My Babcia's Polish Meatballs
Since I was born in Poland, these are the meatballs I grew up with. This is the recipe my Babcias on both sides make them, and the way my mother taught me. They are easy to make and little ones gobble them up! Also, they pair well with Polish Dill Sauce...
Total Steps
6
Ingredients
12
Tools Needed
8
Ingredients
- 3 pounds Ground Meat (typically a two part combination of Beef, Veal, Pork, or Lamb)
- 2 eggs Eggs
- 2/3 cup Milk
- 2 slices stale Bread (Whole Grain)
- 1/2 onion Onion (caramelized or dried, for sensitive stomachs)
- 1 tablespoons Marjoram
- Salt and Pepper
- Flour
- Vegetable Oil
- 1/2 teaspoons Vegeta(optional)
- 1/4 teaspoons Garlic Salt(optional)
- 1 cloves Garlic, diced(optional)
Instructions
Step 1
Combine the Ground Meat in a large bowl. Add the remaining ingredients and combine thoroughly.
Step 2
Roll the mixture into balls, using a spoon or ice cream scoop for consistent sizing. Lightly coat each meatball in flour.
Step 3
Fry the meatballs on each side in oil until browned.
Step 4
Place the browned meatballs on a baking tray with a couple of spoons of water to prevent drying and sticking. Bake in a 325°F oven for about 15 minutes.
Step 5
Serve with Polish Dill Sauce or, in the summer, with cold Sour Cream mixed with Fresh Dill.
Step 6
Enjoy (Smacznego)!