Recipe for semolina balls. Semolina balls like in kindergarten in the oven

Without expecting manna from heaven, we prepare earthly manna that is tasty and even quite healthy. Semolina porridge is not a dish that is usually eaten a second time from the same preparation. As the porridge cools, it becomes thick and completely tasteless; heating it won’t help either. But this is not a reason to immediately deal with the remains. We offer you an original way of recycling uneaten food, or rather, using it for peaceful purposes. We will get amazingly tasty semolina porridge balls - with a pleasant crispy crust and tender contents.

The meatballs can be prepared as a dessert version or savory. In addition to sugar, you can add a little poppy seed, raisins or other dried fruits to the sweet balls. Unsweetened cutlets will also be good with fried onions or other vegetables; their taste can be greatly diversified by various herbs and spices.

Try both sweet and savory, lunch and treat options to see which you like best! But first, the basic recipe with photos.

Semolina balls in milk sauce

The meatballs themselves are a dish of European cuisine. We will prepare our meatballs at home from semolina. To prepare such a dish, it would be ideal to use ready-made semolina, which is left over from a previous meal. It is already thick in itself and in a new role it will reveal a different flavor side.

We will fry the semolina porridge balls in breadcrumbs; inside they will remain very juicy and tender, and on the outside they will acquire a crispy, rich crust. You will learn exactly how to deliciously prepare semolina balls by reading our recipe with photos, which is presented below. In it, all actions are described step by step.

To saturate and diversify the taste of semolina balls, we will prepare a special viscous sweet sauce for them, which will ideally complement the texture of the dish.

Ingredients:

semolina - 0.5 cups
milk - 2 cups for porridge + 250 ml for sauce
sugar - 0.5 cups
wheat flour - 1 tbsp.
breadcrumbs - 4 tbsp.
refined vegetable oil - 2-4 tbsp.
salt - to taste

Preparation:

Semolina porridge is cooked both in milk and in plain water, the only difference is that milk semolina porridge has a much more pronounced creamy taste, and semolina in water turns out to be very light.
Take a suitable thick saucepan and pour the specified amount of milk into it, bring the liquid to a boil, add a little salt to taste.
Pour all the semolina into the pan in portions, carefully mix the cereal in the milk so that it does not form lumps. Cook the semolina for 6-7 minutes, then remove the porridge from the heat and cool it under the closed lid.
Pour breadcrumbs into a deep bowl. From the cooled and slightly thickened porridge, with wet hands we form small-sized meatballs as shown in the photo.
Roll each piece in breadcrumbs. Heat a frying pan with a small amount of vegetable oil and fry each semolina ball on both sides until golden brown.
For the sauce we need to bring the milk to a boil. Mix flour, a little warm water and sugar in a bowl. Pour the resulting mixture into boiling milk, mix the ingredients and bring the liquid to a boil again.
Cool the finished sauce a little, pour it over the semolina balls and serve the dish to the table or serve the sauce in a separate saucer. Semolina porridge balls are ready.

How to make meatballs from semolina porridge

To prepare semolina porridge, bring a small amount of milk to a boil. Then throw in a pinch of salt and start adding semolina. To prevent lumps from forming, add in a thin stream, while stirring the porridge continuously in one direction. Cook for about 7-9 minutes until done. After this, cool to room temperature. By this time, the semolina porridge should thicken even more.
You can make a small bag out of paper and pour the required amount of cereal into it. Through the bottom hole of the bag it will pour out in just the right stream.
Now, depending on the task at hand, add either granulated sugar with vanilla or fried onions with spices to the cooled porridge. You can make two types of cutlets at the same time by dividing the mass into two parts.
Regardless of the option chosen, add one chicken egg to the porridge. Mix everything vigorously until the mixture becomes homogeneous.
Add sifted flour. Its quantity directly depends on the thickness of the resulting porridge. Therefore, if necessary, add a little more flour.
Mix everything well. The dough should be as thick as in the photo.
With wet hands, form the dough into cutlets and roll them on each side in breadcrumbs. Of course, they can spread out, so we do everything quickly.
Heat the frying pan well with a small amount of vegetable oil and place the semolina balls on it. Once the bottom side is browned, use a spatula to turn them over to the other side. Breadcrumbs may cause the second batch of cutlets to burn, so it is better to either change the oil or fry in two pans.
Immediately place the chops on a paper towel to remove excess oil.

The rosy semolina cutlets are ready! Serve them on the table while still warm - with sour cream, jam or other favorite sauce. Before serving, you can simmer the balls together with sour cream for a few minutes in the oven until the sour cream melts. Bon appetit!

We won’t let anything go to waste: prepare, vary, improve.

Author: Elena

Semolina balls on starch

For many, semolina balls are of genuine interest. This dish was somehow forgotten, and not every housewife knows how to cook them. And in general, not everyone knows that semolina can be used to make not only porridge, but also delicious meatballs. They are somewhat reminiscent of cheesecakes in appearance. But their taste is not cottage cheese, but more delicate, without sourness. If someone is not allowed to eat cottage cheese, then semolina balls will help out in this case.

Semolina balls, the recipe with step-by-step photos of which you can see below, will be an ideal breakfast for you, and children simply adore such a sweet dessert. The meatballs can be poured with jelly, washed down with tea, milk or fruit compote.

Ingredients:

100 grams of semolina in the dough + a little for breading,
1 glass of milk,
2 chicken eggs,
1 tbsp. potato starch,
vegetable oil for frying,
50 grams of sugar,
a pinch of salt.

Preparation:

Pour the milk into the pan, add a pinch of salt and granulated sugar. Boil. When the milk starts to rise in the pan, add semolina and stir constantly. Cook the porridge until it thickens. Set aside to room temperature.
Beat the eggs into the cooled porridge and stir until smooth.
Add potato starch to the dough to bind the whole mass. Starch will perfectly absorb all the moisture and strengthen the entire dough.
To create a more homogeneous mass without lumps, beat the dough with a blender. You just need to beat with a blender for a few minutes.
Pour some semolina into a deep plate and place a spoonful of dough there.
Roll the ball of dough in semolina and shape it into a ball. With dry hands, the semolina-breaded meatballs are easy to form.
Pour a little oil into the frying pan and place all the meatballs there.
Fry the meatballs over medium heat until crusts form on both sides. Usually the meatballs are fried for 6-7 minutes on each side.

Serve hot meatballs after frying. You can serve semolina balls with either sour cream or sweet jam.

Option 2: Semolina porridge balls with raisins in the oven

Semolina balls will turn out even more attractive if you add a few raisins to the semolina dough. You can also use other dried fruits.

Ingredients:

semolina - 6 large spoons;
1 egg;
1 g vanillin;
30 g flour;
milk - 470 ml;
sugar - 45 g;
5 g salt;
raisins - 1 handful;
coconut flakes - 2 handfuls;
a piece of butter for greasing the molds.

Step by step cooking method

Cook semolina porridge with a thick consistency: pour milk into a metal container, add sugar, vanillin, a little salt, semolina, stir. Place on the stove over medium heat and cook, stirring, for about ten minutes. Turn off the heat and leave to cool for a while.

Wash the raisins and soak in slightly warm water for half an hour. Drain the water.

Break an egg into the porridge, add flour, add swollen raisins, mix well.

Take small metal molds, grease with oil and spread the semolina porridge, leaving a little space to the edge of the molds.

Sprinkle with coconut flakes.

Place the molds with the porridge in the oven, preheated to 180 degrees, for 20 minutes.

Serve the meatballs chilled, topped with jam or marmalade.

Semolina balls with fruit jelly

Kitchen utensils: pot, frying pan, plate.

Ingredients:

Semolina (soft) 6 tbsp. l.
Milk 0.5 l
Sugar 2 tbsp. l.
Eggs 1 pc.
Salt 0.5 tsp.
Flour or crackers 3-4 tbsp. l.
Vanilla sugar 0.5 tsp.
Vegetable oil 50 g
Fruit jelly to your taste

Preparation:

Cooking semolina porridge
Boil half a liter of milk. Add 6 tablespoons of semolina little by little into boiling milk and stir constantly.
Pour in sugar, two tablespoons, and salt, half a teaspoon.
Also add vanilla sugar, half a teaspoon.
Reduce the heat so that the porridge simmers. After boiling, cook for about four minutes until the semolina thickens.
Let the porridge cool.
Beat the egg into the porridge and mix until smooth.
Pour a few tablespoons of flour or breadcrumbs onto the table. Add the flour and mix thoroughly. Using wet hands, shape the semolina porridge into small balls. Roll well in flour.
Place the meatballs in a frying pan with hot vegetable oil.
We fry our delicious products until golden brown on both sides.
Place the meatballs on a plate and pour jelly over them to taste. We pour semolina over the semolina balls, as in kindergarten - with jelly. Semolina meatballs go well with condensed milk, jam, sour cream or yogurt.

With curd filling

For breakfast or afternoon snack, you can make delicious semolina balls, just like in kindergarten, using this recipe.

Required components:

500 ml milk;
250 g of fatty, non-grained cottage cheese;
40 g sugar;
120 g semolina;
30 g sweet butter;
2 eggs;
1 g vanillin;
vegetable oil for frying.

Recipe.

The cottage cheese is combined with half the sugar and vanilla. If the mass is not completely homogeneous, beat it with a blender or grind it through a sieve.
The semolina is gradually poured into boiling milk, the remaining sugar is added and cooked over moderate heat for 3 minutes.
The semolina dough is mixed with butter and left to cool.
Separately, whisk the egg and add it to the cooled porridge.
Beat the second egg in another cup.
Rounds are formed from the semolina base and lightly pressed down to form voluminous cakes.
Place a little curd mass in the center of the workpiece and connect the edges of the flatbread, as when making pies.
The semi-finished products are coated with beaten egg and fried in heated oil until a beautiful crust is obtained on each side.

Semolina balls with cottage cheese like in kindergarten

Time: 1 hour. Servings: 6-10 bits. Calorie content per 100 g: 120 kcal. Kitchen utensils: pot, frying pan, plate.

Ingredients

Semolina (soft) 250 g
Water 1 l
Egg 1 pc.
Cottage cheese 200-300 g
Flour 2-3 tbsp. l.
Salt to your taste
Sugar to your taste
Vegetable oil 30 g

Step by step recipe

For the cue balls we will need thick semolina porridge. Therefore, boil a liter of water and gradually add 250 grams of semolina. Cook a fairly cool porridge over low heat.
Add salt and sugar at your discretion.
Beat one egg.
Dust your hands with flour and form a flat cake from a tablespoon of semolina porridge.
Place the filling on the flatbread. In our case, cottage cheese. But you can use other ingredients. For example, canned pitted cherries.
We connect the edges and form a cue ball from the cake.
Dip in beaten egg and place in a heated frying pan with vegetable oil.
Fry over low heat for several minutes on both sides.

On water with cheese in the oven

When serving, this dish can be successfully supplemented with pieces of boiled vegetables, slices of ham or boiled meat, and herbs.

Calories: Not specified

Cooking time:
Not specified
Unloved semolina porridge can magically turn into amazing! Do you have any doubts? And instead of boring semolina, try making semolina balls with jelly - and you will see that everything is eaten quickly and without a trace! Of course, the appetizing golden brown crust makes the semolina porridge balls so tempting, and the vanilla exudes such an aroma that it awakens a serious appetite, and both children and adults eat semolina porridge balls with pleasure. The recipe for semolina balls is simple - you need to cook thick semolina porridge, form the balls, and fry them in breading. You can make any sauce for semolina balls - from sweet and sour berries, sour cream, but semolina balls are traditionally served with jelly - cherry or cranberry. It’s easy to prepare; just while the semolina porridge is cooling, you’ll have time to cook it. Well, we present our recipe with a photo of how to prepare semolina balls with jelly.

Ingredients: - milk - 500 ml; - sugar - 4 tbsp. (to taste, add more for those with a sweet tooth); — eggs — 1 pc.; – vanilla sugar – 1 tsp; — semolina – 6 tbsp; - salt - a pinch; — butter – 50 gr.; — vegetable oil – 3 tbsp; - breadcrumbs - 2-3 tbsp.

For cherry jelly:
- frozen or fresh cherries - 250-300 gr.;
– water – 0.5 liters; - sugar - to taste; - starch - 2.5-4 tbsp. Recipe with photos step by step:

Place the milk on low heat. While it is boiling, mix the semolina with sugar (add sugar to taste). By mixing semolina with sugar, you don’t have to worry that the cereal will form lumps in the hot milk; this is especially helpful if the semolina is very finely ground.

Pour semolina and sugar into the boiling milk in a thin stream, immediately stir the cereal, add 1-2 pinches of salt. Now it is better to place the pan on a divider (so that the porridge does not burn) and cook the semolina over very low heat for 5-7 minutes. The porridge will be very thick; you need to stir it constantly. Cover the finished semolina with a lid, turn off the heat, and leave to steam for 10 minutes.

Transfer the thick semolina porridge into a bowl and cool until warm. Beat the egg with vanilla sugar, pour into semolina and mix thoroughly until smooth and thick. Leave for another 10 minutes.

While the semolina is cooling, cook the jelly. For it, you can take any cherries - fresh, frozen, or use cherry compote without berries. Pour water over the cherries and bring to a boil. Cook for 10-15 minutes. Let it brew a little, strain, and throw away the berries. Pour the liquid into a saucepan, add sugar, and heat. Mix starch with 1 tbsp. l. sugar, add a little water. Stir thoroughly so that there are no lumps. Pour the liquid into the pan, stirring continuously. Place on low heat and cook until the jelly thickens. Select the amount of starch depending on the desired thickness of the jelly.

Let's return to the bits. We make round or oblong meatballs from the cooled semolina porridge. If you wet your hands with water, it will be easier to form the balls.

You can roll semolina balls in flour, but they are much tastier when breaded with ground breadcrumbs.

Fry the semolina balls in vegetable oil, pouring enough of it into the frying pan so that the bottom is covered. You need to turn the meatballs over with a spatula after 3-4 minutes, acting very carefully, the semolina is delicate and the crust is easy to damage.

It is best to serve the meatballs hot with cherry jelly or serving it separately. Bon appetit!

Semolina balls

Semolina balls in the oven - recipe

If you have time, it is better to make semolina balls in the oven, 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.
Add 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.

How to cook with raisins in the oven?

The dessert turns out even more appetizing if you add raisins to the semolina base. If desired, you can replace it with other dried fruits.

Required Products:

120 g semolina;
1 egg;
1 g vanillin;
2 g salt;
60 g wheat flour;
0.5 l of milk;
50 g sugar;
100 g raisins.

Cooking technology.

Bring the milk to a boil, add sugar, vanilla, salt, semolina, stirring continuously.
Cook the porridge over low heat for 7–8 minutes.
Beat an egg into the cooled porridge, add sifted flour and raisins.
The basis for the meatballs is laid out in molds (preferably silicone).
The dish is cooked in the oven at 190°C for about 15 minutes (until the top is browned).
The balls are removed from the molds only after they have cooled completely.

Lean cutlets with semolina: step-by-step recipe

Wash 800 grams of white cabbage well and cut into large pieces.
Place a pan of water on the stove and bring the water to a boil (I add a little salt to the water).
Blanch the prepared cabbage in boiling water for three minutes.
Then grind the cooled cabbage through a meat grinder.
Add spices to taste, salt and half a glass of semolina to the ground cabbage. Mix everything well.
Peel, wash and finely chop one onion (I use a large onion to make cabbage cutlets).
Finely chop the fresh dill.
Grate one fresh carrot on a medium grater.
For lean cutlets, pre-boil the millet.
To the cabbage with spices, add pre-boiled millet, chopped onions, grated carrots, two tablespoons of flour and mix everything well.
Finally, add the chopped dill and mix again.
We form lean cutlets from the cabbage mass and roll them in breadcrumbs.
Advice: I really, really like it if you use homemade crackers for breading rather than store-bought ones. Then the crust of the cabbage cutlets is crispier, and less oil is needed for frying the semolina cutlets.
To make homemade breadcrumbs, I grate the bread and dry it in the oven. The result is delicate, beautiful golden flakes.
Fry lean cutlets with semolina in a well-heated frying pan in vegetable oil, on both sides, until fully cooked.

When preparing lean cutlets with semolina, instead of boiled millet, you can use any other cereal: rice, buckwheat, oatmeal. Serve the semolina cutlets on the table with fresh herbs))) Cabbage cutlets are a regular guest in my kitchen: and my family is simply delighted with this dish.

Option 3: Semolina porridge balls stuffed with cottage cheese

Thanks to the presence of cottage cheese, semolina balls are even more satisfying and healthy. To make the consistency of the porridge uniform, add semolina to the milk when boiling. If you still cannot avoid lumps, simply beat the slightly cooled semolina porridge with a submersible blender.

Ingredients:

450 ml milk;
semolina - a little more than one glass;
25 g sugar;
butter - 15 g;
a pack of vanillin;
eggs - 2 pcs.;
vegetable oil for frying - half a glass.

For filling:

medium fat cottage cheese - 3 handfuls;
black raisins - 1 handful;
a pack of vanillin;
20 g granulated sugar.

You will also need one egg and a little dry semolina for rolling the meatballs.

Step by step cooking method

Sort the raisins and soak in slightly warm water for 12-15 minutes. Drain the water, rinse the raisins again and place them on a clean cloth to dry a little.

Pour milk into a separate metal container and bring to a boil over high heat.

Separately, in a dry cup, mix semolina, sugar, vanillin and a small amount of salt, slowly pour into boiling milk and, stirring continuously, cook for 3 minutes, turn off the heat, close the lid and leave for 40 minutes to cool the porridge. Add a raw egg, mix.

Prepare the curd filling: place the cottage cheese in a bowl, add the swollen raisins, vanillin, sugar, mix thoroughly until smooth (it is better to take grainy cottage cheese and grind it through a sieve before mixing with all the ingredients, it will be tastier).

Form the meatballs: wet your hands a little in water and put a small amount of semolina porridge on your palm, flatten it, put the curd filling in the middle (1 teaspoon for each ball), roll it into a pie, flatten it again to make a meatball, and carefully place it on cutting board.

Break one egg in a small cup, beat with a fork and dip each egg into it. Then roll in semolina.

Pour oil into a frying pan, heat it, lay out the prepared semi-finished products, fry on all sides until golden.

Serve the finished meatballs chilled. You can also cook them in the oven, where they will turn out less fatty. Just after rolling, place the meatballs on a baking sheet lined with parchment and place in the oven for 15 minutes, do not forget to carefully turn them over with a spatula after 7-8 minutes of baking.

Semolina porridge balls in a frying pan

Your children don't eat semolina porridge? Let's try to outwit the kids and prepare delicious, satisfying and very tasty semolina balls. Children are unlikely to guess what this dish is made from, and they certainly won’t refuse a few meatballs flavored with sour cream, jam or fresh berries. Preparing semolina porridge balls in a frying pan is not difficult at all. Try this delicious dish and you will probably come back to this recipe again!

Ingredients

To prepare semolina porridge balls in a frying pan you will need: water - 100 ml; milk - 100 ml; semolina - 60 g; sugar - 1 tbsp. l.; salt - 1/2 tsp; egg - 1 pc.; vegetable oil for frying. For breading: semolina or breadcrumbs.

Cooking steps

Combine milk and water. Pour sugar, salt, semolina into the cold milk mixture, mix and put on fire. Bring the porridge to a boil while stirring constantly, reduce heat.
Combine milk and water. Pour sugar, salt, semolina into the cold milk mixture, mix and put on fire. Bring the porridge to a boil while stirring constantly, reduce heat. Cook the porridge, stirring, for 3 minutes (until thickened), then remove from heat and cool slightly.
Add an egg to the warm porridge.
Mix the semolina porridge thoroughly, it will turn out thick.
For breading, I mixed semolina and breadcrumbs in a 1:1 ratio (you can roll only in semolina or only in breadcrumbs). Form semolina porridge into balls of any shape and roll in breading.
From this amount of ingredients I got 7 semolina balls.
Pour vegetable oil into the frying pan and place the semolina porridge balls.
Fry semolina balls over medium heat until golden brown on both sides.
Semolina porridge balls cooked in a frying pan turn out appetizing, tasty, filling, and can be served with sour cream or jam. A great dish for the whole family, try it!

Bon appetit!

What do we need to make semolina porridge balls?

semolina – 5 tbsp;
milk – 150ml;
egg – 1 pc.;
wheat flour – 1-2 tbsp;
salt - a pinch;
breadcrumbs - 3 tbsp;
sunflower oil – 2 tbsp;

Additionally (sweet option):

granulated sugar – 1 tbsp;
vanillin – 1g;

Extras (unsweetened option):

onion – 1 head;
sunflower oil – 1 tsp;
spices - a pinch;

Cooking time – 30 minutes (add the cooling time for the porridge to cool. Number of servings – 2.

Option 4: Semolina porridge balls in sesame with jelly

Lightly roasted sesame seeds will add an unusual taste and pleasant aroma to semolina balls. And homemade freshly brewed jelly will make them appetizing not only for adults, but also for children.

Ingredients:

3 handfuls of semolina;
milk - 1 liter jar;
1 handful of sugar;
15 g butter;
2 eggs;
flour - 1 handful;
vegetable oil - 40 ml;
dry sesame seeds - 4 handfuls.

For jelly:

any fresh frozen berries - 2 handfuls;
3 pinches of starch;
2 large spoons of granulated sugar;
7 glasses of water.

Step by step cooking method

Cook semolina porridge using milk with added sugar and salt. The consistency of the porridge should be like thick sour cream. At the end of cooking, add butter.

Cook the jelly: defrost any berries, put them in a small metal container, fill them with water, add sugar and boil over high heat. Adjust heat to moderate and simmer for 15 minutes. Strain the berry compote, pour it back into a metal container and boil. Dissolve the starch in a glass of water and slowly pour into the boiling compote, reduce the heat, boil for half a minute, stirring constantly with a spoon. Remove from the stove and cool.

Break the eggs into the semolina porridge and stir well.

Heat oil in a frying pan.

Form into balls, sprinkle with sesame seeds pre-fried in a dry frying pan and place in a frying pan with oil, fry first on one side for 4 minutes, then turn over and soak for another couple of minutes.

Place the finished meatballs on serving plates and pour over the jelly.