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home > recipes > meat > klopsiki w smietanie
Polish Meatballs in Sour Cream 1 day-old kaiser roll 1/2 cup milk 1 1/4 lbs ground meat (pork and/or beef and/or veal) 1 egg 1 onion, chopped or grated salt and pepper to taste breadcrumbs (if necessary) 2 - 3 T oil 1/4 cup sour cream 2 T flour Soak kaiser roll in milk. When soggy run through meat grinder. Combine with ground meat. Add egg and onion (either raw or simmered in a little butter). For lighter meatballs, add only the yolk and fold in the egg white, beaten to a stiff froth. Mix all ingredients well and salt & pepper to taste. If mixture feels too mushy, add 1-2 Tablespoons bread crumbs. If it is too stiff, add the milk in which the stale roll was soaked. Moisten hands and roll meat between palms into golf-ball size meatballs. Brown on all sides in 2-3 Tablespoons hot lard. The meatballs may be dredged in flour & bread crumb mixture before browning. Transfer to baking pan, add 2 Tablespoons water, and bake in 325° oven 30 minutes. Combine pan drippings with 1/4 cup sour cream, fork-blended with 2 tablespoons flour, and some boiling water if needed to get a thick, pourable sauce. Drench meatballs with mixture and simmer several minutes longer. Salt & pepper to taste and garnish with chopped greens: parsley, dill, chives, or any combination thereof. Serve with mashed potatoes, braised beets, and a non-creamed salad.

Klopsiki w Smietanie


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keyword: klopsiki
keyword: smietanie
ethnicity: eastern european
recipes for meat
recipes by rcoen
Email Address:
(posted April 16, 2009)

Polish Meatballs in
Sour Cream

1 day-old kaiser roll
1/2 cup
milk
1 1/4 lbs ground meat (
pork and/or beef and/or veal)
1
egg
1
onion, chopped or grated
salt and pepper to taste
breadcrumbs (if necessary)

2 - 3 T oil
1/4 cup
sour cream
2 T
flour

Soak kaiser roll in
milk. When soggy run through meat grinder. Combine with ground meat. Add egg and onion (either raw or simmered in a little butter).

For lighter meatballs, add only the yolk and fold in the
egg white, beaten to a stiff froth. Mix all ingredients well and salt & pepper to taste. If mixture feels too mushy, add 1-2 Tablespoons
bread crumbs. If it is too stiff, add the milk in which the stale roll was soaked.

Moisten hands and roll meat between palms into golf-ball size meatballs. Brown on all sides in 2-3 Tablespoons hot lard. The meatballs may be dredged in flour & bread crumb mixture before browning.

Transfer to
baking pan, add 2 Tablespoons water, and bake in 325° oven 30 minutes. Combine
pan drippings with 1/4 cup
sour cream, fork-blended with 2 tablespoons flour, and some boiling water if needed to get a thick, pourable sauce.

Drench meatballs with mixture and
simmer several minutes longer. Salt & pepper to taste and garnish with chopped greens: parsley, dill, chives, or any combination thereof. Serve with mashed potatoes, braised beets, and a non-creamed salad.


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