Delicate and airy semolina meatballs for breakfast. Semolina meatballs, or how to cook a delicious and satisfying breakfast

Semolina meatballs cook very quickly. Children especially like this dish. After all, it is served at the table along with such sweets as honey, condensed milk, etc. To understand how to properly make this sweet treat, let's take a closer look at the process of preparing it.

A step-by-step recipe for semolina meatballs

Required Ingredients:

Cooking process

Semolina meatballs should be started by making regular porridge. To do this, pour fresh fat milk into a saucepan, boil it over low heat, and then carefully add semolina, granulated sugar and table salt. Next, the porridge must be boiled until thickened, removed from the stove and cooled completely. In this case, it is imperative to ensure that there are no lumps in it. After that, melted butter and chicken eggs should be put into the semolina mixture. All these ingredients are recommended to mix well using a large spoon or blender.

Dried fruit processing process

If you decide to pamper your children and make semolina meatballs just for them, then it is recommended to add some dried fruits to the base. We recommend using pitted black raisins. It must be sorted out, and then poured with boiling water and kept in it for about 20 minutes. During this time, dried fruits will swell well, become soft and clean.

The process of forming bits

Even a small child can form meatballs from semolina. To do this, take 1 full large spoon of the base, and then roll a ball out of it and flatten it slightly. Further, it is desirable to dip the semi-finished product from 2 sides in dry semolina (wheat flour can also be used). By analogy, all other products are formed.

Heat treatment of meatballs in a pan

Before you cook semolina meatballs, you should put the pan on the fire, heat it up strongly and pour in odorless sunflower oil. Next, it is required to lay out 5 to 7 semi-finished products on the surface of the pan and lightly fry them on both sides. After that, put the finished products on a large flat dish and sprinkle them with powdered sugar.

How to properly serve

Ready-made is recommended to be served for breakfast or for an afternoon snack. It is best to eat this dish warm along with hot tea, as well as some kind of jam (cherry, raspberry and berry are good), condensed milk, honey, etc.

Useful advice for housewives

You can make meatballs from not only black raisins, but also ingredients such as ground nuts, dried apricots, prunes, pieces of fresh berries or fruits, etc.

Calories: Not specified
Time for preparing: Not specified

Unloved semolina porridge can magically turn into amazing! Doubt? And you try instead of boring semolina to cook semolina with jelly - and you will see that everything is eaten quickly and without a trace! Still, an appetizing ruddy crust makes semolina porridge chops so tempting, and vanilla exudes such an aroma that the appetite wakes up seriously, and both children and adults eat semolina chops with pleasure. The recipe for semolina meatballs is simple - you need to cook thick semolina porridge, form meatballs, and fry them in breadcrumbs.
You can make any sauce for semolina meatballs - from sweet and sour berries, sour cream, but semolina meatballs are traditionally served with jelly - cherry or cranberry. It is prepared as easy as shelling pears, just as the semolina cools down, you will have time to cook it. Well, we present our recipe with a photo of how to cook semolina meatballs with jelly.

Ingredients:
- milk - 500 ml;
- sugar - 4 tbsp. (to taste, for a sweet tooth, add more);
- eggs - 1 pc.;
- vanilla sugar - 1 tsp;
- semolina - 6 tablespoons;
- salt - a pinch;
- butter - 50 gr.;
- vegetable oil - 3 tablespoons;
- breadcrumbs - 2-3 tbsp.
For cherry jelly:
- frozen or fresh cherries - 250-300 gr.;
- water - 0.5 liters;
- sugar - to taste;
- starch - 2.5-4 tbsp.

Recipe with photo step by step:

We put the milk on a small fire. While it boils, mix semolina with sugar (add sugar to taste). By mixing semolina with sugar, you can not be afraid that the cereal in hot milk will gather in lumps, this is especially helpful if the semolina is very finely ground.

Pour the semolina with sugar into the boiled milk in a thin stream, immediately stir the cereal, throw 1-2 pinches of salt. Now it is better to put the pan on a divider (so that the porridge does not burn) and cook the semolina on a very quiet fire for 5-7 minutes. The porridge will turn out very thick, it must be constantly stirred. We cover the finished semolina with a lid, turn off the fire, leave to steam for 10 minutes.

We shift the thick semolina porridge into a bowl, cool to a warm state. Beat the egg with vanilla sugar, pour into semolina and mix thoroughly until a homogeneous thick mass. We leave for another 10 minutes.

While the semolina is cooling down, cook the jelly. For it, you can take any cherry - fresh, frozen, or use cherry compote without berries. Fill the cherries with water, bring to a boil. Cook for 10-15 minutes. Let it brew a little, filter, discard the berries. Pour the liquid into a saucepan, add sugar, heat. Mix starch with 1 tbsp. l. sugar, add some water. Stir thoroughly so that there are no lumps. Pour into the saucepan, stirring constantly. We put on a quiet fire and cook until the jelly thickens. Select the amount of starch depending on the desired density of the jelly.

We return to the bits. From the cooled semolina porridge we make round or oblong meatballs. Moistening your hands with water will make it easier to form meatballs.

You can roll semolina meatballs in flour, but breaded with ground crackers they are much tastier.

We fry the semolina meatballs in vegetable oil, pouring it into the pan so much that the bottom is covered. You need to turn the meatballs with a spatula after 3-4 minutes, acting very carefully, the semolina is tender and the crust is easy to damage.

It is best to serve meatballs hot with, pouring cherry jelly or serving it separately. Enjoy your meal!

For cooking we need:

3 glasses of milk
5 tablespoons of sugar
1 tablespoon butter (20 grams)
1 cup semolina
1 large egg (or 2 small ones)
sunflower oil for frying
flour or breadcrumbs for breading

When submitting:

condensed milk or sour cream

I think it's a great breakfast recipe. Especially for children who like different ruddy, and not very fond of. Checked on personal experience, children do not even realize that meatballs are the same semolina porridge, only fried! So, go for it, fast, tasty and, I think, everyone will find all the ingredients in the kitchen.

Semolina meatballs - photo recipe:

Bring milk to a boil, add butter and sugar. If you eat them with sour cream, you can put 6 tablespoons of sugar, and if with condensed milk, then 5 tablespoons without a slide will be enough.

Pour 1 cup of semolina and stir constantly over low heat. It thickens instantly, so if you don’t want your meatballs to be lumpy, do not be too lazy to stir continuously for 2-3 minutes. And it is very important that the fire is small.

Cook until thick, remove from heat and literally after 5 minutes add the egg and mix well. Don't wait for it to cool completely, because the mass will thicken even more and it will be difficult to mix it with the egg. And after mixing with the egg, you can leave to cool completely. I usually do all this in the evening, and in the morning I just fry it.

We heat the pan well, pour a little sunflower oil.

We take an incomplete tablespoon of dough, form a ball, add it a little and coat it in flour on both sides. As experience has shown, the balls are easier to form if the hands are slightly moistened with water.

We prepare the number of meatballs to fit in the pan. I got 7 pieces. By the way, the fewer of them there are in the pan, the faster and more evenly they will fry.

Put the meatballs in a preheated pan, fry over medium heat until golden brown, 3-5 minutes.

Flip over and fry on the other side as well.

Put the fried meatballs on both sides on a paper towel to absorb excess oil.

Everything, our charmingly tasty meatballs are ready. Heat the kettle, serve the meatballs hot, with sour cream or condensed milk. Good morning and happy drinking!

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 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 of granulated sugar;
frying oil.

Step by step recipe.

Milk is heated in a saucepan, salted, sugared.
When the first bubbles appear on the surface of the milk, cereals are sent into it in a thin stream, immediately stirring.
Cook the porridge over low heat until thickened (about 7 minutes), stirring regularly. Ready semolina is cooled.
Eggs are shaken in a bowl with a fork and poured into cold porridge.
Gradually introduce starch, stir.
Having wetted the palms with cold water, medium-sized meatballs are formed from the resulting mass.
Semi-finished products are rolled in flour on all sides.
Semolina porridge patties are fried in a minimum layer of oil in a frying pan without a lid.

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

Cooking technology.

Milk is brought to a boil, sugar, vanilla, salt, semolina are poured in, stirring continuously.
Cook porridge over low heat for 7-8 minutes.
An egg is driven into the chilled porridge, sifted flour and raisins are poured.
The basis for the meatballs is laid out in molds (preferably silicone).
The dish is cooked in the oven at a temperature of 190 ° C for about 15 minutes (until the top is browned).
The meatballs are removed from the molds only after complete cooling.

With curd filling

For breakfast or an afternoon snack, you can make delicious semolina balls, like in kindergarten, according to this recipe.

Required components:

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

Recipe.

Cottage cheese is combined with half sugar and vanilla. If the mass is not completely homogeneous, beat it with a blender, or rub it through a sieve.
Gradually pour semolina into boiling milk, pour in the remaining sugar and cook over moderate heat for 3 minutes.
Semolina dough is mixed with butter and left to cool.
Separately, shake the egg and introduce it into the chilled porridge.
The second egg is beaten in another cup.
Rounds are formed from the semolina base and lightly pressed down to make voluminous cakes.
A little curd mass is placed in the center of the workpiece and the edges of the cake are connected, as in the preparation of pies.
Semi-finished products are coated with a beaten egg and fried in hot oil until a beautiful crust is obtained on each side.

Semolina balls with jelly

The dessert according to this recipe is so appetizing and tasty that even picky eaters ask for supplements.

Would need:

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

Step by step recipe.

Semolina porridge is boiled in salted and sugared milk for 4–5 minutes.
Mix semolina with oil and leave in an open pan to cool.
The berries in the second pan are poured with water, covered with sugar and heated to a boil. The fire is reduced and boiled for 15 minutes, then the berries are removed with a sieve, and the jelly base is again brought to a boil.
Starch is diluted in 70 ml of water. The mixture without lumps is poured into a boiled berry broth. The liquid is quickly stirred and after 20 seconds removed from the stove.
The cooled semolina is mixed with eggs.
Volumetric cakes are made from porridge, rolled in flour and fried on each side.
The meatballs are laid out on plates and generously poured with warm jelly.

In a multicooker for a couple

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

Required products:

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

Cooking steps.

Milk is poured into the multicooker bowl, and the “Multi-cooker” mode (100 ° C) is set for 15 minutes.
Before the milk boils, cereals, a third of the butter, and salt are added to it.
Porridge is cooked for 3 minutes, then left in a closed slow cooker for 20 minutes.
An egg is driven into the infused porridge.
Meatballs are made from the semolina base and breaded in breadcrumbs.
Pour 500 ml of water into the multicooker bowl.
The meatballs are laid out in a steam container. They are cooked in the "Steam" mode for 15 minutes.

On the 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, 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 breadcrumbs.

Cooking technology.

Thick semolina is boiled in salted water.
Oil is added to hot porridge, then the dish is cooled.
Eggs are broken into semolina, grated cheese is poured, salted and peppered.
The semolina base is placed in the refrigerator for 1.5 hours.
Meatballs are molded from the cold composition, rolled in breading 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 sugared sour cream, honey or jam. Unsweetened meatballs go well with heavy cream, butter, sour cream sauces.

Step-by-step recipes for delicious semolina meatballs: with cottage cheese, cheese, sesame seeds and others

2017-10-05 Liana Raymanova

Grade
prescription

6984

Time
(min)

servings
(people)

In 100 grams of the finished dish

4 gr.

6 gr.

carbohydrates

28 gr.

190 kcal.

Option 1: Semolina meatballs - a classic recipe

Semolina porridge is a tasty and satisfying dish, but not everyone loves it. Fixing the situation is easy! Cook meatballs from semolina porridge, serve them with jelly, sour cream, jelly. The scope for imagination is huge.

The classic recipe for semolina porridge meatballs will introduce you to this amazing delicacy, give you the opportunity to experiment with additional products based on it, and create your own recipes.

Ingredients:

semolina - 180 grams;
450 ml of milk;
60 g sugar;
5 g salt;
flour - 25 g;
40 ml vegetable oil;
20 g of soda;
2 handfuls of ground crackers for rolling meatballs.
For sauce:
200 ml of milk;
4 large spoons of water;
sugar - 45 g.

Pour milk into a metal container, salt a little, put it on the stove, adjust the fire to a small one, boil and add semolina. Stirring continuously so that no lumps form, cook the porridge for no more than 7 minutes. Leave for a few minutes to cool down.

Add soda, sifted flour, sugar to the porridge, mix everything well.

With wet hands, form medium-sized balls of porridge, flatten slightly, giving the shape of meatballs.

Roll the meatballs in breadcrumbs.

Heat a frying pan with oil and lay out the formed meatballs, fry on one side for two to three minutes, the same amount on the other.

Prepare the sauce: Pour milk into a bowl, boil over moderate heat. Pour sugar, add a small amount of water, mix thoroughly and bring to a boil again. Cool the sauce.

Put the fried meatballs on portioned plates, pour milk sauce.

The meatballs according to this recipe can be made not sweet. Just don't add sugar when cooking. Serve then better with fresh sour cream or a mixture of natural yogurt and pureed berries.

Option 2: Meatballs with raisins in the oven

Semolina meatballs will turn out even more attractive if you put some raisins in the semolina dough. You can also use other dried fruits.

Ingredients:

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

Step by step cooking method

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

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

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

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

Sprinkle with coconut.

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

Serve chilled, drizzled with jam or marmalade.

Option 3: Semolina meatballs stuffed with cottage cheese

Thanks to the presence of cottage cheese, semolina meatballs are even more satisfying and healthier. To make the consistency of porridge homogeneous, introduce semolina into milk while boiling. If, nevertheless, lumps could not be avoided, just beat the slightly cooled semolina porridge with a submersible blender.

Ingredients:

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

For filling:

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

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

Step by step cooking method

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

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

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

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

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

Crack one egg in a small bowl, beat with a fork and dip each meatball into it. Then roll in semolina.

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

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

Option 4: Sesame porridge meatballs with jelly

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

Ingredients:

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

For kissel:

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

Step by step cooking method

In milk with the addition of sugar and salt, cook semolina porridge. The consistency of porridge should be like thick sour cream. Put butter at the end of cooking.

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

Break the eggs into the semolina, mix well.

Heat oil in a frying pan.

Form meatballs, sprinkle in sesame seeds fried in advance in a dry frying pan and put in a frying pan with oil, fry first on one side for 4 minutes, then turn over and stand for another couple of minutes.

Put the finished meatballs on portioned plates, pour over the jelly.

Option 5: Diet meatballs from semolina porridge with cheese, baked in the oven

This option will appeal to those who follow their figure and those who for some reason do not consume milk. The meatballs according to this recipe are just as tender and tasty, and the cheese and added cumin give them a special flavor.

Ingredients:

2 handfuls of semolina;
water - half a liter jar;
cheese - a small piece;
90 g butter;
2 eggs;
ground crackers - 3 handfuls;
ground cumin, pepper, salt - 25 g each;
vegetable oil - 1 tbsp. spoon for greasing the frying sheet.

Step by step cooking method

Boil semolina porridge of a thick consistency in water using the same technology as in previous recipes.

Put the butter into the hot porridge and stir thoroughly until it is completely dissolved.

Leave the porridge for 40 minutes to cool completely.

Grate the cheese on a fine-toothed grater.

Pour the cheese into the porridge, add eggs, pepper, cumin, lightly salt, mix well and leave the porridge in the refrigerator for 90 minutes.

With wet hands form meatballs, sprinkle with breadcrumbs. Lay out on an oiled baking sheet.

Place in a preheated oven and bake at a moderate temperature for about half an hour.

Serve diet semolina porridge slightly chilled with green tea or fresh berry compote. Gravy to them can be fermented baked milk or natural yogurt. Enjoy your meal.