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Top down view of Polish meatballs in dill sauce in shallow pan.
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Authentic Polish Meatballs (Pulpety)

Polish meatballs, traditionally made pork, are cooked in a broth rather than being pan-fried or oven cooked. Thanks to this method, as well as the ingredients used to make them, these meatballs are soft, succulent and delicious! Easy to make and a must-try dish for anyone who loves Polish cooking!
Course Dinner
Cuisine Polish
Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings 5 servings
Calories 458kcal
Author Monika Dabrowski

Equipment

  • Large pan or wide-base, shallow pot

Ingredients

For the meatballs

  • 1½ pounds ground pork or turkey, or a mixture, approx. 10% fat
  • 1 large egg
  • 1 stale bun
  • ⅔ teaspoon herbes de Provence
  • ⅔ teaspoon fine sea salt
  • ½ teaspoon pepper

For the sauce

  • 1 tablespoon butter and oil each
  • 1 medium onion finely chopped
  • 1 medium carrot peeled, coarsely grated
  • 2 tablespoons celeriac/celery root peeled, coarsely grated
  • 2½ cups stock vegetable or chicken, hot
  • 1½ tablespoons all-purpose/plain flour
  • 3 tablespoons sour cream
  • 1½-2 tablespoons dill finely chopped
US Customary - Metric

Instructions

  • Soak bun: Place the bun in a bowl, cover with water and set aside for up to 10 minutes  (if the bun floats on top press it down with a small plate, or similar, to make sure it’s fully immersed in the water). Drain then squeeze excess water from the bun (do this thoroughly). It should have a very soft mushy texture.
  • Prepare meatball mixture: In a large mixing bowl combine the meat, bun, egg, salt and pepper and herbs. Using your hands mix the ingredients together until thoroughly incorporated, the mixture is smooth and no longer sticks to your hands as much (3-4 minutes). It will be quite soft.
  • Form meatballs: Form large meatballs by rolling the mixture between the palms of your hands. The meatballs will be soft but should keep their shape (it’s ok if they become a little flat on the bottom as they sit on top of a plate. You can fix this later). I got 12 large meatballs. Set aside while you prepare the broth.
    TIP: If the mixture feels too soft and you are worried the meatballs won't hold their shape add 1 tablespoon of breadcrumbs before forming the meatballs (I didn’t need to).
  • Prepare broth: In a large pan melt the butter with the oil, then add the onion, carrot, celeriac, season lightly with salt and cook gently for about 6-8 minutes until softened, stirring often. Pour in the stock and stir.
  • Add pulpety: One by one immerse the pulpety in the broth (if they’ve changed their shape and become a little flat on the bottom quickly roll them between your hands before placing in the broth). Cover and bring to a gentle boil then lower the heat and simmer for about 5 minutes (do not stir as the meatballs will be very soft to start with). Carefully turn the meatballs over, cover and cook for about 6 more minutes.
  • Make thickening mixture: In a bowl whisk together the flour, sour cream and 1 tablespoon of cold water until smooth and creamy. Do this while the meatballs are simmering.
  • Thicken sauce: Whisk 3 tablespoons of the broth into the sour cream mixture then pour the mixture into the pan and whisk in until completely incorporated. Stir the sauce gently, add the dill and cook for 2 more minutes to thicken. Remove from the heat, adjust the seasoning as required and enjoy!

Notes

    • I recommend using meat containing approx.10% fat. The fat adds moisture and flavour and produces a soft texture. Very lean meat (such as turkey or chicken breast) is not suitable to use in this recipe.
    • Your pulpety mixture should feel soft.
    • Pulpety should be quite sizeable, but if you prefer smaller meatballs (I don’t recommend making more than 15 using the proportions in this recipe) cook them 2-3 minutes less than the recommended time.
    • It’s best to use a large, shallow pan so the meatballs can cook evenly and there is room to comfortably incorporate the thickening mixture into the broth.
    • Try not to overcook the meatballs. The overall cooking time should be about 13-15 minutes (from the time you place the meatballs in the broth until the dish is fully cooked).
    • Best served hot. Leftover Polish meatballs in sauce can be refrigerated for up to 3 days.
    • Freeze for up to 3 months. Defrost overnight in the fridge and reheat in the microwave or on the stovetop.

Nutrition

Serving: 1serving | Calories: 458kcal | Carbohydrates: 14g | Protein: 29g | Fat: 34g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 139mg | Sodium: 536mg | Potassium: 628mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2205IU | Vitamin C: 4mg | Calcium: 66mg | Iron: 2mg