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Semolina meatballs

Semolina dumplings

Appetizers

German Griebenschmalz: A semolina-based dough cooked with milk and butter, bound with egg, shaped into quenelles (small dumplings) with a spoon, and poach…

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Recipe from Rainer Zenz, Achim55, Juetho and 4 other contributors, adapted by Recette de cuisine · · updated on

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Semolina meatballs are a traditional dish that pairs perfectly with soup. This recipe guides you step-by-step in preparing these delicious little meatballs.

Ingredients and directions

  • Prep time10 min
  • Cook time15 min
  • Resting20 min
  • Total45 min
  • DifficultyEasy
  • CostBudget
  • Cooking methodPoaching
  • Estimated cost$2.93 $0.73 / serving Estimated price; varies by store. Converted from euros at the ECB rate of October 15, 2026.

Ingredients

4 people
  • $0.53
  • $0.25
  • $0.02
  • $0.14
  • $0.60
  • $1.39

Prices from US supermarkets for 5 of 6 ingredients; Belgian prices for the rest.

Directions

  1. Bring the milk to a boil with the salt and butter.
  2. Add the semolina along with the herbs and mix until the dough is smooth and pulls away from the sides of the saucepan. ≈ 4 min
  3. Remove from the heat and add one or two eggs. ≈ 4 min
  4. Once the dough has cooled slightly, use two spoons dipped in water to form small quenelles.
  5. Place them in simmering, but not boiling, water: they are cooked when they float to the surface.

The bill

Semolina dumplings

  • 100 g of durum wheat semolina$0.53
  • 1/4 pint of milk$0.25
  • 1/2 teaspoon of salt$0.02
  • 1 tablespoon of butter$0.14
  • 1 to 2 eggs$0.60
  • Broth, for cooking$1.39

Total$2.93

that's $0.73 per person

Estimated price; varies by store.

Equipment

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Before you start

Ingredients

  • 100 g of durum wheat semolina
  • 1/4 pint of milk
  • 1/2 teaspoon of salt
  • 1 tablespoon of butter
  • 1 to 2 eggs
  • Lemon zest, nutmeg, or grated Parmesan, to taste
  • Broth, for cooking

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