Prep 10 mins
Cook 30 mins
This was sent to me by a friend that knows I'm interested in Polish recipes. It is her great-aunt's recipe and is absolutely delicious. As with many Polish recipes, it isn't low-fat, but it is worth every calorie,
- 4 slices bread (I use a dense whole grain)
- 2⁄3 cup milk
- 1 large onion, finely chopped
- 1⁄4 cup butter
- 2 eggs, beaten
- 2 lbs ground beef
- 1 tablespoon dried dill weed
- 1⁄2 teaspoon dried tarragon
- salt and pepper
- 1⁄2 cup flour, to dust meatballs
- 2 cups sour cream
- 16 ounces sliced mushrooms
- In a large bowl saturate the bread in the milk until it's completely softened and breaks apart when stirred.
- In a large skillet, saute the onion in half the butter until soft and opaque.
- Add to the large bowl along with the ground beef, dill, tarragon, salt, pepper, and beaten eggs.
- Mix together well, using your hands, and let rest while you saute the mushrooms in the rest of the butter, until tender.
- Remove the mushrooms from the pan and form the meat mixture into 1 inch meatballs.
- Dust the meatballs with flour and brown in the same skillet, adding more butter or oil, if necessary.
- Add the mushrooms and sour cream to the meatballs in the skillet, stir to coat everything well, partially cover, and simmer over very low heat for 30 minutes, stirring occasionally.
- Salt and pepper to taste.
- These are great served over kluski noodles or tiny homemade Polish dumpling noodles.
I really enjoyed this recipe -- it is very rich. My mom is 100% Polish and she is always willing to try Polish recipes. She liked this very much also, it reminded her of something her grandmother Jozefina used to make.
I love the taste of these meatballs! I have made them twice, first with sour cream and then with a "white" gravy. The meatballs taste great in both!