Forget spaghetti and meatballs, it's semolina and meatballs with a Russian twist in this comforting midweek meal.
2 tbsp extra virgin olive oil, plus extra to grease
sea salt and cracked black pepper
1 onion, finely chopped
½ cup fresh sourdough breadcrumbs
500g mixed beef and veal mince (available premixed from most butchers)
400g mixed mushrooms, sliced and halved
250g sour cream
2 tbsp brandy
1 tbsp Worcestershire sauce
1 litre milk
¾ cup white semolina
cornichons and dill, to serve
1. Heat the oil in a large non-stick frying pan over high heat. Add the onion, season with salt and pepper, and cook, stirring, for 4 minutes. Place in a bowl with the breadcrumbs, mince and egg and mix well to combine. Roll ¼-cups of the mixture into balls.
2. Preheat the oven to 200C fan-forced (220C conventional). Place the meatballs, mushrooms, sour cream, 1 cup of water, brandy and Worcestershire sauce in a deep roasting tray. Season with salt and pepper. Roast for 25 minutes, turning occasionally.
3. While the meatballs are cooking, place the milk in a large saucepan over medium heat and bring to a simmer. Gradually add the semolina and cook, whisking continuously, for 3 minutes or until thickened.
4. Spoon the semolina into bowls, top with meatballs and serve with cornichons and dill.