Polish-style Meatballs with Mushroom Gravy

Ingredients

• Meatballs: Meatballs:
• 500g (1.1 lb) ground beef 500g (1.1 lb) ground beef
• 500g (1.1 lb) ground pork 500g (1.1 lb) ground pork
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1/2 cup breadcrumbs 1/2 cup breadcrumbs
• 2 eggs 2 eggs
• 1/4 cup milk 1/4 cup milk
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon dried marjoram 1 teaspoon dried marjoram
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 2 tablespoons vegetable oil, for frying 2 tablespoons vegetable oil, for frying
• Mushroom Gravy: Mushroom Gravy:
• 500g (1.1 lb) mushrooms, sliced 500g (1.1 lb) mushrooms, sliced
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 3 tablespoons butter 3 tablespoons butter
• 3 tablespoons all-purpose flour 3 tablespoons all-purpose flour
• 2 cups beef or vegetable broth 2 cups beef or vegetable broth
• 1 cup sour cream 1 cup sour cream
• 1 teaspoon dried dill 1 teaspoon dried dill
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 32g, 14g
• Carbohydrates (total, sugars): 10g, 2g
• Protein: 30g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the ground beef, ground pork, chopped onion, minced garlic, breadcrumbs, eggs, milk, dried thyme, dried marjoram, salt, and black pepper. Mix well until all the ingredients are evenly incorporated.
2. 2.
   Shape the mixture into small meatballs, about 1 inch in diameter.
3. 3.
   Heat the vegetable oil in a large skillet over medium heat. Add the meatballs in batches and cook until browned on all sides. Remove the cooked meatballs from the skillet and set aside.
4. 4.
   In the same skillet, melt the butter. Add the sliced mushrooms, chopped onion, and minced garlic. Cook until the mushrooms are tender and the onions are translucent.
5. 5.
   Sprinkle the flour over the mushrooms and onions, stirring constantly for about 1 minute.
6. 6.
   Gradually pour in the beef or vegetable broth, stirring continuously to avoid lumps. Bring the mixture to a simmer and cook until the gravy thickens.
7. 7.
   Reduce the heat to low and stir in the sour cream and dried dill. Season with salt and pepper to taste.
8. 8.
   Return the meatballs to the skillet and simmer in the mushroom gravy for about 10 minutes, or until the meatballs are cooked through.
9. 9.
   Serve the Klopsiki hot with mashed potatoes or noodles, spooning the mushroom gravy over the meatballs.

Treat your ingredients with care...

• Ground beef and pork — Use a mixture of lean and fatty cuts to achieve the perfect balance of flavor and juiciness in the meatballs.
• Dried thyme and marjoram — Crush the dried herbs between your fingers before adding them to the meatball mixture to release their aromatic oils.
• Mushrooms — Choose fresh mushrooms such as cremini or button mushrooms for the best flavor and texture in the gravy.
• Sour cream — For a tangier flavor, use full-fat sour cream. If you prefer a lighter option, you can use reduced-fat sour cream or Greek yogurt as a substitute.
• Vegetable oil — You can use other cooking oils such as canola or sunflower oil if preferred.

Tips & Tricks

• To ensure tender meatballs, avoid overmixing the meat mixture. Mix until just combined.
• For a richer flavor, you can add a splash of red or white wine to the mushroom gravy.
• If you prefer a thicker gravy, you can increase the amount of flour used for the roux.
• Leftover meatballs and gravy can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.

Serving advice

Serve the Polish-style Meatballs with Mushroom Gravy as a main course, accompanied by mashed potatoes or buttered noodles. Garnish with fresh parsley for a pop of color and freshness.

Presentation advice

Arrange the meatballs on a serving platter, spooning the mushroom gravy over them. Sprinkle some dried dill or paprika on top for an attractive presentation. Serve with a side of mashed potatoes or noodles.