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Those who pay attention to the line can sprinkle the breaded meatballs with a drizzle of extra virgin olive oil and then bake them at 200°C for about 15 minutes or, those who have the tool can place them in the air fryer basket and cook them for about half of time without adding fat.
Find out how to prepare semolina meatballs following the step-by-step procedure and advice. If you liked this recipe, also try the polenta pancakes and potato meatballs .
How to prepare semolina meatballs
Step 1
Collect the milk in a saucepan with high sides, season with salt1and bring to the boil.
Step 2
Pour in the semolina2.
Step 3
Cook for about 5 minutes, stirring constantly with a whisk3until the liquid is completely absorbed; then remove from the heat.
Step 4
Transfer the semolina to a bowl4and let it cool completely.
Step 5
Then add the egg5.
Step 6
Season with grated parmesan6.
Step 7
Spice with a grind of pepper7.
Step 8
Carefully mix the ingredients until you obtain a creamy and homogeneous mixture8, then take small portions of the mixture and shape many balls the size of a walnut.
Step 9
Cut the scamorza into small pieces9.
Step 10
Flatten each ball with your hands to form many disks10.
Step 11
Place a piece of cheese in the center11.
Step 12
Wrap the dough over the filling and make the meatballs12.
Step 13
Prepare the breading: beat the egg in a bowl and place the breadcrumbs in a second bowl13.
Step 14
Dip the meatballs in the beaten egg14.
Step 15
Dip them in breadcrumbs15.
Step 16
As they are ready, arrange the meatballs on a plate16.
Step 17
Dip the meatballs in boiling seed oil and let them brown well on all sides17.
Step 18
Remove the fried morsels with a slotted spoon and let them drain on a sheet of absorbent kitchen paper18.
Step 19
Distribute the semolina meatballs on a serving plate19and serve them immediately, piping hot.
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