The Polish word pulpety comes from the Italian word polpette & that word come from polpa meaning pulp.
The word polpette has been used in Italy since the 15th century – though of course meatballs in many forms are to been found in most cultures & countries and are a way of using every last piece of carcass.
Pulpety in Poland are made from meat or fish – I am just going to cover meat in this post.
Meat pulpety can be made from fresh meat or from cooked meat. I prefer the fresh meat ones and if I have any roast meat leftovers I am more likely to use them up in other ways such as in Pierogi – Polish Filled Pasta fillings.
Fresh meat pulpety are very similar to kotlety mielone.
The difference being that pulpety are very small and they are boiled/simmered not fried.
They are often used as an accompaniment for soup – with around 4 to 6 being added to a serving of soup. (There will be much more on the topic of soup in the future.)
Pulpety can be simmered in water or stock – I always uses stock – either chicken or vegetable.
- 400g of minced beef or pork or a mixture of the two
- 1 onion
- 1 slice of white bread or bread roll, left for half an hour in a bowl with a little milk – do not use the excess milk just the wet slightly squeezed bread.
- 1 beaten egg
- 1 teaspoon Italian herbs
- Dried breadcrumbs – see Breadcrumbs – Bułka tarta
- Salt & pepper
- Some flour for your hands for shaping.
- Stock / bullion – chicken or vegetable – can be from a stock cube.
Grate the onion on a fine grated or use an electric mini-chopper.
In a large bowl mix all the ingredients together except for the dried breadcrumbs, it is best to do this using both hands, making sure that all the ingredients are thoroughly combined.
Add enough dried breadcrumbs so that it is a firm mixture.
- Put some flour in a dish for your hands to make it easier to shape the pulpety.
- Pinch off small bits of the meat mixture and roll the piece between your hands to make small round balls and place these onto a floured board or tray whilst you make them all.
- You can leave these to chill in a cool place or in the fridge if you have time.
In a large pan heat up some stock and drop the pulpety into the boiling liquid and then let them simmer for around 5 minutes.
Remove them from the liquid with a slotted spoon.
Polish style would be to have around 5 pulpety in a bowl of soup – but often I do these for a light lunch and have a large bowl of soup with lots of pulpety per serving.
In the photograph below, they were served in a tomato soup.
Served In A Sauce
The varieties here are endless – make one of your favourite sauces for example mushroom or tomato and drop the cooked pulpety into the sauce and let them simmer.
You can then serve them with potatoes, pasta, rice or to be very Polish – buckwheat.