Polish meatballs are called pulpety. Fixed in sour cream with mushrooms and you have Pulpeciki w sosie śmietanowo - grzybowym. The meatballs are made in the same way you make them for spaghetti and meatballs. Just use either ground pork, beef, and veal (+ 1 egg optional). For this version, ground turkey was used and mushrooms were omitted; only because there weren't any in the fridge.
Using ground turkey, (can also use ground pork or veal) meatballs made the 'basic' brainy way: bread crumbs, herbs, garlic powder, a pinch of salt and heavy cream/sour cream + one egg. First, saute chopped onion in olive oil until browned. Add the meatballs to brown on all sides. Next, pour in about 1/2 cup of beef stock. Let this bubble away while you prepare the side, potatoes if you like.
Lastly, as the beef stock has reduced a bit, pour in 1/2 cup of heavy cream. To thicken you can add either 1/4 cup of sour cream and or a gravy thickening mix (flour and water -1/4 cup). Once, it is thickened, let simmer on very low while you make potatoes, rice or wide egg noodles to serve. Top with fresh green parsley.
~ Tutti a Tavola!
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