Polish Meat Balls Food
POLISH MEAT BALLS
This recipe is my grandfather George Franek's. He passed away recently, but this is one dish from his legacy.
Provided by Angela Austin
Categories World Cuisine Recipes European Eastern European Polish
Time 2h
Yield 16
Number Of Ingredients 13
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.
Nutrition Facts : Calories 341.4 calories, Carbohydrate 14.7 g, Cholesterol 134.7 mg, Fat 18 g, Fiber 1.2 g, Protein 28.6 g, SaturatedFat 6.6 g, Sodium 937 mg, Sugar 3.3 g
POLISH MEATBALLS AKA KOTLETY
This is a Polish meatball type dish that is best made with higher quality ground beef. I prefer grass fed, but its certainly easy and tasty either way. I can be easily doubled for more people. Goes well with potatoes, but most carbs will do.
Provided by SlooowCooker
Categories Meat
Time 40m
Yield 8 kotlety, 4 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 373.9, Fat 24.5, SaturatedFat 10.6, Cholesterol 150.4, Sodium 488.1, Carbohydrate 11.9, Fiber 0.8, Sugar 1.6, Protein 24.9
SCHNITZLA - POLISH MEATBALLS
Make and share this Schnitzla - Polish Meatballs recipe from Food.com.
Provided by ElaineAnn
Categories Pork
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 1319.1, Fat 102.1, SaturatedFat 24, Cholesterol 195.3, Sodium 1660.1, Carbohydrate 56.7, Fiber 2.5, Sugar 1.2, Protein 42.4
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