Baked meatballs with semolina in the oven
Description
The recipe won't take much time. This quite straightforward recipe for baked meatballs with semolina, complete with photos, is easy enough to recreate at home even for a beginner cook. Don't think that the grain is unnecessary and will overpower the meat flavor. Those unfamiliar with the cooking secret probably won't even guess that semolina is in the meatballs. Serve hot.
Instructions
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Step 1
1. First, mix the semolina with 120-150 milliliters of water. Stir thoroughly and let it sit for 20-25 minutes.
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Step 2
2. Meanwhile, you can prepare the meat (if not using ready-made ground meat). Wash it, dry it, and pass it through a meat grinder. It's best to use two types of meat—fatty pork and lean beef—to make the millet-coated meatballs baked in the oven at home juicy. Peel the onion and chop it finely (if desired, you can also pass it through the meat grinder).
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Step 3
3. When the semolina has swelled, add the onion. Salt and pepper to taste. If desired, add meat seasoning or your favorite spices.
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Step 4
4. Mix thoroughly to prevent lumps and ensure spices are evenly distributed.
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Step 5
5. Add the minced meat to the resulting mixture and mix everything thoroughly.
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Step 6
6. To make the cutlets the same size, it's better to divide the minced meat into small portions right away.
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Step 7
7. Grease a heat-resistant baking dish with a little vegetable oil. With slightly moistened hands, shape the patties and place them in the dish. Put in a preheated oven.
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Step 8
8. Do you know how to make semolina meatballs evenly browned in the oven? Carefully flip each meatball after about 25-30 minutes and return them to the oven.
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Step 9
9. They bake for about 1 hour in total, although cooking time depends on the size of the patties. It's best to serve them hot.