QiMeal
Klopsiki w Sosie Koperkowym
Klopsiki w Sosie Koperkowym · ready in 1 h · 4 servings · 669 kcal per serving · medium · 13 ingredients
Tender Polish pork meatballs poached in broth and finished in a creamy dill sauce, brightened with lemon juice just before serving.
- Prep
- 23 min
- Cook
- 37 min
- Total
- 1 h
- Serves
- 4
- kcal
- 669
- Difficulty
- medium
Ingredients · 4 servings
- 600 gGround pork
- 70 gStale bread roll, torn
- 1Egg, beaten
- 80 gOnion, grated
- 150 mlMilk
- 150 gSour cream
- 800 mlMeat broth, hot
- 30 gWheat flour
- 25 gFresh dill, chopped
- 30 gButter
- 15 mlLemon juice, freshly squeezed
- 8 gSalt
- 2 gBlack pepper, ground
Equipment
stovetop, mixing bowl, box grater, chef knife, cutting board, kitchen scale, measuring jug, wide pot, fine sieve, saucepan, whisk, wooden spoon
Instructions
- Mise en Place
Gather measured ingredients and set out a bowl, grater, knife, board, scale, jug, wide pot, sieve, saucepan, whisk, spoon, and thermometer. · 5 min
What to look for: All ingredients are measured and tools are within reach.
- Soak Bread
Soak the stale roll in milk until soft, then squeeze it firmly over the bowl so the crumb is moist but not dripping. · 8 min
What to look for: The roll is fully softened and holds together as a damp crumb.
- Mix Meat
Combine ground pork, squeezed bread, egg, grated onion, 6 g salt, and black pepper; mix just until sticky and even. · 5 min
What to look for: The mixture looks cohesive with no dry bread pockets.
- Shape Meatballs
Shape the mixture with damp hands into 16 walnut-size meatballs, keeping them compact without pressing them hard. · 5 min
What to look for: The meatballs are smooth, even, and lightly packed.
- Poach Meatballs
Bring meat broth with 2 g salt to a gentle simmer, add meatballs, and poach 15-20 minutes without a rolling boil. · 18 min
When it is done: Pork meatballs reach 63°C / 145°F internally and feel springy.
- Strain Broth
Lift meatballs to a plate, then strain the hot broth through a fine sieve and reserve 600 ml for the sauce. · 3 min
What to look for: The reserved broth is clear enough to whisk into the roux smoothly.
- Cook Roux
Melt butter in a saucepan, add wheat flour, and cook 1-2 minutes while whisking until pale, foamy, and nutty. · 3 min
What to look for: The roux is pale, bubbling gently, and free of dry flour.
- Whisk Sauce
Whisk in the reserved broth gradually, simmering until the sauce turns smooth and lightly coats the spoon. · 5 min
What to look for: The sauce is glossy, smooth, and lightly thickened.
- Add Cream
Temper sour cream with a ladle of hot sauce, whisk it back in, then add chopped dill and keep below a boil. · 3 min
What to look for: The sauce is creamy white with vivid green dill throughout.
- Finish Meatballs
Return meatballs to the dill sauce and warm gently; stir in lemon juice at the end to brighten the cream. · 4 min
When it is done: Meatballs remain hot throughout and were cooked to 63°C / 145°F earlier.
- Serve Hot
Serve the meatballs hot with plenty of dill sauce spooned over each portion. · 1 min
What to look for: Each portion has 4 meatballs covered with creamy dill sauce.
Nutrition (per serving)
| kcal | 669 |
|---|---|
| Protein | 34 g |
| Carbohydrates | 22 g |
| of which sugars | 5 g |
| Fat | 49 g |
| of which saturated | 21 g |
| Fibre | 1 g |
| Sodium | 1737 mg |
Nutri-ScoreC
Allergens
Contains: gluten, eggs, milk
Ingredient substitutions
Stale bread roll
- Wheat flour: Use only if bread is unavailable; the meatballs will be denser and less traditional.
Milk
- Water: Soaks the roll adequately, though the meatballs will taste less rich.
Sour cream
- Milk: Use only if needed; the sauce will be thinner and less tangy.
Meat broth
- Water: Season lightly with salt; the sauce will have a simpler flavor.
Wheat flour
- Stale bread roll: Not ideal for the roux; use finely crumbled bread only in an emergency.
Butter
- Sunflower oil: Works for the roux, but the sauce will lack buttery depth.
