To the classics of Polish spring dinners, no one needs to be convinced, but it’s always worth getting to know a unique recipe for meatballs! Serve them with young potatoes and enjoy the taste of seasonal delicacies!
Ingredients
- Kaiser roll – 1 piece
- breadcrumbs – 50 g
- egg – 1 piece
- ground pork – 500 g
- milk – 50 ml
- rapeseed oil – 2 tablespoons
- black pepper – 1 pinch
- lard – 1 tablespoon
- salt – 1 teaspoon
- dried oregano – 1 pinch
- dried thyme – 1 pinch
- onion – 1 piece
To Serve:
- cucumber – 2 pieces
- fresh dill – 1 teaspoon
- young potatoes – 500 g
Preparation
Step 1: Soak the Bun Soak the roll in milk or water and leave for about 10-15 minutes.
Step 2: Fry the Onion In a pan, fry the diced onion in heated oil until golden brown. Set aside to cool.
Step 3: Prepare the Meat Mixture In a large bowl, combine the ground meat with the fried onion. Add the squeezed roll, egg, salt, pepper, oregano, and thyme. Knead the mixture with your hands until the meat combines with the other ingredients into a uniform mass.
If the mixture turns out to be too dry, add a little water and knead again. If it becomes too runny, add 1 tablespoon of breadcrumbs and knead again until you achieve the desired consistency.
Step 4: Shape and Fry the Meatballs From the thoroughly kneaded meat, form oval, slightly flattened meatballs and coat them in breadcrumbs. Fry the meatballs in a pan with heated lard (or clarified butter) for about 3-4 minutes on each side – initially on high heat, which you reduce after a few moments.
Serve with cooked young potatoes and cucumber salad. Sprinkle with fresh, finely chopped dill on top.
