Meatballs in Tomato Sauce and Curry – Happy memories in the kitchen with your children

Junko Ueda has created many dishes, including boxed lunches for children and side dishes to send to parents who live far away.

All of his creations are rooted in his own experiences.

After becoming an expert cook on her own, Ueda gave birth to twins at the age of 30.

“Until then, I believed that ‘people would eat if you served tasty food,’ but things were more complicated with children,” says Ueda, 58.

The children had different likes and dislikes and sometimes didn’t even taste the food.

When her children were around 3 years old, she began working with them in the kitchen.

Instead of pushing them to learn how to cook, he set out to “get them to do what they can in small steps and in a fun way.”

When they were able to use a kitchen knife and the stove, the variety in the dishes grew.

When his children were in sixth grade, Ueda made his favorite fried chicken and sweet and sour pork with them.

“It’s the little successful experience of feeling, ‘It tasted great and I had fun,’ that counts,” she says. “Then, even when they get away from the kitchen during their busy high school days, they can draw on the memories when they grow up and start cooking.”

Her twins are now 25 years old and live apart. Everyone cooks for themselves when they have time.

Ueda’s recipe for “Simmered Meatballs in Curry-Flavored Tomato Sauce” is structured so that children can cook it themselves.

There’s even no need for a paring knife if using frozen broccoli.

Since some children do not like the sticky feeling of ground meat on their fingers, the meat is kneaded in a bag. Don’t worry if the meat mixture doesn’t form into nice balls.

To prevent the pan from getting hot, the fire is turned on after the meatballs go into the pan. When the rice is cooked, you will have a complete meal.

“The important thing is to keep things safe,” she says. “When using fire, an adult must be there to consult with them.

“A child in the last grades of elementary school can cook himself until the end, while those in the first grades can put the meatballs in the pan.”

INGREDIENTS (2 servings)

– 200 grams of minced meat mixed with pork and beef (can be beef)

– 2 tablespoons of breadcrumbs

– 2 tablespoons of milk

– 3 tablespoons olive oil

– 400 grams of chopped tomatoes

– 1 teaspoon curry powder

– 6 broccoli florets

PREPARATION METHOD

1. Add the breadcrumbs and milk to a plastic bag and knead until the breadcrumbs soften. Add the ground beef, two pinches of salt, and a bit of pepper. Knead about 20 times until the content is mixed.

2. Pour the oil into the pan. Scoop out a bite-size tablespoon of the meat mixture from the bag. Push the mixture into the pan with another spoon. To repeat. Place the skillet over medium heat and cook for about 2 minutes. Turn off the stove, hold the pan handle firmly, and flip the sides of the meatballs with a turner or tongs.

3. Add the diced tomato and curry powder to the pan with the meatballs and set over medium heat. When it boils, mix all the contents, lower the heat, put the lid on and cook over low heat for 5 minutes. Remove lid, add broccoli, 1/3 teaspoon salt, and a little pepper. Increase the heat to medium high and cook for another 3 minutes or so, stirring occasionally. Ready!