Delicious semolina balls are an excellent breakfast even for children who do not like porridge, and an original treat for adults. The secret of this dish is in the delicious crust formed during frying.

Sweet semolina balls go well with any nuts, canned, dried, fresh fruits and berries.

To prepare you will need:

• 100 g semolina;
• 2 eggs;
• 0.5 l of milk;
• 20 g flour;
• 20 g corn starch;
• 2 g salt;
• 70 g granulated sugar;
• oil for frying.

Step by step recipe.

1. Milk is heated in a saucepan, salted and sugared.
2. When the first bubbles appear on the surface of the milk, the cereal is poured into it in a thin stream, stirring immediately.
3. Cook the porridge over low heat until thickened (about 7 minutes), stirring regularly. The finished semolina is cooled.
4. The eggs are scrambled in a bowl with a fork and poured into the cold porridge.
5. Add starch little by little and stir.
6. After wetting your palms with cold water, form medium-sized balls from the resulting mass.
7. Semi-finished products are rolled in flour on all sides.
8. Semolina porridge balls are fried in a minimal layer of oil in a frying pan without a lid.

If the semolina is cooked with lumps, you need to beat it with a blender: this will solve the problem and make the delicacy more tender.

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.

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

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.

1. 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.
2. The semolina is gradually poured into boiling milk, the remaining sugar is added and cooked over moderate heat for 3 minutes.
3. The semolina dough is mixed with butter and left to cool.
4. Separately, whisk the egg and add it to the cooled porridge.
5. Beat the second egg in another cup.
6. Rounds are formed from the semolina base and lightly pressed down to form voluminous cakes.
7. Place a little curd mass in the center of the workpiece and connect the edges of the flatbread, as when making pies.
8. 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 jelly

The dessert according to this recipe turns out to be so appetizing and tasty that even kids who are picky eaters ask for more.

Required:

• 200 g semolina;
• 1 liter of milk;
• 50 g sugar;
• 80 g starch;
• 2 fresh eggs;
• 40 g flour;
• 3 g salt;
• 300 g of any berries (fresh or frozen);
• 1.5 liters of clean water;
• oil for frying.

Step by step recipe.

1. Cook semolina porridge in salted and sugared milk for 4–5 minutes.
2. Mix semolina with butter and leave in an open pan to cool.
3. The berries in the second pan are filled with water, covered with sugar and heated until boiling. Reduce heat and cook for 15 minutes, then remove the berries using a sieve, and bring the jelly base to a boil again.
4. Starch is diluted in 70 ml of water. The lump-free mixture is poured into the boiled berry broth. The liquid is quickly stirred and after 20 seconds removed from the stove.
5. The cooled semolina is mixed with eggs.
6. The porridge is made into voluminous flatbreads, rolled in flour and fried on each side.
7. The meatballs are laid out on plates and generously poured over with warm jelly.

Steamed in a slow cooker

Such meatballs are not only tasty, but also healthy, since during the steaming process they retain their beautiful color, shape and all valuable elements.

Required Products:

• 0.7 l milk;
• 250 g semolina;
• 200 g breadcrumbs;
• 3 g salt;
• 1 egg;
• 50 g butter.

Cooking steps.

1. Pour milk into the multicooker bowl and set the “Multicook” mode (100°C) for 15 minutes.
2. Before the milk boils, add cereal, a third of the butter, and salt.
3. Cook the porridge for 3 minutes, then leave it in the closed slow cooker for 20 minutes.
4. An egg is beaten into the brewed porridge.
5. They make balls from the semolina base and bread them in breadcrumbs.
6. Pour 500 ml of water into the multicooker bowl.
7. The meatballs are placed in a steam container. They are cooked in the “Steam” mode for 15 minutes.

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.

Required:

• 150 g semolina;
• 500 ml purified water;
• 150 hard cheese;
• 100 g butter;
• 5 g salt;
• 2 g ground pepper;
• 2 eggs;
• 150 g white breadcrumbs.

Cooking technology.

1. Thick semolina is boiled in salted water.
2. Oil is added to the hot porridge, then the dish is cooled.
3. Break eggs into semolina, add grated cheese, salt and pepper.
4. The semolina base is placed in the refrigerator for 1.5 hours.
5. The cold mixture is used to make balls, roll them in breading and bake them for 20 minutes in an oven preheated to 180°C.

Semolina balls are served immediately after cooking. The sweet dish is topped with condensed milk, a portion of sugared sour cream, honey or jam. Unsweetened meatballs go well with thick cream, butter, and sour cream sauces.

Tender semolina balls are a delicious delicacy that is given to children for an afternoon snack in kindergarten. A simple recipe for a cheap, healthy and tasty dish. It is known that it is difficult to find fans of semolina porridge among children :) But absolutely everyone will eat semolina porridge in this form!

The process of preparing semolina balls for me takes place in two stages. I cook semolina porridge in advance, in the evening. It's much more convenient.

Boil water in a small saucepan. Add sugar and salt.

Then melt a piece of butter.

Gradually add semolina into boiling water. To prevent lumps from forming, the water must be stirred continuously. I pour the cereal not from a glass, but gradually, with a tablespoon. This makes it easier to regulate the thickness of the porridge.

For semolina balls, the porridge should be thick, but you need to remember that the porridge will thicken even more when it cools. Therefore, the finished hot porridge should look something like this. In terms of consistency, it can be compared to 15% sour cream. When stirring, a spoon mark should remain on the surface of the porridge.

You need to make meatballs from cooled porridge, which is why I cook it in the evening - I save time.

Stir the cooled porridge thoroughly and form smooth round balls the size of a small egg with your hands dipped in water.

Roll on all sides in semolina breading.

Fry in vegetable oil on both sides.

If desired, you can fry it stronger.

Carefully transfer the finished semolina balls to a plate. When hot, they are very fragile and tender, so it is better to place them separately from each other.

This is how delicious ordinary semolina porridge can be :)

While the meatballs are cooling, you can prepare a sweet sour cream sauce for them. Nothing could be simpler. Beat 100 g of sour cream with a tablespoon of sugar and a pinch of vanillin for flavor.

When the meatballs are warm, place them on a serving plate.

Pour sour cream sauce on top. And we inform the children that today we have semolina porridge for breakfast! :)

Fantastically delicious semolina porridge! :)

Bon appetit!1

Cooking time: PT00H50M 50 min.

Semolina porridge is good for children's bodies, but children eat it with great reluctance, often being capricious and leaving half the portion untouched. On the other hand, they love all kinds of casseroles and eat them with pleasure. Therefore, if you are faced with the question of what to make from semolina porridge, refer to the recipe for semolina balls: the child will not only not protest against the porridge, but will also ask for more.

Semolina cutlets with jelly

Semolina balls are an invention of desperate parents who are tired of persuading their children to eat semolina porridge. To ensure that the child still eats the porridge, small cutlets are prepared from it, rolled in flour and fried in oil. A healthier version of the dish is made in the oven using less oil. The recipe for semolina cutlets can be either less sweet when thick jelly is used as a gravy, or sweeter when semolina cutlets are supplemented with jam or condensed milk.

A more “adult” version of the dish is savory meatballs, to which sausage cheese, breadcrumbs and caraway seeds are added. This dish can be served as a side dish for meat or fish dishes.

How to cook delicious semolina balls?

Cooking semolina porridge cutlets begins with preparing the semolina porridge itself.

For this you will need:

• milk – 0.5 l;
• semolina - 150 g;
• sugar – 50 g;
• salt – 5 g;
• butter – 5 g;
• egg – 1 pc.;
• vanilla sugar – 10 g;
• flour – 100 g;
• vegetable oil.

Try to prevent the milk from curdling and “running away” during the cooking process.

Instructions

How to prepare semolina cutlets for serving?

This dietary dish can be served with sour cream, condensed milk, honey, jelly or jam. Prepare a sweet sauce for it, such as cream, caramel or vanilla. Another option for sweet dressing is thick jelly.

Calories: Not specified
Cooking time: Not indicated

It’s very easy to turn your unloved into an unusual dessert or a delicious breakfast. Prepare semolina balls like in kindergarten and serve them with jelly or condensed milk, jam - and you won’t have to persuade anyone to eat another piece, the balls will be eaten with appetite and they will ask for more! The whole secret of the magical transformation is in the delicious golden brown crust that is obtained by frying the meatballs. You can also bread them in breadcrumbs - the crust will become even denser and, in contrast to the delicate, soft semolina, it will be very tasty!
The basis of the meatballs is cool semolina porridge. You need to cook it very thick, much thicker than you usually cook. The porridge should be such that they say “so that the spoon stands”, otherwise the meatballs will spread out when fried and you will end up with semolina cakes. Sometimes raisins or other dried fruits are added to the semolina, so if you like the meatballs, they are very easy to diversify.

Ingredients:

- milk of any fat content – ​​0.5 liters;
- semolina – 0.5 cups;
- large egg – 1 piece;
- sugar – 3 tbsp. l (to taste);
- salt - a pinch;
- flour for breading the meatballs - 2-3 tbsp. l;
- vegetable oil – 4 tbsp. l.

Recipe with photos step by step:

Bring the milk to a boil over low heat. As soon as foam begins to appear on the surface, stir the milk with a spoon so that it starts to move and a small funnel is formed in the center. Without ceasing to stir, add semolina in a thin stream. Before adding semolina, reduce the heat under the pan to minimum.

Stirring constantly, cook the semolina until all the grains swell and the porridge begins to thicken. Add sugar and salt. Add sugar to taste; you may want to make the balls sweeter, or vice versa - make unsweetened ones and serve with jam or condensed milk.

Continue cooking the semolina for 5-7 minutes until it thickens. The porridge should turn out cool so that when stirred it easily moves away from the walls of the pan.

Transfer the finished semolina into a bowl or leave it in the pan and cool until warm. Beat the egg into the warm porridge.

Mix vigorously in a circular motion. At first the semolina will be lumpy, but as you stir it will become smooth and the egg will completely combine with the porridge.

Place a frying pan with vegetable oil on low heat. Pour flour into a plate. Wet our hands under cold water, take a tablespoon of semolina porridge and form a round piece. Place it on the flour and press down to form a plump flatbread. Dip in flour and transfer to a frying pan.

Fry the semolina balls for three to five minutes on each side, until an even golden brown crust appears.

Serve semolina balls warm, hot or cool to room temperature. We choose additives to suit your taste: berry jelly, condensed milk, jam, berries mashed with sugar. Bon appetit!






See also interesting and accessible

An economical and tasty dish is semolina porridge, but not every child enjoys eating 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 get ready 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. For unsweetened ones, granulated sugar is not added.

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.

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 the taste.

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:

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. 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.

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 brown 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 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.

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 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.

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 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.