Pulpety, or Polish meatballs, are a classic comfort food that brings warmth and flavor to any table. Paired with a creamy dill sauce, they become a culinary delight that captures the essence of Polish home cooking.
With their tender texture and flavorful sauce, pulpety with dill sauce are sure to become a favorite in your household. So gather your ingredients and enjoy a taste of Polish tradition!
Ingredients:
- 400g pork mince
- 2-3 cloves garlic, minced
- 1 egg
- 60g breadcrumbs
- Salt and pepper to taste
- 30g flour
- 250ml milk
- 1 bay leaf
- Bunch of fresh dill, chopped
- Oil for frying
Instructions:
1. Prepare the Meatballs:
- In a mixing bowl, combine the pork mince, minced garlic, egg, breadcrumbs, salt, and pepper.
- Mix well until all ingredients are evenly incorporated.
- Shape the mixture into small meatballs.
2. Fry the Meatballs:
- Heat some oil in a frying pan over medium heat.
- Once the oil is hot, add the meatballs to the pan, making sure not to overcrowd them.
- Fry the meatballs until they are golden brown on all sides, about 8-10 minutes.
- Once cooked, remove the meatballs from the pan and set them aside.
3. Prepare the Creamy Dill Sauce:
- Heat a little oil over medium heat (you can reuse the oil from frying meatballs).
- Add the flour and cook, stirring constantly, for 1-2 minutes to make a roux.
- Gradually pour in the milk, stirring continuously to prevent lumps from forming.
- Add the chopped dill, bay leaf, salt and pepper for flavor.
- Bring the mixture to a gentle boil, then reduce the heat and let it simmer for a few minutes until the sauce thickens slightly.
4. Finish the Dish:
- Once the sauce has thickened, add the fried meatballs to the pot with the sauce.
- Allow the meatballs to simmer in the sauce for another 5-10 minutes, stirring occasionally, until they are heated through and the flavors have melded together.
- Taste and adjust seasoning with salt and pepper if necessary.
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