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Polish Meatballs with Gravy

Comforting Polish meatballs in mushroom sauce, soft and delicious pulpety served in a delicious gravy.

Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
Servings: 4 servings
Calories: 551 kcal
Course: Main Course
Cuisine: Polish

Ingredients

  • 2 onions divided
  • 2 tablespoons butter divided
  • 500 g/ 1.1 lbs ground meat half pork half beef
  • 2 garlic cloves
  • 25 g/ 0.9 oz/ ¼ cup breadcrumbs
  • 1 egg
  • 1 teaspoon mustard
  • a pinch of thyme or marjoram
  • 750 ml/ 2 ½ cups chicken or beef stock
  • 450 g/ 1 lbs mushrooms
  • 1 tablespoon corn starch
  • 2 tablespoons sour cream Note
  • fine sea salt and pepper
  • chives

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. Wipe the saucepan or the skillet with kitchen paper. Melt the remaining tablespoon butter and fry the second chopped onion for about 3 minutes.
  4. In the meantime clean the mushrooms with kitchen paper and slice them. Add them to the pan and continue cooking for 3 minutes.
  5. 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.
  6. 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.
  7. 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.
  8. 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

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 Trans Fat 1g Cholesterol 180mg (60%) Sodium 904mg (38%) Fiber 4g (16%) Sugar 7g (14%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 551

% 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.