Polish Meatballs in Sour Cream with Mushrooms (Klopsiki) Recipe

Photo of Polish Meatballs with Sour Cream Mushroom Sauce
Photo of Polish Meatballs with Sour Cream Mushroom Sauce. © Barbara Rolek licensed to About.com, Inc.
    50 min
Ratings (5)

This recipe for Polish meatballs in sour cream with mushrooms -- klopsiki w smietanie grzybami (klohp-SEE-kee vef shmeh-TAHN-yeh zhih-BAH-mee) -- can be made with any combination of ground pork, beef and veal. In my family, we use pork and beef.

The meatballs stay tender if they're browned in a skillet on the stovetop and then transferred to the oven to finish cooking. They can be served with mashed potatoes, dumplings, or rice.

Here's a larger picture of meatballs with sour cream and mushrooms.

Makes 4 to 6 servings of Polish Klopsiki w Smietanie Grzybami.

What You'll Need

  • Meatballs:
  • 1 slice stale white bread
  • 1/4-1/2 cup milk
  • 3/4 pound ground beef
  • 1/4-1/2 pound lean ground pork
  • 1 small finely chopped onion
  • 1 large slightly beaten egg
  • Mushroom Sauce:
  • 2 ounces dried Polish or porcini mushrooms
  • 2 tablespoons butter
  • 1 large coarsely chopped onion
  • 8 ounces fresh or canned (reserve liquid) sliced mushrooms
  • 1 teaspoon Vegeta or chicken base
  • Salt and pepper to taste
  • 1 cup sour cream
  • 2 tablespoons all-purpose flour

How to Make It

Make the Meatballs

  1. In a large bowl, soak bread in milk until soft. Add beef, pork, onion, egg, salt and pepper, and mix thoroughly. If mixture feels too mushy, add 1 to 2 tablespoons breadcrumbs.
     
  2. Heat oven to 325 degrees. Using a medium cookie scoop, portion out meatballs, giving a final roll with dampened hands. Lightly coat a skillet with cooking spray and brown meatballs on all sides. Transfer to a baking pan, add 2 tablespoons water or stock and bake, uncovered, 30 minutes.
     
  1. If desired, defat the pan juices and add 3/4 cup sour cream fork-blended with 2 tablespoons flour and 1 1/2 cups boiling water, whisking until smooth. Cook until thickened. Alternatively, serve with mushroom sauce.

Make the Mushroom Sauce

  1. Place dried mushrooms in a heatproof bowl and pour 2 cups boiling water over. Let steep 1/2 hour.
     
  2. Meanwhile, in a medium saucepan, sauté onion in butter until caramelized. If using fresh mushrooms, add to the saucepan once the onions are translucent. Otherwise, place undrained canned mushrooms in the pan once the onions have fully caramelized.
     
  3. Using your fingers, lift the dried mushrooms out of their soaking liquid and add to the pan with onions. Carefully add the soaking liquid to the pan, making sure not to disturb the sediment at the bottom.
     
  4. Add base, and salt and pepper to taste (if using canned mushroom liquid, you probably won't need to add any salt). Bring to a boil, reduce heat and simmer, covered, 30 minutes.
     
  5. In a medium bowl, fork blend 2 tablespoons flour into sour cream. Temper the sour cream by adding 3 ladles of hot mushroom liquid, 1 ladle at a time, and whisking until smooth. Slowly pour the tempered sour cream back into the mushroom sauce, whisking constantly. Simmer 5 to 10 minutes until thickened and raw flour taste is cooked out.