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Polish Meatballs – Kolpsiki

  • Author: polishhousewife
  • Prep Time: 15 min
  • Cook Time: 45 min
  • Total Time: 1 hour
  • Yield: about 2 dozen meatballs 1x
  • Category: Main dish
  • Method: Boil and Bake
  • Cuisine: Polish


Tender and delicious Polish meatballs



1 medium onion, finely diced

2 tablespoons butter

1 pound ground beef

1 pound ground pork

2 eggs, beaten

1/4 cup dry bread crumbs

2 tablespoons milk

2 teaspoons salt

3/4 teaspoon pepper

3/4 teaspoon garlic powder

68 cups beef broth (bouillion cubes and water or stock)

See notes for the sauce ingredients, sour cream-mushroom or tomato sauce


Preheat oven to 350° F

Saute onion in butter over medium-high heat until translucent, stirring occasionally, cool

While the onion is cooking, combine the two meats with eggs, bread crumbs, milk, and seasonings

Heat beef broth to a simmer

While the broth heats, add cooked onions to the meat mixture and shape into meatballs, about 1 1/2 inches in diameter, about the size of a golf ball

Drop meatballs into simmering broth, you may need to do a few batches, remove with a slotted spoon when they float to the top, about 5 minutes

Consult notes to finish with sour cream – mushroom sauce or tomato sauce

Bake until the meatballs reach an internal temperature of 165° or 20-25 minutes


For meatballs in sour cream-mushroom sauce (klopsiki w sosie śmietanowo – grzybowym), I added the meatballs after baking to my creamed mushroom sauce, made with 1 cup sour cream rather than heavy cream. The sour cream makes a thicker sauce, so add additional broth as needed until you have your desired thickness.

For meatballs in tomato sauce (klopsiki w sosie pomidorowym), stir 1/4 cup brown sugar into 2-15 ounce cans of tomato sauce, pour over meatballs and bake as called for in the recipe.

Keywords: Polish meatballs in sauce, kolpsiki