Polish Meatballs in Sour Cream with Mushrooms (Klopsiki) Recipe

Close-Up Of Food Served In Bowl On Table
Polish Meatballs. Erik Witsoe / EyeEm/Getty Images
  • 50 mins
  • Prep: 20 mins,
  • Cook: 30 mins
  • Yield: 4 to 6 servings Polish meatballs
Ratings (10)

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

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 a pan gravy or mushroom sauce and a side of mashed potatoes, dumplings, or rice.

What You'll Need

  • For the Meatballs:
  • 1 slice stale white bread
  • 1/4 to 1/2 cup milk
  • 3/4 pound ground beef chuck
  • 1/4 to 1/2 pound lean ground pork
  • 1 small finely chopped onion
  • 1 large slightly beaten egg
  • Salt and pepper to taste
  • 1 to 2 tablespoons breadcrumbs (optional)
  • 2 tablespoons beef stock or water
  • For the Optional Pan Gravy:
  • Defatted pan juices
  • 3/4 cup sour cream
  • 2 tablespoons flour
  • 1 1/2 cups boiling water
  • For the Optional Mushroom Sauce:
  • 2 ounces dried Polish or porcini mushrooms
  • 2 cups boiling water
  • 2 tablespoons butter
  • 1 large coarsely chopped onion
  • 8 ounces fresh or canned (reserve liquid) sliced mushrooms
  • 1 teaspoon
  • Vegeta or beef 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 the mixture feels too mushy, add 1 to 2 tablespoons breadcrumbs. To make sure your seasonings are on point, fry up a tiny patty, taste and adjust as necessary.
  2. Heat oven to 325 F. Using a medium cookie scoop, portion out meatballs, giving a final roll with dampened hands.
  1. Lightly coat a skillet with cooking spray and brown meatballs on all sides. Transfer to a baking pan with a lip, add 2 tablespoons water or stock and bake, uncovered, 30 minutes.\

Make the Optional Pan Gravy

  1. If you choose to make a pan gravy instead of a mushroom sauce (see below), 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 1 large chopped 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 Vegeta or beef or chicken 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.
  1. Simmer 5 to 10 minutes until thickened and raw flour taste is cooked out. The cooked meatballs can be immersed in this sauce, reheated and served over noodles, mashed potatoes or rice.