Homemade Vegetable and Chicken Meatballs Recipe

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At first when learning how to add complementary food, I thought meat paste was the easiest to chew and most suitable for little babies,

but in reality, how difficult it is to feed! The coarse meat fibers are hard even for adults to chew, let alone small babies? Only after making more complementary foods did I realize that meat balls are actually easier to chew than finely chopped meat strips or meat paste.

Because these meats become particularly fine when beaten, and a little starch added makes them into ball shapes with soft, smooth texture, without the coarse fibers. Mixed ingredients

　　Main ingredient Chicken leg

　　120g of meat, Cabbage 20g, 10g egg white, 15g starch, oil for cooking, salt for seasoning Steps

1. Prepare ingredients: 120g chicken leg meat, 20g cabbage, 10g egg white, and 15g starch.

Previously, a parent said that chicken legs are more tender than breast meat, PS： breast meat and have better texture, so this time I chose to use chicken leg meat. The taste is really great! Additionally, cabbage can be replaced by other vegetables such as carrot, Chinese cabbage, etc.2. Wash the chicken leg meat and remove the skin and bones.3. Cut the chicken leg meat into small pieces and set aside in a bowl. 4. Boil water for 30 seconds or so.PS: Cabbage should be blanched to remove any residual nitrites and pesticides on its surface. 5. Then, remove the cabbage from the boiling water and place it in cold water to cool down.

PS: Vegetables that have been blanched are still warm after they are removed from the water, making them prone to oxidation by oxygen in the air which can lead to nutrient loss. Therefore, vegetables should be cooled as soon as possible after blanching.

6. Then drain the cabbage of excess water.

PS: After removing the cabbage with a slotted spoon, squeeze out all extra moisture because it will add too much water and affect the shape of the meatballs.7. Cut the cabbage into small pieces.

8. Place

chicken meat

and cabbage in a blender.9. Blend to make a fine vegetable and meat paste.

PS: When making meatballs for babies, it's best to blend twice or longer to ensure the meat is very smooth.

10. After blending well, take out the mixture and pour it into a bowl.11. Add 15g of starch to the vegetable and meat filling. PS: Adding starch prevents the meatballs from falling apart but don't add too much or the texture will be poor.

12. Then, add 10g egg white. PS: Adding egg whites makes the meat smoother; if your baby is allergic to them, you can replace with an equal amount of water.

13. Wear disposable gloves and mix all ingredients thoroughly.

14. For babies over one year old, add a little salt according to taste and mix again.15. Place the prepared meatballs in a dish.

16. Then place the meatballs in a steamer pot and steam on medium-low heat for about 13 minutes. PS: If you want to make a soup, it can also be cooked as a meatball soup!

17. Finally, use a fork or taste test; if the meatballs are firm and well-formed, they are ready to be served.

18. Cabbage and chicken meat balls are now done! Very smooth for chewing, suitable for all ages of babies!

PS: For younger babies, make sure to break the meatballs into smaller pieces with a fork before serving to prevent choking.

Additional tip: I previously used breast meat but after a parent's suggestion, switched to chicken leg meat and found it tasted better.Steam. In a pot, steam for about 13 minutes on medium-low heat.

PS: If you want to make more soup for the baby, you can cook it as a meatball soup.Mushroom and chicken meatball soup. Oh!

17. Finally, moms can use chopsticks to check by pressing or tasting. If the meatballs are firm and well-formed, they are ready to be served.

18. The vegetable and chicken meatballs are done! They are very smooth and easy for babies to chew; they can be enjoyed by babies of all ages!

PS: For younger babies, make sure to break the meatballs into smaller pieces with a spoon before feeding them to prevent choking.

Tip: I previously used chicken breast, but after being advised by other moms, I switched to chicken leg meat and found it had a much better texture.