I cooked an old family favorite this evening. I called my Aunt and clarified the recipe for Polish Meat Balls and tonight I cooked a meal! It tasted just like I remember it tasting – it brought back tons of childhood memories in Michigan with my family. It was so good in fact, that T went back for seconds!!! Yipee… SUCCESS!!!
(Final meal – prepared to eat)
Okay, since it was a success and I had requested some of your favorite recipes for the betterment of my cooking abilities, I am going to share this recipe… It is an amazing family favorite and one that is quite delicious…
Polish Meat Balls:
Meat Balls –
1 1/2 cups soft bread crumbs (white burger buns or white bread pulled apart)
1 5oz. can carnation milk
1 teaspoon salt
1/4 teaspoon pepper
1 tablespoon grated onion
1 pound ground beef (or 1/2 pound ground beef & 1/2 pound ground veal) & 1/2 pound ground pork
Soak bread crumbs in milk, once fully soaked add all remaining meat ball ingredients and mix together. Mix well. Mixture will seem thin/soggy – refrigerate while oven heats. Heat oven to 325 degrees. When oven is heated remove mixture from fridge, create meat balls by gently rolling meat in palm of hand. Cook meatballs in oven for 15 minutes or until golden brown. Repeat until all meat has been cooked. Place cooked meatballs in a roasting pan.
1 can Cream of Mushroom soup
1 beef bullion cube
1 tablespoon soy sauce
Empty soup can into sauce pan. Using soup can, fill with HOT water and drop bullion in. Stir until bullion has dissolved. This will clean remaining soup from can, pour liquid into sauce pan and add the tablespoon of soy sauce. Mix well and pour over meatballs in roasting pan. (If you are an individual who like gravy – double the recipe, it tastes delicious on noodles and will allow for better heating-up of meat the following day.)
Bake meatballs and gravy in the roasting pan at 325 degrees for 1.5 – 2 hours.
Serve with egg noodles.