| Title | : | Polish Meatballs |
| Duration | : | 31:58 |
| Viewed | : | 3,642 |
| Published | : | 21-04-2022 |
| Source | : | Youtube |
These meatballs have been a holiday tradition in my family for generations. This is the recipe of my grandmother, and then my mom, and every time I make these I'm transported back into their kitchens. This recipe is a two day process. The first day you mix the ingredients, the second day you roll, brown and bake.
2 lbs pork
1 lb veal
(these meats should be ground together - twice. You want a fine grind.)
4 eggs, beaten
1 1/2 cup corn flake crumbs
1 pkg. onion soup mix
2 onions, grated
3/4 cup milk
salt and pepper to taste
vegetable oil
1 cup flour
2 cans cream of mushroom soup
1 beef bouillon cube
water
Place ground pork/veal mixture in a large bowl. Add beaten eggs, corn flake crumbs, soup mix, grated onions, milk, salt and pepper. With clean hands combine well so that all ingredients are well distributed throughout mixture. Transfer to a zip storage bag and place in refrigerator overnight.
The next day, roll meat mixture into balls (about the size of a golf ball). Place flour in shallow dish and roll meatballs in flour. In a large skillet, add enough vegetable oil to cover bottom of skillet about 1/8 of an inch deep. Heat oil on medium-high, and brown meatballs on both sides in oil. Once browned, transfer meatballs to large roasting pan (with a cover). To the extent you can, you want one layer of meatballs.
Once all the meatballs are in the roasting pan, add enough water to just come up to the tops of the meatballs (do not cover them with water). Add beef bouillon cube to water. Cover and bake for one hour at 300-325 degrees.
Open two cans of cream of mushroom soup and place in sauce pan. Remove meatballs from roaster pan using a slotted spoon. Pour roasting liquid into the soup and whisk over medium heat until smooth and hot. If gravy is too thick, add 1/4 cup of water. Taste for salt and pepper. Pour over top of meatballs and serve.
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