Want to make the perfect meatballs? Juicy, aromatic, tender and appetizing? Then write down the recipe - today we have pork meatballs with semolina without eggs! Video recipe.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Homemade meatballs are good in a wide variety of variations. Today we will cook pork meatballs with semolina. Adding semolina replaces bread in the recipe, and you can save on eggs. Beats with a more elastic consistency are obtained. Semolina well absorbs moisture inside and retains meat juices, which has a positive effect on the taste of the product. Swelling, it makes the minced meat more viscous and the balls retain their shape remarkably when frying. Despite the fact that there are no eggs in them, they do not disintegrate in the pan.
Breaking the cutlet, it looks like a natural meat, the semolina is completely invisible. But meat juices will not be enough for juiciness, so you need to add milk, sour cream, broth or mayonnaise to the minced meat. The type of meat, of course, every housewife has the right to choose according to her taste. It is preferable to use pork or mixed pork and beef. Since with pure beef meat, the meatballs will be dry. Chicken or turkey mince is also great. The rest of the minced products are standard: onions, garlic, spices.
- Caloric content per 100 g - 220 kcal.
- Servings - 10-12 pcs.
- Cooking time - 45 minutes
Ingredients:
- Pork - 500 g
- Garlic - 2 cloves
- Ground black pepper - a pinch
- Vegetable oil - for frying
- Semolina - 2 tablespoons
- Mayonnaise - 1-2 tablespoons
- Onions - 1 pc.
- Salt - 1 tsp or to taste
Step-by-step preparation of pork meatballs with semolina, recipe with photo:
1. Wash the meat, cut off the film with veins, if there is a lot of fat, then remove it. Place the meat grinder with medium wire rack and twist the pork.
2. Peel the peeled onions, wash and also pass through a meat grinder. So he will give the dish all its juiciness and taste, but at the same time it will not be felt in the product.
3. Add semolina to the minced meat.
[/center] 4. Pour mayonnaise next. You can use sour cream or milk in the same amount instead. Add salt and ground pepper, add any spices and spices if desired. Mix well. I advise you to do this with your hands, passing the minced meat between your fingers.
5. Season the minced meat with the garlic passed through a press and mix well again. Leave the minced meat to stand for 15 minutes to swell the semolina. Otherwise, she will grind on her teeth in ready-made cutlets.
6. Place the pan on the stove, add vegetable oil and heat. Form into round meatballs and place in the bottom of the pan.
7. In high heat, fry them for 1 minute until they quickly become golden brown, which will seal the juice in them. Then screw the temperature to a moderate mode and fry the meatballs for 5 minutes. Then turn them over to the other side, turn on high heat and fry them in the same way: 1 minute over high heat, 5 minutes over moderate. If desired, you can steam the finished meatballs a little or stew in a pan, pouring a little water.
8. Serve the meatballs hot immediately after cooking. Any side dish or fresh vegetables will suit them.
See also a video recipe on how to cook pork meatballs.
