The article is dedicated to the creation of a new generation of meat and vegetable products with functional characteristics. The dependences of amino acid composition of culinary products on the components of the recipe are shown. Patterns that affect CRAS and BV have been established. The aim of the research is the effect of the components of the formulation and the method of thermal treatment on the amino acid composition of meat and vegetable culinary products. The objectives of the study are to prepare meat and vegetable raw materials for the technological process, to compile control and experimental samples of model minced meat on the basis of the proposed raw materials, to develop a technological process of manufacturing dietary products in steamconvectomat, to determine the nutritional and biological value of the samples obtained. The objects of the research are minced meat and vegetable and dietary culinary products based on them. A new combination of meat components in the recipe of model minced meat is proposed: beef and lamb, mutually complementing each other’s technological properties – plasticity and elasticity. The introduction of vegetable components: carrots, pumpkins and white cabbage in recipes is justified. Methods of research are organoleptic, physical and chemical: MVI-02-2002, MI 103.5-105.2011, GOST 2341-2015; GOST 25011-2017. Determination of amino acid composition was carried out according to the existing methodology of the All-Russian Research Institute of Meat Products. The calculation of the biological value of the developed product samples was carried out using the innovative methodology of the Institute. The results of the study and discussion. New taste qualities of steam meatballs have been developed, both with the addition of vegetables, such as cabbage, carrots and pumpkin, and without the addition of vegetables. All test samples were prepared in a steam-convectomat in the “steam” mode. The mass share of moisture in steam meatballs with beef, lamb and cabbage is 12 % more than in steam meatballs with beef and pumpkin and 10 % more than in steam meatballs with beef and carrots. The mass share of fat in steam meatballs with beef and pumpkin is 15 % more than in steam meatballs with beef, lamb and cabbage and 4 % more than in steam meatballs with beef and carrots; the mass share of carbohydrates, ash and protein in the three compared samples has insignificant differences. Conclusions. Steam meatballs with beef and lamb have the most adjusted amino acid composition.