Toddler friendly meals that are not time consuming and yet healthy are more and more important in my household now that my 13 months old refuses to be fed and insists on eating by herself. I initially planned to make meat ball in curry (almost a Danish national dish) with rice, but it coincides with what the nursery's been serving during lunch on the same day. So I have to make a quick spin on the recipe and make the meat mall in gravy (mock IKEA version) instead.
I supplement the meat balls with boiled potatoes and carrots. Adding liquid in the meat ball makes it moist (even after browning & cooking) and the added oat adds grain in take to the toddler's diet without her even noticing it, which is great.
The little one loves it, especially the sauce. When she's getting full, she'd just pick up the potatoes, licked off the sauce and then throw the potato on the floor. I think we'll have a picky eater ;)
Ingredients:-
For the meat ball:
400 g minced pork (or pork & veal mix)
1 dl water / milk
1 dl oat
1 tsp salt
1 egg
freshly cracked black pepper to taste
For the gravy:
1 cup pork stock / beef stock
1 heap tablespoon creme fraiche 18%
1 handful of fresh parsley, chopped
a knob of butter
freshly grind black pepper to taste
Methods:-
1. Mix the meat ball ingredients together and let it sit in fridge (covered) for 30 minutes to set.
2. Heat pan with some oil over medium high heat. Form the meat balls into desired size, and brown them. They do not need to be completely cooked because they will be cooked in the sauce again later.
3. In a stockpot / pan, bring the stock to boil. Reduce heat, add in the meatballs and let it simmer a bit to reduce the stock.
4. When the stock is about 20-30% reduced, add in the creme fraiche. Mix well, and then stir in the butter.
5. Season with salt & pepper to taste and add in chopped parsley. Serve warm with any side desired.
Note: I think the gravy can benefit from some chopped onion, but I'm pressed for time, so... >.<
The little one loves it, especially the sauce. When she's getting full, she'd just pick up the potatoes, licked off the sauce and then throw the potato on the floor. I think we'll have a picky eater ;)
Ingredients:-
For the meat ball:
400 g minced pork (or pork & veal mix)
1 dl water / milk
1 dl oat
1 tsp salt
1 egg
freshly cracked black pepper to taste
For the gravy:
1 cup pork stock / beef stock
1 heap tablespoon creme fraiche 18%
1 handful of fresh parsley, chopped
a knob of butter
freshly grind black pepper to taste
Methods:-
1. Mix the meat ball ingredients together and let it sit in fridge (covered) for 30 minutes to set.
2. Heat pan with some oil over medium high heat. Form the meat balls into desired size, and brown them. They do not need to be completely cooked because they will be cooked in the sauce again later.
3. In a stockpot / pan, bring the stock to boil. Reduce heat, add in the meatballs and let it simmer a bit to reduce the stock.
4. When the stock is about 20-30% reduced, add in the creme fraiche. Mix well, and then stir in the butter.
5. Season with salt & pepper to taste and add in chopped parsley. Serve warm with any side desired.
Note: I think the gravy can benefit from some chopped onion, but I'm pressed for time, so... >.<
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