinder.
2. Cut the cabbage with a knife into small shavings or chop into cubes.
3. We clean the onion from the husk and cut it finely. Some children categorically do not like pieces of onion in such products, so if your baby is like that, process the onion into puree with a blender.
4. Mix minced meat, onion and cabbage in a deep bowl until a homogeneous composition is achieved.
5. We introduce the egg into the mixture and salt, again carefully mixing the entire resulting mass.
6. With hands moistened with water, we form small cutlets, which we put in a double boiler and set to cook for about an hour. If you want the cabbage to become soft, increase the cooking time by another half an hour.
7. In the meantime, while our minced meat dish for children is languishing in a double boiler, let's make a sauce that will perfectly complement this dish. To do this, mix sour cream, finely chopped garlic and tomato paste in a small bowl. If you wish, you can add chopped greens there, but this is not necessary. Mix all dressing ingredients.
If the younger generation does not like any ingredient in the dishes described above, then you can successfully replace them or not use them at all. We sincerely believe that our children's minced meat dishes will appeal to both the older members of your family and the guests who have dropped by the light.

So, in a year and a half you can already change dishes, choose from a number of options so that meat dishes do not become boring to the baby.

We present to your attention a selection of dietary meat dishes that are perfect for children aged 1-1.5 years.

So, your baby, who is 12-18 months old, will surely appreciate the following meat dishes:

Meat soufflé

Ingredients:

meat (turkey, rabbit, etc.)
1 egg
butter

Boil the meat, then beat the finished meat in a blender with the addition of broth and eggs, pour into a frying pan, add butter and evaporate to a soufflé.

Steamed Chicken Soufflé

Ingredients:

200 gr boiled chicken fillet
2 teaspoons of rice
4 tablespoons of milk
1 egg
2 teaspoons butter

Rinse the rice, boil until soft, pour in the milk and let it boil for about 8 minutes, stirring constantly. Pass the boiled chicken fillet through a meat grinder 2-3 times, mix with well-boiled rice porridge, knead thoroughly, add the yolk, 1 teaspoon of melted butter and whipped protein. Mix the resulting mass, put it in a mold, greased with oil and boil in a water bath. Drizzle the finished soufflé with the remaining butter.

Meatballs

Ingredients:

50-70 gr meat
1 egg yolk
bread crumb or 90 gr meat
a slice of white bread
2 tbsp milk

Ingredients (bread soaked in milk) pass twice through a meat grinder or mix in a blender. Boil water in a saucepan (slightly salt the water). We lower small meat balls into boiling water, cook for 20 minutes. Or put a frying pan, fill the balls halfway with water and put in a preheated oven for 30 minutes.

Liver pate

Ingredients:

75 g liver
½ medium carrot
¼ onion
½ teaspoon butter

Stew prepared (washed, chopped) liver with onions and carrots until done.