Polish Meat Balls Food

POLISH HAMBURGERS (MIELONE KOTLETY)

Steps:

• Gather the ingredients.
• In a large bowl, soak bread in milk until soft. Add beef, pork, onion, egg, salt, and pepper, and mix thoroughly. If mixture feels too mushy, add 1 to 2 tablespoons of bread crumbs .
• Divide meat mixture into 4 to 6 portions and form each into a round or oval hamburger shape.
• Lightly coat a skillet with cooking spray and very slowly fry the patties thoroughly until done.
• Serve as you would a hamburger or Salisbury steak.

KOTLETY - POLISH PATTIES

Steps:

• 1. Soak the bread in a bowl with a cup or two of cold water..enough to make it moist. Set aside.
• 2. Finely dice both onions. Put half of onion in big mixing bowl.
• 3. Grab handfuls of wet bread, squeezing out excess water, and add to onion in bowl. Mix all together loosely. Set aside.
• 4. Sautee the other half of the onions in 1 Tbs. butter. Add to mixing bowl with the bread.
• 5. Add rest of ingredients (except for the oil). Mash together with wet hands.
• 6. Form into patties the size of your palm. Fry in pan with the hot oil for about 10 minutes, until juices run clear.

POLISH MEATBALLS AKA KOTLETY

Steps:

• Mix all ingredients for the kotlety in a bowl till everything comes together.
• Make golf-ball sized, or a bit larger, balls with the meat and place on a plate until needed.
• Heat a large skillet and use your preferred oil/fat, then turn the heat down low once it's heated all the way through.
• Put the meat on, it should sizzle lightly. If it doesn't, your heat is too low.
• Each kotlet should be cooked for a 3-4 minutes per side, then flipped. It will take a little time to heat them all the way through, slice with a knife if unsure.
• Once all the kotlety are cooked, put them to the side.
• Keep the heat low, and sautee the mushrooms in the pan, making sure all the browned bits and fat coat them.
• Once the mushrooms are cooked, add the heavy cream and deglaze the pan.
• Serve kotlely, pour sauce on top.

SCHNITZLA - POLISH MEATBALLS

Steps:

• Chop onion and sauté in 1 stick margarine until very soft.
• Drain and reserve margarine.
• Mix raw pork, ground round, cooked onion, 1/4 box finely crushed cracker crumbs, and 2 eggs. Form patties with 1 1/2 to 2 tablespoon meat.
• Crush another quarter box of the saltines into very fine crumbs, coat each meatball in the crumbs and gently flatten very slightly.
• Fry in reserved margarine, keeping margarine level in pan to at least 1/4 inch.
• Drain and enjoy.

POLISH MEAT BALLS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Mix the onions and celery together in the bottom of a large roasting pan.
• In a large bowl, thoroughly mix together the veal and pork with your hands; lightly mix in cream of mushroom soup, cracker crumbs, bread crumbs, evaporated milk, eggs, salt, marjoram, onion flakes, and pepper until well combined. Form the mixture into meat balls, dipping your hands in water between making the balls. Place the meat balls gently into the roasting pan on top of the onions and celery; cover the pan with foil.
• Bake in the preheated oven for 1 hour and remove foil. Carefully separate the meat balls where they have stuck together and return the pan to the oven until the meat balls are browned, turning every 15 minutes, 30 to 45 additional minutes.