Semolina balls with jelly. Tender breakfast: recipe for semolina balls

Economical and tasty dish – semolina, but not every baby is happy to devour it on both cheeks.

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

Prepare semolina balls - from fresh porridge or porridge left over from the previous menu. Season them with dried fruits, sour cream and even jelly and you can prepare to accept thanks and requests for more.

Semolina balls - general principles of preparation

Thickly cooked, fluffy semolina porridge is the basis for any type of similar meatballs. Basically, it is prepared with milk, adding sugar and salt according to the recipe. Before you start preparing the base, you should decide what type of meatballs you will prepare. Unsweetened - granulated sugar is not added.

How to properly prepare thick semolina for meatballs without lumps? Measure immediately into a dry glass required amount decoys. Take any non-enamel pan and pour milk or water into it. At this stage, there is no need to add anything to the liquid - sugar and salt are added during the boiling process, into an already well-heated base. As soon as the liquid begins to boil, begin to vigorously stir it in a circle, and with the other hand at this time, slowly, in a thin stream, pour in the cereal. Without ceasing to stir, let the porridge simmer for three minutes until it thickens. Ready semolina cool.

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

Form the balls with hands well soaked in water. The shape may be different, the recommended thickness is no more than one and a half centimeters, otherwise it will be difficult to fry them in a frying 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 dry semolina. If you roll the product in breading before steaming, its layer will soften, which will negatively affect not only the appearance, but also taste.

Serve the semolina balls immediately after they are ready. Unsweetened with sour cream, sauces, melted heavy cream or oil. Sweet - with honey, sweetened sour cream, jam, sweet syrups and sauces.

Classic recipe for semolina balls like in kindergarten

Ingredients:

Half a glass of semolina;

Two eggs;

Half a liter of milk;

Spoon of flour;

75 gr. crystalline sugar;

Refined oil.

Cooking method:

1. Pour the milk into a saucepan and place on high heat. After 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. Reduce heat and continue stirring, cook until thickened. Let cool.

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

3. After moistening your hands, form the balls small size, roll them well on all sides in semolina.

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

Semolina balls with raisins from the oven in molds

Ingredients:

Six full spoons of fresh semolina;

One egg;

1 gr. vanilla crystals;

Three spoons of flour;

Half a liter of medium-fat milk;

50 gr. Sahara;

White coconut flakes.

Cooking method:

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

2. Place the resulting mass in small silicone molds and sprinkle coconut shavings on top.

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

4. We take the semolina balls out of the oven, cool them a little and, only after that, release them from the molds.

Semolina balls with curd filling

Ingredients:

Non-grain fat cottage cheese – 250 gr.;

Half a liter of milk;

Two spoons of sugar;

Semolina – 6 tbsp. l.;

30 gr. homemade or sweet butter;

A bag of vanilla, crystalline;

Two fresh eggs;

Refined oil;

50 gr. seedless raisins, preferably light ones.

Cooking method:

1. Scald the sorted raisins with boiling water, add warm water and soak in it for about 10 minutes. Rinse again and place on a towel to dry.

2. Transfer the cottage cheese into a small bowl, add a little sugar and vanilla to it. Mix thoroughly and add raisins. We first grind the grainy cottage cheese on a sieve to break up the lumps.

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

4. Drain the second egg into a separate bowl, beat it and start forming the balls. Wet our hands with water, roll a small ball from the prepared mass and press it down to form a flat cake. Place a teaspoon in the center curd filling and carefully fasten the edges together, as when sculpting pies. Having given the required form, put the bits on cutting board.

5. Place the frying pan on medium heat, pour oil into it and wait for it to warm up enough. One by one, dip the semolina balls into the beaten egg, then lower them into the frying pan. Fry over medium heat until golden crust on both sides.

Fried semolina balls 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 wheat flour;

One and a half liters drinking water;

Qualitative vegetable oil.

300 gr. fresh or frozen berries;

Sesame seed.

Cooking method:

1. With milk, with a small amount sugar and salt, cook a thick semolina base. Stir in while still hot butter and leave for a while to cool.

2. While the porridge is cooling, prepare the jelly. Place the berries in a saucepan, add water and, adding sugar to taste, bring to a boil. Boil over moderate heat for a quarter of an hour, then strain the berries through a sieve, and bring the liquid jelly base to a boil again.

3. Fill a 250 ml glass one third with water, add starch. Stir thoroughly, and at the same time intensively, with a fork or whisk. Having broken all the lumps, pour the mixture into the 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. Carefully mix the eggs into the cooled semolina. You can add just a little poppy seed or finely chopped dried apricots.

5. Place a frying pan on medium-low heat, pour in oil in a layer of up to 0.5–0.6 cm. Warm up.

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

7. When serving, generously pour jelly over the meatballs laid out on plates.

Semolina balls on 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 g;

Two eggs;

For breading – white, coarsely ground crackers;

A teaspoon of cumin.

Cooking method:

1. Prepare a thick porridge using water with added salt. Without allowing it to cool, stir in the butter, and only then cool.

2. Add eggs, finely grated cheese, a little pepper and cumin. Stir everything well and put it in the general compartment of the refrigerator for an hour and a half.

3. From the cooled base we form balls, roll them well in breadcrumbs. Place on greased vegetable oil roaster, then immediately place in a hot oven. Bake the semolina balls for 20 minutes until evenly golden brown.

Steamed semolina balls with cottage cheese

Ingredients:

Non-grained, preferably 9%, cottage cheese – 200 g;

A glass of semolina;

100 gr. sugar;

One egg;

500 ml milk;

Two spoons of poppy seeds.

Cooking method:

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

2. With hands dipped in water, we sculpt small balls of arbitrary shape. At a distance of a finger width from each other, we lay them out on the mesh of the steamer and place it on the lower container with boiling water. Cover with a lid.

3. Steam the semolina balls for a quarter of an hour. Serve hot.

Semolina balls - cooking tricks and useful tips

To make the semolina base thick, you must strictly observe the proportions of cereal and liquid. If for cooking regular porridge It is enough to take six full spoons of semolina per liter of milk; in our case, this amount is calculated for only half a liter. Please note that for cooking cereals in water you need to take more.

To avoid lumps, add the cereal directly when boiling, and not into an already boiling liquid. Instead of a spoon, use a whisk for intensive stirring.

Before adding the egg, beat it with a fork. Pour in in small portions, stirring thoroughly each time. This will allow you to adjust the thickness of the semolina base.

If the porridge turns out to be too thick or with lumps, puree 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 fruit, berries. Unsweetened - in slices boiled vegetables, pieces of sausage, ham or boiled meat, greenery.

Unsweetened semolina balls will have more delicate consistency, if you add a little grated boiled vegetables to the semolina base. For those with sweets, cottage cheese can be such an addition.

What to cook quickly and tasty for dinner

How to cook semolina balls step by step recipe with photos and video instructions. Perfect for breakfast or dinner. Cook for fun!

1 hour

180 kcal

5/5 (1)

Prepare the meatballs, as well as great amount Other dishes were taught to the whole world by the French, although now few people in our country think about it. And indeed: most of us do not perceive the beats as culinary delight, standing in the culinary hierarchy somewhere between gratin and julienne, but as a native, from infancy familiar dish children's catering.
Today we will study preparesemolina balls"how in kindergarten"- a recipe proven over the years and generations.

What you need to know before cooking

Kitchen appliances: grater and frying pan.

Ingredients:

How to choose the right ingredients:

The taste of the meatballs will directly depend on the quality of the semolina: how to make semolina meatballs tasty if the cereal is old and moldy? That's right, no way. Remember - semolina should be a light yellowish tint, without visible lumps. If the cereal sticks together, it means it is damp, and this will not lead to anything good except the appearance of bitterness or acidity.
In principle, you can use any cheese: some recipes even include Parmesan (it’s not for nothing that the French love meatballs). But the usual “Dutch” or “Russian” will be no worse.
It’s better, of course, to cook the vegetable broth yourself. fresh vegetables, but in case of a total lack of time or desire, it is quite possible to get by with a bouillon cube.

Cooking sequence

Video recipe

As you can see, cook semolina balls just like in kindergarten, very simple. Watch this video and you will not only be convinced of the accessibility of this recipe, but also find out what a wonderful side dish you can prepare for it without spending a minute of extra time.

Secrets of making meatballs:

Semolina balls turn out great from semolina porridge, for one reason or another, left over from the last meal, and at the same time you save both time and food.
Before frying, the meatballs can be breaded in flour or breadcrumbs.
If the semolina porridge turns out to be too liquid to form into balls, you can add a little flour to it.

What are the meatballs served with?

Semolina balls- This great option breakfast or dinner.
They can be served as a side dish to a variety of meat or fish dishes, along with stewed vegetables, and they are good both hot, straight from the fire, and cold.
Semolina balls will go perfectly together with jelly, if you prepare them from sweet semolina porridge with milk.
Sweet semolina balls can be supplemented with jam or condensed milk, and salty ones with a spicy sauce.

Options for preparing meatballs

As you probably guessed, the meatballs can be cooked not only from semolina. Of course, if you have Small child, then semolina balls both in kindergarten and at home will become your lifesaver in the fight for healthy eating. A little later, you will be able to diversify the family diet and introduce into it

Semolina porridge is a healthy and tasty dish, but not all kids love it; many mothers are familiar with the morning “battles” for every spoonful. Amazingly tasty semolina balls will be an excellent way to feed such capricious creatures. They are very easy to prepare, either from leftover porridge from yesterday or from freshly prepared porridge.

How to prepare semolina balls?

To do delicious meatballs from semolina, only needed semolina, milk and sugar. You can supplement with raisins, dried fruits, carrots, cottage cheese, very delicious recipe- with jelly. Easy and quick to prepare, both in a frying pan and in the oven. You can make unsweetened ones, then use less sugar. A few cooking secrets from experienced chefs:

To make the porridge without lumps, you need to pour in the cereal while the milk is boiling, in a thin stream. At the same time, stir the liquid clockwise. Stirring constantly, cook for 3-5 minutes until thickened.
Semolina porridge balls are formed with wet hands, then the mixture will not stick. Thickness - no more than 1.5 mm, so that they are well fried. Can be formed into balls.
Oil is added to the porridge a few minutes after cooking. Raisins, cottage cheese and other ingredients - only when it has cooled down.
Beat the eggs before pouring in; add while stirring the porridge.
If the porridge turns out to be too thick or with lumps, semolina balls can be saved by beating the mixture in a blender.
The dish will turn out to be more delicate in taste if you add cottage cheese to sweet ones; for savory ones, grated vegetables are suitable.

Semolina balls - recipe in a frying pan

The fastest way to make semolina porridge balls is in a frying pan; before frying, roll them in flour, breadcrumbs or dry semolina. You can cook with either vegetable or butter, the main thing is that the former is odorless. The treat is traditionally served with sour cream, condensed milk or jam.

Ingredients:

milk – 300 ml;
semolina – 7 tbsp. spoon;
sugar – 6 tbsp. spoon;
egg – 1 pc.

Preparation

Cook semolina porridge. Pour the mixture of semolina and sugar into the boiling milk and keep it on the fire until it thickens. Cool, beat in the egg, mix.
Form semolina balls, roll in flour.
Fry until golden color.

Semolina balls with jelly - recipe

Semolina balls with jelly are very popular; it must be prepared separately. For this recipe, you can add ready-made rice, millet or oatmeal. To make the mixture homogeneous, beat it with a blender. After frying, the treat is first placed on a paper napkin to drain the fat.

Ingredients:

semolina – 7 tbsp. spoon;
milk – 0.5 l;
sugar – 4 tbsp. spoons;
flour – 50 g;
egg – 1 pc;
berries – 1 cup;
water – 1 glass;
butter – 50 g;
starch - 1 tbsp. spoon.

Preparation

Cook the porridge, cool.
For the jelly, boil water, add berries and sugar. IN cold water dilute the starch and pour into the drink. Keep on fire for a few minutes until it thickens.
Pour the egg into the cooled porridge and stir. To make the semolina balls tender, beat the mixture with a blender.
Form into flat cakes or balls and fry until golden brown.

Semolina balls in the oven - recipe

If you have time, it’s better to make semolina then they will turn out softer and more fluffy. There is a version that supposedly this dish was invented by thrifty cooks so as not to throw away yesterday’s porridge. And there is some truth in this, since in kindergartens such breakfast was often found on the menu for children.

Ingredients:

semolina – 6 tbsp. spoon;
vanillin – 1 sachet;
milk – 0.5 l;
eggs – 1 piece;
sugar – 50 g;
flour - 3 tbsp. spoons;
dried cherries or coconut flakes - 1-2 tbsp. spoons.

Preparation

Cook thick porridge, cool.
Put the egg, flour and vanillin, dried cherries, stir thoroughly.
Place in baking tins and sprinkle with coconut flakes.
Bake in a hot oven preheated to 180 degrees until golden brown.

Carrot balls with semolina

No less than semolina, for child's body Carrots are healthy; they contain a lot of vitamin A, which contains beta-carotene, and vitamin B, which increases hemoglobin. Carrots are one of the few vegetables that do not lose their properties when heat treatment, so it’s worth taking note of a recipe like the one with semolina.

Ingredients:

carrots – 600 g;
semolina – 4 tbsp. spoons;
sugar – 4 tbsp. spoons.

Preparation

Boil carrots until almost done. Cool, grate.
Add sugar and semolina, mix.
Form into balls, roll in semolina or flour.
Fry until golden brown, then keep on low heat for another 10 minutes.

Semolina balls, like in kindergarten

Making semolina balls, like in kindergarten, is the dream of many adults; often young mothers try to restore this recipe. A main secret- V golden brown crust, which in combination with delicate semolina creates unique taste. This effect can be easily achieved by rolling semolina cutlets in breadcrumbs.

Ingredients:

semolina – 0.5 cups;
milk – 0.5 liters;
sugar – 3 tbsp. spoons;
egg – 1 pc.

Preparation

Cook a thick porridge, the consistency of which is enough to stand up to a spoon. Cool.
Beat the egg into the warm mixture and stir.
Form into balls and roll in breadcrumbs.
Fry on each side for 5 minutes.
Children will like delicious semolina balls if served with grated berries.

Curd balls with semolina

The combination with cottage cheese will also be useful, since this product contains a lot of calcium, which is extremely necessary for skeletal system child. Lactic acid bacteria promote the rapid absorption of calcium and phosphorus, antibacterial substances normalize the intestinal microflora. and semolina will be much tastier if you add poppy seeds to them.

Ingredients:

milk – 2 glasses;
semolina – 1 glass;
egg – 1 pc;
sugar – 4 tbsp. spoons;
cottage cheese – 200 g;
poppy seed – 2 tbsp. spoons.

Preparation

Cook thick porridge, cool.
Add cottage cheese and poppy seeds, egg, mix.
Form semolina curd balls, place in a frying pan or on a steamer rack.
To fry, roll in flour and fry until golden brown. If you cook in a double boiler, there is no need to sauté; it takes 15 minutes to cook.

Lenten semolina balls

For children who have great dish For breakfast there will be semolina balls without eggs. To prevent the mixture from falling apart, use soaked semolina. To do this, pour milk and water into a saucepan and leave the cereal for 10 minutes. Shake before putting on the fire, and, stirring constantly, cook - time after boiling - 3 minutes.

Ingredients.

This dish belongs to Russian cuisine, although it is quite widespread. Semolina balls are not difficult to prepare and are very tasty.

Some time ago they were often prepared for children in kindergartens. The dish is quickly absorbed and supplies the body with energy, so it should be included in the diet. There are many cooking options semolina balls, from which you can choose the appropriate one.

The benefits and harms of the dish

The semolina from which this dish is created contains a lot useful substances. Thanks to them this product has a positive effect on nervous system, promotes the production of hemoglobin, strengthens the immune system, stimulates metabolic processes. It is characterized by a reduced fiber content, which makes it very beneficial for gastrointestinal tract. The dish is easily digestible and helps eliminate harmful substances.

However, this cereal contains too many carbohydrates. Children's digestive system It’s difficult to digest such an amount. Another one harmful feature This is due to the fact that semolina does not allow the body to absorb calcium and vitamin D. This affects the condition of the musculoskeletal system. Therefore, children should not often eat semolina balls.

Due to the high carbohydrate content, this dish is not recommended for people with diabetes mellitus, as well as those who have excess weight. If there are no such problems, then semolina balls can be included in the diet.

Difficulty, cooking time

It takes about half an hour to prepare the food. This is an easy-to-make dish that can be made even without special culinary skills.

To do this, just read the recipe.

Food preparation

The preparation of such balls involves the use of semolina. When purchasing a product, you should check the expiration date. It is also necessary to evaluate the appearance of the cereal - it should be white or with a slight yellowish tint.

The gray color of semolina indicates low quality. Cereals made from durum varieties wheat, so you need to look for the “T” marking on the packaging.

The bag should not be damaged, as this could cause the product to become damp and caked. The flowability of semolina can be assessed by turning the packaging over several times. In the product good quality there will be no lumps. Before starting work, it is necessary to remove any debris from the product that may be there.

If the recipe calls for flour to be added to the dish, then you should choose the product premium. Milk should be taken fresh. Additional Ingredients must also be of high quality and with good deadlines suitability.

How to prepare meatballs?

To work you will need products from the following list:

milk 280 ml;
sugar – 50 g;
semolina – 100 g;
raspberries – 50 g;
currants – 50 g;
strawberries – 50 g;
blueberries – 50 g;
egg – 1;
crackers – 100 g;
flour – 50 g;
vegetable oil – 100 g;
salt.

From this quantity of products you can prepare 2 servings of the dish.

Step-by-step recipe for semolina balls in the photo:

When it starts to boil, add the cereal in small portions. You definitely need to mix the composition. The heat should be reduced and the mixture should be kept on it for 2-3 minutes. To prevent the porridge from burning, you need to stir it.

The cooked cereal is removed from the stove and left to cool completely. IN finished form it should have a dense texture. Add an egg to the porridge and stir until smooth.

Pour the flour into a separate container. Small identical cakes are formed from the semolina dough and rolled in flour.

Heat the sunflower oil in a frying pan, place the meatballs there and fry until golden brown. After this, they are placed on a paper napkin to remove excess oil.

The berries are covered with sugar and wait until they release juice. Then this mass is crushed with a blender to make jam.

The cutlets are poured with jam and fall to the table. You can decorate them with berries.

The number of calories in 100 g of the dish is 110. It contains 18 g of carbohydrates, 6 g of fat and 3 g of protein.

Cooking options

The culinary experts came up with different ways preparing semolina balls. You can choose the most suitable one by studying the most common ones.

Semolina balls with jelly

Semolina porridge balls are often prepared with.

This type of dish requires the following components:

milk – 500 g;
vegetable oil – 100 g;
semolina – 120 g;
vanillin – 10 g;
water – 1 l;
egg – 1;
plums – 200 g;
butter – 20 g;
sugar – 130 g;
salt – 5 g;
starch – 30 g.

After salting the milk, it is placed on the stove. After boiling, add butter and sugar. Reduce the heat and carefully add semolina. It must be stirred so that it does not burn or stick together. You need to cook the porridge for 10 minutes, then cool it. At this time you can make jelly.

The seeds are removed from the plums, the pieces are washed and filled with water. They should be cooked until softened. The resulting mass is rubbed through a sieve, water is added to it (the total volume should be 1 liter) and cooking continues.

You should add a little sugar to the mixture. Starch is diluted in water and added to the plum liquid after boiling. It's all mixed up. The mixture should boil for 5 minutes, after which the jelly is considered ready.

Combine eggs with vanilla and beat. They are supposed to be added to the cooled semolina. The mass is stirred and formed into balls, which are rolled in flour. These blanks are placed in a frying pan with hot sunflower oil and fry until a crust forms.

Video recipe:

Semolina balls in the oven

Ingredients:

semolina – 6 tbsp. l.;
vegetable oil – 5 g;
milk – 600 ml;
cherry – 100 g;
sugar – 60 g;
vanillin – 10 g;
egg – 1;
salt;
coconut shavings.

Mix the cereal and sugar and pour these components into the milk. Salt is also poured there. Place the container on the stove and cook a thick porridge. During operation, the composition must be constantly stirred.

After the semolina has cooled, add an egg to it and stir. Vanillin and washed cherries are also added to the mixture. Then the formation of the cakes begins. Cover the baking sheet with paper and grease it.

Blanks rolled in coconut flakes, spread it on it and send it to the oven, heated to 180 degrees. As soon as the meatballs turn brown, they can be removed.

Semolina balls with raisins

This recipe allows you to prepare a dessert version of the dish.

During work you will need:

semolina – 120 g;
milk – 500 g;
egg – 1;
flour – 60 g;
vanillin – 1 g;
raisins – 100 g;
sugar – 50 g;
salt – 2 g.

After bringing the milk to a boil, salt it, add vanilla and sugar. After this, semolina is introduced in small portions. The cereals in the milk must be stirred throughout the cooking for 10 minutes. The porridge is cooled and mixed with the egg.

The flour should be sifted and added to semolina dough along with raisins. This base is distributed according to special molds for meatballs and place in an oven preheated to 190 degrees. Baking time 15 minutes. If there are no molds, you need to make small cakes and bake them on a baking sheet.

Semolina balls with cottage cheese

By adding cottage cheese to the dish, you can make it more nutritious.

Components that need to be prepared before starting work:

milk – 500g;
vegetable oil – 100 g;
cottage cheese – 250 g;
vanillin – 1 g;
sugar – 40 g;
eggs – 2;
semolina – 120 g;
butter – 30 g.

Half the sugar is added to the cottage cheese along with vanilla. These components should be rubbed through a sieve or blended with a blender to ensure a homogeneous mixture. The cereal is added in small portions to the milk at the moment of boiling, mixed and supplemented with the remaining sugar.

You need to cook it for 5 minutes. The porridge is cooled and mixed with beaten egg. Beat the second egg separately. Semolina porridge is used to make flat cakes, with a little cottage cheese placed in the middle.

The filling is completely covered with semolina base and coated egg mixture. These preparations should be fried in oil until a crust forms.

Semolina balls breaded with breadcrumbs

The preparation of such meatballs involves the use of the following ingredients:

semolina – 6 tbsp. l.;
vegetable oil – 100 ml;
milk – 500 g;
vanillin – 1 g;
sugar – 2 tbsp. l.;
crackers - 4 tbsp. l.;
egg – 1;
salt.

After boiling the milk, add semolina into it and stir. Vanillin, salt and sugar are added to the mixture. The ingredients should boil and cook for 5 minutes.

Add an egg to the cooled porridge and stir until smooth. Small balls are formed from the base, which are covered with breadcrumbs or flour. The pieces are placed in heated oil and fried until a crust forms.

Semolina balls with cheese

This version of semolina balls is prepared using the following products:

semolina – 150 g;
crackers – 150 g;
water – 500 g;
eggs – 2;
cheese – 150 g;
ground pepper – 2 g;
butter – 100 g;
salt – 5 g.

The water is supposed to be boiled and salted, after which semolina is poured into it. Cook the porridge for 7 minutes. Oil is added to the finished base and left to cool for a while.

Then eggs are added to the porridge, cheese is grated and also added to the mixture. Sprinkle the mixture with salt and pepper, stir thoroughly and place in the refrigerator.

After an hour and a half, they make meatballs out of it, roll it in breadcrumbs and bake it in an oven preheated to 180 degrees. Cooking time is 20 minutes.

Semolina balls in a slow cooker

Using this device, semolina balls are steamed, which makes them dietary.

Ingredients needed for the recipe:

milk – 700 g;
butter – 50 g;
semolina – 250 g;
egg – 1;
crackers – 200 g;
water 500 ml;
salt – 3 g.

The milk is poured into a bowl and heated in the “Multi-cook” mode. Shortly before boiling, add 1/3 of the oil and salt, then pour in the cereal. After cooking, the porridge should sit in a closed slow cooker, so it should be left for twenty minutes.

Next, the semolina porridge is mixed with an egg and cutlets are made from this base. They should be placed in a steam container. Fill the multicooker bowl with water and prepare the meatballs by selecting the “Steam” option. This will take a quarter of an hour, after which the dish is ready.

Balls with starch

Adding starch to a dish has little effect on its taste, but it does give it a slightly different texture.

The following components are used in the cooking process:

semolina – 100 g;
sugar – 50 g;
milk – 1 glass;
vegetable oil – 100 g;
egg – 2;
starch - 1 tbsp. l.;
salt.

The milk is seasoned with salt and sugar and placed on the stove to boil. Then they begin to introduce the cereal, stirring constantly. Ready porridge should be thick. Then it is removed from the stove and cooled to room temperature.

Add eggs to the semolina and mix until smooth. After this, starch is poured in, which serves to hold the dough together.

You can beat the semolina base with a blender - this way you can get rid of lumps. Small cakes are formed from it, which are rolled in dry semolina and placed in heated oil. They are supposed to be fried until the top part turns golden brown.

The basis of the dish is thick and fluffy porridge. It is very important that it is free of lumps, so during cooking it is necessary to constantly stir the ingredients.

The oil is added 10 minutes after removing the semolina from the stove. Additional components add only to the cooled base. It is convenient to form blanks with wet hands. This way they won't stick.

The optimal thickness of the meatballs is 1.5 cm. They should be breaded only before baking or frying. You don't need to do this for steaming.

An economical and tasty dish is semolina porridge, but not every baby enjoys eating it on both cheeks.

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

Semolina balls - general principles of preparation

How to properly prepare thick semolina for meatballs without lumps? Immediately measure the required amount of semolina into a dry glass. Take any non-enamel pan and pour milk or water into it. At this stage, there is no need to add anything to the liquid - sugar and salt are added during the boiling process, into an already well-heated base. As soon as the liquid begins to boil, begin to vigorously stir it in a circle, and with the other hand at this time, slowly, in a thin stream, pour in the cereal. Without ceasing to stir, let the porridge simmer for three minutes until it thickens. Cool the finished semolina.

Serve the semolina balls immediately after they are ready. Unsweetened with sour cream, sauces, melted heavy cream or butter. Sweet - with honey, sweetened sour cream, jam, sweet syrups and sauces.

Classic recipe for semolina balls like in kindergarten

Ingredients:

Half a glass of semolina;

Two eggs;

Half a liter of milk;

Spoon of flour;

75 gr. crystalline sugar;

Refined oil.

Cooking method:

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

3. Having moistened our hands, form small balls and roll them well on all sides in semolina.

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

Semolina balls with raisins from the oven in molds

Ingredients:

Six full spoons of fresh semolina;

One egg;

1 gr. vanilla crystals;

Three spoons of flour;

Half a liter of medium-fat milk;

50 gr. Sahara;

White coconut flakes.

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, mix in the raw egg and flour, and then the raisins.

2. Place the resulting mass in small silicone molds and sprinkle coconut shavings on top.

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

4. We take the semolina balls out of the oven, cool them a little and, only after that, release them from the molds.

Semolina balls with curd filling

Ingredients:

Non-grain fat cottage cheese - 250 gr.;

Half a liter of milk;

Two spoons of sugar;

Semolina - 6 tbsp. l.;

30 gr. homemade or sweet butter;

A bag of vanilla, crystalline;

Two fresh eggs;

Refined oil;

50 gr. seedless raisins, preferably light ones.

Cooking method:

1. Scald the sorted raisins with boiling water, add warm water and soak in it for about 10 minutes. Rinse again and place on a towel to dry.

2. Transfer the cottage cheese into a small bowl, add a little sugar and vanilla to it. Mix thoroughly and add raisins. We first grind the grainy cottage cheese on a sieve to break up the lumps.

3. Mix semolina with sugar and, pouring it in a thin stream, add it to boiling milk. Stirring, cook the porridge over moderate heat for two minutes and set aside from the stove. Add butter to the semolina base, mix, and 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, add the beaten egg.

4. Drain the second egg into a separate bowl, beat it and start forming the balls. Wet our hands with water, roll a small ball from the prepared mass and press it down to form a flat cake. Place a teaspoon of curd filling in the center and carefully seal the edges, as when making pies. Having given the desired shape, place the meatballs on a cutting board.

Fried semolina balls 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 tablespoons of wheat flour;

One and a half liters of drinking water;

High quality vegetable oil.

300 gr. fresh or frozen berries;

Sesame seed.

Cooking method:

1. Cook a thick semolina base in milk, with a little sugar and salt. While still hot, stir in the butter and leave to cool.

4. Carefully mix the eggs into the cooled semolina. You can add just a little poppy seed or finely chopped dried apricots.

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

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

7. When serving, generously pour jelly over the meatballs laid out on plates.

Semolina balls on 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 g;

Two eggs;

For breading - white, coarsely ground crackers;

A teaspoon of cumin.

Cooking method:

1. Prepare a thick porridge using water with added salt. Without allowing it to cool, stir in the butter, and only then cool.

2. Add eggs, finely grated cheese, a little pepper and cumin. Stir everything well and put it in the general compartment of the refrigerator for an hour and a half.

3. From the cooled base we form meatballs, roll them well in breadcrumbs. Place in a roasting pan greased with vegetable oil, then immediately place in a hot oven. Bake the semolina balls for 20 minutes until evenly golden brown.

Steamed semolina balls with cottage cheese

Ingredients:

Non-grained, preferably 9%, cottage cheese - 200 g;

A glass of semolina;

100 gr. sugar;

One egg;

500 ml milk;

Two spoons of poppy seeds.

Cooking method:

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

3. Steam the semolina balls for a quarter of an hour. Serve hot.

Semolina balls - cooking tricks and useful tips

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

To avoid lumps, add the cereal directly when boiling, and not into an already boiling liquid. Instead of a spoon, use a whisk for intensive stirring.

Before adding the egg, beat it with a fork. Pour in small portions, stirring thoroughly each time. This will allow you to adjust the thickness of the semolina base.

If the porridge turns out to be too thick or with lumps, puree 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 fruit, and berries. Unsweetened - slices of boiled vegetables, pieces of sausage, ham or boiled meat, greens.

Unsweetened semolina balls will have a more delicate consistency if you add a little grated boiled vegetables to the semolina base. For those with sweets, cottage cheese can be such an addition.