Pike meatballs in tomato sauce. Pike meatballs in sour cream and tomato sauce

Another version of a product made from minced fish is meatballs baked in the oven.

In the previous recipe for “Pike Cutlets,” I mentioned that the pike I had were large, I had a lot of minced meat and some of it went into the freezer for storage. A nuance that should be mentioned again is that the minced fish was prepared with the addition of lard.

Well, now on to the recipe itself. I have already written that I consider grated zucchini ideal as a filler for minced fish. But the nearest store didn’t have it, there was no time to run around to other outlets, and I made do with shredded Chinese cabbage - also not bad. I haven’t liked semolina, which is traditionally added to minced fish, since childhood, so I added rice. For a kilogram of minced meat - a large handful of chopped cabbage and 3-4 tablespoons of rice boiled until half cooked.

I add onions to minced fish only in fried form - it tastes better to me. And if for the cutlets I fried the onions in a minimum of oil, then for the meatballs and onions there was more and a more substantial amount of oil. After frying one large onion (chopped, of course), about half is strained out of the oil (using a regular slotted spoon, I take the “thickness” from the frying pan and wait until the excess oil drains from it), and the second half of the onion is left for the sauce. And plus seasonings - in my case it’s salt and black pepper to taste and a little soy sauce. I take into account that rice will absorb a lot of salt and that is why, when the minced meat is moderately salted, I add 2 tablespoons of soy sauce - it will be just what you need.

Mix the minced meat thoroughly with all the ingredients so that the rice is evenly distributed throughout the volume of fish meat, and the chopped cabbage fits compactly into its thickness. You can use regular white cabbage, but it is a little tougher and will have to be kneaded even more thoroughly. I don’t add egg to minced pike, it’s already quite viscous. For other types of fish, 1-2 eggs per kilogram of minced meat will not hurt. At the end of kneading, it is very advisable to spank the minced meat on all sides with your palm to “knock out” excess air until a gloss appears on the surface. We wait about 10 minutes for the minced meat to completely soak in all the aromas and tastes.

Then with wet hands we form meatballs. Bread in breadcrumbs and lightly fry in a frying pan. Full frying is not required, because then the meatballs will go into the oven and will be ready there.

While the frying process is going on, take tomato sauce, paste, ketchup - whatever, and combine it with the remaining fried onions. Transfer the fried meatballs to a baking sheet lightly greased with vegetable oil and pour in the tomato-onion mixture. You shouldn’t pour a lot, because then the meatballs will not be baked, but practically boiled. Well, about one third of the height of the meatball itself, the filling is enough. I sprinkled frozen bell pepper slices on top of the meatballs. Here, by the way, there is also room for creativity. You can sprinkle with any frozen vegetables that suit your taste. The only note is that frozen vegetables will also release liquid during cooking, and if there are a lot of vegetables, then pour even less sauce. This remark does not apply to fresh vegetables.

Place the baking sheet in an oven preheated to 180-200 degrees for about half an hour. The time is quite arbitrary, so just take a look sometimes, controlling the appearance of the products. And when you see such beauty, take out the baking sheet, serve the dish and enjoy your meal!

Cooking time: PT01H00M 1 h.

Approximate cost per serving: 20 rub.

Meatballs made from minced meat (meat or fish) often contain herbs, lots of spices, and sometimes soaked bread or breadcrumbs.

The size of the meatballs is approximately the size of a walnut, but sometimes larger. It is believed that meatballs are served with sauce, not in sauce, although this is more a historical tradition than reality. Well, the size of the meatballs is significantly smaller than that of.

In Ukrainian cuisine, a very popular dish is sicheniki (Ukr.sicheniki), cutlets, or balls of finely chopped (grilled) minced meat, fish, or vegetables. Then the sicheniki are fried and stewed in sauce. Sauce for fish dishes is usually required. For example, without sauce it will be dry.

A dish of small balls of fish or minced meat, they exist in the national cuisines of most peoples of the world. For example, one of the main national dishes of Sweden is.

In addition to meat or fish, minced meatballs may contain fillers: rice, soaked bread, breadcrumbs, onions, and, in addition, spices and eggs. Meatballs are most often stewed in sauce, but sometimes they are fried, baked, or steamed.

Fish meatballs stewed in sauce can be made from almost any fish. Pike, pike perch, cod and sea bass are perfect, and even fairly bony river fish, such as bream.

Fish meatballs. Step by step recipe

Ingredients (2 servings)

Fish fillet (pike, cod) 300 gr
Garlic 2 cloves
Egg 1 piece
Parsley 5-6 sprigs
Olive oil 3 tbsp. l.
Breadcrumbs, flour, tomato paste or tomato juice taste
Salt, ground black pepper, dried Mediterranean herbs taste

In any case, for meatballs and other similar dishes, you need to prepare minced meat (from the Latin farcio - “I stuff”). Using a meat grinder or knife, chop the fish fillet, add spices, herbs, and other ingredients and prepare fish meatballs.
For fish meatballs, almost any low-fat fish fillet that you can buy or catch while fishing is suitable.
Fish fillet, greens and egg for meatballs
First you need to prepare the parsley. tear off all the leaves from the stems and chop the greens very finely with a knife. Discard rough stems. Peel the garlic. Separate the yolk of one egg into a cup - only that is needed.
Finely chop the parsley
If possible, carefully clean the fish fillet from bones and cut off the skin. There is no need to specifically select small bones; the meat grinder will hold them in front of the grate - a completely positive and extremely useful effect.
Grind the fish fillet with a meat grinder, preferably twice.
Mix minced fish with spices, herbs and yolk
In a deep bowl, mix minced fish, chopped herbs, add one egg yolk, salt and pepper, and also add a mixture of dry Mediterranean herbs (savory, oregano, basil).
Ready minced fish meatballs
Mix the minced meat thoroughly. Next, to make the minced meat a little denser, while continuing to knead, begin adding breadcrumbs in small portions (1 tsp each). Usually you need to add 1 tbsp. l., maximum 1.5 tbsp. l. It is important that the fish meatballs do not fall apart during frying and keep their shape.
Form small meatballs
When the minced meat is ready, moisten the cutting board with water and with wet hands form round balls - meatballs. The size is not the largest walnut. Place the prepared fish meatballs on a board or plate.
Heat vegetable oil in a deep frying pan. Sprinkle fish meatballs with flour and place in heated oil.
Dip the meatballs in flour and place in a frying pan.
When the fish meatballs are fried, you don’t have to turn them over, but simply stir them with a spatula, as you usually do when frying potatoes.
Fry fish balls
There is no need to fry until cooked, just fry for 5-6 minutes.
You can prepare any sauce for meatballs according to your taste. We prefer homemade tomato sauce. Mix approximately 1 cup of canned tomato pulp with 0.5 tsp. sugar, a pinch of salt, pepper and add a pinch of aromatic herbs. Grind everything in a blender until it becomes tomato juice and pour over the fried fish meatballs. Immediately add a quarter cup of milk or cream and about two cups of hot water.
Add tomato
Next, bring the sauce with the meatballs to a boil and simmer, covered, over low heat for 15 minutes.

And by chance, a small pike weighing a little more than 1.5 kilograms ended up at my disposal. The most difficult thing was to gut it and clean it of scales. My husband came to the rescue, and I did not participate in the most difficult operation. By the way, the head, tail, fins and ridge will go perfectly in fish soup, complementing a trout or salmon soup set. But when removing the gills, be careful: they are so spiny!

After the pike was gutted and removed from the backbone, I was left with 800 grams of clean meat. This is enough for 50 meatballs. We will also need:

Milk - 200 g

Bread (or ready-made crackers) - 250 g

Onion - 2 small onions

Butter - 60 g

Salt and black pepper to taste.

For frying, flour and vegetable oil.

For sour cream sauce:

Sour cream - 150 g

Tomato paste - heaped tablespoon

Garlic - 3-4 cloves

Thyme - sprig

Grind the bread in a blender. And then soak the crumbs in milk.

The onion can also be chopped in a blender, but if you grate it, the meatballs will be even more tender.

We pass the pike along with the butter through a meat grinder with a fine grid or use a blender. I don’t remove the skin, there’s so much useful stuff in it, it won’t be noticeable in the meatballs. But this is at your discretion.

Mix bread squeezed out of milk, pike and onion, salt and pepper. Place in the refrigerator for at least two hours. There will be a lot of meatballs, so it’s better to immediately prepare trays for freezing: for example, small trays that will fit in the freezer. I line the tray with a freezer bag to keep the meat from freezing. And then I pack it in the same bag. Place them for freezing at a distance from each other so as not to stick together.

To make it easier to sculpt, wet your hands in a large bowl of water. Make balls the size of a walnut. You need about 5-6 pieces per serving. What is not needed, we put it in the freezer to cook next time. No need to defrost. You can then simply put it in a frying pan without dredging it in flour. Or bake in the oven at 160 degrees for about 15 minutes.

Prepare the sauce: mix sour cream, tomato paste, grated garlic, thyme leaves. Add 4-5 tablespoons of hot water (so that the sour cream does not curdle)

Heat a frying pan, pour in vegetable oil - 3-4 tablespoons. And roll the meatballs in flour just before putting them in the frying pan.

Fry until golden brown.

Pour in the sauce and simmer under a closed lid for 10-15 minutes over medium heat. You can serve pene type pasta as a side dish for the tender meatballs; it goes well with rice and vegetables.

Bon appetit!

Along with cutlets and meatballs, meatballs are also very popular among housewives. Their main feature lies in three key points: shape, filling and presentation. This is a dish of Turkic origin in the form of balls (larger in size than meatballs). It is prepared from both meat and fish mince. Boiled cereals, small pieces of vegetables, dried fruits and even mashed potatoes are used as additives.

Advice! It is better to serve in the same sauce in which they were stewed. This way, the natural, rich taste will be preserved without foreign additives.

Pike meatballs can be prepared in different ways. We offer the most popular recipes.

With semolina and sour cream

Required ingredients:

pike pulp (about 1 kg);
lard (100 g);
onions (2 pcs.);
eggs (2 pcs.);
semolina (2 - 3 tbsp.);
sour cream (2 tbsp);
carrots (small);
sunflower oil;
salt, ground pepper.

Step-by-step preparation:

Prepare the fillet. It is better to remove too thick skin.
Grind lard, part of the onion and fish in a meat grinder. This is done several times.
If you managed to select almost all the bones, then 3 processes are enough; if there are a lot of small bones, you will have to repeat the procedure 5 times.
Sauté the remaining onion with carrots.
When the mass has cooled, combine it with the minced meat.
Then beat in the eggs and add semolina. Mix everything well.
Form approximately equal balls.
Place on a sheet and, using a pastry brush, brush each meatball with sour cream.
Bake in the oven for 20 minutes at 180˚C.

Serve on skewers.

In a slow cooker

Required ingredients:

½ kg pike fillet;
1 cup cooked rice;
2 eggs;
a pair of onions;
1 carrot;
tomato paste (or sauce) – 2 – 3 tbsp. l.;
wheat flour – 1 tbsp. l. (you don’t have to put it there);
250 – 375 ml water;
spices: salt, ground pepper, bay.

Step-by-step preparation:

Grind the fish and onions in a meat grinder, add eggs, boiled cereal and spices.
Mix the mass thoroughly.
Wet your hands with cool water and form the minced meat into balls.
Select baking mode.
Fry carrots and onions in a slow cooker.
Just before it’s ready, add the tomato and stir.
Place meatballs and spices into the resulting sauce.
For additional thickness, you can add flour.
Switch to stew mode and cook the dish for about an hour.

Meatballs with pike rice are best served hot with the side dish you like.

With cabbage and soy sauce

All ingredients are calculated for 1 kilogram of finished minced meat:

2 – 3 onions;
rice groats (cooked until half cooked) – 3 – 4 tbsp. l.;
Chinese cabbage – 150 g;
soy sauce – 2 tbsp. l.;
sunflower or butter;
breadcrumbs;
spices.

Cooking method:

Fry all the onions.
Add some to the minced meat (just enough to drain the oil).
Shredded cabbage, porridge, soy sauce and spices also go there.
Mix all ingredients thoroughly.
Salt should be added sparingly, as soy sauce is salty.
Now the minced meat must stand to absorb all the flavors and aromas.
Roll the molded meatballs in fine breadcrumbs and fry a little.
There is no need to bring them to readiness. They still need to be cooked in the oven.
Pour the tomato into the fried onion (if there is no paste or sauce, ketchup will do).
Place the meatballs on a greased baking sheet.
Top them with a little tomato and onion sauce. If there is too much of it, the meatballs will stew rather than bake.
To make the dish bright, garnish the top with chopped bell peppers (preferably in different colors).
The optimal temperature is 180 – 200 ˚C.

Preparation will take approximately half an hour. Meatballs need to be checked constantly. The dish will turn out incredibly beautiful and festive. This recipe for pike meatballs is suitable for both a family weekend dinner and for entertaining guests.

Juicy chopped meatballs

Required ingredients:

pulp of one medium pike;
onions, carrots - 1 pc.;
tomatoes (fresh or canned) – 2 pcs.;
if desired, you can take 2 tbsp. l. tomato paste;
sour cream – 1 tbsp. l.;
garlic clove;
flour, ghee, herbs, spice mixture.

Step-by-step preparation:

Advice! The secret of the dish is the perfectly soft and juicy fish. To do this, the fillet is cut very finely with a sharp knife. Neither a meat grinder nor a food processor can achieve this effect.

The same should be done with onions.
Add half of it to the minced meat with crushed garlic and seasonings.
Mix all ingredients.
Separately sauté onions with carrots and peeled tomatoes.
Add water and simmer for no more than 10 minutes.
Fry the meatballs and pour the resulting sauce over them.
Cover, reduce heat to low and simmer for 10 minutes.
Add sour cream and cook for another 5 minutes.

No one can resist the aroma of this dish. Feel free to experiment and surprise yourself and your loved ones.

The video shows a recipe for pike cutlets:

Fish meatballs - variety for your everyday table! Cook them in sour cream or tomato sauce, with gravy, or use recipes for children - very tasty and healthy!

Long grain rice - 70 gr.,
Fish fillet - 400 gr.,
Chicken eggs - 1 pc.,
Onions - 1 pc.,
Salt - to taste
Black pepper (ground) - a pinch,
Sour cream from 20% fat - 1 glass,
Water or milk - half a glass,
Hard cheese - 100 gr.

Cooking fish meatballs begins with boiling rice. You can use different types of rice for the meatballs. Both long-grain and round rice varieties work well. I used long grain rice in this recipe.

Wash the rice in 2-3 waters. Place it in a pan of boiling salted water and boil until half cooked. Drain it in a colander. Rinse with cold water. To prepare delicious and juicy fish meatballs in sour cream sauce, you can use either a ready-made fish fillet or a fish carcass as a base. Pass the fish fillet through a meat grinder or grind it in a blender. Place minced fish and rice in one bowl.

Beat in the egg.

Add finely diced onion. If you are preparing fish balls for children, then in order to disguise the onion, it is best to grate it on a fine grater or puree it in a blender.

Add salt and ground black pepper to the fish meatball ingredients. Again, it is advisable not to add black pepper to children's meatballs.

Mix all the ingredients for the minced fish meatballs. This is how the stuffing should turn out.

Prepare sour cream sauce. Grate hard cheese on a medium grater. Place sour cream in a bowl. Add a pinch of salt and grated hard cheese. Add water or milk to make the sauce less thick.

Stir the sour cream sauce.

Prepare a convenient form for baking meatballs. Wet your hands with water. Roll the minced meat into balls. Arrange the meatballs in the form.

It is advisable to place them at some distance from each other so that they do not stick together. Cover the meatballs with sour cream sauce. The sauce should cover the meatballs about halfway.

Bake fish meatballs in sour cream sauce in the oven on the middle shelf for 25-30 minutes.

As soon as you see that the top of the meatballs with rice in sour cream sauce has become golden, remove them from the oven. Place delicious and juicy meatballs in sour cream sauce on plates and serve hot. Potatoes, pea puree, pearl barley, pasta, spaghetti, and buckwheat are suitable as a side dish for meatballs. Enjoy your meal.

Recipe 2: fish meatballs in tomato sauce (with photo)

We bought minced fish. What could you cook that would be both quick and tasty? We had fish balls in tomato sauce for lunch. And the side dish is according to your taste.

Minced fish - 500 g
White bread - 1 slice
Egg - 1 pc.
Onion - 1 pc.
Salt - to taste
Pepper - to taste
Milk – 50 ml
Vegetable oil - 30 ml (as much as it will take)

For the sauce:

Tomato paste - 1-2 tbsp. spoons
Onion - 1 pc.
Flour - 1 tbsp. spoon
Water (boiling water) – 300 ml
Sugar - 1-2 teaspoons
Salt - to taste
Pepper - to taste
Spices (optional) - to taste

Cut the crust off a piece of white bread. Soak the bread in milk.

Place minced fish in a bowl. Beat in the egg. Grate the onion on a fine grater.

Add bread slurry. Salt and pepper.

Mix the minced fish well and beat it.

With wet hands, form fish balls. Heat a frying pan, pour in vegetable oil. Place the meatballs in hot oil and fry until golden on both sides over medium heat.

Transfer the meatballs to the pan. Boil the kettle.

Peel the onion, wash it, finely chop it.

Place onion in a heated frying pan with oil. Sauté over medium heat until translucent (about 2 minutes), stirring.

Add flour. Mix. Add tomato. Mix. Pour in boiling water. Salt, pepper, add spices and bay leaf. Boil.

Pour tomato sauce over fish meatballs.

Place on the fire, cover with a lid and simmer the fish meatballs in tomato sauce over low heat for 7-10 minutes.

Fish meatballs in tomato sauce are ready. Serve with your favorite side dish. Bon appetit!

Recipe 3: fish meatballs in tomato sauce in the oven

We will use ground black pepper, thyme and salt as spices: this way our fish meatballs will remain natural in taste, but at the same time they will be even more appetizing.

We will prepare a deep-tasting, rich sauce for the dish from carrots, onions and tomato paste, after frying the vegetables in a frying pan.

These fish meatballs are perfect even as a dish for a holiday table. The ideal side dish for them would be pasta and fresh vegetables. Let's start cooking fish meatballs in a delicious tomato sauce.

The step-by-step photo recipe for fish and rice meatballs in tomato sauce below will tell you how very simply and affordably you can prepare such a dish at home.

fish fillet – 600 gr
zucchini - 200 gr
rice - 0.5 cups
onions - 1-2 pcs
carrots - 1 pc.
thyme - to taste
fresh herbs - to taste
ground black pepper - to taste
vegetable oil
salt - to taste

Wash the rice thoroughly in cold water and cook according to the instructions on the package until tender.

We wash the fish fillet and grind it in a blender or using a meat grinder.

Mix the minced fish with rice in a deep suitable bowl. Mix the ingredients thoroughly, add the chopped herbs, and add the washed and coarsely grated zucchini.

Salt and pepper the resulting minced meat to taste, knead it again until smooth and begin to form neat small meatballs with wet hands as shown in the photo.

Select a deep suitable form for baking fish meatballs and grease it with vegetable oil. Place all the meatballs in an even layer on the bottom of the pan. Preheat the oven to 180 degrees in advance, place the form with meatballs in it to bake for 20 minutes.

During this time, prepare the tomato sauce. In a deep bowl, mix grated carrots and onions chopped into thin half rings. Lightly fry the ingredients in a frying pan with a few tablespoons of vegetable oil. Add the specified amount of tomato paste, a little thyme, salt and pepper to taste and water to the pan. Mix the sauce and simmer for 5 minutes until slightly thickened.

Place carrots and onions in tomato paste on top of the meatballs in the mold, pour in water so that it covers all the ingredients. Return the pan to the oven and continue baking for another 20 minutes.

We serve the finished dish and serve it to the table with a wide variety of side dishes. Fish meatballs with rice in tomato sauce are ready.

Recipe 4: minced fish meatballs with rice in the oven

If you have leftover rice from yesterday's lunch, but don't feel like eating the same dish for the second day in a row, then there is a great recipe for you.

minced fish - 400 gr
boiled rice - 300 gr
onions - 3 pcs
carrots - 150 gr
greens - 1 bunch
mayonnaise - 2 tbsp.
salt, pepper - to taste
vegetable oil - 4 tbsp.
wheat flour - 2 tbsp.

You can buy minced fish fillet ready-made in the store, but it’s better to cook it yourself. Just grind the fish fillet in a meat grinder or blender. For fish meatballs you will also need cooked rice, onions, spices and herbs. Mayonnaise will make the minced meat more juicy.

For the minced meat, the base of the meatballs, combine all the ingredients in a deep bowl. Place rice, minced fish, finely chopped onion (2 pieces) and greens in a bowl. Add ground black pepper and mayonnaise. Add some salt.

Form meatballs and roll them in flour. Place in a baking dish greased with vegetable oil.

Peel the carrots and onions. Cut the onion into cubes or half rings. Grate the carrots on a coarse grater. Fry everything together in a frying pan in vegetable oil for about 4 minutes.

Place the fried carrots on the meatballs in an even layer.

Bake the fish balls in the oven for about 20 minutes. The oven should be preheated to 200 degrees.

Recipe 5, step by step: fish meatballs in sauce in the oven

Fish meatballs in tomato sauce are a light and nutritious dish that is ideal for dinner. The meatballs are baked in the oven without pre-frying, so they do not contain a lot of oil and, accordingly, extra calories. It is best to serve them with potatoes, rice or other cereals as a side dish. In combination with aromatic tomato sauce, dinner turns out very tasty and satisfying.

fish fillet (cod, hake, sole, pike) 1 kg
white bread (preferably yesterday's bread) a few slices
onions 2 pcs. medium size
3 large cloves garlic
large carrots 1 pc.
chicken egg 1 pc.
pasteurized milk 400 ml
odorless vegetable oil 4 tbsp. l.
tomato juice 250 ml
parsley sprig for decoration
ground black pepper 0.5 tsp.
ground paprika 0.5 tsp.
ground ginger pinch
fish seasoning mixture 0.5 tsp.
fine salt 1 tsp.

First, pour milk over the bread so that it soaks and becomes soft. It is better to use day-old white bread or baguette. If the bread has rough crusts, you can trim them off first. According to the recipe, slices of bread can also be filled with ordinary purified water at room temperature.

While the bread is soaking in milk, let's start with the fish. For this recipe, I used pre-thawed pangasius fillets. Delicious and tender fish meatballs in tomato sauce can, of course, be prepared from other types of fish, for example, hake, sole, whiting, cod, pollock, catfish, pike perch, pike or pink salmon. First defrost the fish at room temperature. Wash the fillet thoroughly and dry it with paper towels. Cut the fish into small pieces to make it easier to chop. Pass the fillet through a meat grinder with medium-sized holes.

Carefully squeeze out excess liquid from the bread. We also grind it using a manual meat grinder and add it to the fish fillet, as required by the recipe.

Let's peel one onion. Wash it in cold running water and cut it into 6 parts. Pass the onion pieces through a meat grinder and add to the rest of the ingredients.

According to the recipe, beat one egg into the resulting mixture. It will help hold the meatballs together so they will keep their shape.

Peel the garlic cloves and pass them through a press specially designed for this purpose. Add it to the minced meat to make the dish aromatic.

Next, salt the minced meat. For a more piquant taste and aroma, add ground paprika, black pepper, and a little ginger. I also used a ready-made fish seasoning mix for this recipe. It contains ground coriander, thyme, parsley and dried leeks. You can use other spices that go well with the fish.

Mix all the ingredients for the minced fish thoroughly until it is homogeneous. Let's leave it for 15 minutes to let it brew.

At this time, prepare the sauce. Let's peel the second onion. Let's cut it into small cubes.

Wash and peel the carrots. According to the recipe, grate it on a coarse grater.

Pour a few tablespoons of clarified oil into the frying pan. Place chopped onions and grated carrots in it. We will sauté the vegetables over medium heat until they turn golden and become soft. We will periodically stir the onions and carrots so that they cook evenly.

Then pour natural tomato juice over the vegetables. If you don't have juice, you can dilute 3 large tablespoons of tomato paste with hot filtered water and add the mixture to the vegetables.

Lightly salt the vegetables and add black pepper for spiciness.

Bring the tomato sauce to a boil. Cover the pan with a lid and reduce the heat slightly. We will simmer the aromatic sauce for 5 minutes, then turn off the heat, as indicated in the recipe.

From the finished minced meat we will form small round meatballs with a diameter of 5-6 centimeters. To make it more convenient to work, we will wet our hands in cold water. Place the fish meatballs in a heatproof baking dish. It is better to use a wide mold with a large diameter (30-35 centimeters) so that the meatballs lie in it in one layer.

Now carefully pour the hot tomato sauce over the meatballs. It is advisable that it covers the meatballs completely. Cover the baking dish with a lid or foil.

Place the pan with the meatballs on a medium level in an oven preheated to 200 degrees. We will bake the dish for 30-35 minutes until done.

Garnish the finished dish with a sprig of parsley and serve hot with a side dish of long-grain rice or potatoes.

Recipe 6: steamed fish meatballs for children (step-by-step photos)

They can be prepared in different ways depending on the age of the baby, but we offer you the most ideal option, suitable for children aged 8 months and older!

Non-oily fish (pure cod fillet) 300 grams
Short grain rice (boiled until fully cooked) 5–6 tablespoons (100–120 grams)
Chicken egg 1 piece
Onion 1 piece (medium)
Wheat flour (sifted) 2 tablespoons
Vegetable oil half a teaspoon

To prepare a wonderful children's lunch or dinner, take fresh cod fillet, rinse it thoroughly under running cold running water, dry it with paper kitchen towels, place it on a cutting board, cut into small pieces up to 3-4 centimeters in size and remove small bones from them using tweezers, If there are any.

Grind the cod pieces with onions in any convenient way, for example, twice using a stationary or electric meat grinder. You can also use a blender or food processor, but in this case you should grind carefully so that you don’t end up with too thin a paste. It is better to first chop the fish in one of these kitchen appliances, and then separately the onion, which should then be squeezed out of excess juice.

Then we put the chopped products into a deep bowl. There we also put a raw chicken egg without a shell, some fairly boiled short-grain rice, a couple of tablespoons of sifted wheat flour for viscosity and salt to taste, which you shouldn’t overdo! Mix everything with a tablespoon until a homogeneous consistency, put the rest of the necessary products on the countertop and proceed to the next step.