Fish meatballs in sour cream sauce
My two-year-old daughter Sophia categorically refuses to eat fish, but I try to keep her diet more or less balanced, so I try to hide fish in something she likes more. Cutlets and meatballs she adores - you bet, no need to chew, the meat is delicious. So I made fish meatballs. To slightly interrupt the fish flavor, I added carrots, I think it did not hurt. If you cook meatballs for older kids, you can add tomato paste or some aromatic herbs (basil, oregano) to the filling, but I have a variant of baby. White sea fish as the least allergic. Meatballs are baked to avoid aggressive heat treatment. If suddenly your baby has a reaction to egg white, add only the yolk. Anyway, try it out, I hope your little ones will like these meatballs.
Composition:
- sea white fish fillets - 600 gr.
- onion - 1 pc.
- carrots - 1 pc.
- baton - 5 slices
- milk - 100-200 ml
- sour cream - 100 ml
- egg - 1 piece
- salt, pepper - to taste
- starch - 1 tbsp (if necessary)
Cooking fish meatballs in sour cream sauce:
Soak the loaf slices in milk.
Pass the fish fillets through a meat grinder twice to get rid of any bones.
The onions, carrots, and the milk-squeezed baton should also be put through a meat grinder. Salt and pepper the stuffing and add the egg.
Mix the minced fish thoroughly. If the fish was very wet and the mince is too liquid, you can add 1 tbsp of starch. Do not add too much starch, the meatballs will not disintegrate anyway, and too much starch can make the meatballs too "bunched up.
Wet your hands with water and shape the mince into small balls the size of an egg and place in a heatproof mold.
Dilute the sour cream with water (add about the same amount of water) and pour the sauce over the meatballs until they are almost completely covered.
Cook in a preheated oven at 180 degrees Celsius for 40-50 minutes.
Serve hot with any side dish your child agrees to.
Happy appetite!
