QiMeal
Klopsiki po Królewsku
Klopsiki po Królewsku · ready in 1 h 9 min · 4 servings · 571 kcal per serving · medium · 14 ingredients
A refined Polish festive klopsiki: tender veal-pork meatballs poached gently, then finished in a silky sour cream and mushroom sauce.
- Prep
- 27 min
- Cook
- 42 min
- Total
- 1 h 9 min
- Serves
- 4
- kcal
- 571
- Difficulty
- medium
Ingredients · 4 servings
- 300 gGround veal
- 250 gGround pork
- 70 gStale white bread roll, soaked and squeezed
- 1Egg, beaten
- 1Onion, grated
- 8 gSalt
- 2 gBlack pepper, ground
- 150 mlWater, for soaking bread
- 700 mlChicken stock, hot
- 250 gButton mushroom, sliced
- 40 gButter
- 180 gSour cream, stirred smooth
- ½Lemon, juiced
- 10 gFresh parsley, chopped (to serve)
Equipment
stovetop, mixing bowl, grater, knife, cutting board, pot, slotted spoon, skillet, whisk, serving dish, bowl, hands
Instructions
- Gather Tools
Gather and measure all ingredients; set out a mixing bowl, grater, knife, board, pot, slotted spoon, skillet, whisk, and serving dish. · 10 min
What to look for: All ingredients are measured and tools are within reach.
- Soak Bread
Soak the stale roll in 150 g water for 5 minutes, then squeeze it firmly so the crumb is moist but not dripping. · 5 min
What to look for: The bread is soft and damp but releases no stream of liquid.
- Mix Meat
Combine veal, pork, squeezed bread, egg, grated onion, 6 g salt, and pepper; mix lightly until the mass holds together. · 7 min
What to look for: The mixture looks even and cohesive without becoming pasty.
- Shape Meatballs
Shape the mixture into small walnut-sized balls with damp hands, placing them on a plate in a single layer. · 5 min
What to look for: The meatballs are smooth, small, and evenly sized.
- Poach Meatballs
Bring chicken stock to a gentle simmer, add meatballs, and poach for 10 minutes; lift them out with a slotted spoon. · 12 min
When it is done: The center of a meatball reaches 63°C / 145°F.
- Brown Mushrooms
Melt butter in a skillet, add sliced mushrooms and remaining 2 g salt, then sauté until golden and their juices mostly evaporate. · 10 min
What to look for: The mushrooms are golden at the edges and the skillet is no longer watery.
- Reduce Stock
Pour 450 g hot poaching stock over the mushrooms and simmer until lightly reduced, scraping the skillet to capture the browned butter. · 8 min
What to look for: The liquid looks slightly thicker and tastes more concentrated.
- Finish Sauce
Whisk sour cream with a ladle of hot stock, stir it into the skillet, and add lemon juice; keep the sauce below a boil. · 4 min
What to look for: The sauce is pale, smooth, and glossy with no curdled specks.
- Warm Meatballs
Return meatballs to the sauce and simmer gently until coated and hot through, keeping the cream smooth and glossy. · 5 min
When it is done: The center of a meatball remains at least 63°C / 145°F.
- Serve Hot
Serve the meatballs with plenty of mushroom cream sauce and scatter chopped parsley over the top just before eating. · 3 min
What to look for: The meatballs are glossy, sauced, and finished with fresh green parsley.
Nutrition (per serving)
| kcal | 571 |
|---|---|
| Protein | 34 g |
| Carbohydrates | 18 g |
| of which sugars | 5 g |
| Fat | 40 g |
| of which saturated | 18 g |
| Fibre | 2 g |
| Sodium | 1624 mg |
Nutri-ScoreC
Allergens
Contains: gluten, eggs, milk
Ingredient substitutions
Ground veal
- Ground pork: Keeps the mixture tender but makes the dish less delicate and less royal in character.
Ground pork
- Ground veal: Gives a paler, leaner meatball; mix gently so the texture does not become dry.
Egg
- Sour cream: Use only in necessity; the meatballs will be softer and should be handled gently.
Salt
- Lemon: A little extra acidity can brighten the sauce if you reduce the salt.
Black pepper
- Fresh parsley: Adds freshness rather than peppery warmth; use only if pepper must be avoided.
Water
- Chicken stock: Adds a slightly richer flavor to the soaked bread crumb.
