You don’t have to come from Poland to enjoy this wonderfully seasoned dish that’s sure to please the whole family. Polish veal meatballs, known in the homeland as “klopsiki,” come cooked traditionally in a pungent dill sauce, served with noodles or mashed potatoes, thick chunks of Kaiser bread, and sauerkraut salad (salatka z kiszonej kapusty).
Unless you make them yourself, finding Polish veal meatballs may be a little difficult. An Internet search yielded dozens of Polish-style meatballs – some with veal included – but most results yielded recipes incorporating the additions of ground pork and other meat. Several restaurants with an online presence advertised Polish veal meatballs, but most of these do business in New York and Chicago, making it difficult to acquire this Eastern European delicacy without benefit of living in those areas.
So for those of you intent on experiencing the mouthwatering deliciousness of true, unadulterated Polish veal meatballs, here’s an excellent recipe for them you can make at home:
Polish Veal Meatballs
1/2 cup dry bread crumbs
1/2 cup milk
1 egg, slightly beaten
2 pounds ground veal (may be necessary to ask butcher to grind veal cutlets)
1/2 cup minced onions
1 1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon fresh minced marjoram leaves
1/4 teaspoon fresh minced oregano leaves
2 tablespoons flour
2 tablespoons clarified butter or cooking oil
Mix together all ingredients except for flour and butter/oil. Shape into one-inch balls. Roll the meatballs lightly in the flour, coating thoroughly. Set aside. Melt butter or oil in large skillet. Brown meatballs slightly on all sides over medium heat; drain on paper towels. Place in large baking dish.
3 tablespoons flour
2 tablespoons fresh dill weed
1 cup beef stock (canned or fresh)
1 cup water
1 1/2 cups sour cream
1/4 cup freshly grated Parmesan cheese
Heat skillet over medium-high flame and add flour to meat drippings. Using a whisk, thoroughly stir to a creamy smooth consistency. Slowly add water and beef stock while constantly stirring. Boil one minute, then remove from heat. Stir in dill weed and sour cream.
Pour sauce over the meatballs; sprinkle evenly with Parmesan cheese. Bake uncovered for one hour in 350-degree oven.