PORK MEAT BALLS RECIPE RECIPES

POLISH MEAT BALLS RECIPE | ALLRECIPES

Polish Meat Balls Recipe | Allrecipes image

This recipe is my grandfather George Franek's. He passed away recently, but this is one dish from his legacy.

Provided by Angela Austin

Categories World Cuisine European Eastern European Polish

Total Time 2 hours 0 minutes

Prep Time 30 minutes

Cook Time 1 hours 30 minutes

Yield 16 servings

Number Of Ingredients 13

Ingredients

2 onions, coarsely chopped
6 stalks celery, coarsely chopped
2 ½ pounds ground veal
2 ½ pounds ground pork
1 (10.75 ounce) can condensed cream of mushroom soup
40 saltine crackers, crushed
¾ cup dry bread crumbs
½ (12 fluid ounce) can evaporated milk
3 eggs
4 teaspoons salt, or to taste
1 teaspoon dried marjoram
1 teaspoon dried onion flakes
¾ teaspoon ground black pepper

Steps:

Preheat oven to 375 degrees F (190 degrees C). Mix the onions and celery together in the bottom of a large roasting pan.
In a large bowl, thoroughly mix together the veal and pork with your hands; lightly mix in cream of mushroom soup, cracker crumbs, bread crumbs, evaporated milk, eggs, salt, marjoram, onion flakes, and pepper until well combined. Form the mixture into meat balls, dipping your hands in water between making the balls. Place the meat balls gently into the roasting pan on top of the onions and celery; cover the pan with foil.
Bake in the preheated oven for 1 hour and remove foil. Carefully separate the meat balls where they have stuck together and return the pan to the oven until the meat balls are browned, turning every 15 minutes, 30 to 45 additional minutes.

Nutrition Facts : Calories 341.4 calories, CarbohydrateContent 14.7 g, CholesterolContent 134.7 mg, FatContent 18 g, FiberContent 1.2 g, ProteinContent 28.6 g, SaturatedFatContent 6.6 g, SodiumContent 937 mg, SugarContent 3.3 g

POLISH MEAT BALLS RECIPE | ALLRECIPES

Polish Meat Balls Recipe | Allrecipes image

This recipe is my grandfather George Franek's. He passed away recently, but this is one dish from his legacy.

Provided by Angela Austin

Categories World Cuisine European Eastern European Polish

Total Time 2 hours 0 minutes

Prep Time 30 minutes

Cook Time 1 hours 30 minutes

Yield 16 servings

Number Of Ingredients 13

Ingredients

2 onions, coarsely chopped
6 stalks celery, coarsely chopped
2 ½ pounds ground veal
2 ½ pounds ground pork
1 (10.75 ounce) can condensed cream of mushroom soup
40 saltine crackers, crushed
¾ cup dry bread crumbs
½ (12 fluid ounce) can evaporated milk
3 eggs
4 teaspoons salt, or to taste
1 teaspoon dried marjoram
1 teaspoon dried onion flakes
¾ teaspoon ground black pepper

Steps:

Preheat oven to 375 degrees F (190 degrees C). Mix the onions and celery together in the bottom of a large roasting pan.
In a large bowl, thoroughly mix together the veal and pork with your hands; lightly mix in cream of mushroom soup, cracker crumbs, bread crumbs, evaporated milk, eggs, salt, marjoram, onion flakes, and pepper until well combined. Form the mixture into meat balls, dipping your hands in water between making the balls. Place the meat balls gently into the roasting pan on top of the onions and celery; cover the pan with foil.
Bake in the preheated oven for 1 hour and remove foil. Carefully separate the meat balls where they have stuck together and return the pan to the oven until the meat balls are browned, turning every 15 minutes, 30 to 45 additional minutes.

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Mar 20, 2019 · c) Brown pork a few hours ahead / keep warm: Works extremely well. Brown pork per recipe, then transfer to slow cooker on warm setting or food warmer and drizzle generously with juices to keep it moist. Cover loosely. As long as the pork is warm …
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PORK BALLS AND SAUERKRAUT RECIPE | ALLRECIPES

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POLISH MEAT BALLS RECIPE | ALLRECIPES

A favorite family recipe. These meatballs, made from veal and pork, bake over a layer of onions and celery in a big roasting pan for a main dish that can …
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