Recipe for: Minced meat patties with grilled tomato sauce and fresh marjoram - photo 1
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Recipe for: Minced meat patties with grilled tomato sauce and fresh marjoram

Spicy Main dishes Grilling Lunches 50 min Easy 0 views ~23.74 PLN * - (0)
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Description

Classic Polish meat patties served in a summer version: juicy patties made from minced pork with the addition of fresh marjoram, drizzled with an aromatic sauce made from grilled tomatoes. The dish combines the homey comfort of a patty with the light, seasonal freshness of grilled tomatoes and the herbal accent of marjoram. Perfect for a quick lunch during the week or for a summer gathering at the table; it pairs wonderfully with mashed potatoes, pearl barley, or a green salad. The dish has a pronounced flavor thanks to simple techniques: the meat is moist and tender (thanks to the bread and egg), the sauce has a slightly smoky aroma from grilling, and fresh marjoram enhances the scent and adds a regional character.

Ingredients Used

Ingredients (15)

Servings:
4
  • Ground pork 600 g
  • Chicken egg 2 pcs (~120 g)
  • Bun 100 g
  • Milk 80 ml
  • Onion 2 pcs (~300 g)
  • Garlic 3 clove (~15 g)
  • Rapeseed oil 30 g
  • Wheat flour 60 g
  • Tomato 6.7 pcs (~800 g)
  • Sugar 10 g
  • 🌿 Spices
  • Salt 8 g
  • Black pepper 4 pinch (~2 g)
  • Marjoram 15 g
  • ✨ Optional
  • Butter 20 g
  • Basil 10 g
💰 Estimated dish cost: ~23.74 PLN (5.94 PLN/serving)
* Prices missing for some ingredients

💡 Click an ingredient to mark it as used

Preparation steps

Preparation of ingredients

1

Prepare all the ingredients: crumble the bread and place it in a bowl, pour milk over it and set aside for 5 minutes to soften. Peel the onion and divide it into two parts: 150 g for the meat mixture, 150 g for the sauce. Dice each part finely. Peel and chop the garlic; measure out 3 cloves (15 g). Wash the tomatoes and cut them in half.

Ingredients: bun, Milk, Onion, Garlic, Tomato
Use a cutting board and a sharp knife. You can tear the bun into smaller pieces by hand to soak up the milk faster. A wide kitchen knife is a good tool for chopping.

Meat dough

2

Squeeze the soaked bread to remove excess milk (leave the moist interior), and transfer it to a large bowl. Add the ground pork, egg, 150 g of chopped onion (half of the prepared amount), 2 cloves of garlic (10 g) finely chopped, 6 g of salt, and 2 g of pepper. Mix the ingredients evenly with your hands for about 2–3 minutes, until the mixture is homogeneous and slightly sticky.

Ingredients: Ground pork, bun, Onion, Garlic, Salt, Black pepper
Use a large bowl and your hands (preferably washed) for mixing. If you prefer, use a large wooden spoon. The mixture should be sticky but not falling apart — if it is too loose, add 20–30 g of breadcrumbs or flour.

Shaping the patties

3

Form patties weighing about 150 g each (you should get 4 pieces). First, wet your hands with cold water, take a portion of the mixture, form a ball, and gently flatten it to a thickness of 1.5–2 cm. Place the patties on a board or plate. If the mixture is very sticky, wet your hands again or set the mixture aside in the fridge for 10 minutes.

Ingredients: Ground pork, Wheat flour
Use a kitchen scale if you want even patties. Wet hands prevent the meat from sticking. Do not overmix the mixture — excessive mixing results in tough patties.

Preparation for frying

4

On a plate, spread the flour. Gently coat each cutlet on both sides in the flour — shake off the excess. Heat a pan (preferably 26–28 cm) with 30 g of rapeseed oil over medium heat: the oil is ready when it starts to shimmer gently, but does not smoke.

Ingredients: Wheat flour, Rapeseed oil
Use a heavy-bottomed or non-stick pan. Do not pour too much oil — 2 tablespoons will be enough for sautéing. Overheating the oil will burn the flour on first contact.

Frying the cutlets

5

Place the cutlets in a pan with heated oil over medium heat. Fry for 4–5 minutes on one side until a golden-brown crust forms, then flip and fry for another 4–5 minutes. Once cooked, set the cutlets on a plate lined with paper towels to drain excess fat. Check by cutting into one cutlet: the center should be cooked, a pink center is acceptable in thin cutlets; if necessary, fry for a shorter or longer time.

Ingredients: Ground pork, Rapeseed oil
Do not flip the cutlets too often — let them form a nice crust. Use a spatula for turning. If the cutlets are burning, lower the heat by 1 degree.

Grilling tomatoes (sauce)

6

Preheat the electric grill, grill pan, or light the barbecue. Halved tomatoes drizzle lightly with oil, sprinkle a little salt (2 g of salt distributed). Grill skin side down for 4–6 minutes, until the skin is browned and starts to crack. Turn and grill for another 2–3 minutes, until the tomatoes are soft and slightly charred at the edges.

Ingredients: Tomato, Rapeseed oil, Salt
If you don't have a grill, use a grill pan or an oven preheated to 230°C on the grill function — place the tomatoes cut side up and grill for 6–8 minutes. Be careful not to completely burn the tomatoes — we want a slight smoky flavor.

Preparing the sauce

7

In a medium skillet, heat 1 tablespoon of oil (15 g). Add the remaining 150 g of finely chopped onion and sauté for 4–5 minutes until translucent — it should become semi-transparent. Add 1 clove of garlic (5 g), minced, and sauté for 30 seconds. Add the grilled tomatoes (transfer them to a bowl; if they have skin, you can lightly peel it off or leave it), crush with a wooden spoon into pieces, add 10 g of sugar, and season with salt and pepper to taste. Simmer on low heat for 8–10 minutes until the sauce thickens.

Ingredients: Onion, Garlic, Tomato, Sugar, Rapeseed oil, Salt, Black pepper
Use a wooden spoon to mash the tomatoes. The sauce should have the consistency of slightly thick jam — if it is too sour, add a little sugar; if it is too thin, cook it longer.

Finishing the sauce

8

When the sauce thickens, remove the pan from the heat and, if using, add 20 g of cold butter and stir until it melts — you will achieve a velvety shine. Add 10 g of freshly chopped marjoram to the sauce, mix, and taste; season with salt or sugar if needed.

Ingredients: Butter, Marjoram, Sugar
Butter adds smoothness, but you can skip it if you prefer a lighter version. Add marjoram at the end to preserve its fresh aroma.

Assembly and serving

9

On the plates, place one cutlet (or two if smaller) and drizzle with 2–3 tablespoons of hot sauce made from grilled tomatoes. Sprinkle with fresh, finely chopped marjoram (the remaining part) and, optionally, decorate with basil leaves. Serve immediately with mashed potatoes, pearl barley, or a fresh cucumber and radish salad.

Ingredients: Ground pork, Tomato, Marjoram, Basil
Use a wide plate to spread the sauce nicely. Serve immediately, as the sauce and the cutlet taste best when hot.

Cleaning and final tips

10

After finishing, clean your workspace: wash the cutting board, knife, and dishes. If you are making the cutlets in advance, keep them covered in the fridge for up to 24 hours and fry them just before serving to maintain their crispiness.

Gradually cool hot dishes — do not place a hot pan directly under cold water. Store leftover meat in an airtight container.

Fun Fact

💡

Meatballs are one of the most recognizable dishes of Polish cuisine — their simplicity and ease of preparation have led to many regional variations. The addition of fresh marjoram is a traditional Polish touch that has long accompanied meat dishes and enhances their aroma.

Best for

szybki obiad w tygodniu letnie spotkanie rodzinne piknik lub grill

Tips

🍽️ Serving

Serve the patties immediately after frying with hot grilled tomato sauce. Great accompaniments are mashed potatoes with butter, pearl barley with parsley, or a salad of mixed greens, cucumber, and radishes. Sprinkling additional fresh marjoram just before serving will enhance the aroma.

🥡 Storage

Store the patties and sauce separately in airtight containers in the refrigerator for up to 2 days. To reheat: it's best to warm the patties in a pan over low heat (2–3 minutes on each side) or in the oven at 160°C for 8–10 minutes; the sauce can be heated in a saucepan over low heat. Do not freeze the finished sauce with added butter.

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