Meat balls in tomato juice
Baby may be ready for finger foods now, 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.
Suitable from 7-9 months
Makes 12 to 16 very tender meatballs
No added soya
No added egg
Ingredients:
• 2 tablespoons oatmeal (fine or medium), or rolled oats.
• 4 tablespoons milk
• 250 grams lean minced beef
• 2 teaspoons chopped parsley
• 2 cups tomato juice
Method:
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, and 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.