How to cook delicious meatballs for a child. Cutlets in the oven like in kindergarten

Beets are a traditional product for our country. That is why many housewives know a large number of recipes that use this useful and juicy vegetable. In addition to traditional borscht, beets can be added to variety of salads, snacks and others full meals, in which beets are, if not the main ingredient, then one of the main ones. Today we would like to invite you to try cooking beet cutlets how in kindergarten which you probably haven't heard of before. To prepare it, you do not need to make special efforts, but at the end you will get an unusually aromatic, nutritious and tasty dish that you can make your whole family happy. Due to the fact that cutlets retain a lot of useful properties, you can cook them even for children. However, we do not recommend that you treat them too often, because garlic is also part of the dish. So, let's start cooking this wonderful dish, my detailed recipe with a photo will help to cook these cutlets step by step. I also prepared for you.

- beets - 2-3 pcs.,
- egg - 1 pc.,
- semolina - 100 gr.,
- garlic - 3 cloves,
- salt - 0.5 tsp,
- ground black pepper - to taste,
- sunflower oil- 30 ml.

Recipe with photo step by step:

To begin with, we take two large beets or three medium ones, wash them thoroughly, put them in a saucepan. We fill cold water and put on fire. Bring to a boil and let simmer for about 40 minutes.
We clean the cooked beets and rub on a coarse grater.
We peel about 3 cloves of garlic, after which we chop them finely. Of course, you can also use a press, but chopped garlic is better able to open up in a dish and give it an unusual taste.
We take a deep plate or bowl, spread the beets and garlic. Pour semolina to them and drive in an egg. We season to taste. You can add some spices if you feel necessary.




After that, it is necessary to mix our mixture thoroughly and bring it to a homogeneous state.




We heat the pan, pour sunflower oil into it. Take with a tablespoon required amount vegetable mince and put it on the pan.




Fry for about 4 minutes on each side.






ready, you can use any side dish that you like.

Enjoy your meal!

Many people remember the wonderful taste of cutlets that were served in kindergarten, and, as adults, they try to cook them at home. The peculiarity of such cutlets is that high-quality beef is used for cooking, minced meat is passed through a meat grinder several times. Such cutlets are especially delicious in the oven. They can be baked for 30-40 minutes or, after 15 minutes of baking, pour over the broth and stew in the oven for about 1 hour. For juiciness, they are supplemented with onions and carrots. The dish is prepared according to technological map, for one prepared serving of 70 g, you need beef (70 g), onions (8 g), bread (10 g) and vegetable oil (3 g).

Cutlets, like in a kindergarten in the oven, can only be baked, thereby reducing the cooking time. Since the dish is served to children, the addition of greens is completely excluded, hot spices and spices. Such cutlets can be served with any side dish, and topped with butter for flavor.

Taste Info Meat second courses

Ingredients

• Ground beef - 450 g;
• Onion - 1 pc.;
• Bread (baguette) - 60 g;
• Breadcrumbs - 2-3 tbsp. l.;
• Vegetable oil- 2 tablespoons;
• Salt - to taste;
• Butter - for serving.

How to cook beef cutlets like in kindergarten in the oven

At a baguette (can be replaced with a loaf or white wheat bread) cut off the crust, cut the crumb, send it to a bowl, fill it with water (125 ml) and leave for 2-3 minutes.

The blank for cutlets should be finely chopped, so we pass the finished minced meat once through a meat grinder.

Add a slightly squeezed baguette crumb and chopped onion to the prepared minced meat.

We pass the minced meat for cutlets through a meat grinder one more time to get a homogeneous meat mass.

Add salt and mix. Egg do not add to the mass Ground beef keeps its shape well without it.

We form cutlets of the same oblong shape from the meat mass (6 pcs.) And roll one by one in breadcrumbs.

We grease the baking sheet with oil, place the cutlets next to each other, put in the oven, preheated to 160 degrees, and bake for 40 minutes. Due to the fact that we use a low temperature, the cutlets languish and turn out to be tender and juicy.

Bring the butter for serving in a small saucepan to a boil. delicious meat cutlets as in kindergarten, we take it out, put it on plates, pour it with fragrant oil and immediately serve it with mashed potatoes, stewed cabbage or your favorite pasta. Enjoy your meal!

Cooking tips:

• These cutlets can be made from chicken, turkey or fish. To keep the cutlets in shape, add a chicken egg to the minced meat.
• Pork and lamb contain "hidden fats", so they are not prepared for children.
• To make minced meat finely chopped, use a nozzle with a minimum hole diameter.
• The meat preparation can also be supplemented with carrots, which we rub coarsely or finely.
• Breadcrumbs can be substituted for semolina or flour.
• Such cutlets can be stewed in broth on the stove, in a slow cooker or cooked in a double boiler.
• To make the patties fluffy, lightly beat the minced meat before forming them. We take a small amount in the palm of our hand and with force hit the mass on the bottom of the bowl.

Minced meat for children's cutlets is better to cook homemade from selected beef.

• Meat of beef or veal - 200 gr.
• White bread - 2 slices
• Milk - 1/3 cup
• A piece butter
• Salt - a pinch

It is difficult for babies under 2 years old to chew meat in pieces, so they grind it into minced meat and cook different meat dishes, for example: meat puree with carrots. meat puree with rice. meat puree from the tongue. rice porrige with meat. meat meatballs, steamed, etc. Today I will share with me a recipe for meatballs from a children's cookbook.

Meatballs are round cutlets made of minced meat, but in children's menu meatballs are made from minced meat. Earlier in the 17th century, in french cuisine, from where they came to us, were prepared from a round-shaped meat chop, without bones. But they quickly lost their relevance, due to the small amount of suitable raw materials for their preparation.

Preparing meatballs:

1. Products for meatballs must be fresh. 200 gr is enough for 2-3 servings. meat, 1-2 slices of bread, 1/3 of milk, a piece of butter and a little salt.

2. Twist the minced meat twice in a meat grinder. The same twist white bread soaked in milk

7. In the same place in the double boiler along the way (in another compartment) you can cook vegetables. For example cauliflower, carrots and bell peppers.

Serve the baby warm meatballs with vegetables or any other side dish.

1. For older children and schoolchildren, you can cook meatballs not from minced meat, but from minced meat, as in the original recipe.

2. Meatballs can be baked in the oven, pan fried or steamed. Here the choice is yours.

Meatballs! There is no person who has not tried them! We all cook them at home and often, because they are delicious and children eat them with pleasure. Naturally, at home we put more meat in them, less any additives, but sometimes there is a strange desire to remember the very taste of cutlets, as in kindergarten or cutlets, as in the dining room.

I also wanted to cook this option, especially since I noticed a long time ago that it turns out tastier classic dish when a significant amount of any additives is added to it, at least one third of the total mass of minced meat. Today I cooked according to the recipe of the famous chef Ilya Lazerson. He broadcasts on the TV channel Food. So let's get started!

Ingredients

• dilute salt for cutlets in 100 g of water
• cut off the peel from the loaf, soak the white pulp in water
• we pass a loaf, onion, meat through a meat grinder (if you do not have minced meat)
• add salted water, black pepper, knead, leave in the refrigerator for 30 minutes
• form cutlets roll in breadcrumbs, fry in a pan

Cooking

1. First of all, prepare salted water. We will salt it to her.
2. Now cut from a loaf or white bread crusts and soak in plain water.
3. Once the bread is wet, take it out and wring it out. For the dish, we need two times less squeezed bread than minced meat. You can, of course, take 50/50, but it will be a super economical option, by the way, also quite tasty!
4. We pass bread and onions through a meat grinder. You can skip through meat grinders and minced meat. Add prepared salt water, pepper. Now stir the whole thing with a spatula. You can add a little more water if necessary. Here experience should tell you, the minced meat should be quite liquid, but there is a risk of overdoing it and then the cutlets can fall apart in the pan. We mix everything well. This is easier done with a spatula or spoon. We send it to the refrigerator for half an hour.
5. We form cutlets, roll them in breadcrumbs. You can put them on a baking sheet first, so that later it is more convenient to spread them in the pan in portions.
6. Fry in a pan, turning only once. In kindergartens, schools or canteens, they are first lightly fried and then baked in the oven, so it turns out faster and in larger batches. You can do the same.

As soon as you start frying, that very familiar smell from childhood will immediately go through the kitchen! Hope you enjoy this recipe. Enjoy your meal!