Make your own meatballs at home. The combination of meat and vegetables is the most nutritious. No need to fry or use starch. There are two ways to make them, one is crispy on the outside and tender on the inside, and the other is fragrant and glutinous. With two kids at home, each of them makes a plate. The more you eat, the more addictive you become!

Speaking of this meatball, mothers who often cook are familiar with it. If they have children at home, they will always make some meatball-shaped food for their children to eat, but each child's preferences are different.

For example, in our family, the eldest brother likes to eat steamed glutinous rice balls, while the second child prefers croquettes that are crispy on the outside and tender on the inside.

But no matter how picky they are, I have a way to deal with it.

At noon, I kneaded a bowl of vegetable and meat fillings and used two different methods to make a plate of meatballs for each of them. The two children each rounded up a plate. It was delicious.

For mothers with children at home, these two methods should be mastered, they are especially practical!

One is the pearl meatballs pictured above, also called glutinous rice balls. They are made by wrapping a layer of glutinous rice on the outside of the meatballs and steaming them in a pot. They are fragrant and glutinous, delicious and not irritating. They are my eldest daughter Duoduo’s favorite.

She can eat a dozen of these meatballs every time she makes them. I don’t remember how many times I have made these pearl glutinous rice balls since she started eating meatballs.

The other kind is the croquettes in the picture below. They are said to be croquettes, but they actually use a little oil. They are cooked meatballs, brushed with a layer of cooking oil, and fried in an air fryer.

The surface of the meatballs is browned and crispy, making them charred on the outside and tender on the inside. They are more like fried meatballs, but this method uses less oil and is healthier.

It is also very suitable for children to eat with ketchup.

Now I will share how to make these two kinds of meatballs.

But for any kind of meatballs, you have to make the filling first. When I make meatball fillings for children, I like to mix meat and vegetables to make the filling. This way, the children can eat both meat and vegetables, so they won’t be picky eaters, and the nutrition will be more comprehensive.

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First, let’s take a look at how to make the glutinous rice pearl balls that my eldest daughter loves to eat. To make these balls, you need to soak the glutinous rice in advance, usually for more than 2 hours; prepare the raw materials: glutinous rice, pork, carrots, broccoli, eggs, five-spice powder, salt

, sugar, light soy sauce; Tools used: food processor, steamer; 1. The fillings I use include pork, the meat can be fat or lean, basically fat 3 lean 7, the added vegetables are carrots and broccoli,

You can also choose according to your own preferences.

Broccoli needs to be blanched in boiling water before use; carrots only need to be peeled and cut into pieces.

2. Put the pork cubes, carrot cubes, and broccoli into the food processor, which is what we often call a meat grinder; 3. Cover the lid and start the food processor. It only takes about 15 seconds; 4.

Open the lid, and the ingredients in the bowl have been mixed into a fine filling; of course, friends who don’t have a meat grinder can also choose to chop with a knife or other food processing methods, as long as the vegetables and meat are finely chopped; 5

, take out the cutter head from the food processor, be careful not to hurt your hands, then beat an egg, a small spoonful of salt, a small spoonful of allspice, a spoonful of sugar, and a spoonful of light soy sauce into the basin; add the eggs to make

The filling will be more sticky and taste better; 6. Stir vigorously in one direction with chopsticks, or you can grab it with your hands, which is faster, and the meat filling will become sticky soon; 7. Squeeze out a small ball,

Place it on the glutinous rice that has been soaked for more than 2 hours. The glutinous rice must be soaked in advance, otherwise it will not be steamed well; 8. Roll the meatballs on the glutinous rice, and the surface of the meatballs will be coated with glutinous rice; 9. Wrap the glutinous rice

Place the meatballs in a steaming container, either on a plate or on a small drawer like mine; 10. Steam for about 30 minutes to ensure that the glutinous rice and meatballs are cooked through.

Can be eaten out of the pot.

Fragrant and glutinous, soft vegetable meatballs, plus fragrant glutinous rice grains, very delicious.

Now let’s introduce how to make another kind of meatballs. This kind of meatballs is crispy on the outside and tender on the inside. Although it has the same filling as the glutinous rice balls above, the texture is completely different and the cooking method is also different.

Come take a closer look!

Prepare raw materials: pork, carrots, broccoli, eggs, five-spice powder, salt, sugar, light soy sauce, cooking oil; 1. Put the meat cubes, broccoli, and carrot cubes into the food processor, start the machine, and twist into stuffing

material, remove the knife head, add eggs, sugar, salt, light soy sauce, and five-spice powder, stir vigorously in one direction with chopsticks to make the meat filling sticky; 2. Fill the pot with water, and mix well

Squeeze the meat filling into balls and put them into clean water. After everything is put, turn on the heat and cook the meatballs. Putting the meat in the pot under cold water will help the blood foam in the meatballs be cooked out. In addition, the meatballs cooked in this way will taste more tender.

Some, the shape is nice and will not fall apart; 3. After the meatballs are cooked, use a slotted spoon to remove the excess water; 4. Put a piece of oil paper in the air fryer and put the cooked meatballs into the pot

, brush a layer of cooking oil; 5. Air fry the pan at 180 degrees for 10 minutes, turning over halfway to make the meatballs evenly heated.