Pulpety
Pulpety
While fried beef or pork meatballs, called klopsiki, are common in Poland, this recipe for pulpety is closer to varieties seen in neighboring Germany. These meatballs, sometimes made with veal, are gently poached in stock and then served with a variety of sauces made with staple items in the Polish pantry like mushroom, dill, and sour cream.
Ingredients:
1 onion
2 Tbsp. butter
1 lb. ground beef
1 lb. of ground pork
4 garlic cloves, minced
1/2 c. bread crumbs
1 egg
2 Tbsp. parsley, minced
1/2 Tbsp. salt
1/2 tsp. ground pepper
4 c. broth (chicken, beef or vegetable)
6-8 corns of pepper and allspice each (whole)
4 bay leaves
6 pieces of dried mushrooms
3/4 c. cold water
3 Tbsp. all-purpose flour
Preparation
Mince onion and sauté in butter until golden brown. Mix meat together with sautéed onion, minced garlic, parsley, egg, bread crumbs, salt and pepper. With your hands, mix until combined. Heat broth in a medium pot with bay leaves, peppercorns, allspice and mushrooms. Form 2” balls and drop into simmering broth (on low). Simmer for 15 min or until cooked completely through. (Test by cutting one open.) Take cooked meatballs out and strain broth though small strainer or cheese cloth. In small bowl, whisk water and flour. Return broth to pot and heat through. Add water/flour mixture to thicken into sauce. Bring to boil. Taste. Amount of salt will depend on your broth, so if you think it needs more, add a bit at a time. Return meatballs to sauce and heat before serving. Garnish with parsley and serve over Polish potato dumplings or mashed potatoes.
