Klopsiki W Sosie Pomidorowym

Name: Klopsiki W Sosie Pomidorowym
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Cuisine: Polish
Ingredients: 500 g Ground pork; 60 g Stale bread roll, torn; 1 Egg, beaten; 1 Onion, grated; 120 ml Milk; 40 g Wheat flour; 2 tbsp Sunflower oil; 70 g Tomato paste; 400 g Tomato, diced; 500 ml Meat broth; 1 tsp Sweet paprika; 1 tsp Marjoram, crumbled; 1 ½ tsp Salt; ½ tsp Black pepper, ground; ½ tsp Sugar

Klopsiki W Sosie Pomidorowym · ready in 1 h 5 min · 4 servings · 560 kcal per serving · medium · 15 ingredients

Tender Polish pork meatballs simmered in a simple tomato sauce, with milk-soaked bread roll and marjoram giving the classic homestyle texture and aroma.

Prep: 25 min
Cook: 40 min
Total: 1 h 5 min
Serves: 4
kcal: 560
Difficulty: medium

Polish Main dishes High-protein (25 g+)

A QiMeal recipe · Updated 3 October 2026

Ingredients · 4 servings

500 gGround pork
60 gStale bread roll, torn
1Egg, beaten
1Onion, grated
120 mlMilk
40 gWheat flour
2 tbspSunflower oil
70 gTomato paste
400 gTomato, diced
500 mlMeat broth
1 tspSweet paprika
1 tspMarjoram, crumbled
1 ½ tspSalt
½ tspBlack pepper, ground
½ tspSugar (optional)

Equipment

stovetop, mixing bowl, box grater, skillet, pot, wooden spoon, tongs, knife, cutting board, plate, spoon, thermometer

Instructions

Prepare Station
Gather measured ingredients and set out a bowl, grater, skillet, pot, spoon, tongs, knife, cutting board, plate, and thermometer. · 5 min
What to look for: All ingredients are measured and tools are within reach.
Soak Roll
Soak the stale bread roll in milk for 5 minutes, then squeeze it firmly so the crumb stays moist but no longer drips. · 5 min
What to look for: The roll is soft throughout and holds together when squeezed.
Mix Meat
Combine ground pork, squeezed roll, egg, grated onion, marjoram, salt, and black pepper until the mixture just holds together. · 5 min
What to look for: The mixture looks even, moist, and slightly sticky.
Shape Meatballs
Form small meatballs with damp hands, then roll each one lightly in wheat flour and shake off the excess. · 8 min
What to look for: Each meatball has a thin, even flour coating with no heavy clumps.
Brown Meatballs
Heat sunflower oil in a skillet and brown the meatballs on all sides, turning gently; transfer them to a pot. · 8 min
What to look for: The outside is lightly browned while the centers are still finishing later in sauce.
Build Sauce
Add tomato paste to the skillet, stir in meat broth, diced tomato, sweet paprika, and sugar, then bring the sauce to a boil. · 7 min
What to look for: The sauce is red, smooth around the tomato pieces, and bubbling steadily.
Simmer Together
Pour the tomato sauce over the meatballs and simmer gently for 20-25 minutes, spooning sauce over the tops once. · 25 min
When it is done: Check that the pork meatballs reach 63°C / 145°F in the center.
Serve Hot
Serve the meatballs hot with plenty of tomato sauce, keeping the texture tender and the sauce thick enough to coat a spoon. · 2 min
What to look for: The meatballs sit in a glossy red sauce and hold their shape when served.

Nutrition (per serving)

kcal	560
Protein	29 g
Carbohydrates	28 g
of which sugars	9 g
Fat	37 g
of which saturated	12 g
Fibre	3 g
Sodium	1397 mg

Nutri-ScoreC

Allergens

Contains: gluten, eggs, milk

Ingredient substitutions

Ground pork

Ground pork shoulder: Use moderately fatty ground pork for tender traditional meatballs.

Stale bread roll

Wheat flour: Use only if the roll is unavailable; the meatballs will be firmer.

Egg

Milk-soaked stale bread roll: Adds softness but binds less firmly than egg.

Milk

Water: Keeps the roll moist but gives a less rich texture.

Tomato paste

Tomato: Cook down well; the sauce will be lighter and less concentrated.

Tomato

Tomato paste: Use with extra broth to loosen the sauce if fresh tomatoes are unavailable.