Schnitzla Polish Meatballs
Experience the irresistible comfort of Schnitzla Polish Meatballs, a hearty fusion of tender ground pork and beef infused with aromatic garlic, fresh parsley, and warm spices. These juicy, golf ball-sized meatballs are seared to golden perfection and simmered in a luscious mushroom cream sauce made with beef broth, sour cream, and a rich buttery roux. Perfectly versatile, this dish pairs beautifully with buttery mashed potatoes, egg noodles, or fluffy rice, making it a crowd-pleasing centerpiece for any family dinner. Ready in just 50 minutes, this classic Polish-inspired recipe brings nostalgic flavor and satisfying richness to your table, garnished with a touch of fresh dill for a final herbaceous note.
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Recipe Information
Ingredients
- 500 grams ground pork
- 500 grams ground beef
- 1 medium yellow onion
- 2 large garlic cloves
- 100 grams breadcrumbs
- 120 milliliters milk
- 1 large egg
- 3 tablespoons fresh parsley
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 3 tablespoons vegetable oil
- 250 grams mushrooms
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 500 milliliters beef broth
- 120 milliliters sour cream
- 2 tablespoons dill (optional garnish)
Instructions
In a large mixing bowl, combine the ground pork, ground beef, finely chopped onion, minced garlic, breadcrumbs, milk, egg, parsley, salt, and black pepper.
Mix the ingredients until evenly combined, but do not overmix as it can make the meatballs dense.
Form the mixture into golf ball-sized meatballs. You should end up with approximately 20-24 meatballs.
Heat the vegetable oil in a large skillet over medium heat. Fry the meatballs in batches until nicely browned on all sides, about 6-8 minutes in total. Remove and set aside.
In the same skillet, melt the butter over medium heat. Add the chopped mushrooms and cook until softened, about 5 minutes.
Sprinkle the flour over the mushrooms and stir well to coat. Cook for 1-2 minutes to remove the raw flour taste.
Gradually add the beef broth while stirring constantly to avoid lumps. Bring to a simmer and let the sauce thicken, about 3-4 minutes.
Stir in the sour cream until fully incorporated. Taste and adjust seasoning if needed with additional salt and pepper.
Return the meatballs to the skillet, spooning the sauce over them. Simmer gently for 10 minutes, ensuring the meatballs are fully cooked.
Garnish with fresh dill, if desired. Serve hot over mashed potatoes, noodles, or rice.
Nutrition Facts
Calories |
4201 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 304.5 g | 390% | |
| Saturated Fat | 114.6 g | 573% | |
| Polyunsaturated Fat | 31.4 g | ||
| Cholesterol | 1146 mg | 382% | |
| Sodium | 8256 mg | 359% | |
| Total Carbohydrate | 128.1 g | 47% | |
| Dietary Fiber | 10.2 g | 36% | |
| Total Sugars | 26.1 g | ||
| Protein | 256.3 g | 513% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 543 mg | 42% | |
| Iron | 22.0 mg | 122% | |
| Potassium | 3025 mg | 64% | |
*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.
