Pulpety – Meat & Cheese

• I came across this version of pulpety  (Polish meatballs) recently and thought I would give these a try as I always have lots of yoghurt cheese.
• Both beef and pork are used in this recipe and I often do mix these two meat minces together.
• Dried breadcrumbs are not used in this recipe.
• The bread is not moistened with milk.
• The following amounts made 30 pulpety.

Ingredients

• 200g minced beef
• 200g minced pork
• 200g twaróg(curd cheese) or yoghurt cheese (well drained)
• 2 small onions diced (I might wiz them up in a mini-chopper next time)
• 2 teaspoons of Italian herbs
• Fresh white breadcrumbs from a slice of white bread or a roll.
• 1 egg
• Salt & pepper
• *
• 500ml of chicken stock – can be from a cube or concentrate
• *
• 500ml of a sauce of your choice – I used a simple tomato sauce

Method

• Mix all the ingredients together to a uniform mixture.
• Hands are best at the end – the mixture is quite sticky.
• 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.
• Leave these to chill in a cool place or in the fridge for an hour or so.
• Pre-heat the oven to GM4-180°C.
• Heat the chicken stock in a deep wide frying pan.
• Add some of the pulpety and simmer with a lid for around 5 minutes.
• Have a large ovenproof dish ready with your sauce.
• Remove the pulpety with a slotted spoon and add to the sauce.
• Repeat with the rest of the pulpety.
• Put a lid on the dish.
• Cook in the oven for at least 1 hour.
• You can lower the heat and cook for longer.

Sauces

The varieties here are endless – make one of your favourite sauces for example mushroom or tomato.

You can then serve them with potatoes, pasta, rice or to be very Polish – buckwheat or pearl barley.

Served in Royal Doulton – Burgundy – 1959-1981