Recipe for: Grilled meatballs with tomato sauce - photo 1
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Recipe for: Grilled meatballs with tomato sauce

Pikantne Main Dishes Regional Cuisine of Poland 45 min Medium 4 wyświetleń ~29.64 PLN - (0)
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Description

Seasonal, Polish variation on meatballs - juicy grilled meatballs served with an aromatic, slightly tangy tomato sauce. The dish combines a traditional pork and beef filling with a delicate crispness from grilling, along with fresh herbs (basil, oregano) and optional sorrel as a sour counterpoint. It works well as a main dish for Sunday lunch, family gatherings, or a garden barbecue. Qualities: appetizing grilled crust, moist interior of the meatball, slightly reduced sauce with an intense tomato flavor, aesthetic contrast of the red sauce and green basil.

Ingredients Used

Ingredients (18)

Servings:
4
  • Ground pork 400 g
  • Ground beef 200 g
  • Chicken egg 1 szt. (~60 g)
  • Breadcrumbs 50 g
  • Milk 50 ml
  • Onion 1 szt. (~150 g)
  • Garlic 2 ząbki (~10 g)
  • Rapeseed oil 30 g
  • Tomato 6.7 szt. (~800 g)
  • Tomato paste 60 g
  • Sugar 10 g
  • 🌿 Przyprawy
  • Salt 6 g
  • Black pepper 4 szczypty (~2 g)
  • Sweet paprika 4 g
  • Oregano 2 g
  • Basil 30 g
  • ✨ Opcjonalne
  • Sorrel 60 g
  • 18% cream 100 ml
💰 Szacowany koszt dania: ~29.64 PLN (7.41 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the filling

1

Prepare the ingredients: peel the onion and chop it into small cubes (about 5 mm), peel the garlic and finely chop it or press it through a garlic press. In a small pan, heat 1 tablespoon of rapeseed oil over medium heat. Add the onion and sauté for 6-8 minutes, stirring occasionally, until it is soft and slightly translucent — it should lose its raw smell, and the edges should be lightly browned. At the end of cooking, add the garlic and sauté for 30-40 seconds to avoid burning.

Ingredients: Onion, Garlic, Rapeseed oil
Use a pan with a diameter of 20-24 cm and a wooden spatula. Do not fry the onion over too high heat — it will become bitter. If you don't have a pan, you can sauté the onion thinly in a saucepan.
2

Soak the breadcrumbs in milk: place the breadcrumbs in a small bowl and pour in the milk. Wait for 5 minutes until the breadcrumbs absorb the liquid, then mash them with a fork into a smooth mixture. The breadcrumbs should be moist but not liquid.

Ingredients: Breadcrumbs, Milk
Use a small bowl and a fork. If the bun is still dry, add 1 tablespoon of milk at a time. A mixture that is too wet will make it difficult to form balls.
3

In a large bowl, combine the ground pork and beef. Add the cooled onion with garlic, soaked breadcrumbs, beaten egg, salt, pepper, and sweet paprika. Use your hands (wash your hands beforehand) or a wooden spoon to mix the ingredients: stir vigorously for about 2-3 minutes until the mixture is uniform and sticky. The mixture is ready when it stops being "grainy" and the ingredients work well together — a pressed piece should hold its shape.

Ingredients: Ground pork, Ground beef, Breadcrumbs, Onion, Garlic, Salt, Black pepper, sweet paprika
Use a large bowl (at least 3 liters). If you don't have a mixer, knead by hand for 3-4 minutes. Don't overmix — beating too hard will result in tough balls.

Shaping the balls

4

Prepare a tray or a wide plate and lightly sprinkle it with breadcrumbs (or oil). Wet your hands with water, and form balls the size of a walnut to the size of a ping-pong ball (weighing about 40-50 g each). Place the balls on the tray in a single layer, leaving small gaps between them. If the mixture sticks to your hands, wet them again or dust your hands with flour.

Ingredients: Breadcrumbs, Ground pork, Ground beef
Use a kitchen scale if you want even balls (about 45 g each will yield around 12-13 pieces). Do not form the balls too tightly — excessive kneading will make them dense.

Preparation of tomato sauce

5

In a wide saucepan, heat 1 tablespoon of canola oil over medium heat. Add 1 tablespoon of sautéed onion and fry for 1 minute to recycle the flavors. Add the chopped tomatoes and tomato paste, and mix. Add sugar, oregano, salt, and pepper to taste. Bring the sauce to a gentle boil, then reduce the heat and simmer for 12-15 minutes, stirring every 2-3 minutes, until the sauce thickens slightly. The sauce should lose its raw tomato smell and develop a rich aroma.

Ingredients: Rapeseed oil, Tomato paste, Sugar, Oregano, Salt, Black pepper, Onion
Use a pot with a capacity of at least 2 liters. If the sauce is too sour, add a little sugar; if it's too thick, add 1-2 tablespoons of water.

Grilling and Finishing

6

Preheat the grill (or grill pan/cast iron skillet) to medium-high heat — the grates should be hot but not smoking heavily. Lightly brush the balls with a thin layer of canola oil (use a brush). Place the balls spaced about 2 cm apart. Grill for 8-10 minutes, turning every 2-3 minutes to evenly brown all sides. The balls are ready when they reach an internal temperature of 72°C and clear juices run out when pressed, not pink liquid.

Ingredients: Ground pork, Ground beef, Rapeseed oil
The best is an oil brush and a spatula for flipping. Use a kitchen thermometer to check the internal temperature. If you don't have a grill, sauté the balls in a pan for 10-12 minutes, then finish baking in the oven at 180°C for 6-8 minutes.
7

Transfer the baked balls to a pot with the sauce (or pour the sauce into the pan and place the balls). Cook together for 4-6 minutes on low heat, allowing the sauce to soak into the balls. If you are using sorrel, chop it finely and add it to the sauce during the last 1-2 minutes of cooking — this will add a slight tanginess. Finally, add the chopped fresh basil and gently stir.

Ingredients: Tomato paste, sorrel, Basil
Use a large slotted spoon to gently transfer the balls. Do not stir vigorously to avoid breaking the balls.

Serving

8

Serve the balls hot, drenched in sauce, and sprinkled with fresh basil. You can serve with roasted buckwheat, young potatoes with dill, or crispy bread. On the plate, arrange 3-4 balls per serving and drizzle with 2-3 tablespoons of sauce.

Ingredients: Basil, 18% cream
Use wide deep plates for sauces. Additionally, you can add 18% cream to soften the flavor (optional).

Final Tips

9

Check the taste and season with salt and pepper if needed. Let the meatballs rest for 2 minutes before serving to allow the juices to distribute evenly. Store leftovers according to the recommendations below.

Ingredients: Salt, Black pepper
Use a thermometer during the first preparation to get the hang of assessing the doneness of the meat.

Fun Fact

💡

In Polish cuisine, minced meatballs and patties have a long tradition — they often appeared in home menus as an economical, hearty dish. Grilling adds a smoky aroma to this classic, combining rustic tradition with garden technique.

Best for

obiad rodzinny grill w ogrodzie niedzielny obiad

Tips

🍽️ Serving

Serve with buckwheat or young potatoes and a salad of young cabbage. For a restaurant effect, arrange the sauce as an "island" in the center of the plate, place the balls on top, and sprinkle with fresh basil. For children, remove the herbs and serve the sauce with milder seasoning.

🥡 Storage

Store in an airtight container in the refrigerator for up to 2 days. For reheating: heat on low under a lid for 6-8 minutes, stirring occasionally; do not bring to a boil to prevent the meat from drying out. You can also freeze the meatballs in sauce (for up to 3 months) — thaw in the refrigerator overnight and heat slowly.

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