Pulpety w Sosie Koperkowym (Meatballs in Dill and Soured Cream Sauce)
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Ingredients
- 300 g pork mince
- 200 g beef mince
- 1 onion
- 1 egg
- 40 g breadcrumbs
- 500 ml chicken stock
- 120 ml soured cream
- 15 g fresh dill
- 20 g plain flour
Nutrition (per serving)
- Calories
- 417 kcal
- Protein
- 29.3 g
- Carbohydrate
- 15.6 g
- of which sugars
- 4 g
- Fat
- 26.4 g
- of which saturates
- 11.2 g
- Fibre
- 1.2 g
- Salt
- 1.41 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Mix the pork mince, beef mince, grated onion, egg and breadcrumbs with a good pinch of salt and pepper, then shape into 16 meatballs.
- 2
Bring the chicken stock to a gentle simmer and poach the meatballs for 12-15 minutes until cooked through with no pink remaining. Lift out with a slotted spoon, reserving the stock.
- 3
Whisk the flour into a little of the reserved stock until smooth, then whisk this back into the rest of the stock in the pan and simmer for 3-4 minutes until thickened.
- 4
Stir in the soured cream and most of the chopped dill.
- 5
Return the meatballs to the sauce to warm through, scatter with the remaining dill and serve.
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