To the minced meat, add 200 g of onion, grated on a grater, salt, pepper and mix well. Then add the semolina, mix well again and put it in the refrigerator for 1 hour, so that the semolina swells.
Shape the minced meat into walnut-sized meatballs.
In a frying pan, heat the oil, fry the meatballs on both sides until tender (about 10 minutes). Remove them with a slotted spoon from the pan.If all the meatballs do not fit at once, then fry them in portions. I fried in two stages.
In the same pan, fry the chopped onion (the remaining 200 g) and the chopped pickled gherkins.
Return the meatballs to the pan
Whisk the curd cheese thoroughly with flour and milk
Pour the milk-cheese mixture into the meatballs. And stirring, boil everything together for another 5 minutes. If desired, add chopped dill to the sauce or sprinkle it on top of the meatballs.