Healthy dishes that kids will love

Looking for something new to serve to young picky eaters? Here are three FC Barcelona nutritionists-approved recipes that are easy to make, healthy, and delicious courtesy of Turkish appliance brand Beko.

Broccoli Pesto Pasta


300g         broccoli, florets removed and blanched 

20g         fresh basil leaves 

30g         extra virgin olive oil 

100g         freshly grated Parmesan 

20g         pine nuts 

1 clove     garlic, minced 

3g         lemon juice 



In the bowl of a food processor, combine broccoli, basil, and oil and pulse until combined. Add parmesan, pine nuts, garlic, lemon juice, and salt and blend until combined.

Cook the pasta and mix it with the pesto sauce.

Spaghetti Meatball Cups


350g         spaghetti 

3 pcs.        large eggs 

180g cups     shredded mozzarella 

60g         grated parmesan, divided, plus for garnish 

300g         marinara 

500g         ground beef 

50g cup    bread crumbs 

1 clove    garlic, minced 

15g         freshly chopped parsley, plus for garnish 

        salt and pepper 

        extra virgin olive oil


Preheat oven to 200°C. Cook the spaghetti until al dente. Drain and rinse under cold water.

In a large bowl, toss cooled spaghetti with 2 beaten eggs, shredded mozzarella, ½ cup of grated parmesan. 

Grease a muffin tin and nest spaghetti inside. Using the bottom of a small glass, firmly press down to create a well. Bake until set. 

While the spaghetti cups bake, make meatballs: In a large bowl, combine ground beef, bread crumbs, garlic, remaining egg, parmesan, and parsley. Season with salt and pepper. Roll into balls.

In a large skillet over medium heat, heat oil. Brown the meatballs, then drain fat. Pour over marinara and let simmer for 5 minutes.

Spoon the meatball onto the spaghetti nest. Garnish with parmesan and parsley.

Potato Cake with Tuna Bolognese


800g         potato puree 

400g         fresh or canned tuna 

1 pc.         large onion 

800g         mature tomato 

4 tbsp.     olive oil

        salt and pepper 



Fry the finely chopped onion in a pan with hot oil until well done. Add the grated mature tomatoes and leave to cook until the tomato sauce is formed. Season as desired.

Add the tuna flakes. If using fresh tuna, grill before flaking. Season with oregano as desired.

In a suitable mold, make the cake with a layer of puree, then add a layer of tuna Bolognese and repeat. Finish with a layer of puree, sprinkling the grated cheese over the top.

Topics: Healthy dishes , FC Barcelona nutritionists-approved recipes , Beko , Broccoli Pesto Pasta , Spaghetti Meatball Cups , Potato Cake with Tuna Bolognese
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