This time I will share a Polish recipe as a part of my little series: Foods Of The World.
Kotlety Mielone a.k.a. Polish Meatballs are extremely popular in Poland and are really quick and easy to make. They are usually eaten as a part of the dinner and are served with boiled potatoes and some cold salad like sauerkraut or pickled/boiled beetroots. That said they are actually not limited to being a dinner meal only. They are perfect as sandwich filling or even as part of a salad.
These particular meatballs were made from pork meat but any type of minced meat would be perfect. If you use chicken or turkey they will have a much more gentle taste obviously.
Let’s start with the ingredients list:
- 750g minced pork
- 1 large egg
- 1 onion
- 2 handfuls of breadcrumbs
- Salt, pepper, garlic, sweet paprika to taste
- Oil for frying
- Fresh Spring onion (the green parts) – optional
- 1tspb chilli flakes – optional
Peel and fine chop your onion. Fry it on a medium heat until just golden brown. Put aside to cool down.
In a large bowl place your minced meat, 1 egg, 1 handful of breadcrumbs, earlier fried onions and spice to taste.
Mix all the ingredients together until everything is well combined and you have an even looking mixture. Don’t be afraid to work it. This is nothing like the burgers where your meat shouldn’t be touched / poked / pressed too many times. Work it with your hands until the mixture becomes a bit sticky, when this happens you know you have mixed it well.
This recipe will make for 16 meatballs. I normally use half of the mixture to create 8 “standard” tasting meatballs and use the remaining half to make a spicier version by adding fresh chopped spring onions and chilli flakes for some additional heat.
Once your mixture is smooth (more or less) it is time to form our meatballs. Ideally you want them to be about the size of a small egg. But as they are going to be fried and not cooked in any sauce, it is best to flatten them with your palm to make a doughnut shape…. Once they are formed gently toss them around in the remaining breadcrumbs just to give them a final coating that will crisp up nicely when they are cooked.
Fry on a medium heat for about 15 minutes turning them over every few minutes. Make sure that your pan isn’t too hot and your meat balls do not brown too quickly. Time as always makes food taste divine.
Remove from the frying pan and serve.
They are great for freezing if you fancy making a bigger batch, but if you are planning on freezing them it is advisable to skip the onion part. They will last longer in the freezer without the onions.
Happy cooking and I hope you enjoyed this Polish recipe.