Meatballs from turkey, despite the dietary composition, are incredibly tender and tasty dish. Varying the set of ingredients included in meatballs for meatballs, it is possible to regulate the degree of dietary properties of food, thereby expanding the audience of consumers from small to large.
Meatballs stuffed with turkey in cream sauce - recipe for children
Ingredients:
- fillet of turkey breast - 180 g;
- croup of semolina - 45 g;
- onion - 1/4 pcs .;
- carrots - 1/4 pcs .;
- flour a - 1 tsp;
- milk o - 0.5 cup;
- a piece of butter;
- salt.
Preparation
This recipe is suitable for caring mothers who try to make the menu of their child not only useful, but also delicious. Undoubtedly useful turkey fillets are ground into minced meat or blender vessels and mixed with semolina, adding a little salt. We form from the received mass small round meatballs and we lay out temporarily on a cutting board.
We chop the onion with a sharp knife as small as possible and let in a small saucepan with a loose butter. Then add the flour and pour in the milk, stirring constantly. Add also grated carrots on the smallest grater, bring the mass to a boil and lay in it prepared meatballs. Cover the receptacle with a lid and simmer the dish, without stirring, on low heat for five to seven minutes.
Finished meatballs can be served to your child with cereal, pasta or mashed potatoes .
Meatballs in the oven with gravy
Ingredients:
- fillet of turkey breast - 420 g;
- liver chicken or turkey - 220 g;
- white cabbage - 220 g;
- small bulb - 1 pc .;
- garlic 1 clove;
- chicken eggs - 2 pieces;
- milk - 0.5 cup;
- bread crumbs - 1 glass;
- ground pepper - pinch;
- butter - 50 g;
- salt.
For sauce:
- butter - 1/3 of a pack;
- flour - 2 tbsp. spoons;
- milk - 1 glass;
- broth - 1.5 cups;
- salt.
Preparation
The fillet of the turkey breast is ground in a meat grinder. Cut cabbage, peeled onion and clove of garlic in a blender. We combine the meat mass with the vegetable, add bread crumbs, milk, uneven eggs mixed until smooth, season the mass with ground pepper and salt and mix thoroughly.
After this, we form with moistened hands meatballs the size of a large walnut and stack them on
For gravy we pass for two minutes on the loose butter, then continuously stir constantly, pour in milk and broth , add salt and a pinch of nutmeg. Warm up the mixture until it thickens, we shift ready-made meatballs to it and languish under the lid in the smallest heat for about five minutes.
We serve meatballs with gravy with cranberry or cranberry jam.