Polish Meatballs with Gravy
User Reviews
4.4
16 reviews
Good
-
Prep Time
30 mins
-
Cook Time
30 mins
-
Total Time
1 hr
-
Servings
4 servings
-
Calories
551 kcal
-
Course
Main Course
-
Cuisine
Polish
Polish Meatballs with Gravy
Report
Comforting Polish meatballs in mushroom sauce, soft and delicious pulpety served in a delicious gravy.
Share:
Ingredients
- 2 onion divided
- 2 tablespoons butter divided
- 500 ground meat half pork half beef
- 2 garlic cloves
- 25 breadcrumb
- 1 egg
- 1 teaspoon mustard
- thyme or marjoram
- 750 chicken stock or beef stock
- 450 mushroom
- 1 tablespoon corn starch
- 2 tablespoons sour cream Note
- sea salt fine
- black pepper fine
- chives
Instructions
- Saute 1 chopped onion in 1 tablespoon butter. Transfer the onion to a bowl. Add the ground meat, grated garlic cloves, breadcrumbs, egg, mustard, thyme or marjoram, ¾ teaspoon salt, and some pepper to the onions in the bowl. Mix well with your hand. Form 15 meatballs. Wet your hands a few times in between, it will be much easier to form the balls.
- Pour the stock/broth in a larger saucepan or a deeper skillet. Bring to a boil, turn the heat down, add the meatballs, cover, and simmer for 15 minutes or until the meatballs are cooked through. Remove the meatballs with a slotted spoon and keep them warm. Strain the liquid into another pot.
- Wipe the saucepan or the skillet with kitchen paper. Melt the remaining tablespoon butter and fry the second chopped onion for about 3 minutes.
- In the meantime clean the mushrooms with kitchen paper and slice them. Add them to the pan and continue cooking for 3 minutes.
- Add about ½ cup of the reserved meatball broth, cover, and cook for about 5 minutes on low heat, until the stock reduces. Add the remaining stock and bring to a boil.
- In a small bowl mix together the corn starch and a little water. Add the mixture to the gravy while whisking all the time to prevent the formation of clumps. Simmer for a couple of minutes until the sauce thickens slightly. If too thick, add a bit more water or broth.
- Whisk in the sour cream, adjust the taste with salt and pepper and add the meatballs to the pot as well. Cover and heat through.
- Sprinkle with chopped chives and serve with boiled potatoes or noodles and with gherkins or other pickled vegetables.
Notes
- Or smetana or creme fraiche.
Nutrition Information
Show Details
Serving
1/4 of the dish
Calories
551kcal
(28%)
Carbohydrates
21g
(7%)
Protein
43g
(86%)
Fat
33g
(51%)
Saturated Fat
14g
(70%)
Polyunsaturated Fat
15g
(88%)
Trans Fat
1g
(50%)
Cholesterol
180mg
(60%)
Sodium
904mg
(38%)
Fiber
4g
(16%)
Sugar
7g
(14%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 551 kcal
% Daily Value*
| Serving | 1/4 of the dish | |
| Calories | 551kcal | 28% |
| Carbohydrates | 21g | 7% |
| Protein | 43g | 86% |
| Fat | 33g | 51% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 15g | 88% |
| Trans Fat | 1g | 50% |
| Cholesterol | 180mg | 60% |
| Sodium | 904mg | 38% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.4
16 reviews
Good
Other Recipes
You'll Also Love
