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Loading...Klopsy are classic Polish meatballs made from a tender blend of pork and beef bound with milk-soaked bread and fragrant marjoram. Gently simmered in a light buttery sauce and finished with sour cream and fresh dill, they are pure Polish comfort food traditionally spooned over mashed potatoes or buttered egg noodles.
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Servings4
Yield4 servings (about 20 meatballs)
Nutrition Facts
Per serving (estimated)
- 450 kcalCalories
- 32 gFat
- 12 gSaturated Fat
- 12 gCarbs
- 1 gFiber
- 3 gSugar
- 30 gProtein
- 620 mgSodium
- 480 mgPotassium
- 90 mgCalcium
- 3 mgIron
- 4 mgVitamin C
- 180 mcgVitamin A
Ingredients
For the meatballs
- 1 lb (450 g) ground pork
- 1 small yellow onion, finely grated
- 2 slices stale white bread, crusts removed, torn into pieces
- 1/3 cup whole milk
- 1 large egg
- 2 cloves garlic, minced
- 1 1/2 tsp dried marjoram
- 1 tsp fine salt
- 1/2 tsp black pepper
- 2 tbsp plain breadcrumbs, if needed
For the sauce
- 2 tbsp unsalted butter
- 1 tbsp all-purpose flour
- 2 cups low-sodium beef or chicken broth
- 1 small carrot, finely diced
- 1 bay leaf
- 1/2 tsp dried marjoram
- 3 tbsp sour cream
- 2 tbsp fresh dill, chopped
- Salt and pepper to taste
Directions
- Soak the bread in the milk in a small bowl for 10 minutes until soft, then squeeze out excess milk and crumble the bread into a large mixing bowl.
- Add the ground pork, grated onion (with its juices), egg, garlic, marjoram, salt, and pepper to the bowl. Mix gently with your hands just until combined; do not overwork. If the mixture feels loose, stir in the breadcrumbs.
- Wet your hands and roll the mixture into 20 round meatballs, about 1 1/2 inches across, placing them on a parchment-lined tray.
- Melt 1 tablespoon of the butter in a large deep skillet over medium heat. Brown the meatballs in batches for about 2 minutes per side until lightly golden; transfer to a plate and repeat with remaining meatballs.
- Pour off any excess fat, then add the remaining 1 tablespoon butter to the skillet. Stir in the flour and cook for 1 minute until bubbly. Slowly whisk in the broth, then add the carrot, bay leaf, and marjoram.
- Return the meatballs and any juices to the skillet. Bring to a gentle simmer, cover, and cook for 15 minutes, turning the meatballs halfway, until cooked through and tender.
- Remove the bay leaf. Lower the heat and stir the sour cream into the sauce a spoonful at a time (do not let it boil). Taste and adjust salt and pepper.
- Sprinkle the fresh dill over the meatballs and serve hot with mashed potatoes, rice, or buttered egg noodles, ladling the sauce generously over the top.
Cook’s Notes
- Dried marjoram is the signature herb in Polish klopsy; do not skip it or substitute with oregano, which is too pungent.
- Wet your hands lightly when rolling the meatballs to prevent the sticky mixture from clinging to your palms.
- Add the sour cream off the heat or at the very end over low heat to keep the sauce silky and prevent curdling.
- For a deeper sauce, deglaze the pan with 2 tablespoons of dry white wine before adding the broth.
- Leftover meatballs and sauce keep well in the refrigerator for 3 days and reheat gently on the stovetop with a splash of broth.
