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Forest Glades with Meatballs and Green Moss - photo 1
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Forest Glades with Meatballs and Green Moss

Pikantne Kids' Lunches Main dishes 70 min Medium 4 wyświetleń ~29.35 PLN - (0)
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Description

This magical dish transforms an ordinary dinner into a fascinating forest adventure! "Forest Glades" is a composition of delicate, baked turkey meatballs served on fluffy, velvety mashed potatoes, which gain a beautiful, intensely green color thanks to the addition of fresh spinach, resembling forest moss. The meatballs, like little forest creatures, are surrounded by a mild tomato sauce, and the whole dish is garnished with sprigs of dill that resemble tiny trees. The dish is not only visually appealing, encouraging even the pickiest eaters to enjoy it, but it is also balanced and healthy. Baking the meatballs instead of frying reduces the amount of fat, turkey is a source of lean protein, and spinach sneaks valuable vitamins and iron into the child's diet. It’s the perfect way to creatively serve dinner, stimulating the imagination and making the meal a true delight.

Składniki (19)

Servings:
4
  • Ground turkey 500 g
  • Stale bread roll 1.2 szt.
  • Milk 3.2% 200 ml
  • Egg 1 szt.
  • Onion 0.7 szt.
  • Potatoes 6.7 szt.
  • Fresh spinach 100 g
  • Butter 30 g
  • Tomato passata 500 g
  • Garlic 1 ząbek
  • Olive oil 15 ml
  • Dried basil 2 g
  • sugar 3 g
  • 🌿 Przyprawy
  • Dried marjoram 1 łyżeczka
  • Salt 7 g
  • Ground black pepper 1 szczypta
  • ✨ Opcjonalne
  • Nutmeg 2 szczypty
  • Fresh dill 0.5 pęczek
  • Cherry tomatoes 150 g
💰 Szacowany koszt dania: ~29.35 PLN (7.34 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Meatballs

1

Start by preparing the base for the meatballs. Tear the bread roll into smaller pieces, place them in a bowl, and pour 100 ml of milk over it. Set aside for about 5-10 minutes, allowing the bread to fully absorb the liquid and become soft. After this time, squeeze the bread thoroughly in your hands to remove excess milk. The better you squeeze it, the firmer the meatballs will be.

Ingredients: Stale bread roll, Milk 3.2%
Use stale bread, as fresh bread will create a sticky mass when soaked. Properly squeezing out the excess moisture is key to prevent the meatballs from falling apart during baking.
2

Peel the onion and grate it on a fine grater or chop it very, very finely. Try to achieve almost a paste-like consistency. This way, the onion will be undetectable in the finished meatballs, which is important for dishes for children, and it will release all its sweetness and aroma.

Ingredients: Onion
Use a grater for vegetables. Grating the onion instead of chopping it will ensure that its flavor is evenly distributed throughout the meat mixture and there won't be large, unwanted pieces.
3

In a large bowl, place the ground turkey. Add the squeezed bread, grated onion, crack in the egg, and sprinkle in dried marjoram, 3 pinches of salt, and 1 pinch of pepper. Now for the most important part: knead the mixture by hand for about 3-4 minutes, until all the ingredients are perfectly combined and the mixture becomes uniform and slightly sticky. Properly kneading the mixture will aerate it and ensure that the meatballs are tender.

Ingredients: Ground turkey, Egg, Dried marjoram, Salt, Ground black pepper
Don't be afraid to use your hands - they are the best tool for kneading the meat mixture. Make sure the spices are evenly distributed. If the mixture seems too loose, you can add a tablespoon of breadcrumbs.
4

Preheat the oven to 180°C (fan) or 190°C (top-bottom). Prepare a large baking tray and line it with baking paper. Wet your hands with cold water so the meat mixture doesn't stick to them. Take small portions of the mixture and shape them into neat, round meatballs the size of a walnut. Place them on the prepared tray with small gaps in between.

Forming meatballs of the same size will ensure they bake evenly. Wetting your hands is a simple trick that makes working with ground meat much easier.
5

Place the tray with the meatballs in the preheated oven. Bake for about 20-25 minutes, until the meatballs are golden brown and fully cooked inside. To check if they are ready, you can cut one meatball in half – the meat inside should be a uniform color, with no signs of rawness.

Baking is a healthier alternative to frying. This makes the meatballs lighter and less fatty. The baking time depends on the size of the meatballs, so it's a good idea to check on them after 20 minutes.

Green Moss (Potato Puree)

6

While the meatballs are baking, prepare the puree. Peel, wash, and cut the potatoes into smaller, even cubes (about 2-3 cm). Transfer to a large pot, cover with cold water so that they are completely submerged, add half a teaspoon of salt, and bring to a boil. Cook over medium heat for about 15-20 minutes, until the potatoes are completely soft. You can check this by inserting a fork into one piece – it should go in without any resistance.

Ingredients: Potatoes, Salt
Cutting the potatoes into even pieces is important so they cook at the same time. Always cover the potatoes with cold water – this ensures they cook evenly from the outside to the inside.
7

Wash the fresh spinach thoroughly. In a small pot, bring a little water to a boil. Add the spinach to the boiling water and cook for just 30-60 seconds, until the leaves wilt (this process is called blanching). Immediately drain the spinach in a sieve and rinse with cold water to stop the cooking process and preserve the beautiful green color. Then transfer the spinach to a blender and blend into a perfectly smooth green paste.

Ingredients: Fresh spinach
Use a hand blender (immersion blender) or a countertop blender. The key to an intense color is brief blanching and quick cooling of the spinach. Do not cook it for too long, as it will lose its color and vitamins.
8

When the potatoes are soft, drain them very well in a colander. Transfer them back to the hot pot. Add the butter and let it melt from the heat of the potatoes. Pour in 100 ml of warm milk. Use a potato masher and vigorously mash until you achieve a smooth, fluffy mixture without lumps.

Ingredients: Potatoes, Butter, Milk 3.2%
Using warm milk instead of cold will make the puree creamier and fluffier. Do not use a blender to mash the potatoes, as they will become sticky and gummy.
9

To the prepared, hot mashed potatoes, add the previously prepared spinach paste. Using a spoon or spatula, mix everything thoroughly until the puree takes on a uniform, intense green color. Season to taste with 3 pinches of salt and optionally a pinch of freshly grated nutmeg, which will wonderfully enhance the flavor.

Ingredients: Fresh spinach, Salt, Nutmeg
Mix gently but firmly to achieve a uniform color. Taste the puree before serving and add more salt if needed. Nutmeg is the secret ingredient that elevates the puree to the next level!

Tomato Sauce

10

In a small saucepan, heat a tablespoon of olive oil over medium heat. Peel the garlic and crush it with a press or chop it very finely. Add it to the heated oil and sauté for about 30-60 seconds, just until it starts to smell. Be careful not to burn it, as it will become bitter.

Ingredients: Olive oil, Garlic
The best choice is a small saucepan with a thick bottom. Watch the garlic closely, as it burns very quickly. The goal is just to release the aroma, not to brown it.
11

Pour the tomato passata into a saucepan with garlic. Add dried basil, 3 pinches of sugar, and 1 pinch of salt. Mix thoroughly. Reduce the heat to low and cook the sauce covered for about 10-15 minutes to allow the flavors to meld and the sauce to thicken slightly. Stir occasionally.

Ingredients: Tomato passata, Dried basil, sugar, Salt
Sugar is important to balance the natural acidity of the tomatoes, making the sauce milder in flavor. Cooking on low heat prevents splattering and burning.

Dish Composition

12

Now it's time to have fun! On each plate, spread a large portion of green potato puree, creating an irregular shape resembling a forest clearing or a mossy hill. Use a spoon to create gentle dips and rises.

Let each plate be different! Encourage your child to help create their own 'topping'. The more creatively, the better.
13

In the center or around the 'glade' of puree, pour a few tablespoons of warm tomato sauce. You can create a 'pond' of sauce in one place or make small 'puddles' in several spots.

The sauce adds moisture and flavor, but don't overdo it so it doesn't visually overpower the green puree.
14

On the green puree, place 4-5 baked, warm meatballs. Arrange them in different spots, as if little forest animals were wandering around.

The meatballs should be warm, but not hot, so that the child can eat them safely.
15

Finally, decorate the dish. If you're using it, stick small sprigs of fresh dill into the puree, which will look like miniature trees. You can also create 'toadstools' by placing halves of cherry tomatoes on small pieces of mozzarella or directly on the puree. Serve immediately, enjoying your child's smile.

Ingredients: Fresh dill, Cherry tomatoes
This is the most important step that creates the magic of the dish! Let the child 'plant' the trees and arrange the mushrooms on their own. Decorating together is a great fun and encourages eating.

Fun Fact

💡

Research shows that children are more willing to eat meals in which they have participated in the preparation. Involving them in simple tasks, such as mixing or decorating, not only develops their manual skills but also builds positive relationships with food and encourages them to try new flavors, especially vegetables!

Best for

Codzienny obiad Przyjęcie urodzinowe dla dzieci Sposób na niejadka

Tips

🍽️ Serving

Serve the dish immediately after preparation, while it is warm. You can involve your child in decorating the plate by letting them 'plant' dill trees and arrange 'mushrooms' made from cherry tomatoes. It's a great fun and encouragement to eat. The dish is complete, but you can serve a simple carrot salad alongside it.

🥡 Storage

Store individual components (meatballs, puree, sauce) separately in airtight containers in the refrigerator for up to 2 days. Meatballs and sauce can be reheated in a saucepan or microwave. It is best to reheat the puree in a pot over low heat, adding a little milk or butter to restore its creamy consistency. Freezing mashed potatoes is not recommended.

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