Polish Pork Meatballs in Onion Gravy (Klopsiki)

About This Recipe

Klopsiki are Poland's everyday meatballs, a mix of ground pork and beef bound with bread soaked in milk and bound with egg, seasoned simply with salt, pepper and marjoram — a herb that shows up across much of Polish savory cooking and gives these meatballs their distinctly Polish rather than Italian or Swedish character. Rather than a tomato-based sauce, klopsiki are traditionally finished in a rich gravy built from deeply caramelized onions and a light roux, giving the dish a sweeter, more savory-brown profile than meatball dishes from other cuisines. The onions need real time on low heat to develop their full sweetness before the gravy comes together, a step many Polish grandmothers won't rush no matter how long it takes. The meatballs themselves are browned first to build a crust, then finished by simmering directly in the gravy so they absorb its flavor as they cook through completely. Served over buckwheat groats (kasza) or mashed potatoes with a simple cooked vegetable on the side, klopsiki are standard Sunday dinner fare across Polish households, the kind of dish nearly every family has their own slightly different version of.

Ingredients

Serves 4

• 300 gground pork
• 300 gground beef
• 2 sliceswhite bread(crusts removed)
• 0.5 cupmilk
• 1egg
• 1 tspdried marjoram
• 1.5 tspfine sea salt
• 0.25 tspblack pepper
• 3onions(thinly sliced)
• 4 tbspbutter(divided)
• 2 tbspflour
• 2 cupsbeef stock
• 2 tbspsour cream

Instructions

1. 1

   Soak the bread

   Tear the bread into pieces and soak in milk for 5 minutes.

2. 2

   Mix the meatballs

   Squeeze excess milk from the bread and combine with ground pork, ground beef, egg, marjoram, salt and pepper. Mix gently and shape into 16 meatballs.

3. 3

   Caramelize the onions

   Melt 2 tbsp butter in a wide pan over low heat, add onions, and cook slowly for 20-25 minutes until deep golden.

   Real patience here pays off — rushed onions taste sharp instead of sweet and won't carry the gravy properly.

4. 4

   Brown the meatballs

   Push onions aside, add remaining butter, and brown meatballs on all sides, about 6-7 minutes total.

5. 5

   Make the gravy

   Sprinkle flour over everything in the pan, stir to coat, then gradually whisk in beef stock until smooth.

6. 6

   Simmer and finish

   Simmer 10-12 minutes until the meatballs are cooked through and the gravy thickens. Stir in sour cream off the heat and serve over kasza or mashed potatoes.

Variations

• •

  Add a bay leaf and a few allspice berries to the gravy while it simmers for extra depth.

• •

  Use all pork for a milder, slightly sweeter meatball.

• •

  Serve with buttered noodles instead of kasza for a different texture pairing.

Storage

Refrigerate in the gravy up to 3 days. Reheat gently on the stovetop with a splash of stock to loosen the sauce. Freezes well for up to 2 months, though add sour cream fresh after reheating.

Frequently Asked Questions