Cutlets with semolina
Description
I always used to make meatballs following the standard recipe: ground meat, egg, a small piece of bread, a bit of onion, and, of course, flour. I thought there couldn't possibly be any other way—until my mother-in-law shared with me this very simple recipe for meatballs with semolina. At first, I figured there wouldn't be much difference—so it's semolina, big deal—until I actually tried making these meatballs. I don't know what magical processes take place, but they turn out incredibly delicious, tender, soft, and juicy. The key is to let the meat mixture with semolina rest for several minutes so the grain can swell. Anyway, many thanks to my mother-in-law, and now I'm happy to share this excellent recipe for semolina meatballs with you.
Instructions
- 1
Step 1
First, we peel the onion and chop it very finely. The thing is, if it's cut too coarsely, the patties may start falling apart during frying.
- 2
Step 2
Place the ground meat in a deep bowl. Then finely chop the herbs (they are essential) and add them to the meat.
- 3
Step 3
Now crack one egg into a bowl.
- 4
Step 4
Add a couple of tablespoons of mayonnaise – this is another trick that makes the cutlets juicy and tender.
- 5
Step 5
And, of course, semolina. Add it to the other ingredients, season with salt and pepper.
- 6
Step 6
Now mix everything very thoroughly until a homogeneous mass forms. I use a blender, but you can also pass everything through the meat grinder once again. Let the finished mince stand for a few minutes to allow the semolina to swell.
- 7
Step 7
Heat vegetable oil in a frying pan and start shaping the patties, moistening your hands with water beforehand. Place them onto the heated pan and fry on all sides until golden brown. Then cover the pan with a lid and cook for a few more minutes over low heat. Now the patties are ready, and all that's left is to choose a delicious side dish to match. Enjoy your meal!