This time I will share a Polish recipe as a part of my little series: Foods Of The World.
Kotlety Mielone a.k.a. Polish Meatballs are extremely popular in Poland and are really quick and easy to make. They are usually eaten as a part of the dinner and are served with boiled potatoes and some cold salad like sauerkraut or pickled/boiled beetroots. That said they are actually not limited to being a dinner meal only. They are perfect as sandwich filling or even as part of a salad.
These particular meatballs were made from pork meat but any type of minced meat would be perfect. If you use chicken or turkey they will have a much more gentle taste obviously.
Let’s start with the ingredients list:
- 750g minced pork
- 1 large egg
- 1 onion
- 2 handfuls of breadcrumbs
- Salt, pepper, garlic, sweet paprika to taste
- Oil for frying
- Fresh Spring onion (the green parts) – optional
- 1tspb chilli flakes – optional
Peel and fine chop your onion. Fry it on a medium heat until just golden brown. Put aside to cool down.
In a large bowl place your minced meat, 1 egg, 1 handful of breadcrumbs, earlier fried onions and spice to taste.
Mix all the ingredients together until everything is well combined and you have an even looking mixture. Don’t be afraid to work it. This is nothing like the burgers where your meat shouldn’t be touched / poked / pressed too many times. Work it with your hands until the mixture becomes a bit sticky, when this happens you know you have mixed it well.
This recipe will make for 16 meatballs. I normally use half of the mixture to create 8 “standard” tasting meatballs and use the remaining half to make a spicier version by adding fresh chopped spring onions and chilli flakes for some additional heat.
Once your mixture is smooth (more or less) it is time to form our meatballs. Ideally you want them to be about the size of a small egg. But as they are going to be fried and not cooked in any sauce, it is best to flatten them with your palm to make a doughnut shape…. Once they are formed gently toss them around in the remaining breadcrumbs just to give them a final coating that will crisp up nicely when they are cooked.
Fry on a medium heat for about 15 minutes turning them over every few minutes. Make sure that your pan isn’t too hot and your meat balls do not brown too quickly. Time as always makes food taste divine.
Remove from the frying pan and serve.
They are great for freezing if you fancy making a bigger batch, but if you are planning on freezing them it is advisable to skip the onion part. They will last longer in the freezer without the onions.
Happy cooking and I hope you enjoyed this Polish recipe.
23 responses to “Foods Of The World – Poland – Kotlety Mielone – Polish Meatballs”
the breadcrumbs are great, it makes them super crispy … my dad said to eat them cold in the evening in front of the TV is the best :o)
I must agree, they are great for snacking in the evening… the only problem is… next day I don’t have enough for for dinner!
I love these meatballs my polish friends made them for me and we did have the with potatoes plus salads of different sorts (my partner is Lithuanian and makes similar ones)
I love this kind of simple food and I also love sauerkraut (I lived in Germany for a bit) so I can see they would work well together. Like the idea of eating them cold too, just like cold sausages! 😉
My grandma used to make the best mielone ever! Every sunday – rosół z makaronem and mielone with boiled potatoes or mash and loads of dill with mizeria 🙂
Oh yes Sunday dinners… We used to have rosół z makaronem as well but it was always a schabowy on Sunday!
These look very tasty! I would love to give these a try. Impressed with the lack of ingredients you need to make them also!
I didn’t realise that they would last longer in the freezer without the onions, maybe that’s why I am such a poor chef! x
According to my gran frozen onions can give a funny after taste after a while in the freezer, so we stop adding onions if we plan to freeze a batch.
Those look lovely – I frequently make similar but without the breadcrumbs (unless I have free from crumbs) .
My boys love meatballs. So I am going to give these a try.
If they love a cheese as well, wrap meat around a large cube of cheese – cheese will melt during cooking process.
Kids love it and I will write up this “upgraded” version next time we cook some.
That looks really good 🙂
This sounds very similar to Finnish meatballs I like to make. I just do them in oven and not fry them.
I’ve never tried baking them. I must do it one day. Thank you for the suggestion 🙂
I visited Poland many years ago and was a big fan of dumplings with blueberries! Am a veggie so would have to vary the ingredients for meatballs, but it is still doable!
Oh yes, dumplings with blueberries are awesome!
I also like them with cherries plus a bit of a cream on top.
we had them on the table almost every sunday 🙂
Wow, that’s 2nd family having meilone on Sunday. We always had schabowe 🙂
These look lovely, will have to give them a try!
I quite like the idea of tossing them in breadcrumbs. Nice to add some crunch.
They look great. Lovely colour on them. Kids would adore them too I think. Thanks for linking up to #recipeoftheweek – sorry I’m a bit late over! Have Pinned this post and scheduled in a tweet. New linky live at 6 🙂 x
I don’t like meatballs (only eat chicekn) but you have made me want to actually make some! x