We cannot vouch for making chicken nuggets at home–too much work, too much uncertainty in terms of outcome, too much whyyyy? What we can recommend, though, is what you might call nugget adjacent: dishes that emulate the look, taste, feel, and/or ingredients of nuggets–you know, recipes that appeal to your child’s lizard brain. Done right, they’re not only a guaranteed dinner winner for your child but also a great and effortless way of using up what’s laying about or leftover your fridge or pantry.
Here, then, is the same ask, just with a different approach: deep fry whatever leftover ground beef you have in your fridge. Yes, not a typo. Deep fry some meat. Hey, you’ve already done burgers (probably in the last night or two, no less); your taco night may be played out. Why not make a veritable meat croquette? Known as kibbeh across the Middle East (and kibe in Brazil, where it is also quite popular), here is essentially a shotgun wedding of a meatball and falafel, resulting in a crisp exterior and almost creamy interior; it both looks like and nothing like a nugget. It’s good; it’s different. It’s the same, which is good.
Now, let’s be honest here: this isn’t an authentic kibbeh–we’re making it for 2-5 year olds, after all. We’ve simplified the recipe to match, with couscous subbing in for the traditional bulgar wheat; we’ve removed several steps in the process and toned down the spicing. That simplicity, though, ensures great versatility and flexibility: you can spice or sauce it however you like; you can make this with leftover ground beef, of course, but also know that you can make it with lamb or even poultry (The recipe pics are, in fact, of a version we made with turkey!) Soft and bland enough for an infant, but nuggie enough for a toddler, let’s call it what it is–delicious adjacent.
A New Twist For Leftover Ground Beef: Kibbeh
Description
Kibbeh, a meat croquette, gets a toddler-friendly upgrade thanks to the use of couscous, warming spices, and a quick fry. Make with beef, lamb, or poultry; use whatever spices you've got. It's an endlessly adaptable spin on the chicken nuggets your child loves.
Ingredients
Instructions
Prep
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In a small bowl or container, add ¾ cup of boiling hot water to the couscous; allow to sit until water is completely absorbed by couscous, roughly 20-30 minutes.
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Add all your ingredients to a blender, starting first with the turkey and a spoonful of mayo, followed by couscous and spices. Blend until fully mixed.
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Refrigerate for at least an hour–but several hours is recommended–to firm batter up.
Cook
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Fill roughly half of a small pot or wok with a neutral oil.
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While oil heats up, wet hands and grab a small chunk of the meat-couscous mixture; roll into a ball or thin cigar shape. Repeat for remaining mixture.
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Place six or seven pieces into the oil. Cook for 6-7 minutes, flipping over at roughly the halfway mark to ensure even browning.
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Remove from oil, using a paper towel to blot out excess oil.
Serve
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We like these with a hit of lemon and lime, then dunked into something creamy–yogurt, ranch, or tahini are just fine; but they really sing when that sauce is also zesty–say, honey mustard, or a mayo and BBQ sauce mixed. Serve your child the same number of pieces as he/she would eat were they nuggies.
Adapt
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For additional flavor and/or intrigue, you can stuff the pieces with cheese, avocado, yogurt, etc. To do so, take a chunk of the meat-couscous mixture and roll into a boat shape, putting a small ident at center; fill with your desired interior, then take another chunk of the meat-couscous mixture and fold over the top of the other, make sure to press the two pieces together so there are no holes or gaps between them. Cook for the same amount of time as stated in recipe.
