Polish Meatballs In Sour Cream Klopsk W Smietanie Recipes

Steps:

• 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.

Steps:

• Combine first eight ingredients in a large bowl.
• Shape into 1" balls.
• Heat oil & butter over medium heat in skillet.
• Add meatballs and brown on all sides.
• Add broth and cover & simmer for 5 to 10 minutes.
• Prepare Sour Cream sauce by melting butter in small saucepan.
• Blend in flour, ginger, and salt and cook until bubbly.
• Add beef broth and cook until thickened, stirring constantly.
• Add soy sauce and toasted sesame seeds.
• Remove from heat; pour into a small bowl.
• Add sour cream, stirring until smooth.
• Place hot meatballs in a bowl; top with sauce.
• Or put meatballs in crockpot; top with sauce; keep warm on low.
• Sprinkle with toasted sesame seeds and serve.

Steps:

• Chop onion and sauté in 1 stick margarine until very soft.
• Drain and reserve margarine.
• Mix raw pork, ground round, cooked onion, 1/4 box finely crushed cracker crumbs, and 2 eggs. Form patties with 1 1/2 to 2 tablespoon meat.
• Crush another quarter box of the saltines into very fine crumbs, coat each meatball in the crumbs and gently flatten very slightly.
• Fry in reserved margarine, keeping margarine level in pan to at least 1/4 inch.
• Drain and enjoy.