Polish Meatballs in Sour Cream With Mushrooms (Klopsiki)

Name: Polish Meatballs in Sour Cream With Mushrooms (Klopsiki)
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6 servings
Cuisine: Eastern European,Polish
Ingredients: 1 slice white bread, stale; 1/4 to 1/2 cup milk; 3/4 pound ground beef chuck; 1/4 to 1/2 pound lean ground pork; 1 small onion, finely chopped; 1 large egg, slightly beaten; Salt, to taste; Freshly ground black pepper, to taste; 1 to 2 tablespoons breadcrumbs, optional; 2 tablespoons beef stock, or water, optional; 3/4 cup sour cream; 2 tablespoons all-purpose flour; 1 1/2 cups water; 2 ounces Polish dried mushrooms, or dried porcini mushrooms; 2 cups boiling water; 2 tablespoons unsalted butter; 1 large onion, coarsely chopped; 8 ounces button mushrooms, fresh or canned with liquid reserved, sliced; 1 teaspoon Vegeta, or beef or chicken base; Salt, to taste; Freshly ground black pepper, to taste; 1 cup sour cream; 2 tablespoons all-purpose flour

A Polish dish of meatballs, or klopsiki, features a rich sour cream-mushroom sauce, ideal for serving over noodles, rice, or mashed potatoes.

⭐ 4.2 (35 reviews) Prep: 20 minCook: 30 minTotal: 50 minYields: 6 servings

Category Tags:

Brunch Dinner Entree Lunch

Cuisine Tags:

Eastern European Polish

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Ingredients

For the Meatballs:

1 slice white bread, stale
1/4 to 1/2 cup milk
3/4 pound ground beef chuck
1/4 to 1/2 pound lean ground pork
1 small onion, finely chopped
1 large egg, slightly beaten
Salt, to taste
Freshly ground black pepper, to taste
1 to 2 tablespoons breadcrumbs, optional
2 tablespoons beef stock, or water, optional

For the Optional Pan Gravy:

3/4 cup sour cream
2 tablespoons all-purpose flour
1 1/2 cups water

For the Optional Mushroom Sauce:

2 ounces Polish dried mushrooms, or dried porcini mushrooms
2 cups boiling water
2 tablespoons unsalted butter
1 large onion, coarsely chopped
8 ounces button mushrooms, fresh or canned with liquid reserved, sliced
1 teaspoon Vegeta, or beef or chicken base
Salt, to taste
Freshly ground black pepper, to taste
1 cup sour cream
2 tablespoons all-purpose flour

Instructions

Preheat the oven to 325°F.
Boil 2 cups of water; pour over dried mushrooms to steep for 30 minutes.
In a large bowl, soak bread in milk until soft. Add beef, pork, onion, egg, salt, and pepper; mix thoroughly. Add 1-2 tablespoons breadcrumbs if the mixture is too soft.
Fry a small patty to test seasoning; adjust as necessary.
Portion the mixture into meatballs using a scoop and roll with dampened hands.
Lightly coat a skillet with cooking spray and brown meatballs on all sides.
Transfer browned meatballs to a baking pan, add 2 tablespoons beef stock or water, and bake uncovered for 30 minutes.
Meanwhile, sauté 1 chopped onion in butter until caramelized in a medium saucepan.
If using fresh mushrooms, add to onions once translucent. If using canned, add once onions are caramelized. For dried mushrooms, lift from soaking liquid, add to pan, then carefully pour strained soaking liquid into the pan, avoiding sediment.
Add Vegeta or beef/chicken base, salt, and pepper. Bring to a boil, then reduce heat and simmer covered for 30 minutes.
In a medium bowl, blend 2 tablespoons flour into 1 cup sour cream. Whisk 3 ladles of hot mushroom liquid, one at a time, into the sour cream mixture to temper.
Slowly pour the tempered sour cream back into the mushroom sauce, whisking constantly. Simmer 5-10 minutes until thickened and cooked.
Immerse cooked meatballs in the sauce, reheat, and serve over noodles, mashed potatoes, or rice.

Nutritional Info (per serving)

Calories: 473 kcal

Carbohydrate: 23 g

Cholesterol: 156 mg

Fiber: 3 g

Protein: 30 g

Saturated Fat: 14 g

Sodium: 486 mg

Sugar: 6 g

Fat: 30 g

Unsaturated Fat: 0 g