Season this time with meatball dough with thyme.
Meatballs and mashed potatoes are a favorite food of the whole family. Eeva Paljakka
Food Influencer and Author Outi Tuomivaaran (formerly Väisänen) meatballs are deliciously soft, and the list of ingredients is not too long.
Samasta padasta blog Tuomivaara laughs that ease seems to be his trademark. He selects the most essential from the raw materials and prunes the extra ones.
– The taste is good even with a little ingredients. These are the softest meatballs ever, Tuomivaara says.
The meatball dough is seasoned with the same principle. All you need is salt, black pepper and thyme.
– Thyme has a really good woody taste. Potatoes, meatballs and thyme are a combination that works well. Dried thyme fits very well, I always have it in my closet, Tuomivaara inspires.
The softness and tenderness of the meatballs comes from the French cream. There is no need to add breadcrumbs to the dough, which are often used specifically to soften the dough. French cream is therefore a good solution for grain avoiders.
Minced meat doesn’t matter. Tuomivaara himself prefers minced beef because he thinks it has the best taste, but other qualities also work.
– I have also tested this recipe with minced chicken. Well done.
You will get the best frying surfaces when you use the pan. But if you want to get there more easily, put the meatballs in the oven. The third option is to first bake in a pan on a beautiful surface and then cook to the end in the oven.
– When cooking in a frying pan, be careful not to burn the buns. The malt should be baked at a lower temperature.
Tuomivaara has added parsnips to its mashed potatoes.
– If the parsnip is a little more foreign, this is a good way to get to know it. The parsnip adds sweetness to it. Muse tastes good to everyone, so it’s a good trick to get kids used to their new roots.
Soft thyme meatballs
(30 min / 4 servings + for baby / 6 months)
700 g of minced meat
1 egg
2 dl oatmeal or plain (for baby over 10 months)
1 tablespoon dried thyme
½ teaspoon black pepper
1 teaspoon salt
1 garlic pickle
1. Let the oven heat up to 225 degrees. Mix the ingredients of the meatballs, except the salt, until smooth. Take one-fifth of the dough aside for the baby. Mix the rest of the salt into the dough.
2. From the dough, place about 20 meatballs on a baking sheet with moistened hands on baking paper. You can make the baby buns smaller or bumps and separate them. Bake in the oven for about 15 minutes.
3. Serve the buns with the mousse. Dice the pickles.
Tip!
You can fry the buns in frying oil at medium heat to get a particularly tasty surface.
Parsnip mousse
(10 min + cooking 15 min / 4 servings + baby / 6 months)
500 g of parsnips
500 g of floury potatoes
2 dl oatmeal (or food cream for babies over 10 months)
30 g of butter
1/2 teaspoon salt
1. Bring half a pot of water to heat. Peel the parsnips and potatoes and chop them into a saucepan into fair pieces. Pour off the water so that the vegetables are just covered. Cook until cooked, about 15 minutes.
2. Pour in the boiling water. Add oatmeal to the pan. Mash the vegetables with an electric mixer or pestle and dilute with boiling water to a suitable thickness.
3. Take some of the music aside for the baby. You can freeze music. Season the rest with butter and salt. Offer with butter eye if desired.
Tip!
Try the music from carrots, celery or sweet potatoes.
Source: Samasta padasta
The story was originally published on April 9, 2021.