Polish Meatballs in Sour Cream with Mushrooms Klopsiki w Smietanie

Polish Meatballs in Sour Cream with Mushrooms Recipe - Klopsiki w Smietanie

By Barbara Rolek

easteuropeanfood.about.com

Photo of Polish Meatballs with Sour Cream Mushroom Sauce

© Barbara Rolek licensed to About.com, Inc.

This recipe for Polish meatballs in sour cream with mushrooms -- klopsiki w smietanie grzybami -- can be made with any combination of ground pork, beef and veal. In my family, we use pork and beef.

The meatballs stay tender if they're browned in a skillet on the stovetop and then transferred to the oven to finish cooking. They can be served with mashed potatoes, dumplings, kluski or rice.

Here's a larger picture of meatballs with sour cream and mushrooms.

Makes 4 to 6 servings of Polish Klopsiki w Smietanie Grzybami

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Ingredients:

• Meatballs:
• 1 slice stale white bread
• 1/4-1/2 cup milk
• 3/4 pound ground beef
• 1/4-1/2 pound lean ground pork
• 1 small finely chopped onion
• 1 large slightly beaten egg
• Mushroom Sauce

Preparation:

1. In a large bowl, soak bread in milk until soft. Add beef, pork, onion, egg, salt and pepper, and mix thoroughly. If mixture feels too mushy, add 1 to 2 tablespoons breadcrumbs.
2. Heat oven to 325 degrees. Using a medium cookie scoop, portion out meatballs, giving a final roll with dampened hands. Lightly coat a skillet with cooking spray and brown meatballs on all sides. Transfer to a baking pan, add 2 tablespoons water or stock and bake, uncovered, 30 minutes.
3. If desired, defat the pan juices and add 3/4 cup sour cream fork-blended with 2 tablespoons flour and 1 1/2 cups boiling water, whisking until smooth. Cook until thickened. Alternatively, serve with mushroom sauce.