Schnitzla Polish Meatballs

Experience the irresistible comfort of Schnitzla Polish Meatballs, a hearty fusion of tender ground pork and beef infused with aromatic garlic, fresh parsley, and warm spices. These juicy, golf ball-sized meatballs are seared to golden perfection and simmered in a luscious mushroom cream sauce made with beef broth, sour cream, and a rich buttery roux. Perfectly versatile, this dish pairs beautifully with buttery mashed potatoes, egg noodles, or fluffy rice, making it a crowd-pleasing centerpiece for any family dinner. Ready in just 50 minutes, this classic Polish-inspired recipe brings nostalgic flavor and satisfying richness to your table, garnished with a touch of fresh dill for a final herbaceous note.

Nutriscore Rating: 62/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 6

Ingredients

• 500 grams ground pork
• 500 grams ground beef
• 1 medium yellow onion
• 2 large garlic cloves
• 100 grams breadcrumbs
• 120 milliliters milk
• 1 large egg
• 3 tablespoons fresh parsley
• 1.5 teaspoons salt
• 1 teaspoon black pepper
• 3 tablespoons vegetable oil
• 250 grams mushrooms
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 500 milliliters beef broth
• 120 milliliters sour cream
• 2 tablespoons dill (optional garnish)

Directions

Step 1

In a large mixing bowl, combine the ground pork, ground beef, finely chopped onion, minced garlic, breadcrumbs, milk, egg, parsley, salt, and black pepper.

Step 2

Mix the ingredients until evenly combined, but do not overmix as it can make the meatballs dense.

Step 3

Form the mixture into golf ball-sized meatballs. You should end up with approximately 20-24 meatballs.

Step 4

Heat the vegetable oil in a large skillet over medium heat. Fry the meatballs in batches until nicely browned on all sides, about 6-8 minutes in total. Remove and set aside.

Step 5

In the same skillet, melt the butter over medium heat. Add the chopped mushrooms and cook until softened, about 5 minutes.

Step 6

Sprinkle the flour over the mushrooms and stir well to coat. Cook for 1-2 minutes to remove the raw flour taste.

Step 7

Gradually add the beef broth while stirring constantly to avoid lumps. Bring to a simmer and let the sauce thicken, about 3-4 minutes.

Step 8

Stir in the sour cream until fully incorporated. Taste and adjust seasoning if needed with additional salt and pepper.

Step 9

Return the meatballs to the skillet, spooning the sauce over them. Simmer gently for 10 minutes, ensuring the meatballs are fully cooked.

Step 10

Garnish with fresh dill, if desired. Serve hot over mashed potatoes, noodles, or rice.

Nutrition Facts

Serving size	(2265.9g)

Amount per serving	% Daily Value*
Calories	4201.2

Total Fat 304.5g	0%
Saturated Fat 114.6g	0%
Polyunsaturated Fat 31.4g
Cholesterol 1145.5mg	0%
Sodium 8256.5mg	0%
Total Carbohydrate 128.1g	0%
Dietary Fiber 10.2g	0%
Total Sugars 26.1g
Protein 256.3g	0%

Vitamin D 53.8IU	0%
Calcium 543.1mg	0%
Iron 22.0mg	0%
Potassium 3025.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 64.1%

Protein: 24.0%

Carbs: 12.0%