Semolina cutlets - recipe with photos step by step

Prepared by: Marina Zolotseva

08/08/2014 Cooking time: 30 min

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If you don’t have time to mess around in the kitchen for a long time, but you need to prepare a delicious breakfast, then pay attention to a simple recipe for meatballs with jelly. They are surprisingly tender, sweet with a crispy crust.

Recipe for 6 semolina balls as in 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 easy to prepare and do not require a lot of ingredients. And the result is tender, airy and very appetizing semolina balls. The main thing in this recipe is to cook the semolina porridge correctly so that it is thick enough and sticks well. Then the semolina balls will turn out incredibly tasty.

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

Cook thick semolina porridge. To do this, you need to bring the milk to a boil and add the cereal in a thin stream while stirring constantly. Cook over low heat for about 5 minutes, remembering to stir. At the end add sugar, salt, butter. After this, turn off the heat, cover with a lid and let the porridge brew for another 10 minutes.

Beat the egg with vanilla sugar.

Add the mixture to the cooled semolina porridge and mix well. The dough for semolina balls is ready.

Using wet hands to prevent the dough from sticking, form into balls. It is good to roll them in flour on all sides.

Place semolina balls in a frying 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. This will make the semolina balls more airy and tender.

Place the finished semolina balls on a plate with paper or a napkin to remove excess fat.

These are how delicious the semolina balls are.

Semolina balls go perfectly with jelly or sour cream; it’s impossible to tear yourself away from such a dish.

Options for preparing meatballs

As you probably guessed, meatballs can be made not only from semolina

. Of course, if you have a small child, then semolina balls, both in kindergarten and at home, will become your lifesaver in the fight for healthy eating. A little later, you will be able to diversify the family diet and introduce into it

Calories: Not specified

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

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

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

Recipe with photos step by step:

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

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

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

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

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

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

Fry the semolina balls in vegetable oil, pouring enough of it into the frying pan so that the bottom is covered

You need to turn the meatballs over with a spatula after 3-4 minutes, acting very carefully, the semolina is delicate and the crust is easy to damage

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

This dish belongs to Russian cuisine, although it is quite widespread. Semolina balls are not difficult to prepare and are very tasty.

Some time ago they were often prepared for children in kindergartens. The dish is quickly absorbed and supplies the body with energy, so it should be included in the diet. There are many options for preparing semolina balls, from which you can choose the appropriate one.

Recipe Semolina balls with jelly

We cook ordinary semolina porridge, only, well, very thick: pour milk into a saucepan, bring to a boil, add salt, sugar (everything to taste, because I like semolina a little salty, someone maybe likes it sweet), add semolina, stirring so that there are no lumps.

Let the porridge boil and remove from heat. Cover with a lid and let it sit for 10 minutes.

I decided to go by the principle: you can’t ruin porridge with oil, and added a piece of butter.

While the porridge is cooling, cook the jelly. I had a ready-made plum compote that sat in the cold for a week. I decided to use it. And so put berries (to your taste) in a saucepan, pour in 1.5 liters of water, add sugar to taste, put on fire and bring to a boil.

While the compote is boiling, dilute the starch in a separate bowl with cold water (about 3/4 cup). Oh, I forgot to take a photo. The compote has boiled, pour the diluted starch into it in a small stream, stirring while doing so. Kissel is ready. It turns out quite thick.

Add eggs to the cooled porridge. Mix thoroughly. At this stage, you can also add raisins, but our family doesn’t really like them...

Place a frying pan on the fire and add a little vegetable oil.

Now we wet our hands with water, measure out the porridge with a spoon and form our meatballs. It is better to let the mass cool completely, it will mold better.

Roll them in breadcrumbs and place them in a frying pan.

Fry over medium heat until crusty, first on one side and then on the other side.

This was the first batch.

I rolled the next one in a mixture of sesame and flour. And another one - just in flour. Then I came up with the idea that they could simply be placed on a baking sheet and baked in the oven, but there was nothing to put it into practice...

That's all. Place on a plate and pour jelly over it.

I made my picky little boy (7 years old) his favorite vanilla sauce (my recipe “Cottage cheese casserole with vanilla sauce”). My little one (1.5 years old) happily joined her brother!

And with condensed milk they just flew away. Dad (husband) devoured cold ones on both cheeks in the evening! I decided for myself that this is a great alternative to semolina porridge!

This recipe is part of the “Cooking Together – Culinary Week” .
Discussion of cooking on the forum: https://forum.povarenok.ru/viewtopic.php?f=34&t=4652

Minced meat cutlets with semolina without eggs

Necessary:

beef – 350-400 g;
pork – 350-400 g;
low-fat cream – 160 ml;
onions – 280-300 g;
white bread without crusts – 75-80 g;
semolina – 45-50 g;
butter – 33-35 g;
favorite greens;
salt and dried herbs;
oil for frying.

Cooking time: 40-45 min.

Calorie content: 210 kcal – 100 g.

Cooking:

Place the bread crumb in a plate and pour in cream;
Either chop the onion very finely or pass it through a meat grinder;
Wash the greens, lightly dry them, chop them;
We remove unnecessary veins and films from the meat. Divide into manageable pieces and turn into minced meat using a blender or food processor;
When the bread has steeped a little, add semolina to it and leave for 5-7 minutes;
Place grated onion, chopped herbs and soaked semolina-bread slurry into the container with the minced meat, season and knead vigorously. Don’t forget to beat the substance a little with your hands to get rid of excess air;
Heat the butter and add to the mixture, mix;
Place oil in a hot frying pan, form oval cutlets and fry for 3-4 minutes on both sides;
Place the prepared meat pancakes on a baking sheet, add a little water and place for 5-8 minutes. into an oven heated to 180°C.

Recipe 7 semolina balls on starch

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

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

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

Beat the eggs into the cooled porridge and stir until smooth.

Add potato starch to the dough to bind the whole mass. Starch will perfectly absorb all the moisture and strengthen the entire dough.

To create a more homogeneous mass without lumps, beat the dough with a blender. You just need to beat with a blender for a few minutes.

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

Roll the ball of dough in semolina and shape it into a ball. With dry hands, the semolina-breaded meatballs are easy to form.

Pour a little oil into the frying pan and place all the meatballs there.

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

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

Options for preparing meatballs

As you probably guessed, meatballs can be made not only from semolina

Semolina porridge is a healthy and tasty dish, but not all kids love it; many mothers are familiar with the morning “battles” for every spoonful. Amazingly tasty semolina balls will be an excellent way to feed such capricious creatures. They are very easy to prepare, either from leftover porridge from yesterday or from freshly prepared porridge.

Recipe 4: how to cook semolina balls

I often cook these sweet meatballs with a delicate crispy crust, filled with fruit jelly, because absolutely everyone at home loves them. This dish is budget-friendly and quite simple to prepare; you can see 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 semolina cutlets.

Pour the milk into a saucepan and let it heat up.

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

Now you 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 to prevent lumps from forming when adding cereal, reduce the heat to the very minimum or turn it off completely. Add semolina, constantly stirring it with milk. The porridge will thicken very quickly.

This is what it will look like immediately after adding semolina.

Stir it with a spoon and cook over low heat until it thickens to such a state that it does not fall off the spoon. Then remove from heat and leave until completely cool.

Add a chicken egg to the cooled thick semolina porridge. If the egg is too large, you can add only half. Stir until the porridge remains very thick.

Heat the ghee in a frying pan.

Using your hands, form cutlets from thick semolina porridge and roll them in flour.

Place 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 a paper napkin to remove excess fat.

Place the finished semolina cutlets on a dessert plate and pour over fruit jelly. Delicious dessert is ready, bon appetit!

Useful tips

Adjust the amount of sugar in the recipe based on your taste preferences. If you serve the balls with sour cream, add a little more granulated sugar. If you are going to eat them with condensed milk or jam, then do not make the balls themselves too sugary.
Don't forget about the beauty of serving the finished dish. Even such a simple breakfast as semolina, present it elegantly and the whole family will be in a good mood. Place the meatballs on beautiful plates, next to them are a few fresh mint leaves, berries (strawberries, raspberries, currants) or pieces of fruit (sliced peaches, nectarines, pears and apples).

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

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

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

Then melt a piece of butter.

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

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

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

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

Roll on all sides in semolina breading.

Fry in vegetable oil on both sides.

If desired, you can fry it stronger.

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

This is how delicious ordinary semolina porridge can be :)

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

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

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