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 at this time, 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 balls 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.
Childhood memory - semolina meatballs with jelly for breakfast in kindergarten! It is very easy to make them at home and serve with sour cream, milk sauce or whatever you like.
By themselves, meatballs are a dish of European cuisine. We will cook our meatballs at home from semolina. To prepare such a dish, it would be ideal to use ready-made semolina, which remained after the previous meal. It is already thick in itself and in a new role it will open from a different taste side.
We will fry the semolina porridge meatballs in breadcrumbs, inside they will remain very juicy and tender, and on the outside they will acquire a crispy rich crust. How exactly you can cook delicious semolina meatballs, you will learn by reading our recipe with a photo, which is presented below. In it, all actions are described step by step.
To saturate and diversify the taste of semolina meatballs, we will prepare a special viscous sweet sauce for them, which will perfectly complement the texture of the dish.
- 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
Semolina porridge is cooked both in milk and plain water, the only difference is that milk semolina porridge has a much more pronounced creamy taste, and semolina on water is very light. Take a suitable thick saucepan and pour the indicated amount of milk into it, bring the liquid to a boil, add a little salt to taste. Pour the whole semolina into the pan in portions, carefully mix the cereal in milk so that it does not take lumps. We cook the semolina for 6-7 minutes, after which we remove the porridge from the heat and cool it under a closed lid.
Pour the breadcrumbs into a deep bowl. From the cooled and slightly thickened porridge with wet hands, we form small meatballs as shown in the photo. Roll each meatball in breadcrumbs. We heat the pan with a small amount of vegetable oil and fry each semolina patty on it on both sides until golden brown.
For the sauce, we need to bring 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 over the semolina patties and serve the dish to the table or serve the sauce in a separate saucer. Semolina meatballs are ready.
Recipe 2: semolina balls like in kindergarten
Prepare semolina meatballs like in kindergarten and serve them with jelly or condensed milk, jam - and you don’t have to persuade anyone to eat another piece, the meatballs will be eaten with appetite and they will ask for more additions! The whole secret of a magical transformation is in the appetizing ruddy crust, which is obtained by frying meatballs. And they can also be breaded in breadcrumbs - the crust will become even denser and, in contrast to the tender, soft semolina, it will be very tasty!
The basis of meatballs is cool semolina. You need to cook it very thick, much thicker than you usually cook. Porridge should be such that they say “so that the spoon stands”, otherwise the meatballs will blur during frying and you will get semolina cakes. Sometimes raisins or other dried fruits are added to semolina, so if the meatballs are to your liking, they are very easy to diversify.
- milk of any fat content - 0.5 liters;
- semolina - 0.5 cups;
- large egg - 1 pc;
- sugar - 3 tbsp. l (to taste);
- salt - a pinch;
- flour for breading meatballs - 2-3 tbsp. l;
- vegetable oil - 4 tbsp. l.
On a low heat, bring the milk to a boil. 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 obtained in the center. Without ceasing to stir, pour in a thin stream of semolina. Reduce the heat under the pan before adding the semolina to a minimum.
Stirring constantly, cook the semolina until all the cereal swells and the porridge begins to thicken. Add sugar and salt. We put sugar to taste, you may want to make the meatballs sweeter, or vice versa - make unsweetened ones and serve with jam or condensed milk.
We continue to cook 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.
We shift the finished semolina into a bowl or leave it in a saucepan and cool to a warm state. Crack the egg into the warm porridge.
Stir vigorously in a circular motion. At first, the semolina will be lumpy, but as it is mixed, it will become smooth, the egg will completely connect with the porridge.
We put a frying pan with vegetable oil on a quiet fire. Pour flour into a plate. We wet our hands under cold water, collect a tablespoon of semolina and form a round blank. We put on flour, press down to get a plump cake. Dip in flour and transfer to a skillet.
Fry the semolina patties for three to five minutes on each side, until a uniform golden crust appears.
Serve the semolina balls warm, hot or cool to room temperature. We choose additives to our taste: berry jelly, condensed milk, jam, berries pureed with sugar. Enjoy your meal!
Recipe 3, step by step: semolina meatballs
- Semolina 125 g
- Hard cheese 50 g
- Egg 1 pc.
- Vegetable broth 250 ml
- Ground paprika 0.5 tsp
- Vegetable oil 1 tbsp. l.
- Salt to taste
- Pepper to taste
The taste of meatballs will directly depend on the quality of 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 that it is damp, and this will not lead to anything good, except for the appearance of bitterness or acid.
You can, in principle, take any cheese: in some recipes, even parmesan is found (it’s not for nothing that the French love meatballs). But the usual "Dutch" or "Russian" will be no worse.
Of course, it is better to cook vegetable broth yourself from fresh vegetables, but in case of a total lack of time or desire, it is quite possible to get by with a bouillon cube.
Bring vegetable broth to a boil in a saucepan. Stirring constantly, pour semolina into the broth, and, without stopping stirring, bring to a boil again.
After that, reduce the heat to a minimum and, stirring gently, cook the porridge for 2 minutes. Then remove from heat and leave for 10 minutes to cool slightly.
When the semolina has cooled down a bit, beat in an egg, add grated cheese, paprika, salt and pepper, and mix well.
On a working surface (a cutting board moistened with water is best for this), form a sausage from the resulting mass and send it to the refrigerator for 10 minutes to cool completely.
Cut the cooled semolina sausage into 12 parts and form meatballs in the form of small round cutlets.
Heat vegetable oil in a frying pan and fry the meatballs for 2-3 minutes on each side until cooked.
Recipe 4: how to cook semolina patties
I often cook such sweet meatballs with a delicate crispy crust, filled with fruit jelly, because absolutely everyone loves them at home. This dish is budgetary, it is prepared quite simply, you can see this by looking at this recipe for semolina cutlets with step-by-step photos.
- Milk 300 ml
- Salt pinch
- Semolina 100 g
- Ghee for frying
- Eggs 1 pc.
- Flour for breading
- Sugar 1 tbsp
Let's prepare the ingredients for semolina cutlets.
Pour milk into a saucepan and heat up.
When the milk boils, add salt, sugar and stir.
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.
This is how it will be immediately after adding semolina.
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.
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.
Heat up the melted butter in a frying pan.
From thick semolina porridge, form cutlets with our hands, roll them in flour.
Put them in a frying pan and fry them on one side.
When they are browned, turn them over and fry on the other side.
Place on paper towel to remove excess grease.
We put ready-made semolina cutlets on a dessert plate and pour over fruit jelly. Delicious dessert is ready, bon appetit!
Recipe 5: semolina in a pan
- Semolina 500 g
- Chicken egg 1 pc
- Vanillin 1 sachet
- Breadcrumbs 100 g
- Sugar 50 g
- Butter for frying
Cook very thick semolina porridge.
Add an egg.
Add sugar.
Mix.
Form meatballs with wet hands.
Roll in breadcrumbs or breadcrumbs.
Fry in butter until golden brown.
Recipe 6: semolina balls like in a kindergarten (with photo)
Semolina balls will appeal to adults and children. They turn out very similar to cheesecakes, but have their own original taste. They are quite simple to prepare and do not require a large amount of products. And as a result, tender, airy and very appetizing semolina meatballs come out. The main thing in this recipe is to cook semolina porridge correctly so that it turns out to be thick enough and well molded. Then semolina meatballs will turn out incredibly tasty.
- Milk 500 ml
- Semolina 6 tbsp. a spoon
- Sugar 2 tbsp. a spoon
- Salt 0.5 teaspoon
- Butter 1 teaspoon
- Egg 1 pc.
- Vanilla sugar 1 sachet
- Flour 100 g
- Vegetable oil for frying
Boil thick semolina. To do this, bring the milk to a boil and introduce a thin stream of cereal with constant stirring. Cook over low heat for about 5 minutes, remembering to stir. At the end, add sugar, salt, butter. After that, turn off the heat, cover with a lid and let the porridge brew for another 10 minutes.
Beat the egg with vanilla sugar.
Pour the mass into the cooled semolina porridge and mix well. The dough for semolina is ready.
With wet hands, so that the dough does not stick, form meatballs. It is good to roll them in flour on all sides.
Put semolina meatballs in a pan with hot vegetable oil and fry over medium heat until golden brown.
Turn over to the other side and also fry until golden brown, but with the lid closed. So semolina meatballs will turn out more airy and tender.
Put ready-made semolina meatballs on a plate with paper or a napkin to remove excess fat.
These are such appetizing semolina meatballs.
Semolina meatballs go well with jelly or sour cream, it is impossible to break away from such a dish.
Recipe 7: Starch Semolina
For many, semolina is of genuine interest. This dish was somehow forgotten, and not every housewife knows how to cook them. And in general, not everyone knows that from semolina you can cook 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 cannot eat cottage cheese, then semolina will help out in this case.
Semolina balls, the recipe with a step-by-step photo of which you can see below, will be the perfect breakfast for you, and children simply adore such a sweet dessert. Meatballs can be poured over kisselm, washed down with tea, milk or fruit compote.
- 100 grams of semolina in the dough + a little bit 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.
Pour milk into a saucepan, add a pinch of salt, granulated sugar. Boil. When the milk starts to rise in the saucepan, pour in the semolina and stir constantly. Boil the porridge until it thickens. Sue to room temperature.
In the cooled porridge, beat the eggs and mix until smooth.
Add potato starch to the dough to bind the whole mass. The starch perfectly absorbs all the moisture and fixes the whole dough.
To create a more homogeneous mass without lumps, we drive the dough with a blender. Whip with a blender for just a couple of minutes.
Pour a little semolina into a deep plate and put a spoonful of dough there.
Roll the ball of dough in semolina and give it the shape of a meatball. With dry hands, semolina breaded meatballs are easily formed.
Pour a little oil into the pan and put all the meatballs there.
Fry the meatballs over medium heat until crusty on both sides. Usually meatballs are fried for 6-7 minutes on each side.
Serve hot meatballs after frying. You can serve both sour cream and sweet jam to semolina meatballs.
Recipe 8: semolina balls with plum jelly
Semolina balls with jelly (they are also called manniks) is a well-known and favorite dish from childhood, which has been on the menu of any kindergarten for many years. Everyone eats this interesting and tasty dish, even those who flatly refuse semolina porridge. But it is semolina porridge that is the main component of meatballs.
Today we will remember our childhood and prepare semolina balls with plum jelly for our household.
for bits:
- milk - 0.5 liters;
- semolina - 100-115 grams (slightly more than half of a 200 gram glass);
- egg - 1 piece;
- butter - 15-20 grams (1 tablespoon);
- salt - 5 grams (half a teaspoon);
- sugar - 50 grams (2 tablespoons);
- vanillin - 1 sachet;
- vegetable oil for frying.
for jelly:
- water - 1 liter;
- starch - 20-30 grams (2-3 tablespoons with a slide);
- sugar - 75 grams (2.5-3 tablespoons);
- plums.
First we need to cook semolina porridge. To do this, put the pan with milk on medium heat, salt,
add sugar, butter.
When the milk boils, reduce the fire and pour in a thin stream, while slowly stirring, semolina. Cook, stirring to prevent burning, about 10 minutes. The porridge should be very thick. Then leave to cool.
Now let's get to the kisel. We separate the plums from the pits and fill them with water so as to completely cover the fruit. Place over medium heat and cook until plums soften.
We wipe the hot mass through a strainer,
add water until one liter of plum liquid is obtained and put on medium heat.
Since plums are sour, add 3 tablespoons of sugar and bring to a boil.
While the liquid boils, dilute starch in a small amount of cold water. After boiling, slowly add the diluted starch in a thin stream and stir. Reduce the heat and let the jelly boil for 3-4 minutes.
Plum jelly is ready.
Beat the egg with vanilla and add to the cooled semolina porridge, stir well. If the porridge turned out with lumps, then the mass can be beaten with a blender.
We form small cakes from the prepared mass with wet hands and roll them in flour, you can sprinkle a little with sesame seeds. From the resulting dough, 10-11 medium meatballs are obtained.
Fry the semolina meatballs on both sides until golden brown in a pan over medium heat with heated vegetable oil.
Recipe 9: semolina patties with cherries in the oven
Semolina meatballs in the oven - a simple and tasty recipe for making a light and delicate dessert based on semolina. These meatballs are prepared incredibly simply and quickly, and they turn out light, fluffy and not at all greasy, unlike those that are fried in oil. Try to cook semolina meatballs in the oven and you will be pleasantly surprised by the result. Serve semolina balls as a dessert for the festive table and your guests will be delighted!
- semolina - 6 tbsp. full spoons
- milk - 600 ml
- sugar - 60 g
- egg - 1 pc.
- salt - a pinch
- vanilla sugar - to taste
- dried cherries (raisins, etc.) - 2 tbsp. spoons
- vegetable oil - for lubrication
- shavings of coconut - for breading
Pour sugar and semolina into the milk, add a pinch of salt, put on fire and, stirring constantly, cook thick semolina.
Add an egg.
Mix thoroughly, add cherry, vanilla sugar, mix again.
With wet hands form neat round meatballs, roll in coconut flakes.
Young mothers with small children most often think about such a question as how to cook. Semolina is not only a healthy dish, but also a great opportunity to disguise semolina porridge, which children do not really like. Semolina meatballs are flat round cutlets made from semolina porridge, similar in appearance to cheesecakes.
You can diversify the taste of semolina meatballs with the help of dried fruits. Suitable raisins, dates, dried apricots, candied fruits. Classic semolina meatballs are prepared without the use of these additives.
Today I want to show you how to cook semolina balls like in kindergarten step by step with a photo.
Ingredients for semolina balls:
- Semolina - ¾ cup,
- Milk - 500 ml.,
- Flour - 3 tbsp. spoons,
- Salt - a pinch
- Vanillin - half a bag,
- Eggs - 1 pc.,
- Sugar - 3-4 tbsp. spoons,
- Sunflower oil for frying
Ingredients for cherry jelly:
- Cherries - 1 cup
- Water - 1 liter,
- Potato starch - 2 tbsp. spoons
Semolina balls like in kindergarten - recipe
After all the ingredients have been prepared, you can start cooking semolina. First you need to cook semolina porridge. Pour milk into a saucepan. Bring milk to a boil over low heat. Add a pinch of salt. Pour the semolina into the boiling milk in small portions, while constantly stirring the milk. If you pour all the semolina at once, then there is a risk that large breasts of cereals are formed.
Stirring, boil the porridge for about 7-10 minutes over low heat. Porridge for semolina meatballs should be thick enough. Remove the saucepan from the stove. Let it cool down to room temperature.
After cooling, you will see that it has become even thicker and denser in consistency - what we need. Transfer the semolina porridge to a bowl in which you will prepare the dough for semolina meatballs. Pour in the vanilla. Half a sachet will be enough, if you use vanilla sugar, you can pour it in and a whole sachet.
Beat in an egg.
Pour in sugar or powdered sugar. In the recipes for semolina meatballs that I came across on the Internet, I saw that many housewives offer to add sugar directly to semolina. You can also do this, but I find it more convenient to add it during the preparation of the dough for semolina balls. Do not worry that grains of sugar will come across in ready-made meatballs. In the same way as during frying, the sugar will completely dissolve.
Add wheat flour.
Stir the batter with a spoon until it is homogeneous.
Wet your hands with water so that the semolina does not stick to your hands. Shape it into round or oblong cutlets. Dip them in flour and place them on a floured board.
It remains to fry the semolina meatballs. Pour sunflower oil into the pan. Warm her up. Lay out the beaters. Fry them on each side over low heat for about 2 minutes.
Put the finished meatballs on a plate as soon as they are ready. Serve hot with jam, condensed milk, honey, topping, hot chocolate or jam.
Semolina balls like in kindergarten. A photo
I don’t know why, but it is considered a classic that it should be served with semolina, so in this recipe I will quickly tell you how to cook it. Wash and sort fresh cherries. In winter, frozen cherries are quite suitable for jelly. You can defrost them, and immediately cook jelly out of them. Put the cherries in a bowl.
Fill with hot water. Bring to a boil.
In a small bowl, dissolve the cornstarch with a little water. 50 gr. water will suffice.
Add starch to the pot.
Pour sugar into the resulting cherry compote.
Boil the cherry jelly with constant stirring for another 5 minutes.
Remove from stove and cool. Since the meatballs cool down very quickly, it is best to cook cherry jelly in advance. I wish you bon appetit. I would be glad if this recipe for semolina balls like in kindergarten you will like it and use it.
Bits of semolina
Semolina Cutlets: Ingredients
Leafing through cookbooks, you can find out that meatballs are the same cutlets that are made not only from meat, but also from vegetables and various cereals. The French invented this culinary masterpiece. Semolina balls are widely used in various countries of the world, as they are a healthy and tasty option for breakfasts and dinners. In shape, they are similar to rice or potato patties, the recipes of which differ slightly.
To prepare these original semolina cutlets, housewives will need the following ingredients: - milk - 1 liter; - semolina - 14 tbsp. l.; - flour - 250 g; - sugar - 5 tablespoons; - eggs - 2 pcs.; - vanillin - 1 sachet; - vegetable oil - 2 tbsp.
To prepare this dish, you can safely use the porridge left in the saucepan after the children's dinner. For a variety of taste, cottage cheese, raisins can be added to the semolina dough.
How to cook meatballs
The initial stage of preparation is the boiling of thick semolina porridge from cereals and milk. Lumps do not form if the semolina is first soaked in cold milk with a small addition of water for 10 minutes. This time is enough for the cereal to swell. Rinse the bottom of an aluminum pot with cold water to prevent the porridge from burning. Then pour in the soaked semolina and cook after boiling over low heat, stirring constantly, for about 3 minutes.
When the porridge has cooled, beat two fresh chicken eggs into it and add vanilla sugar to taste. Next, mix all the ingredients and proceed to the formation of meatballs. They are easy to make with a tablespoon. Grab the semolina dough with a spoon, and with your free hand form hard lumps into even meatballs. Roll each semolina cutlet in flour or breadcrumbs. The final stage is to fry the meatballs in vegetable oil until golden brown. You can steam semolina cutlets in a double boiler. It's much better for the stomach.
If the semolina turned out to be watery, add a little flour to it to the desired density.
Kissel is a great addition to semolina meatballs. Kissel can be cooked on the basis of milk, jam, juice or compote. For example, to make jelly from grape juice, you will need the following products:
Grape juice - 750 ml; - potato starch - 40 g; - water - 100 g; - 1 slice of lemon.
The process of making jelly is as follows: the juice must be brought to a boil in a saucepan. Then slowly pour in a thin stream of starch, previously diluted in cold water. Boil this drink for about 3 minutes, stirring it constantly. The cooled jelly is recommended to be used as a sauce for semolina meatballs. Other types of jelly can be prepared in the same way.
Semolina balls are not only an original breakfast cereal substitute for children, but also a simple dessert that your loved ones will love. Today we will tell you how to cook delicious semolina patties and you will certainly enjoy the amazing taste of this dish.
Recipe for semolina meatballs like in kindergarten
Ingredients:
- milk - 500 ml;
- semolina - 100 g;
- egg - 1 pc.;
- ground crackers - 100 g;
- raisins - 30 g;
- - 3 tbsp. spoons;
- butter - 20 g.
For kissel:
- filtered water - 750 ml;
- cherry, gooseberry - 150 g;
- starch - 2 tbsp. spoons;
- sugar - 50 g.
Cooking
Now we will tell you how to cook semolina meatballs that taste like a dessert, like in kindergarten. Pour the milk into a saucepan and put it on the stove, turning on a small fire. As soon as it starts to boil, reduce the flame and pour dry semolina in a thin stream. Stirring with a spoon, add salt, sugar to taste and mix well. Boil the porridge at a low boil for 2 minutes, and then remove the dishes from the heat and throw in a piece of butter. Cover the pan with a lid, wrap in a warm blanket and leave to infuse for 10 minutes. And this time we will prepare the jelly: we sort out the berries, wash them, take out the bones if necessary and put them in a deep bowl. Pour potato starch into a small container and pour a glass of cold water. Pour the remaining water into a saucepan with berries and put it on fire. As soon as it boils, add sugar to taste and mix. After a minute, we introduce a starch liquid in a thin stream and cook the berry jelly for about a minute, until it thickens slightly, stirring constantly. Then carefully remove the saucepan from the heat and leave to cool. In the cooled semolina, break the eggs, throw in the raisins and mix everything thoroughly. Sesame seeds are pre-fried in a dry frying pan until golden brown and mixed with ground breadcrumbs. We form small cakes from the semolina mass, roll them in breadcrumbs and put them in a frying pan with heated oil. Fry the blanks for about 3 minutes on each side until golden brown. Then we shift the semolina meatballs to a dish, pour over with berry jelly and serve hot or cold to the table. Instead of jelly, you can pour them with custard, jam, flower honey or condensed milk.
We offer another way how to cook meatballs from.
Semolina meatballs like in kindergarten in the oven
Ingredients:
- semolina - 5 tbsp. spoons;
- cow's milk - 150 ml;
- sugar - 1 tbsp. a spoon;
- starch - 1 tbsp. a spoon;
- breadcrumbs - 200 g.
Cooking
First, pour milk into a saucepan, put it on medium heat and bring to a boil. Then, stirring with a spoon, gradually add the semolina and cook for 10 minutes until thick enough. After that, carefully remove it from the heat and leave to cool, covered with a lid. Ready swollen porridge is shifted into a deep 
an enameled bowl, break the egg and mix thoroughly with a mixer until a homogeneous consistency is obtained. Next, we moisten our hands lightly with water, take a small amount of porridge and sculpt medium-sized cutlets. Now roll them in ground breadcrumbs or wheat flour. Melt a small piece of butter in a frying pan and send our semolina blanks there. Fry them under a closed lid on the smallest fire. When a golden crust appears, carefully turn over and detect another 3 minutes. After that, we shift the semolina meatballs into a mold and bake in the oven, pouring sour cream and sprinkling with powdered sugar. Serve the finished dish in any form with hot tea or milk.
