Polish Meatballs in Sour Cream Klopsk W Smietanie
Transport your taste buds to the heart of Poland with these comforting Polish Meatballs in Sour Cream, or Klopsk w Śmietanie. This traditional dish features tender, juicy meatballs made from a combination of ground pork and beef, delicately seasoned and lightly floured for a crisp exterior. Simmered in a creamy, tangy sour cream sauce infused with a hint of lemon and fragrant dill, these meatballs are bursting with rich, savory flavors. Perfectly paired with boiled potatoes, fluffy rice, or buttery noodles, this recipe brings hearty Polish comfort food to your table. With simple ingredients and a soulful cooking process, this dish is a must-try for cozy dinners and authentic culinary experiences.
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Recipe Information
Ingredients
- 500 g ground pork
- 500 g ground beef
- 2 slices white bread
- 125 ml milk
- 1 large onion
- 1 large egg
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp all-purpose flour
- 2 tbsp butter
- 1 tbsp vegetable oil
- 500 ml chicken or beef stock
- 200 ml sour cream
- 2 tbsp dill (fresh, chopped)
- 1 tsp lemon juice
Instructions
Soak the white bread slices in the milk for 5 minutes. Squeeze out excess milk and crumble the bread into a mixing bowl.
Finely chop the onion and sautée it in 1 tablespoon of butter until soft and translucent. Set aside to cool slightly.
In the mixing bowl with the bread, add the ground pork, ground beef, sautéd onion, egg, salt, and black pepper. Mix everything thoroughly until well combined.
Form the mixture into small meatballs, about 1.5 inches in diameter, and place them on a tray or plate.
Dredge each meatball lightly in all-purpose flour to create a thin coating.
Heat the vegetable oil and remaining butter in a large skillet or frying pan over medium heat. Brown the meatballs on all sides, working in batches if necessary. Do not overcrowd the pan.
Once all the meatballs are browned, transfer them to a plate and set aside. Pour out any excess fat from the pan, leaving about 1 tablespoon for the sauce.
In the same pan, add the chicken or beef stock and bring it to a gentle simmer, scraping up any browned bits from the bottom of the pan for added flavor.
Reduce the heat to low and whisk in the sour cream and lemon juice, stirring constantly to prevent curdling.
Return the meatballs to the pan with the sauce, ensuring they are submerged. Cover the pan with a lid and simmer on low heat for 20-25 minutes, stirring occasionally.
Taste the sauce and adjust seasoning with additional salt or pepper if needed.
Sprinkle the freshly chopped dill over the meatballs just before serving for a burst of fresh flavor.
Serve the meatballs hot with boiled potatoes, rice, or a side of buttered noodles.
Nutrition Facts
Calories |
3803 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 282.8 g | 363% | |
| Saturated Fat | 119.6 g | 598% | |
| Polyunsaturated Fat | 12.2 g | ||
| Cholesterol | 1201 mg | 400% | |
| Sodium | 5530 mg | 240% | |
| Total Carbohydrate | 82.5 g | 30% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 33.5 g | ||
| Protein | 243.3 g | 487% | |
| Vitamin D | 2.9 mcg | 14% | |
| Calcium | 833 mg | 64% | |
| Iron | 17.0 mg | 94% | |
| Potassium | 2012 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
