Description
Tender and delicious Polish meatballs
Ingredients
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
6–8 cups beef broth (bouillion cubes and water or stock)
See notes for the sauce ingredients, sour cream-mushroom or tomato sauce
Instructions
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
Notes
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