Mushroom stuffed meatballs served with mashed potatoes and pickles, a comforting and delicious way of enjoying Polish-style meatballs.
These mushroom stuffed meatballs are something special. Mixed ground meat stuffed with mushrooms, onions and herbs, a different kind of meatball perfect for the holiday season.
You might already know how much we love meatballs in our house! Either regular Romanian Meatballs – Chiftele like my grandmother used to make all the time or the Zucchini Beef Meatballs. With sauce like the Pork Meatballs in Tomato Sauce or the Turkey Meatballs in Turmeric Sauce.
It doesn’t matter the sauce, the kind of meat used, it doesn’t even matter if they are actually made with meat, if they are round and can be called meatballs or “meatballs”, we love them!
And you might want to try these other Polish meatballs with mushroom gravy, a completely different yet equally tasty recipe.
What do you need?
- I use a mixture of ground beef and ground pork most of the times.
- Only one sort is fine as well, but I tend to think that pure pork meatballs might be fattier and pure beef ones slightly drier.
- White button mushrooms or cremini are both fine.
Other ingredients: butter, onions, dill (fresh or frozen, not dried), flour, eggs, a slice of white bread, garlic, thyme, salt and pepper, vegetable oil.
How to make stuffed meatballs?
- Start with the mushroom filling. Chop the onions and the mushrooms but keep them separated.
- Cook the onions until translucent and remove half of them from the skillet. You will need half to make the filling and half for the meat mixture.
- Add the mushrooms to the pan and cook until all their released juices have evaporated, it will not take long. Adjust the taste, add 1 tablespoon of the flour, stir continuously for further 2 minutes and add the dill. Let cool slightly while you prepare the rest of the ingredients.
- Mix the reserved onions, ground meat, soaked and squeezed-out bread, grated garlic, one egg, thyme, salt, and pepper to taste.
- Beat the second egg in a small bowl. Place the remaining flour onto a plate.
- Divide the meat mixture into eight parts. Take one portion into your wet hand and flatten it. Add some of the mushroom filling in the middle and form a ball. Flatten it again slightly and turn it into the flour on the plate. Place on another plate and form the remaining balls. Wet your hands a few times in between, it will make things easier.
- Turn into the flour again, shake to remove excess, and dip into the beaten egg.
- Shallow-fry in a little oil in the skillet.
- Cook for 6 minutes on one side, flip, cover, and cook on low heat for about 10 minutes or until cooked through.
How to serve?
My favorite way of serving the Polish mushroom stuffed meatballs is with regular mashed potatoes or these garlic mashed potatoes. And pickles: green tomato pickles, sweet and sour zucchini, or any other pickles you like.
What to do with leftovers?
The meatballs keep well in the fridge, in airtight containers, for about 2 days. You can slice them and enjoy them cold on bread smeared with mustard or you can reheat them in the oven at about 160 degrees Celsius/ 180 degrees Fahrenheit for about 10 minutes or until heated through.
You can also freeze the mushroom meatballs for up to 3 months. Reheat in the oven before serving.
Other meatball recipes you might like:
- 1 tablespoon butter
- 2 onions, divided
- 150 g/ 5.3 oz mushrooms
- 3-4 tablespoons all-purpose flour, divided
- 2 tablespoons chopped dill
- 1 slice white bread, about 50 g/ 1.8 oz
- 450 g/ 1 lbs mixed ground beef and ground pork
- 2 garlic cloves
- 2 eggs, divided
- a good pinch of dried thyme
- fine sea salt and pepper
- 3 tablespoons vegetable oil
- mashed potatoes and pickles, to serve
- Chop the onions very finely. Set aside. Clean the mushrooms with kitchen paper and chop them finely. Set aside.
- Melt the butter in a large cast-iron skillet or heavy-bottomed pan that you will use for frying the meatballs later as well. Cook the onion until translucent. Remove half of the cooked onions and place them into the bowl used for making the meatball mixture.
- Add the mushrooms to the onions left in the skillet and continue cooking for about 5 minutes or until the juices released by the mushrooms are evaporated. Add salt and pepper to taste, 1 tablespoon of the flour, and stir well. Cook for further 2 minutes, while stirring often. Stir in the chopped dill and set aside to cool slightly.
- Soak the bread in a little water. Place the ground meat into the bowl with the cooked onions. Add the grated garlic cloves, the squeezed-out bread, one of the eggs, thyme, salt, and pepper to taste.
- Beat the second egg in a small bowl.
- Place the remaining flour onto a plate.
- Divide the meat mixture into eight parts. Take one portion into your wet hand and flatten it. Add some of the mushroom filling in the middle and form a meatball. Flatten it again slightly and turn it into the flour on the plate. Place on another plate and form the remaining meatballs. Wet your hands a few times in between, it will make things easier.
- Wipe the skillet or pan clean with some kitchen paper. Heat the remaining oil in the skillet.
- Turn the meatballs into the flour again, shake them gently to remove the excess flour. Dip them into the egg and place them into the hot pan.
- Cook on medium-low heat for 6 minutes. Turn the meatballs on the other side and turn the heat down to low. Cover the pan and continue cooking on low heat for about 10 minutes or until the meatballs are cooked through.
- Serve hot with mashed potatoes and pickles.
Nutrition Information:Yield: 8 Serving Size: 1 meatball
Amount Per Serving: Calories: 284Total Fat: 19gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 102mgSodium: 255mgCarbohydrates: 10gFiber: 1gSugar: 2gProtein: 18g
Nutritional information is not always accurate.