Skillet Mushroom Stuffed Meatballs with Herbs – Polish Recipe

Last Updated on 18/01/2018

Comforting and delicious Polish meatballs stuffed with mushrooms and served with mashed potatoes and pickles.

You might already know how much we love meatballs in our house! Either regular Moldavian Pork and Beef Meatballs with Herbs like my grandmother used to make all the time or the Juicy Zucchini Beef Meatballs with Parmesan or meatballs with sauce like the Easy Pork Meatballs in Tomato Sauce or the Turkey Meatballs in a Spicy Turmeric Sauce. It doesn’t matter the sauce, the kind of meat, 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!

We had two meatball dishes during our holiday in Poland last year and, although totally different, they were both made with mushrooms, both soooooo good, I knew I had to try to make them myself at home as well. Well, I did and to tell you the truth, although I loved the original dishes that inspired me to cook my own, I do like both my versions better.

Why? Well, in the case of today’s Skillet Mushroom Stuffed Meatballs with Herbs, I like the fact that the meatballs are not deep fried. The Polish meatballs we ate for breakfast (!!!!!!!!!) in the hotel tasted amazing, but they were soaked in oil, you had one and were done with breakfast, so to say. They also looked a bit different than my version, a whole small mushroom cap was place on top of the meatball, the whole composition was then breaded and fried.

I made that version at home and tried to shallow fry the mushroom meatballs. Well, that didn’t go so well, we did ate the meatballs in the end and they were tasty, but they just did not hold together and everything was a bit of a mess.

My next try was to fill the meatballs with mushrooms, bread them and then shallow fry them. That went perfectly well and the result was so delicious, I knew I had a winner.

So, if you are in the mood for a super comforting meatball dinner to warm you during these cold days, here you have it: Skillet Mushroom Stuffed Meatballs with Herbs, served with mashed potatoes and pickles.

Other meatball recipes you might like:

Soft Chicken Meatballs in Cream Sauce

German Meatballs in Caper White Sauce – Königsberger Klopse

Turkey Meatballs Cauliflower Casserole with White Sauce

Best Broccoli Cauliflower “Meatballs” with Almonds and Cheese

Skillet Mushroom Stuffed Meatballs with Herbs – Polish Recipe

Adina 140sharesShareTweetPinLast Updated on 18/01/2018Comforting and delicious Polish meatballs stuffed with mushrooms and served with mashed potatoes and pickles. You might already know how much we… Eastern European Recipes Skillet Mushroom Stuffed Meatballs with Herbs – Polish Recipe European Print This

Serves: 8 Prep Time: 20 mins Cooking Time: 35 mins 35 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 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
• salt and pepper
• 2 tablespoons vegetable oil
• mashed potatoes and pickles, to serve

Instructions

Chop the onions very finely. 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 give them to the bowl used for making the meatball mixture.

In the meantime clean the mushrooms with kitchen paper and chop them finely. Give them to the onions left in the skillet and continue cooking for about 15 minutes. Add some salt and pepper, 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.

Give the ground meat to the bowl with the cooked onion. Add the grated garlic cloves, the squeezed out bread, one of the eggs, thyme and salt and pepper to taste.

Beat the second egg in a small bowl. Give 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 a 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.

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