Semolina Meatball Recipe

For making semolina meatballs; put half a kilo of ground meat into a deep bowl. Crack 1 egg over it. Then grate 1 onion and 2 cloves of garlic. Afterwards, add 3 tablespoons of semolina, 1 teaspoon of cumin, 1 teaspoon of black pepper, and salt according to your taste. Semolina is not an extra ingredient in the meatball mixture. In the recipe, semolina is used instead of breadcrumbs or galeta flour. Knead all the meatball mixture thoroughly. Kneading well is important for the semolina to swell and the mixture to thicken.

Cover the semolina meatball mixture you kneaded and let it rest in the refrigerator for at least 1 hour. Then, take pieces slightly larger than a walnut from the mixture. Roll them in your hand and gently press down to give them shape.

Then, pour enough oil to cover the base into a wide pan and heat it well over medium heat. Place the shaped meatballs into the hot oil. Fry the meatballs until browned on both sides.

This Meatball is Different From All the Meatballs You Know (No Breadcrumbs or Galeta Flour) : Semolina Meatball

After the semolina meatballs are cooked, you can transfer them to a serving plate and serve hot. You can fry the meatballs in oil, or you can cook them on a grill or in the oven. You can also prefer this meatball mixture for your dishes containing meatballs.