- 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.
- 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
- 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.
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