Semolina meatballs cook very quickly. Children especially like this dish. After all, it is served at the table along with such sweets as honey, condensed milk, etc. To understand how to properly make this sweet treat, let's take a closer look at the process of preparing it.

A step-by-step recipe for semolina meatballs

Required Ingredients:

Cooking process

Semolina meatballs should be started by making regular porridge. To do this, pour fresh fat milk into a saucepan, boil it over low heat, and then carefully add semolina, granulated sugar and table salt. Next, the porridge must be boiled until thickened, removed from the stove and cooled completely. In this case, it is necessary to ensure that there are no lumps in it. After that, melted butter and chicken eggs should be put in the semolina mixture. All these ingredients are recommended to mix well using a large spoon or blender.

Dried fruit processing process

If you decide to pamper your children and make semolina meatballs just for them, then it is recommended to add some dried fruits to the base. We recommend using pitted black raisins. It must be sorted out, and then poured with boiling water and kept in it for about 20 minutes. During this time, dried fruits will swell well, become soft and clean.

The process of forming bits

Even a small child can form meatballs from semolina. To do this, take 1 full large spoon of the base, and then roll a ball out of it and flatten it slightly. Further, it is desirable to dip the semi-finished product from 2 sides in dry semolina (wheat flour can also be used). By analogy, all other products are formed.

Heat treatment of meatballs in a pan

Before you cook semolina meatballs, you should put the pan on the fire, heat it up strongly and pour in odorless sunflower oil. Next, it is required to lay out 5 to 7 semi-finished products on the surface of the pan and lightly fry them on both sides. After that, put the finished products on a large flat dish and sprinkle them with powdered sugar.

How to properly serve

Ready-made is recommended to be served for breakfast or for an afternoon snack. It is best to eat this dish warm along with hot tea, as well as some kind of jam (cherry, raspberry and berry are good), condensed milk, honey, etc.

Useful advice for housewives

You can make meatballs from not only black raisins, but also ingredients such as ground nuts, dried apricots, prunes, pieces of fresh berries or fruits, etc.

Ingredients

• milk 300 ml;
• semolina 100 g;
• ghee for frying;
• sugar 1 tbsp. l.;
• eggs 1 pc.;
• flour for breading;
• a pinch of salt.

Cooking method

1. Pour milk into a saucepan and heat up.
2. When the milk boils, add salt, sugar and stir.
3. Now we need to add the mango. Since the porridge will turn out to be very thick, a lot of semolina is taken for this amount of milk, so that when adding cereals no lumps form, reduce the heat to the very minimum or turn it off completely. Pour semolina, constantly mixing it with milk. The porridge will thicken very quickly.
4. This is how it will be immediately after adding semolina.
5. We stir it with a spoon and cook it over the slowest fire so that it thickens to such a state that it does not fall off the spoon. Then remove from heat and leave to cool completely.
6. Add a chicken egg to the cooled thick semolina porridge. If the egg is too large, only half can be added. Stir, the porridge should remain very thick.
7. Heat up the melted butter in a frying pan.
8. From thick semolina porridge, form cutlets with our hands, roll them in flour.
9. Put them in a frying pan and fry them on one side.
10. When they are browned, turn them over and fry on the other side.
    Place on paper towel to remove excess grease.
11. We put ready-made semolina cutlets on a dessert plate and pour over fruit jelly.

Delicious dessert is ready, bon appetit!

Syrniki from semolina porridge with cottage cheese

Ingredients

• cottage cheese - 400 grams;
• semolina - 3 tablespoons;
• chicken egg - a thing;
• sugar - 2-3 teaspoons;
• wheat flour - 1 tbsp. spoon;
• salt - on the tip of a knife;
• vegetable oil;
• vanilla - 0.5 tsp.

Cooking method

1. First you need to pour the cottage cheese into a bowl and crush it with a fork. In order for the cottage cheese to turn out very tender and without grains, wipe it through a sieve.
2. Add one egg, semolina (add gradually), sugar, vanillin and salt to the grated cottage cheese. (If you have liquid cottage cheese, then you should mix it with semolina in advance and leave for 2 hours. During this time, the semolina will absorb water from the cottage cheese and swell. Thanks to this, your cheesecakes will become even more tender.) Mix everything thoroughly.
3. Now the finished dough needs to be formed into balls. The easiest way to do this is with your hands: roll the ball from one hand to the other. The syrniki should all be medium in size, in this case they get about 20 pieces.
4. Next, you need to roll the finished balls in flour. You can leave the cheesecakes in the form of balls or make them a little flattened, like tortillas.
5. A frying pan with vegetable oil must be preheated. There should be little vegetable oil. Put the cheese balls in the pan and fry over medium heat until golden brown.
6. Do not rush to immediately remove the cheesecakes from the fire as soon as they begin to brown - they will still be raw. Wait for the formation of a golden color and then you will get excellent cheesecakes!

In the oven, meatballs are made according to the same recipe, only already on a baking sheet at 180 degrees. We have already explained everything step by step.

Video

Great video, it was even shown on TV. be sure to look.

Recipe for meatballs like in kindergarten

Ingredients

• semolina - 0.5 cups;
• milk - 0.5 l;
• egg - 2 pcs.;
• starch - 1 tbsp. l.;
• vegetable oil - 20 ml;
• sugar - 3 tbsp. l.;
• salt - 1 pinch.

Cooking method

1. Cook thick semolina porridge with sugar and a pinch of salt from milk and semolina, cool. I got it very thick.
2. Add 2 eggs to the cooled porridge, mix. If the porridge turns out to be as thick as mine, beat everything together with a blender until smooth.
3. Add a spoonful of starch and mix again.
4. With wet hands, mold round meatballs, roll in semolina.
5. Fry in a hot pan in vegetable oil until golden brown on both sides.

It would seem that what can be cooked from semolina porridge? In addition, not everyone loves this same porridge. But in fact, there are a huge number of semolina dishes, such as pancakes, casseroles, pudding, cutlets. And this, as you understand, is not yet a complete list.

This article is about semolina balls. Many tried this dish in kindergarten. Such meatballs were plentifully watered with fruit jelly. Well, let's cook the most delicious meatballs!

Semolina balls with fruit jelly

Kitchenware:

Ingredients

Step by step recipe

We cook semolina

Cooking meatballs

Semolina balls go well with condensed milk, jam, sour cream or yogurt.

video recipe

From the video you will learn how to make semolina balls.

Today we are preparing dessert. But before him you need to eat something more substantial. For example, . You should definitely try them.

Semolina balls with cottage cheese like in kindergarten

Time: 1 hour.
Servings: 6-10 meatballs.
Calories per 100 g: 120 kcal.
Kitchenware: pot, pan, plate.

Ingredients

Step by step recipe

For beats we need thick semolina. Therefore, boil a liter of water and gradually add 250 grams of semolina. On a small fire, cook a fairly steep porridge. Add salt and sugar as you wish.

video recipe

After watching the video, you will see how easy and simple it is to make semolina balls like in a kindergarten.

Almost every man loves meat, from which many mouth-watering dishes are prepared. Including classical .

Such a treat will not leave anyone indifferent. And for those who like experiments, I recommend making very tasty ones. Write in the comments about your results.

Semolina balls- the perfect dish for everyday dessert. They combine a delicate unique taste and useful properties. Kids will especially like these bats.
And what dishes of semolina porridge do you cook? What do you serve them on the table with? Share your secrets in the comments.

There are two options in my arsenal of semolina cutlets. One is sweet, with sugar. The other is unsweetened, with onions fried in vegetable oil and seasonings.

Both options are prepared almost the same way, if you want to cook two options for cutlets with semolina at once, the recipe will provide explanations for each option.

I will cook a sweet version of semolina patties, with sugar. Vanilla sugar can be added if desired.

Let's start cooking semolina cutlets by boiling thick semolina porridge.

IMPORTANT: if you have left semolina porridge after dinner or breakfast, you can use it, as long as it is thick.

I will cook fresh semolina porridge. Boil milk in a saucepan, throw a pinch of salt into it and pour the semolina into the milk in a thin stream, constantly stirring with a spoon. The porridge will immediately begin to thicken, reduce the heat and cook the porridge for literally 6-8 minutes, until cooked. We remove the porridge from the fire.

IMPORTANT! If making savory patties, at this point saute the finely chopped onion in a pan in vegetable oil (see ingredients for the savory version) for 4-5 minutes, until the onions are golden. Add the onion to the porridge and mix well. Add seasoning or favorite spices: pepper, thyme, spice mix for vegetable dishes. Cool the resulting mass.

If you cook sweet semolina cutlets with me, add regular and vanilla sugar instead of onions.

IMPORTANT! We let the finished porridge cool to room temperature and only after that we continue to cook the cutlets further.

Now add the egg and mix very thoroughly with porridge until a homogeneous smooth mass is obtained.

Pour in the flour and mix the contents of the pan again.

As a result, we should get a mass of such density. If yours is thinner, add a little more flour.

With wet hands form patties and roll them in breadcrumbs.

Fry semolina cutlets in vegetable oil for 4-5 minutes on each side.

Serve a sweet version of semolina cutlets with sour cream, syrup, caramel or fragrant homemade jam. Unsweetened version is very good served with sour cream, tomato sauce or ketchup.

Bon appetit!

An economical and tasty dish is semolina porridge, but not every kid eats it with pleasure on both cheeks.

However, you can cope with it, so much so that adults will line up for more.

Prepare semolina meatballs - from fresh, or porridge left over from the previous menu. Flavor them with dried fruits, sour cream and even jelly and you can get ready to receive thanks and requests for more.

Semolina meatballs - general principles of preparation

Thickly cooked, lush semolina porridge is the basis for any kind of similar meatballs. Basically, it is cooked in milk, adding sugar according to the recipe and adding salt. Before you start preparing the base, you should decide what kind of meatballs you will cook. In unsweetened - granulated sugar is not added.

How to cook thick semolina for meatballs without lumps? Immediately measure the required amount of semolina into a dry glass. Take any non-enamelled pan, pour milk or water into it. At this stage, nothing needs to be added to the liquid - sugar and salt are put in the process of boiling, in an already well-heated base. As soon as the liquid begins to boil, begin to stir it intensively in a circle, and with the other hand, slowly, in a thin stream, pour in the grits. Without ceasing to stir, let the porridge boil for about three minutes until it thickens. Cool the finished semolina.

If you need to add oil, do it about ten minutes after being ready. Eggs and additional ingredients - poppy seeds, flour, dried fruits, cheese, cottage cheese and others, are introduced only into a completely cooled base.

Form meatballs with hands well moistened with water. The shape can be different, the recommended thickness is no more than one and a half centimeters, otherwise it will be difficult to fry them in a pan. Baked or steamed semolina balls in the form of balls will look original.

Before frying or baking, the meatballs are breaded in flour, breadcrumbs or in dry semolina. If breaded products are rolled in breading before steaming, its layer will soften, which will negatively affect not only the appearance, but also the taste.

Semolina patties are served immediately after readiness. Unsweetened with sour cream, sauces, melted heavy cream or butter. Sweet - with honey, sweetened sour cream, jam, sweet syrups and sauces.

The classic recipe for semolina meatballs like in kindergarten

Ingredients:

Half a cup of semolina;

Two eggs;

Half a liter of milk;

a spoonful of flour;

75 gr. crystalline sugar;

Refined oil.

Cooking method:

1. Pour the milk into a saucepan, put on an intense fire. Warming up a little, add granulated sugar and a small pinch of salt. As soon as it starts to boil, stirring the milk intensively, pour semolina into it in a thin stream. Lower the heat and keep stirring, cook until thickened. Cool down.

2. Pour eggs into well-cooled porridge, mix and gradually add starch.

3. Having moistened our hands, we will form small meatballs, roll them well on all sides in semolina.

4. Pour a thin layer of oil into the pan, heat over low heat. We spread the meatballs and let brown on both sides. We do not close the lid.

Semolina meatballs with raisins from the oven in molds

Ingredients:

Six full spoons of fresh semolina;

One egg;

1 gr. vanilla crystals;

Three tablespoons of flour;

Half a liter of medium fat milk;

50 gr. Sahara;

White coconut.

Cooking method:

1. Add sugar, vanillin and a little salt to the milk, bring to a boil, add semolina and, stirring, cook thick porridge over low heat. After cooling well, stir in the raw egg and flour, and then the raisins.

2. We lay out the resulting mass in small silicone molds, sprinkle with coconut chips on top.

3. Place in a hot oven and bake for a quarter of an hour - until the top is browned.

4. We take out the semolina meatballs from the oven, cool it down a bit and, only after that, we release it from the molds.

Semolina balls with curd filling

Ingredients:

Non-granular fatty cottage cheese - 250 gr.;

Half a liter of milk;

Two spoons of sugar;

Semolina - 6 tbsp. l.;

30 gr. homemade or sweet cream butter;

Vanilla sachet, crystalline;

Two fresh eggs;

Refined oil;

50 gr. seedless raisins, preferably light.

Cooking method:

1. We scald the sorted raisins with boiling water, pour warm water over it and keep it in it for about 10 minutes. Rinse again and lay out on a towel to dry.

2. We shift the cottage cheese into a small bowl, add a little sugar and vanilla to it. Mix thoroughly, add raisins. Grind the granular cottage cheese on a sieve to break up lumps.

3. We mix semolina with sugar and, falling asleep in a thin stream, we introduce it into boiling milk. Stirring, cook the porridge over moderate heat for two minutes and set aside from the stove. We put the oil in the semolina base, mix, leave until completely cooled. In semolina, as in cottage cheese, you can put up to 1/2 a small bag of vanilla sugar. Thoroughly stirring the almost cooled porridge, we introduce a beaten egg.

4. Pour the second egg into a separate bowl, beat and proceed to the formation of meatballs. Wet your hands with water, roll a small ball out of the prepared mass and press it down to make a cake. In the center we spread a teaspoon of the curd filling and carefully fasten the edges, as when sculpting pies. After giving the desired shape, put the meatballs on a cutting board.

5. Place the pan on medium heat, pour oil into it and wait for it to warm up enough. Alternately dip the semolina patties in a beaten egg, then lower them into the pan. Fry on medium heat until golden brown on both sides.

Fried semolina patties in sesame breading with jelly

Ingredients:

A glass of dry semolina;

A liter of milk;

Four tablespoons of starch;

Fresh chicken eggs - 2 pcs.;

A couple of spoons of wheat flour;

One and a half liters of drinking water;

Quality vegetable oil.

300 gr. fresh or frozen berries;

Sesame seed.

Cooking method:

1. In milk, with a small amount of sugar and salt, cook a thick semolina base. While still hot, stir in the butter and leave to cool.

2. While the porridge is cooling, prepare the jelly. We spread the berries in a saucepan, fill with water and, adding sugar to taste, bring to a boil. We boil on moderate heat for a quarter of an hour, after which we strain the berries through a sieve, and bring the liquid base of the jelly back to a boil.

3. Fill a 250 ml glass one third with water, add starch. Thoroughly, and at the same time intensively, stir with a fork or whisk. Having broken all the lumps, pour the mixture into boiling compote. Pour in a thin stream, quickly stirring the liquid in a circle. After boiling the jelly for only 30 seconds, remove from the stove.

4. Thoroughly mix the eggs into the cooled semolina. You can put quite a bit of poppy seeds or finely chopped dried apricots.

5. Put a frying pan on a medium-low fire, pour in oil, with a layer of up to 0.5-0.6 cm. Warm up.

6. Wet hands with water, form semolina balls. Roll them in a mixture of flour and sesame seeds. Then dip in hot oil and fry, turning on both sides.

7. When serving, the meatballs laid out on plates are poured abundantly with jelly.

Semolina meatballs on the water with cheese in the oven - "Special"

Ingredients:

Dry semolina - 150 gr.;

Half a liter of drinking water;

150 gr. any cheese;

Butter - at least 100 gr.;

Two eggs;

For breading - white, coarse crackers;

A teaspoon of cumin.

Cooking method:

1. On the water with the addition of salt, prepare a thick porridge. Without letting it cool, stir in the butter, and only then cool.

2. We introduce eggs, add finely grated cheese, a little pepper and cumin. Mix everything well and put it in the common compartment of the refrigerator for an hour and a half.

3. From the chilled base we form meatballs, roll them well in breadcrumbs. We spread it on a roasting pan greased with vegetable oil, after which we immediately place it in a hot oven. Bake the semolina for 20 minutes, until golden brown.

Steamed semolina balls with cottage cheese

Ingredients:

Non-grained, preferably 9%, cottage cheese - 200 gr.;

A glass of semolina;

100 gr. sugar;

One egg;

500 ml of milk;

Two spoons of poppy.

Cooking method:

1. To the porridge that has cooled down, boiled in milk with sugar and salt, add cottage cheese, add poppy seeds. Mixing thoroughly, pour in the raw egg.

2. With hands moistened in water, we sculpt small meatballs of arbitrary shape. At a distance of the thickness of a finger from each other, we lay them out along the grid of the double boiler and place it on the lower container with boiling water. We cover with a lid.

3. Cooking semolina for a couple, a quarter of an hour. Serve hot.

Semolina meatballs - cooking tricks and useful tips

To make the semolina base thick, you must strictly observe the proportions of cereals and liquid. If for the preparation of ordinary porridge it is enough to take six full tablespoons of semolina per liter of milk, in our case this amount is calculated for only half a liter. Please note that for cooking on water, cereals need to be taken more.

To avoid lumps, introduce the cereal directly at the boil, and not into the already boiling liquid. Instead of a spoon, use a whisk for intensive stirring.

Before introducing the egg, shake it with a fork. Pour in small amounts, mixing thoroughly each time. This will allow you to adjust the density of the mango base.

If the porridge turned out to be too thick or with lumps, kill it with a blender. This procedure will help correct imperfections and make the meatballs more tender.

Sweet semolina balls can be supplemented with raisins, nuts, candied fruits, pieces of fresh and even canned fruits, berries. Unsweetened - slices of boiled vegetables, slices of sausage, ham or boiled meat, greens.

Unsweetened semolina meatballs will have a more delicate texture if some grated boiled vegetables are added to the semolina base. For sweet ones, cottage cheese can become such an addition.