Pulpety Koperkowe: Polish Meatballs in Dill Sauce
Pulpety in Dill Sauce or Klopsy w Sosie Koperkowym is a traditional Polish dish that can be ready in no time. Easy to make for lunch or dinner, the kids will love this creamy dish too!
- Prep time
- 10 min
- Cook time
- 35 min
- Yield
- 12 servings
- Difficulty
- HARD
Ingredients
- Ingredients for meatballs:
- 1 lb ground pork or turkey
- 1 hard kaiser roll
- 1 medium egg
- 1 onion
- 1/2 cup milk
- 1 tbsp breadcrumbs
- 1 tsp salt
- 1/2 tsp pepper
- 2 cup vegetable broth
- 1/3 cup chopped dill (fresh or dry)
- 3 carrots
- 1/3 cup heavy cream 30%
- 1 tbsp wheat flour
Instructions
- 1
Peel and dice the onion. Fry on a pan until golden.
- 2
Soak the hard kaiser roll in milk for a few minutes. Drain the roll from an excess liquid by squeezing it out by hand.
- 3
Fill a big bowl with meat, spices, egg, kaiser roll, onion and spices. Mix all together by hand or spoon.
- 4
Form small balls about a spoon size from the meat mass. If the consistency is too loose and doesn't stick together you can add a spoon of breadcrumbs or flour.
- 5
Now prepare the sauce. Peel and chop the carrots into slices and put them into the bullion.
- 6
Put the bullion into a big pot, bring to boil and cook on medium heat for 10 minutes.
- 7
Place pulpety on the bottom of the pot and boil on medium heat for 15 minutes uncovered.
- 8
Meanwhile, put cream into a small bowl and add a tablespoon of flour. Mix together until there are no lumps. Then add a few spoons of bullion and re-mix together again.
- 9
Add the cream mix to the main bullion along with dill and bring to boil.
- 10
Serve warm!