Semolina porridge is one of the most classic children's dishes, but not all kids love to eat it. And sometimes even the most picky ones just don't eat their lunch. What to do with the leftovers. Of course, delicious meatballs from semolina. This dish has several options that will appeal to both children and adults.
Classic semolina
To prepare five servings you will need a glass of semolina, two hundred grams of milk and the same amount of water, thirty grams of granulated sugar, an egg, salt, fifty grams of margarine, fifty grams of breadcrumbs. Everything is suitable for the sauce: from sour cream to jam. If you already have cooked porridge, use it. If you want to make semolina meatballs from scratch, boil milk with water, salt and add sugar. Pour the cereal and cook, stirring occasionally, until the porridge becomes thick. Wait for it to cool, beat the egg and mix. Blind the meatballs, run each in a breading and fry in a pan in vegetable oil. You can serve it to the table! This dish will be especially tasty with melted butter, jam, sweet sauce or sour cream.
Semolina with sweet and sour gravy
This dish involves an original combination of the taste of semolina and fruit jelly. The preparation of semolina sticks will require the following products: half a liter of milk, a glass of cereal, a couple of eggs, salt, sugar, vanilla, vegetable oil, two tablespoons of starch, two liters of water, any jam or jam to your taste. Cook very thick and dense porridge in milk. You can also use the remaining stocks. When the porridge becomes cold, beat the eggs into it, add sugar, salt, vanilla and mix. Fashion the meatballs. So that the dough does not stick too much to the fingers during sculpting, wet your hands before cooking. Preheat the pan and fry the cue ball in vegetable oil. Separately prepare jelly for sauce. Dilute the selected jam with water, boil the resulting mixture and strain it from the pulp with a strainer. Add a little water to the starch and mix gently until a viscous, homogeneous mass is obtained. Pour the diluted starch into the prepared fruit compote and cook over low heat until thickened. Stir carefully so that no lumps appear in the jelly. Before serving, pour the prepared semolina balls with slightly cooled fruit jelly. In this form, small sweet tooth will definitely like semolina, even if they don’t want to eat porridge categorically.
Savory semolina
This option can feed the father of the family. The aromatic combination with cheese makes these cue ball very nutritious and tasty. Take half a liter of milk, one hundred and fifty grams of semolina, one hundred grams of butter, one hundred and fifty grams of hard cheese and two hundred grams of sausage, two eggs, cumin, salt. Cook semolina, cool and add salt with butter. Mix everything carefully, grate the cheese and also add to the mixture. Beat eggs in, pour caraway seeds, stir, pepper and leave for a couple of hours in the refrigerator. Fashion the meatballs, put on a baking tray greased with butter, and on top put the mugs of sausage cheese. Send for twenty minutes to the oven, preheated to 180. The meatballs baked to a golden crust are ready to be served!