Polish Meatballs (aka Kotlety Mielone)

Polish Meatballs (aka Kotlety Mielone)

Course: Dinner

Cuisine: Polish

Prep Time: 15

Cook Time: 25

Servings:

Calories: 460kcal

Author: Edyta

Polish Meatballs, or as they are known n in Poland – “Kotlety Mielone,” are one of the most popular dishes in Poland loved by everyone (especially kids). They are usually made with ground pork, but other ground meats can be used as well.

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Ingredients

2 lbs ground pork
1 onion medium size, yellow or Vidallia
2 tbsp parsley fresh, chopped
2 eggs
2 rolls* (see notes) dry
2 cups milk cows, any type
2 tbsp plain breadcrumbs for the meat texture
0.5 cup plain breadcrumbs for coating
1.5 to 2 teaspoon Kosher salt
0.5 teaspoon black Pepper
0.5 teaspoon paprika sweet
0.5 teaspoon garlic powder
cooking oil for frying

Instructions

Place your rolls or bread in a bowl, cover with milk and let soak for 10-15 minutes
Chop your onions into small squares
In a frying pan, heat up about two tablespoons of cooking oil, add the onions and sautee them until tralucent for about 5 minutes, then let them cool off
Finely chopp your parsley
Place your meat in a large bowl, add eggs, parsley, two tablespoons of breadcrumbs, and seasoning
Add fried and cooled onions to the bowl with the meat
Squeeze the milk out of the bread and add to the bowl with the meat
Gently mix everything together making sure to not overdo it
Place breadcrumbs on a plate
Form oval patties from the meat and gently flatten them
Cover the meatballs with the breadcrumbs and they are ready for frying
Heat up your oven to 350F in case your meatballs will need to finish cooking
In a skillet heat up about 2 tablespoons of cooking oil. Once hot add a few meatball patties. Do not overcrowd them.
Cook meatballs for 5 minutes per side. Test one and if not cooked through, place them on a sheet pan and put in the oven for 10 -15 minutes
Repeat with the remaining meatballs until all are cooked
Serve with potatoes and salad (see post above for serving suggestions)

Notes

*The best bread for soaking should be stale. You can use rolls or white bread. I usually keep a few rolls in my pantry without cover. They dry out and can stay there for a while. But if you don't have stale bread, no worries, just use any bread and soak it in milk. Fresh bread will soak the milk faster.

Nutrition