Polish meatballs are a mixture of ground pork, eggs and breadcrumbs fried on the pan until golden brown and usually served with potatoes. It’s a tried and true recipe and if you haven’t tried before you must! They’re such a classic. I had a bit of a dilemma on how to translate it, we call them “kotlety mielone” which could be translated as minced cutlets since ground meat is used to make them. I decided to go with Polish meatballs because I feel like it’s the most accurate.
My husband loved them and said they taste exactly as the ones his Ukrainian grandma used to make for him when he was little. It may sound silly but it made me very happy. Isn’t it the best when familiar flavors bring back awesome childhood memories?
Let’s get to it! I started by mixing 1 lb of ground pork, 2 eggs, 1 chopped onion, 4 tablespoons of breadcrumbs, 1 tablespoon of yellow mustard, 1 teaspoon of each: salt, pepper, paprika. While most of the ingredients you’ll find in pretty much every recipe, mustard is not extremely common but it adds great flavor. I mixed everything with my hands rather than a spoon.
Then I formed a little cutlets about the size of my fist. It is easier to form them if you wet your hands with cold water first.
Then I put them on a hot oil and fried. since they are pretty thick I turned the heat low and simmered them. Wait until they turn brown and turn to the other side.
And that could be it. You can eat them fried and fresh from the pan. I wish I would take a picture of what they looked like without the sauce and mushrooms. I decided to make this mushroom sauce and put it on top and simmered for a little bit more. It was delicious!
If you tried that recipe and posted a pic or comment use hashtag #EasternEuropeanRecipes I’d love to see how it turned out!
- 1 lb of ground pork
- 2 eggs
- 1 onion
- 4 tablespoons of breadcrumbs
- 1 tablespoon of yellow mustard
- 1 teaspoon of salt,
- 1 teaspoon of pepper
- 1 teaspoon of paprika
- Mix all of the ingredients with your hands in a big bowl.
- Form little, fist-size cutlets.
- Fry them on hot oil, on low heat until brown, then turn to the other size. They are ready unless you want to put mushroom sauce on top, the recipe is here.