• milk (fat content 2.5%) - 400 ml;
• semolina - 6 tablespoons;
• granulated sugar- 2 tablespoons;
• salt - a pinch;
• raisins - 100 g;
• orange - 1 piece;
• vanillin - 1 sachet;
• chicken eggs- 2 pieces;
• white Wheat flour- 2 tablespoons;
• finely ground bread crumbs - 7-8 tablespoons;
• butter - 60 g.

• Preparation time: 00:30
• Cooking time: 00:10
• Servings: 4
• Complexity: average

Preparation

We will cook cue ball with raisins and orange peel... A recipe with a photo will help you cope with a new dish. You can diversify it with any other dried fruits (finely chopped dried apricots and prunes). Also, instead of orange zest, you can add lemon or tangerine. The step-by-step process is absolutely not complicated, so sometimes please your household for breakfast or dinner with semolina balls.

Semolina cues are just a godsend for mothers who cannot feed their babies with porridge in any way. And indeed, they prepared a little differently and had a completely different result. Yesterday you were chasing a child with a spoonful of porridge, and today you made meatballs from semolina with jelly for breakfast, and the baby devours them by both cheeks.

Useful Tips

• Adjust the amount of sugar in the recipe based on your taste preferences... If you serve cue ball with sour cream, then add a little more granulated sugar. In the case when you are going to eat them with condensed milk or jam, then do not make the cue ball too sugary.
• Don't forget the beauty of serving ready meal... Even such a simple breakfast as semolina crumbs, present it exquisitely and good mood the whole family will be provided. Put the balls on beautiful plates, put a few fresh mint leaves, berries (strawberries, raspberries, currants) or pieces of fruit (chopped peaches, nectarines, pears and apples) next to it.

Childhood memory - semolina meatballs with jelly for breakfast in kindergarten! It's very easy to make them at home and serve with sour cream, milk sauce or whatever you like.

The meatballs themselves are a dish 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 will reveal itself from a different gustatory side.

We will fry semolina meatballs in bread crumbs, inside they will remain very juicy and tender, and on the outside they will acquire a crispy, rich crust. How exactly you can make delicious semolina meatballs, you will find out by reading our recipe for a dish with a photo, which is presented below. In it, all actions are painted step by step.

To saturate and diversify the taste of semolina meatballs, we will prepare a special viscous sweet sauce that perfectly complements the texture of the dish.

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

Semolina porridge is boiled both in milk and plain water, the only difference is that milk semolina has a much more pronounced creamy taste, and semolina on the 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, salt a little to taste. Pour all the semolina into a saucepan in portions, mix the cereals thoroughly in milk so that it does not come in lumps. Cooking semolina for 6-7 minutes, after which we remove the porridge from the heat and cool it under closed lid.

Pour bread crumbs into a deep bowl. From the cooled and slightly thickened porridge with wet hands, we form a small sized meatballs as shown in the photo. Roll each piece in breadcrumbs. Heat the pan with a small amount of vegetable oil and fry each semolina on it from both sides until golden brown.

For the sauce, we need to bring the milk to a boil. Mix flour in a bowl, a little warm water and sugar. Pour the resulting mixture into boiling milk, mix the ingredients and bring the liquid to a boil again. Ready sauce Let it cool a little, pour semolina on it and serve the dish to the table, or serve the sauce in a separate saucer. Semolina meatballs are ready.

Recipe 2: semolina beats like in kindergarten

Prepare semolina as in kindergarten and serve them with jelly or condensed milk, jam - and you won't have to persuade anyone to eat another piece, the meatballs will be eaten with gusto and they will ask for more additives! The whole secret of a magical transformation in an appetizing golden brown, which is obtained by roasting the meatballs. And they can also be breaded in breadcrumbs - the crust will become even denser and in contrast to the tender, soft semolina will be delicious!

The basis of the meatballs is a steep semolina porridge. You need to cook it very thick, much thicker than you usually cook. The porridge should be such, about which 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 the semolina, so if the meatballs are to your taste, it is very easy to diversify them.

• 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.

Bring the milk to a boil over low heat. As soon as the foam begins to appear on the surface, stir the milk with a spoon so that it starts to move, and a small funnel turns out in the center. Continuously stirring, pour in a thin stream semolina... Reduce the fire under the pan to the minimum before adding semolina.

Stirring constantly, cook the semolina until all the cereals swell and the porridge begins to thicken. Add sugar and salt. Put sugar to taste, perhaps you want to make the meatballs sweeter, or vice versa - make them savory and serve with jam or condensed milk.

We continue to cook the semolina for 5-7 minutes, until it thickens. The porridge should be steep so that it can easily move away from the sides of the pan while stirring.

We transfer the finished semolina to a bowl or leave it in a saucepan and cool until warm. We drive the egg into warm porridge.

Mix vigorously in a circular motion. At first, the semolina will be lumps, but as it mixes, it becomes smooth, the egg will fully combine with the porridge.

On a quiet fire, put a frying pan with vegetable oil... Pour flour into a plate. Wet hands under cold water, we collect a tablespoon of semolina and form a round blank. Put on flour, press down to make a plump cake. Dip in flour and transfer to a frying pan.

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

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

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 the meatballs will directly depend on the quality of the semolina: how to make the semolina meatballs tasty if the cereals are old and moldy? Right, no way. Remember - semolina should be light yellowish, 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: some recipes even contain Parmesan (it's not for nothing that the French love meatballs). But the usual "Dutch" or "Russian" will be no worse.

Vegetable broth is better, of course, to cook yourself from fresh vegetables, but in the case of a total lack of time or desire, it is quite possible to get by with a bouillon cube.

Bring the vegetable stock in a saucepan to a boil. Stir constantly, add semolina into the broth, and, without stopping stirring, bring to a boil again.

After that, reduce the heat to low and, stirring calmly, cook the porridge for 2 minutes. Then remove from heat and leave to cool for 10 minutes.

When the semolina has cooled down a little, beat in an egg, add grated cheese, paprika, salt and pepper, and mix well.

On work surface(for this, the best fit cutting board moistened with water) form a sausage from the resulting mass and send it to the refrigerator for 10 minutes for final cooling.

Cut the cooled semolina sausage into 12 pieces and form the 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 tender.

Recipe 4: how to cook semolina meatballs

Such sweet meatballs with a delicate crispy crust, drenched fruit jelly, I often cook, because absolutely everyone loves them at home. This dish is budgetary, it is prepared quite simply, you can be convinced of this by looking at this recipe for semolina cutlets with step by step photos.

• Milk 300 ml
• A pinch of salt
• Semolina 100 g
• Ghee for frying
• Eggs 1 pc.
• Flour for breading
• Sugar 1 tbsp

Let's prepare the ingredients for the semolina cutlets.

Pour the milk into a saucepan and heat.

When the milk boils, add salt, sugar and stir.

Now we need to add semolina. Since the porridge will turn out to be very thick, a lot of semolina is taken for this amount of milk, so so that no lumps form when adding cereals, reduce the heat to the very minimum or turn it off completely. Pour in the semolina, constantly stirring it with the milk. The porridge will thicken very quickly.

This is how it will be right after adding semolina.

Stir it with a spoon and cook over the lowest heat 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. Mix, the porridge should remain very thick.

Heat the ghee in a frying pan.

Form cutlets from thick semolina porridge with our hands, roll them in flour.

Put in a frying pan and fry them on one side.

When they are browned, turn them over and fry on the other side.

We will lay out on paper napkin to remove excess fat.

Ready semolina cutlets put on a dessert plate and pour over with fruit jelly. Delicious dessert ready, bon appetit!

Recipe 5: semolina meatballs 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 the egg.

Add sugar.

Mix.

Form the balls with wet hands.

Roll in bread crumbs or bread crumbs.

Fry in butter until golden brown.

Recipe 6: semolina meatballs like in a kindergarten (with photo)

Semolina meatballs will appeal to adults and children. They turn out to be very similar to syrniki, but have their own original taste... They are easy enough to prepare and do not require a large number products. As a result, tender, airy and very appetizing semolina meatballs come out. The main thing in this recipe is to properly cook semolina porridge so that it turns out to be thick enough and mold well. Then the semolina balls will turn out incredibly tasty.

• Milk 500 ml
• Semolina 6 tbsp. spoon
• Sugar 2 tbsp. spoon
• Salt 0.5 tsp
• Butter 1 tsp
• Egg 1 pc.
• Vanilla sugar 1 sachet
• Flour 100 g
• Vegetable oil for frying

Boil thick semolina porridge. To do this, bring the milk to a boil and introduce the cereal in a thin stream with constant stirring. Simmer for about 5 minutes, not forgetting to stir. At the end add sugar, salt, butter... After that, turn off the heat, cover and let the porridge brew for another 10 minutes.

Beat the egg with vanilla sugar.

Add the mass to the cooled semolina porridge and mix well. The semolina dough is ready.

With damp hands, so that the dough does not stick, form the meatballs. It is good to roll them in flour on all sides.

Put the semolina meatballs in a frying pan with hot vegetable oil and fry over medium heat until golden brown.

Turn over and also fry until golden brown, but with the lid closed. So semolina balls will turn out to be more airy and tender.

Put the prepared semolina meatballs on a plate with paper or a napkin to remove excess fat.

These are such delicious semolina meatballs.

Semolina meatballs go well with jelly or sour cream, it is impossible to tear yourself away from such a dish.

Recipe 7: semolina starch balls

For many, semolina beats 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 from semolina you can cook not only porridge, but also delicious meatballs... They are somewhat reminiscent of syrniki in appearance. But their taste is not curd, but more delicate, without sourness. If someone cannot eat cottage cheese, then semolina balls will help out in this case.

Semolina meatballs, the recipe with a photo step by step of which you see below, will be for you perfect breakfast and children are like that sweet dessert just adore. The meatballs can be poured over jelly, washed down with tea, milk or fruit compote.

• 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.

Pour milk into a saucepan, add a pinch of salt, granulated sugar. Boil. When the milk starts to rise in the saucepan, add semolina and stir constantly. Cook the porridge until it thickens. Suck to room temperature.

Drive eggs into the cooled porridge and mix until smooth.

Add to dough potato starch to tie the whole mass. Starch perfectly absorbs all moisture and fixes the whole dough.

To create a more homogeneous mass without lumps, beat in the dough with a blender. Beat with a blender just a couple of minutes.

Pour some semolina into a deep plate and put a spoonful of dough there.

Dip a ball of dough in semolina and give it the shape of a ball. With dry hands, semolina-breaded meatballs are easily formed.

Pour some oil into a frying pan and put all the meatballs there.

Fry the meatballs over medium heat until crusty on both sides. Usually the meatballs are fried for 6-7 minutes on each side.

Serve hot meatballs after roasting. You can serve both sour cream and sweet jam with semolina meatballs.

Recipe 8: semolina meatballs with plum jelly

Semolina meatballs with jelly (they are also called manniks) - this is a well-known and favorite dish from childhood, which has been included in the menu of any kindergarten for many years. It's interesting and tasty dish everyone eats, even those who flatly refuse semolina. But it is semolina that is the main component of the meatballs.

Today we will remember our childhood and prepare semolina meatballs with plum jelly for our household members.

for cue ball:

• milk - 0.5 liters;
• semolina - 100-115 grams (slightly more than half 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 heaped tablespoons);
• sugar - 75 grams (2.5-3 tablespoons);
• plums.

First, we need to cook semolina porridge. To do this, put a pan of milk on medium fire, salt,

add granulated sugar, butter.

When the milk boils, we reduce the fire and pour in a thin stream, while slowly stirring the semolina. Cook, stirring so as not to burn, for about 10 minutes. The porridge should be very thick. Then we set aside to cool.

Now let's get down to jelly. Separate the plums from the seeds and fill with water so as to completely cover the fruit. We put on medium heat and cook until the plums soften.

Wipe the hot mass through a strainer,

add water until one liter of plum liquid is obtained and set on medium heat.

Since the plums are sour, add 3 tablespoons of sugar and bring to a boil.

While the liquid is boiling, in a small amount cold water we breed starch. After boiling, slowly introduce the diluted starch in a thin stream and stir. We 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, stir well. If the porridge turned out with lumps, then the mass can be whipped with a blender.

We form small cakes from the prepared mass with wet hands and roll them in flour, you can sprinkle a little sesame seeds. From the resulting test, 10-11 medium balls are obtained.

Fry semolina on both sides until golden brown in a pan over medium heat with heated vegetable oil.

Recipe 9: semolina meatballs with cherries in the oven

Semolina meatballs in the oven - simple and delicious recipe cooking lung and gentle dessert dish based on semolina. Such meatballs are prepared incredibly simply and quickly, but they turn out to be 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 with the result. Serve the semolina as a dessert for festive table and your guests will be delighted!

• semolina - 6 tbsp. full of spoons
• milk - 600 ml
• sugar - 60 g
• egg - 1 pc
• salt - a pinch
• vanilla sugar- taste
• dried cherries (raisins, etc.) - 2 tbsp. spoons
• vegetable oil - for lubrication
• coconut flakes - for breading

Pour sugar and semolina into the milk, add a pinch of salt, put on the fire and constantly stirring to cook the thick semolina porridge.

Add the egg.

Mix thoroughly, add cherries, vanilla sugar, mix again.

Form neat round beaters with wet hands, roll in coconut flakes.

Delicious semolina meatballs are great breakfast even for children who do not like porridge, and original treat for adults. The secret of this dish lies in appetizing crust formed during frying.

Classic semolina balls, like in kindergarten

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

For cooking you will need:

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

Step by step recipe.

1. Milk is heated in a saucepan, salted, sugar-coated.
2. When the first bubbles appear on the surface of the milk, cereals are sent into it in a thin stream, stirring immediately.
3. The porridge is boiled over low heat until thickened (about 7 minutes), stirring regularly. Cool the finished semolina.
4. Eggs are shaken in a bowl with a fork and poured into cold porridge.
5. Little by little, starch is introduced, stirred.
6. After wetting the palms with cold water, medium-sized balls are formed from the resulting mass.
7. Semi-finished products are rolled in flour from all sides.
8. Semolina meatballs are fried in a minimum 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 to be even more appetizing if you put raisins in 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 of raisins.

Cooking technology.

1. Milk is brought to a boil, sugar, vanilla, salt, semolina are poured, stirring continuously.
2. Cook porridge over low heat for 7-8 minutes.
3. An egg is driven into the chilled porridge, sifted flour and raisins are poured.
4. The base for the dumplings is laid out in molds (preferably silicone ones).
5. The dish is cooked in the oven at 190 ° C for about 15 minutes (until the top is browned).
6. The meatballs are removed from the molds only after they have cooled completely.

With curd filling

For breakfast or afternoon tea, you can make delicious semolina meatballs, like in kindergarten, according to this recipe.

Required components:

• 500 ml of 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. 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. Little by little, the semolina is poured into boiling milk, the remaining sugar is added and boiled over moderate heat for 3 minutes.
3. The semolina dough is mixed with butter and left to cool.
4. Shake the egg separately and add it to the chilled porridge.
5. Beat the second egg in another cup.
6. Rounds are formed from the semolina base and lightly pressed down to make voluminous cakes.
7. A little is put in the center of the workpiece curd mass and connect the edges of the cake, as in the preparation of pies.
8. Semi-finished products are coated with a beaten egg and fried in heated oil until beautiful crust from each side.

Semolina meatballs with jelly

The dessert according to this recipe turns out to be so appetizing and tasty that even the fastidious kids in food ask for additives.

Would need:

• 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;
• frying oil.

Step by step recipe.

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

In a multicooker for a couple

Such meatballs turn out to be 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 liters of milk;
• 250 g semolina;
• 200 g bread crumbs;
• 3 g salt;
• 1 egg;
• 50 g butter.

Cooking steps.

1. Milk is poured into the multicooker bowl, and the “Multipovar” mode (100 ° C) is set for 15 minutes.
2. Before the milk boils, cereals, a third of the butter, and salt are added to it.
3. The porridge is cooked for 3 minutes, then left in a closed multicooker for 20 minutes.
4. An egg is driven into the present porridge.
5. They make meatballs from the semolina base and breaded them in breadcrumbs.
6. 500 ml of water is poured into the multicooker bowl.
7. The meatballs are placed in a steam container. They are cooked on the "Steam cooking" mode for 15 minutes.

On water with cheese in the oven

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

Would need:

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

Cooking technology.

1. Thick semolina is boiled in salted water.
2. Oil is added to the hot porridge, then the dish is cooled.
3. Eggs are broken into semolina, grated cheese is poured, salted, pepper.
4. The semolina base is placed in the refrigerator for 1.5 hours.
5. Bits are made from the cold composition, rolled in breadcrumbs and baked for 20 minutes in an oven preheated to 180 ° C.

Semolina meatballs are served immediately after preparation. A sweet dish is poured with condensed milk, a portion of sugar-cured sour cream, honey or jam. Savory meatballs go well with heavy cream, butter, sour cream sauces.

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

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

Prepare semolina meatballs - from fresh, or leftover porridge from the past menu. Season them with dried fruit, sour cream and even jelly and you can prepare to accept thanks and requests for more.

Semolina balls - general principles cooking

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

How to properly prepare a thick semolina for meatballs without lumps? Measure immediately into a dry glass required amount decoys. Take any unenamelled saucepan, pour milk or water into it. At this stage, you do not need to add anything 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 cereal. Without stopping stirring, let the porridge boil 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 components - poppy seeds, flour, dried fruits, cheese, cottage cheese and others, are introduced only into a completely cooled base.

Shapes are formed 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 you roll the bread in breadcrumbs before steaming, its layer will soften, which will negatively affect not only appearance but also the taste.

Semolina meatballs 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 cakes like in kindergarten

Ingredients:

Half a glass of semolina;

Two eggs;

Half a liter of milk;

A spoonful of flour;

75 gr. crystalline sugar;

Refined oil.

Cooking method:

1. Pour milk into a saucepan, put on an intense heat. Warm 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. Reducing the heat, and without ceasing to stir, cook until thickened. Cool it down.

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

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

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

Semolina meatballs with raisins from the oven in molds

Ingredients:

Six spoonfuls 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 milk, bringing to a boil, add semolina and, stirring, cook over low heat thick porridge... Having cooled well, we intervene in it a raw egg and flour, and then raisins.

2. Put the resulting mass into small silicone molds, sprinkle with coconut 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 bits out of the oven, suspend a little and, only after that, free them from the forms.

Semolina meatballs with curd filling

Ingredients:

Non-grained fat cottage cheese- 250 gr.;

Half a liter of milk;

Two tablespoons of sugar;

Semolina - 6 tbsp. l .;

30 gr. homemade or sweet butter;

Vanilla bag, crystal;

Two fresh eggs;

Refined oil;

50 gr. pitted raisins, preferably light.

Cooking method:

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

2. Transfer the cottage cheese to a small bowl, add a little sugar and vanilla to it. Mix thoroughly, add raisins. Granular curd pre-grind on a sieve to break up the lumps.

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

4. Drain the second egg into a separate bowl, beat and start forming the balls. We moisten our hands with water, roll a small ball from the prepared mass and press it down to make a cake. Put a teaspoon of curd filling in the center and carefully fasten the edges, as when sculpting pies. By adding 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. Dip the semolina pieces in a beaten egg one by one, then put them in the pan. Fry with medium heat until golden crust on both sides.

Fried semolina meatballs in sesame breading with jelly

Ingredients:

A glass of dry semolina;

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

2. While the porridge is cooling, prepare the jelly. Put 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 jelly base to a boil again.

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

4. Thoroughly mix the eggs into the cooled semolina. You can put just a little poppy or finely chopped dried apricots.

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

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

7. When serving, sprinkle the meatballs on plates with plenty of jelly.

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

Ingredients:

Dry semolina - 150 gr.;

Half a liter of drinking water;

150 g any cheese;

Butter - not less than 100 gr.;

Two eggs;

For breading - white, coarsely ground crackers;

A teaspoon of cumin.

Cooking method:

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

2. Introduce eggs, add finely grated cheese, a little pepper and caraway seeds. Stir everything well and put it in the common compartment of the refrigerator for an hour and a half.

3. Form the meatballs from the cooled base, roll them well in bread crumbs. We put it on a brazier greased with vegetable oil, after which we immediately place it in a hot oven. We bake the semolina meatballs for 20 minutes, until an even golden color is obtained.

Semolina meatballs with steamed cottage cheese

Ingredients:

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

A glass of semolina;

100 g sugar;

One egg;

500 ml of milk;

Two spoons of poppy.

Cooking method:

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

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

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

Semolina Meatballs - Cooking Tricks and Tips

To make the semolina base thick, you must strictly observe the proportions of cereal and liquid. If for cooking 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 you need to take more cereals for cooking in water.

To avoid lumps, add cereals directly when boiling, and not into an already boiling liquid. Use a whisk instead of a spoon for vigorous stirring.

Shake the egg with a fork before introducing it. Pour in small portions, stirring thoroughly each time. This will adjust the thickness of the semolina base.

If the porridge turns out to be too thick or with lumps, interrupt it with a blender. Such a procedure will help correct imperfections and make the beats more tender.

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

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

Calorie content: Not specified
Cooking time: Not indicated

It is very easy to turn the unloved into unusual dessert or tasty breakfast... Prepare semolina meatballs 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 meatballs will be eaten with gusto and they will ask for more additives! The whole secret of a magical transformation is in an appetizing golden brown crust, which is obtained when roasting 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 the meatballs is a steep semolina porridge. You need to cook it very thick, much thicker than you usually cook. The porridge should be such, about which 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 the semolina, so if the meatballs are to your taste, it is very easy to diversify them.

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 meatballs - 2-3 tbsp. l;
- vegetable oil - 4 tbsp. l.

Recipe with photo step by step:

Bring the milk to a boil over low heat. As soon as the foam begins to appear on the surface, stir the milk with a spoon so that it starts to move, and a small funnel turns out in the center. Without stopping stirring, add semolina in a thin stream. Reduce the fire under the pan to the minimum before adding semolina.

Stirring constantly, cook the semolina until all the cereals swell and the porridge begins to thicken. Add sugar and salt. Put sugar to taste, perhaps you want to make the meatballs sweeter, or vice versa - make them savory and serve with jam or condensed milk.

We continue to cook the semolina for 5-7 minutes, until it thickens. The porridge should be steep so that it can easily move away from the sides of the pan while stirring.

We transfer the finished semolina to a bowl or leave it in a saucepan and cool until warm. We drive the egg into warm porridge.

Mix vigorously in a circular motion. At first, the semolina will be lumps, but as it mixes, it becomes smooth, the egg will fully combine with the porridge.

Put a frying pan with vegetable oil on a quiet fire. Pour flour into a plate. We moisten our hands under cold water, collect a tablespoon of semolina and form a round blank. Put on flour, press down to make a plump cake. Dip in flour and transfer to a frying pan.

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

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






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