Pulpety

Name: Pulpety
Prep time: 25 min
Cook time: 28 min
Total time: 53 min
Cuisine: Polish
Ingredients: 300 g Ground veal; 300 g Ground pork; 60 g Stale bread roll, torn; 1 Egg, beaten; 80 g Onion, grated; 120 ml Milk; 1000 ml Meat broth, hot; 30 g Wheat flour; 40 g Butter; 120 g Sour cream; 10 g Fresh parsley, chopped; 15 ml Lemon juice; 8 g Salt; 2 g Black pepper, ground; 30 ml Water, for wetting hands

Pulpety · ready in 53 min · 4 servings · 596 kcal per serving · medium · 15 ingredients

Tender Polish veal and pork meatballs poached gently in broth, then cloaked in a pale, buttery sauce brightened with sour cream, lemon, and parsley.

Prep: 25 min
Cook: 28 min
Total: 53 min
Serves: 4
kcal: 596
Difficulty: medium

Polish Main dishes High-protein (25 g+)Low-carb (20 g or less)

A QiMeal recipe · Updated 3 October 2026

Ingredients · 4 servings

300 gGround veal
300 gGround pork
60 gStale bread roll, torn
1Egg, beaten
80 gOnion, grated
120 mlMilk
1000 mlMeat broth, hot
30 gWheat flour
40 gButter
120 gSour cream
10 gFresh parsley, chopped
15 mlLemon juice
8 gSalt
2 gBlack pepper, ground
30 mlWater, for wetting hands

Equipment

stovetop, mixing bowl, small bowl, grater, pot, sieve, saucepan, whisk, slotted spoon, ladle, serving dish, spoon

Instructions

Mise En Place
Gather and measure all ingredients; set out 2 bowls, grater, pot, sieve, saucepan, whisk, slotted spoon, ladle, and serving dish. · 5 min
What to look for: Ingredients are measured and tools are within reach.
Soak And Mix
Soak the stale roll in milk for 5 minutes, squeeze lightly, then mix with veal, pork, egg, grated onion, salt, and pepper. · 8 min
What to look for: Mixture looks moist and cohesive, with no dry bread pieces.
Shape Small Balls
Shape the mixture with water-wet hands into 20 small smooth balls, keeping them compact so they hold together in broth. · 10 min
What to look for: Balls are smooth, even, and lightly glossy from wet hands.
Poach In Broth
Poach the balls in barely simmering meat broth for 15 minutes, lifting them out gently with a slotted spoon when firm. · 15 min
When it is done: Center reaches 71°C / 160°F and juices run clear.
Make Light Veloute
Melt butter in a saucepan, stir in wheat flour for 2 minutes, then whisk in 600 ml strained poaching broth until smooth. · 7 min
What to look for: Sauce is pale, glossy, and lightly thickened with no flour lumps.
Finish The Sauce
Whisk sour cream with a little hot sauce, return it to the pan with lemon juice and parsley, then coat the pulpety without boiling. · 4 min
What to look for: Sauce is creamy white and clings lightly to each meatball.
Serve Hot
Serve the pulpety hot in their white broth sauce, spooning extra sauce over each portion for a soft, traditional finish. · 2 min
What to look for: Portions are well coated and served steaming hot.

Nutrition (per serving)

kcal	596
Protein	37 g
Carbohydrates	19 g
of which sugars	4 g
Fat	40 g
of which saturated	18 g
Fibre	1 g
Sodium	1879 mg

Nutri-ScoreC

Allergens

Contains: gluten, eggs, milk

Ingredient substitutions

Ground veal

Ground pork: Keeps the pulpety tender but makes the flavor richer and less delicate.

Ground pork

Ground veal: Makes a lighter pulpety mixture with a milder, more delicate taste.

Stale bread roll

Wheat flour: Use only if the roll is unavailable; it binds more firmly and gives a denser texture.

Egg

Milk: Adds moisture but does not bind as strongly; handle the shaped pulpety very gently.

Onion

Fresh parsley: Use only when onion must be omitted; it adds freshness, not the same sweet savoriness.

Milk

Water: Softens the roll but gives a less rich meat mixture.