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polish meatballs with gravy and mushrooms in a cast iron skillet.
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4.29 from 7 votes

Polish Meatballs with Gravy

Comforting Polish meatballs in mushroom sauce, soft and delicious pulpety served in a delicious gravy.
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: Meat Recipes
Cuisine: Polish
Servings: 4 servings
Calories: 551kcal
Author: Adina

Ingredients

  • 2 onions divided
  • 2 tablespoons butter divided
  • 500 g/ 1.1 lbs ground meat half pork half beef
  • 2 garlic cloves
  • 25 g/ 0.9 oz/ ¼ cup breadcrumbs
  • 1 egg
  • 1 teaspoon mustard
  • a pinch of thyme or marjoram
  • 750 ml/ 2 ½ cups chicken or beef stock
  • 450 g/ 1 lbs mushrooms
  • 1 tablespoon corn starch
  • 2 tablespoons sour cream Note
  • fine sea salt and pepper
  • chives

Instructions

  • Saute 1 chopped onion in 1 tablespoon butter. Transfer the onion to a bowl. Add the ground meat, grated garlic cloves, breadcrumbs, egg, mustard, thyme or marjoram, ¾ teaspoon salt, and some pepper to the onions in the bowl. Mix well with your hand. Form 15 meatballs. Wet your hands a few times in between, it will be much easier to form the balls.
  • Pour the stock/broth in a larger saucepan or a deeper skillet. Bring to a boil, turn the heat down, add the meatballs, cover, and simmer for 15 minutes or until the meatballs are cooked through. Remove the meatballs with a slotted spoon and keep them warm. Strain the liquid into another pot.
  • Wipe the saucepan or the skillet with kitchen paper. Melt the remaining tablespoon butter and fry the second chopped onion for about 3 minutes.
  • In the meantime clean the mushrooms with kitchen paper and slice them. Add them to the pan and continue cooking for 3 minutes.
  • Add about ½ cup of the reserved meatball broth, cover, and cook for about 5 minutes on low heat, until the stock reduces. Add the remaining stock and bring to a boil.
  • In a small bowl mix together the corn starch and a little water. Add the mixture to the gravy while whisking all the time to prevent the formation of clumps. Simmer for a couple of minutes until the sauce thickens slightly. If too thick, add a bit more water or broth.
  • Whisk in the sour cream, adjust the taste with salt and pepper and add the meatballs to the pot as well. Cover and heat through.
  • Sprinkle with chopped chives and serve with boiled potatoes or noodles and with gherkins or other pickled vegetables.

Notes

Or smetana or creme fraiche.

Nutrition

Serving: 1/4 of the dish | Calories: 551kcal | Carbohydrates: 21g | Protein: 43g | Fat: 33g | Saturated Fat: 14g | Polyunsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 180mg | Sodium: 904mg | Fiber: 4g | Sugar: 7g