Best Schnitzla Polish Meatballs Recipes

SCHNITZLA - POLISH MEATBALLS

Schnitzla - Polish Meatballs image

Make and share this Schnitzla - Polish Meatballs recipe from Food.com.

Provided by ElaineAnn

Categories Pork

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 6

Ingredients

1 lb ground round
1 lb ground pork
1 medium onion, chopped
2 eggs
1 (16 ounce) box saltine crackers
1 lb margarine (not butter)

Steps:

Chop onion and sauté in 1 stick margarine until very soft.
Drain and reserve margarine.
Mix raw pork, ground round, cooked onion, 1/4 box finely crushed cracker crumbs, and 2 eggs. Form patties with 1 1/2 to 2 tablespoon meat.
Crush another quarter box of the saltines into very fine crumbs, coat each meatball in the crumbs and gently flatten very slightly.
Fry in reserved margarine, keeping margarine level in pan to at least 1/4 inch.
Drain and enjoy.

Nutrition Facts : Calories 1319.1, Fat 102.1, SaturatedFat 24, Cholesterol 195.3, Sodium 1660.1, Carbohydrate 56.7, Fiber 2.5, Sugar 1.2, Protein 42.4

POLISH MEATBALLS IN SOUR CREAM (KLOPSK W SMIETANIE)

Polish Meatballs in Sour Cream (klopsk W Smietanie) image

This was sent to me by a friend that knows I'm interested in Polish recipes. It is her great-aunt's recipe and is absolutely delicious. As with many Polish recipes, it isn't low-fat, but it is worth every calorie,

Provided by Vina7737

Categories Meat

Time 40m

Yield 8-10 serving(s)

Number Of Ingredients 12

Ingredients

4 slices bread (I use a dense whole grain)
2/3 cup milk
1 large onion, finely chopped
1/4 cup butter
2 eggs, beaten
2 lbs ground beef
1 tablespoon dried dill weed
1/2 teaspoon dried tarragon
salt and pepper
1/2 cup flour, to dust meatballs
2 cups sour cream
16 ounces sliced mushrooms

Steps:

In a large bowl saturate the bread in the milk until it's completely softened and breaks apart when stirred.
In a large skillet, saute the onion in half the butter until soft and opaque.
Add to the large bowl along with the ground beef, dill, tarragon, salt, pepper, and beaten eggs.
Mix together well, using your hands, and let rest while you saute the mushrooms in the rest of the butter, until tender.
Remove the mushrooms from the pan and form the meat mixture into 1 inch meatballs.
Dust the meatballs with flour and brown in the same skillet, adding more butter or oil, if necessary.
Add the mushrooms and sour cream to the meatballs in the skillet, stir to coat everything well, partially cover, and simmer over very low heat for 30 minutes, stirring occasionally.
Salt and pepper to taste.
These are great served over kluski noodles or tiny homemade Polish dumpling noodles.