Meatballs in tomato juice

Meatballs in tomato juice

By 8 months of age you can introduce finger foods, and these meatballs are ideal. The secret of success for tenderness: include oatmeal, do not add egg, and make the mixture quite wet. Do not fry the meatballs – just simmer them in liquid. They are an excellent source of iron, and are easily adapted for adults.

Makes 12 to 16 very tender meatballs

2 tablespoons oatmeal (fine or medium), or rolled oats.

4 tablespoons milk

250g lean minced beef

2 teaspoons chopped parsley

2 cups tomato juice

  • Using a fork, thoroughly mix oatmeal, milk, mince and parsley.

    With clean, wet hands, shape meat into walnut-size balls.
  • In a deep frying pan or wide saucepan, heat tomato juice until just simmering. (thin it with a little water if necessary.)
  • Drop in balls, one at a time, gently shaking the pan to distribute balls evenly.
  • Simmer gently (do not boil vigorously), about 20 minutes.
  • For baby, remove a few meat balls to cool, then cut each ball into 3 or 4 slices.
  • Offer as finger food.

For adults boost flavour with salt, pepper, oregano or basil. Serve with spiral pasta and vegetables.


About Eleanor Harris

Hi, there. It's my blog about nutritional solutions. I post the most helpful content in this topic ❤️ I got master degree 4 years ago at University of Otago in Dunedin, New Zealand. Now i work for Danone as Nutrition Executive

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