Polish meatballs, also known as “klopsiki,” have a long history in Poland and are considered one of the most popular traditional dishes. The recipe for these meatballs varies depending on the region and the family, but generally, they are made of ground beef or pork, breadcrumbs, eggs, and various seasonings such as garlic, onion, and parsley. Learn more about this dish and check our recipe below.
Polish cuisine has been influenced by many cultures throughout history, including German, Russian, Jewish, and Ukrainian. The first written records of meatballs in Poland date back to the 17th century, during the reign of King Jan III Sobieski. At that time, meatballs were made from beef and served with mushroom sauce.
During the 19th and 20th centuries, meatballs became even more popular in Poland, and their preparation began to vary by region. In Silesia, for example, meatballs are typically made from beef, while in other regions, pork is the primary meat used. Some recipes also include veal or a mixture of different meats.
One popular variation of Polish meatballs is called “kotlet mielony,” (Polish meat patties) which is essentially a flattened meatball that is breaded and fried. These are often served with mashed potatoes, vegetables, and gravy.
In modern times, Polish meatballs have become a staple in many Polish households and are also commonly found in Polish restaurants and food markets around the world. They are often served with a variety of side dishes, such as boiled or mashed potatoes, sauerkraut, or beetroot salad.
Despite the changes in the recipe over the years, Polish meatballs continue to be an important part of Polish cuisine and a delicious and comforting dish enjoyed by many.
- 1 lb ground beef
- 1 onion, finely chopped
- 1 egg
- 1/2 cup breadcrumbs
- 2 cloves garlic, minced
- 2 tablespoons chopped fresh parsley
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 1/4 cup milk
- 2 tablespoons butter
- In a large bowl, mix together the ground beef, onion, egg, breadcrumbs, garlic, parsley, salt, pepper, nutmeg, and milk until well combined.
- Shape the mixture into small balls, about 1-2 inches in diameter.
- Melt the butter in a large skillet over medium heat.
- Add the meatballs to the skillet and cook for about 10-12 minutes, turning occasionally, until they are browned on all sides and cooked through.
- Remove the meatballs from the skillet and serve hot.
Note: You can also add other seasonings and ingredients to the meatball mixture, such as grated pork belly to give the meatballs more flavor. You can also serve the meatballs with your favorite side dishes, such as mashed potatoes or rice.