polish-meat-balls

Polish Meat Balls

2 Reviews Add a Pic
  • Prep

    30 m
  • Cook

    1 h 30 m
  • Ready In

    2 h
Angela Austin
Recipe by  Angela Austin

“This recipe is my grandfather George Franek's. He passed away recently, but this is one dish from his legacy.”

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Ingredients

Adjust Servings

Original recipe yields 16 servings

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Mix the onions and celery together in the bottom of a large roasting pan.
  2. In a large bowl, thoroughly mix together the veal and pork with your hands; lightly mix in cream of mushroom soup, cracker crumbs, bread crumbs, evaporated milk, eggs, salt, marjoram, onion flakes, and pepper until well combined. Form the mixture into meat balls, dipping your hands in water between making the balls. Place the meat balls gently into the roasting pan on top of the onions and celery; cover the pan with foil.
  3. Bake in the preheated oven for 1 hour and remove foil. Carefully separate the meat balls where they have stuck together and return the pan to the oven until the meat balls are browned, turning every 15 minutes, 30 to 45 additional minutes.

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Reviews (2)

Rate This Recipe
MrsJ2b
13

MrsJ2b

Perfect! Exactly what we were hoping for. Thanks :) Update: 10-25-10 Can't believe no one else has reviewed these! Made these again today using ground chicken in place of the ground pork. I even used less meat than called for (about 3 pounds total) by mistake without changing the dry or liquid measurements and they still came out fantastic. They're a wonderful comfort food and great alternative to the usual beef meatball. Serve w/mashed potatos and green beans - yum. Try these!

jdl
0

jdl

This was good. I think it needed something else, some other spice perhaps. I thought the soup would make a light gravy but nothing. I served it with buttered noodles and cooked carrots. I'll try again but will make some kind of sauce to go with it.

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Nutrition

Amount Per Serving (16 total)

  • Calories
  • 341 cal
  • 17%
  • Fat
  • 18 g
  • 28%
  • Carbs
  • 14.7 g
  • 5%
  • Protein
  • 28.6 g
  • 57%
  • Cholesterol
  • 139 mg
  • 46%
  • Sodium
  • 937 mg
  • 37%

Based on a 2,000 calorie diet

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Chef John's Italian Meatballs

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