Polish Meat Balls Recipes

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POLISH MEATBALLS AKA KOTLETY



Polish Meatballs Aka Kotlety image

This is a Polish meatball type dish that is best made with higher quality ground beef. I prefer grass fed, but its certainly easy and tasty either way. I can be easily doubled for more people. Goes well with potatoes, but most carbs will do.

Provided by SlooowCooker

Categories     Meat

Time 40m

Yield 8 kotlety, 4 serving(s)

Number Of Ingredients 9

1 lb ground beef (or turkey, or pork, whatever, mix a few if you like)
1/2 medium onion, diced
1 garlic clove
1 egg
1/2 teaspoon salt
1/2 teaspoon marjoram
1/2 cup breadcrumbs or 1 slice bread, soaked in warm water and made mushy
8 ounces mixed mushrooms, washed and sliced
1/4 cup heavy cream

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.

Nutrition Facts : Calories 373.9, Fat 24.5, SaturatedFat 10.6, Cholesterol 150.4, Sodium 488.1, Carbohydrate 11.9, Fiber 0.8, Sugar 1.6, Protein 24.9

SCHNITZLA - POLISH MEATBALLS



Schnitzla - Polish Meatballs image

Make and share this Schnitzla - Polish Meatballs recipe from Food.com.

Provided by ElaineAnn

Categories     Pork

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 6

1 lb ground round
1 lb ground pork
1 medium onion, chopped
2 eggs
1 (16 ounce) box saltine crackers
1 lb margarine (not butter)

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.

Nutrition Facts : Calories 1319.1, Fat 102.1, SaturatedFat 24, Cholesterol 195.3, Sodium 1660.1, Carbohydrate 56.7, Fiber 2.5, Sugar 1.2, Protein 42.4

POLISH MEAT BALLS



Polish Meat Balls image

This recipe is my grandfather George Franek's. He passed away recently, but this is one dish from his legacy.

Provided by Angela Austin

Categories     Polish Recipes

Time 2h

Yield 16

Number Of Ingredients 13

2 onions, coarsely chopped
6 stalks celery, coarsely chopped
2 ½ pounds ground veal
2 ½ pounds ground pork
1 (10.75 ounce) can condensed cream of mushroom soup
40 saltine crackers, crushed
¾ cup dry bread crumbs
½ (12 fluid ounce) can evaporated milk
3 eggs
4 teaspoons salt, or to taste
1 teaspoon dried marjoram
1 teaspoon dried onion flakes
¾ teaspoon ground black pepper

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Mix the onions and celery together in the bottom of a large roasting pan.
  • In a large bowl, thoroughly mix together the veal and pork with your hands; lightly mix in cream of mushroom soup, cracker crumbs, bread crumbs, evaporated milk, eggs, salt, marjoram, onion flakes, and pepper until well combined. Form the mixture into meat balls, dipping your hands in water between making the balls. Place the meat balls gently into the roasting pan on top of the onions and celery; cover the pan with foil.
  • Bake in the preheated oven for 1 hour and remove foil. Carefully separate the meat balls where they have stuck together and return the pan to the oven until the meat balls are browned, turning every 15 minutes, 30 to 45 additional minutes.

Nutrition Facts : Calories 341.4 calories, Carbohydrate 14.7 g, Cholesterol 134.7 mg, Fat 18 g, Fiber 1.2 g, Protein 28.6 g, SaturatedFat 6.6 g, Sodium 937 mg, Sugar 3.3 g

POLISH SMOKED MEATBALLS WITH SAVORY KRAUT



Polish Smoked Meatballs With Savory Kraut image

It is important to use fresh sausage in this and not the presmoked type. Otherwise you will never shape it into meatballs.

Provided by PalatablePastime

Categories     Pork

Time 1h45m

Yield 4 serving(s)

Number Of Ingredients 17

1 lb bulk fresh Polish sausage (or remove from casings)
2 tablespoons apple cider vinegar
1 teaspoon Worcestershire sauce
1 teaspoon brown Sugar Twin
1/2 teaspoon allspice
1/2 teaspoon ground ginger
1 egg
1 tablespoon oat flour or 1 tablespoon soy flour
2 tablespoons oil
2 lbs sauerkraut (no sugar added)
1 onion, chopped
2 stalks celery, chopped
1 tablespoon juniper berries
1 teaspoon salt
1/2 teaspoon pepper
1 cup low-carb apple juice (or water)
1 cup water

Steps:

  • Combine meatball ingredients until smooth, then chill.
  • Saute the onion, celery and juniper berries in the oil until tender. Stir in the kraut, salt, pepper, apple juice, and water. Bring mixture to a boil, then reduce heat, cover and simmer for 60-90 minutes or until most all of the liquid has cooked away. Keep warm.
  • Form meat mixture into meatballs, using wet hands. Grill meatballs (you can place on soaked skewers if you like)(I like grilling them on an oiled fine-mesh grate) over hot coals or broil or bake until cooked through. Serve meatballs with kraut.

Nutrition Facts : Calories 516.6, Fat 41.1, SaturatedFat 13.1, Cholesterol 132.3, Sodium 3125.6, Carbohydrate 17.2, Fiber 6.7, Sugar 5.9, Protein 20.3

POLISH MEATBALLS IN SOUR CREAM (KLOPSK W SMIETANIE)



Polish Meatballs in Sour Cream (klopsk W Smietanie) image

This was sent to me by a friend that knows I'm interested in Polish recipes. It is her great-aunt's recipe and is absolutely delicious. As with many Polish recipes, it isn't low-fat, but it is worth every calorie,

Provided by Vina7737

Categories     Meat

Time 40m

Yield 8-10 serving(s)

Number Of Ingredients 12

4 slices bread (I use a dense whole grain)
2/3 cup milk
1 large onion, finely chopped
1/4 cup butter
2 eggs, beaten
2 lbs ground beef
1 tablespoon dried dill weed
1/2 teaspoon dried tarragon
salt and pepper
1/2 cup flour, to dust meatballs
2 cups sour cream
16 ounces sliced mushrooms

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.

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