Polish Meat Balls Recipes

POLISH MEATBALLS IN SOUR CREAM (KLOPSK W SMIETANIE)

Steps:

• In a large bowl saturate the bread in the milk until it's completely softened and breaks apart when stirred.
• In a large skillet, saute the onion in half the butter until soft and opaque.
• Add to the large bowl along with the ground beef, dill, tarragon, salt, pepper, and beaten eggs.
• Mix together well, using your hands, and let rest while you saute the mushrooms in the rest of the butter, until tender.
• Remove the mushrooms from the pan and form the meat mixture into 1 inch meatballs.
• Dust the meatballs with flour and brown in the same skillet, adding more butter or oil, if necessary.
• Add the mushrooms and sour cream to the meatballs in the skillet, stir to coat everything well, partially cover, and simmer over very low heat for 30 minutes, stirring occasionally.
• Salt and pepper to taste.
• These are great served over kluski noodles or tiny homemade Polish dumpling noodles.

POLISH MEATBALLS AKA KOTLETY

Steps:

• Mix all ingredients for the kotlety in a bowl till everything comes together.
• Make golf-ball sized, or a bit larger, balls with the meat and place on a plate until needed.
• Heat a large skillet and use your preferred oil/fat, then turn the heat down low once it's heated all the way through.
• Put the meat on, it should sizzle lightly. If it doesn't, your heat is too low.
• Each kotlet should be cooked for a 3-4 minutes per side, then flipped. It will take a little time to heat them all the way through, slice with a knife if unsure.
• Once all the kotlety are cooked, put them to the side.
• Keep the heat low, and sautee the mushrooms in the pan, making sure all the browned bits and fat coat them.
• Once the mushrooms are cooked, add the heavy cream and deglaze the pan.
• Serve kotlely, pour sauce on top.

SCHNITZLA - POLISH MEATBALLS

Steps:

• Chop onion and sauté in 1 stick margarine until very soft.
• Drain and reserve margarine.
• Mix raw pork, ground round, cooked onion, 1/4 box finely crushed cracker crumbs, and 2 eggs. Form patties with 1 1/2 to 2 tablespoon meat.
• Crush another quarter box of the saltines into very fine crumbs, coat each meatball in the crumbs and gently flatten very slightly.
• Fry in reserved margarine, keeping margarine level in pan to at least 1/4 inch.
• Drain and enjoy.