Best 3 Polish Meatballs In Sour Cream Klopsk W Smietanie Recipes

Polish meatballs, known as "klopsy w smietanie," are a delightful and savory dish consisting of tender meatballs simmered in a creamy sour cream sauce. This classic Polish cuisine is a comforting and flavorful meal that is sure to satisfy your taste buds. Discover the secrets to creating the best recipe for polish meatballs in a sour cream sauce, ensuring you achieve a perfect balance of flavors and textures.

Check out the recipes below so you can choose the best recipe for yourself!

POLISH MEATBALLS IN SOUR CREAM (KLOPSK W SMIETANIE)

Polish Meatballs in Sour Cream (klopsk W Smietanie) image

This was sent to me by a friend that knows I'm interested in Polish recipes. It is her great-aunt's recipe and is absolutely delicious. As with many Polish recipes, it isn't low-fat, but it is worth every calorie,

Provided by Vina7737

Categories Meat

Time 40m

Yield 8-10 serving(s)

Number Of Ingredients 12

Ingredients

4 slices bread (I use a dense whole grain)
2/3 cup milk
1 large onion, finely chopped
1/4 cup butter
2 eggs, beaten
2 lbs ground beef
1 tablespoon dried dill weed
1/2 teaspoon dried tarragon
salt and pepper
1/2 cup flour, to dust meatballs
2 cups sour cream
16 ounces sliced mushrooms

Steps:

In a large bowl saturate the bread in the milk until it's completely softened and breaks apart when stirred.
In a large skillet, saute the onion in half the butter until soft and opaque.
Add to the large bowl along with the ground beef, dill, tarragon, salt, pepper, and beaten eggs.
Mix together well, using your hands, and let rest while you saute the mushrooms in the rest of the butter, until tender.
Remove the mushrooms from the pan and form the meat mixture into 1 inch meatballs.
Dust the meatballs with flour and brown in the same skillet, adding more butter or oil, if necessary.
Add the mushrooms and sour cream to the meatballs in the skillet, stir to coat everything well, partially cover, and simmer over very low heat for 30 minutes, stirring occasionally.
Salt and pepper to taste.
These are great served over kluski noodles or tiny homemade Polish dumpling noodles.

POLISH MEAT BALLS

Polish Meat Balls image

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

Ingredients

2 onions, coarsely chopped
6 stalks celery, coarsely chopped
2 ½ pounds ground veal
2 ½ pounds ground pork
1 (10.75 ounce) can condensed cream of mushroom soup
40 saltine crackers, crushed
¾ cup dry bread crumbs
½ (12 fluid ounce) can evaporated milk
3 eggs
4 teaspoons salt, or to taste
1 teaspoon dried marjoram
1 teaspoon dried onion flakes
¾ teaspoon ground black pepper

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

SCHNITZLA - POLISH MEATBALLS

Schnitzla - Polish Meatballs image

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

Ingredients

1 lb ground round
1 lb ground pork
1 medium onion, chopped
2 eggs
1 (16 ounce) box saltine crackers
1 lb margarine (not butter)

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

Tips:

Choose high-quality ground beef: Look for ground beef that is fresh and has a good fat content (around 20%). This will help the meatballs stay moist and flavorful.
Use a light touch when mixing the meatball mixture: Overmixing can make the meatballs tough. Gently combine the ingredients until they are just mixed.
Form the meatballs into small, uniform sizes: This will help them cook evenly.
Brown the meatballs thoroughly before adding them to the sauce: This will help to seal in the flavor and prevent them from falling apart.
Simmer the meatballs in the sauce for at least 30 minutes: This will allow the flavors to meld and the meatballs to become tender.
Serve the meatballs with mashed potatoes, rice, or egg noodles: These are all classic accompaniments that will help to soak up the delicious sauce.

Conclusion:

Klopsk w smietanie, or Polish meatballs in sour cream, is a flavorful and comforting dish that is perfect for a weeknight meal. The meatballs are made with a combination of ground beef, pork, and veal, and are simmered in a creamy sour cream sauce. This dish is easy to make and can be served with a variety of side dishes. Whether you are a fan of traditional Polish cuisine or are simply looking for a new and delicious meatball recipe, klopsk w smietanie is a great option.