A step-by-step recipe with a photo of veal meatballs with semolina in sour cream sauce at home. Cooking features, calorie content and video recipe.
Meatballs are considered a staple in many world cuisines. Sometimes it is difficult to distinguish them from similar Swedish meatballs, Sicilian meatballs with rice, klops, croquettes, falafels … The difference between all types lies in the method of preparation and the composition of the minced meat. However, meatballs always contain some kind of filler. For example, rice, cereals, onions, soaked bread, spices, herbs. The sauce in which they are stewed also differs. It can be sour cream, tomato, milk or combination sauce. In all recipes, meatballs are pre-fried a little so that they keep their shape better.
Today we will cook veal meatballs with semolina in sour cream sauce. When preparing them, like any other dish of this type, it is important to prepare good minced meat. You can buy it ready-made in a store, but then you cannot be sure of its quality. Therefore, it is better to buy a good piece of meat and twist it through a meat grinder. Moreover, today multifunctional electric meat grinders grind meat in a matter of minutes. With homemade minced meat, meatballs will turn out much tastier. Thanks to the semolina added to the minced meat, the meatballs will turn out to be juicy, tender, nourishing and will not fall apart.
See also how to cook meatballs with tomatoes.
- Calorie content per 100 g - 209 kcal.
- Servings - 3-4
- Cooking time - 1 hour 45 minutes
Ingredients:
- Veal - 600 g
- Onions - 2 pcs.
- Sour cream - 250 ml
- Semolina - 3-4 tablespoons without slide
- Garlic - 2 cloves
- Vegetable oil - for frying
- Ground black pepper - a pinch
- Eggs - 1 pc.
- Salt - 1 tsp without slide
Step-by-step preparation of veal meatballs with semolina in sour cream sauce, recipe with photo:
1. Wash the meat under running water and dry with a paper towel. Cut off excess fat and films. Install a meat grinder with a medium wire rack and twist the meat through it. Minced meat can be prepared from any type of meat. Pork, beef, lamb, chicken breast, turkey, etc. will do. If you wish, you can use assorted minced meat.
2. Peel the garlic with onions and pass through the meat grinder auger.
3. Add semolina, salt, black pepper to the products and beat in the eggs. Add any spices and seasonings as desired. Eggs do not need to be added at all. Instead, a decoy will serve as a connecting link.
4. Stir the minced meat well to distribute the food evenly. It is most convenient to do this with your hands, passing the minced meat between your fingers. Leave the minced meat for 20 minutes so that the cereal swells and does not feel in the finished dish. Otherwise, if you start cooking meatballs right away, the semolina may squeak on your teeth.
5. Pour vegetable oil into a frying pan and heat well. Form into round meatballs about 4-5 cm in diameter and place in the skillet.
6. Fry meatballs over medium heat on both sides until golden brown.
7. Pour sour cream over the meatballs and bring the sauce to a boil. Screw the heat to the minimum setting, cover the pan with a lid and simmer the veal meatballs with semolina in sour cream sauce for half an hour. Serve with mashed potatoes, boiled spaghetti, rice or porridge, pouring gravy in which meatballs were stewed.
See also a video recipe on how to cook beef cutlets with semolina.
