Boiled Meatballs in Dill Sauce (Polish Pulpety)
These tender and juicy boiled meatballs (or pulpety) are a Polish classic. Smothered in a stunning, hearty dill and cream sauce, this simple weeknight meal is packed full of gorgeously savory flavors.
Author’s Notes for Boiled Meatballs
Who doesn’t love a meatball? Whether it’s turkey meatballs with alfredo pasta, Italian chicken meatballs, or Polish Kotlety Mielone, practically every country across Europe enjoys a tender, juicy ground meat bite.
Today’s recipe is another Polish classic: pulpety, an incredibly popular dish that features boiled meatballs in a creamy, dill-infused sauce. This dish is everywhere in Poland, and especially popular with kids. The meatballs are soft and tender, making them perfect for little mouths! We all eat dill from a very early age, so the flavor is no problem for the children either.
It’s not just for kids, though! This dish is deceptively flavorful, with warming mustard, sweet sautéed onions, and chicken broth all contributing to a rich, savory gravy that pairs perfectly with our juicy, perfectly cooked meatballs and earthy, citrusy dill. Serve with some dill mashed potatoes or parsley potatoes and a side of Polish cucumber salad for a fresh and herby yet wholesome and satisfying meal!
Main Ingredients and Substitutions
Refer to the recipe card to see the full list of ingredients with measurements!
- Ground Meat – You’ve got plenty of choices here! Pork, beef, and turkey all make great boiled meatballs, or you can try a combined meatloaf mix.
- Onion – I use an extra-mild and sweet Vidalia onion for this recipe. Try Walla Wallas for a close substitute, or you can soak slices of yellow onion in water for 10 minutes to mellow the flavor out before dicing.
- Dijon Mustard – Adds a gentle, comforting heat to the meat mixture. Stone-ground works too, but it adds some grit that you may not enjoy!
- Oil – To fry the onion. A neutral-tasting oil, such as olive or canola, is best. Alternatively, you can use butter or ghee if you prefer a heartier, richer-tasting dish.
- Breadcrumbs – Crucial for both binding the meatballs together and helping them retain moisture as they cook. Any kind of breadcrumb will work!
- Dill – This quintessential Eastern European herb flavors our sauce. It’s bright, fresh, and citrusy, adding a wonderful characteristic zing to this hearty recipe.
- Chicken Bouillon – This is both the liquid for boiling and the base of our creamy sauce. Use chicken broth if you prefer.
How to Make Perfect Boiled Meatballs
- Sauté the Onion – Heat your oil in a frying pan, then sauté half of the chopped onion for about 4 minutes until golden brown. Set aside until cooled.
- Prepare the Meatballs – Mix the ground meat, egg, breadcrumbs, cooked onions, Dijon mustard, salt, and pepper in a bowl until thoroughly combined. Then, form the mixture into similarly-sized rounds.
- Boil the Meatballs – In a large skillet or braising pot, heat the remaining oil over medium heat. Add the remaining onion and cook for approximately 4 minutes. Then, add the bouillon and bring to a boil. Add the meatballs, cover the pot, and cook for 20 minutes, flipping them halfway through.
- Finish – Whisk together the heavy cream and flour in a cup until smooth, then add the mixture to the pot. Cook for another 5 minutes. Chop the dill and add it to the sauce, mix well, then serve!
Storing, Reheating, and Make-ahead
Cool the meatballs to room temperature, then transfer them to an airtight container with the sauce. This dish will keep for 3 to 4 days in the refrigerator, or up to 2 months in the freezer.
You can make this recipe ahead to save time on the day! Once formed, place meatballs in a single layer on a tray and freeze for 1 to 2 hours to firm up. Transfer to a freezer bag and store in the freezer for up to 3 months.
To reheat, place meatballs in a pan with the sauce, cover, and heat over medium to low heat for 10-15 minutes if refrigerated, or 20-25 minutes if frozen.
Frequently Asked Questions
How do I know how long to boil meatballs?
20 minutes is a decent guide, provided you turn them over halfway through. If you’re finding that your meatballs are tough or undercooked, try using a meat thermometer. Insert it into the center of the largest one for the most accurate reading. It should read 160 degrees Fahrenheit for beef, pork, lamb, and veal, or 165 degrees Fahrenheit for poultry.
Should I stir as I boil meatballs to prevent sticking?
I don’t find that there’s any need to, as the presence of the stock and the non-stick coating on my pan prevents any stickiness when I make this dish. If you do find your meatballs are sticking, it’s perfectly fine to give them the occasional stir. Just be gentle so they don’t break apart!
How do I prevent the broth from foaming while boiling meatballs?
This is a natural part of the cooking process and nothing to be worried about! Try boiling over a slightly lower heat and avoid overcrowding the pot. If foam forms on the surface, simply skim it off with a spoon.
Boiled Meatballs in Dill Sauce (Polish Pulpety)
Ingredients
- 1½ lbs ground meat pork, beef, turkey, or meatloaf mix
- 1 egg
- ⅓ cup breadcrumbs any kind
- 1 large Vidalia onion chopped (you will use half for the meat mixture and half for the sauce)
- 1½ tsp Dijon mustard
- 1½ tsp salt
- ½ tsp pepper
- 3 tbsp ghee, butter, or cooking oil
- 3 cups chicken bouillon or good quality chicken broth
- 3 tbsp flour
- ½ cup water
- ½ cup heavy cream
- 3 tbsp dill chopped
- extra salt and pepper to taste if needed
Instructions
- Using a mini food processor, chop the onions until they are finely minced. Alternatively, use the knife to chop them finely.
- In a frying pan, heat a tablespoon of ghee, butter, or oil, and add half of the chopped onion. Cook it for about 4 minutes until golden brown. Set aside and let cool off.
- In a bowl, combine ground meat, egg, breadcrumbs, cooled cooked onions, Dijon mustard, salt, and pepper, and mix well.
- Once the meat is combined, form it into meatballs. I like to use a small ice cream scooper to portion out the meat for the meatballs, so they come together in a similar size.
- In a large skillet or braising pot, heat the remaining ghee, butter, or oil, and add the other half of the chopped onion. Cook it for about 4 minutes until golden brown.
- Add broth/bouillon to the pot and bring it to a boil. Add the meatballs, cover the pot, and cook for 20 minutes. Halfway through the cooking process, flip the meatballs to the other side.
- In a cup, combine heavy cream with flour. Mix it well using a whisk until smooth.
- Once the meatballs are cooked, add the cream/flour mixture to the pot, and cook for another 5 minutes.
- In the meantime, chop your dill. Add the dill to the sauce and mix until well combined. Check for seasoning and add salt and pepper if needed.
- Serve it with your favorite potatoes or pasta and enjoy.
Nutrition
The post Boiled Meatballs in Dill Sauce (Polish Pulpety) first appeared on Eating European.
