Schnitzla Polish Meatballs Recipes

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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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