flavorofpoland

FISH MEATBALLS
(PULPETY RYBNE)

  • 1lb of ground cod meat
  • 3 slices of ground bacon
  • 5-6 small potatoes
  • 1 egg
  • 2 cloves of garlic
  • A small bunch of fresh dill
  • 1 chopped onion
  • 4 heaping tablespoons of white flour
  • 1 medium sized white bread bun soaked in milk
    • Allow the bread to soak for about15 minutes, then rip it up into quarter sized pieces to use for the recipe
  • ½ cup of clarified butter
  • 1 ¼ cup of cream
  • Salt and pepper to taste

If you’re going to bring a bit of Poland’s coastal Tri-cities home with you, there’s no better way to do it than to recreate one of its splendid seafood dishes. These fish meatballs are a local favorite and a rather easy recipe to make. Smacznego!

To make the meatballs..
  • Begin by filling a medium-size pot with water, add 2 teaspoons of salt for taste and set on the stove to heat
  • Next, on a frying pan melt about 1.5 tablespoons of butter and toss in the chopped onion. Sauté until translucent.
  • Combine the ground cod and bacon in a small medium-size mixing bowl.
  • Add the sautéed onion into the ground cod and bacon and mix thoroughly.
  • Stir in the egg
  • Squeeze out the excess milk from the pieces of bread and toss them in small pieces into the mixing bowl with everything else.
  • Add a couple teaspoons of salt and pepper to taste and stir to blend.
  • Sift a bit of flour over a flat plate.
  • Give the meat one more stir, using your hand to ensure that the bread inside the mixture is thoroughly broken apart and everything is smoothly blened.
  • Take about a tablespoon of the meat and roll between your hands to form a ball.
  • Roll each meatball in the flour and set aside to cook. This batch should give approximately 20 meatballs.
Now, to cook the meatballs..
  • Toss each meatball into the pot of boiling water (about 7-8 at a time). You will know they are done cooking when they rise to the top. At that point, strain them out of the water and set aside for the next step.
    • Next..
    • Toss the potatoes (unpeeled) onto the same frying pan that was used for sauteeing the onions earlier.
    • Slice the cloves of garlic into thin, lengthwise pieces and toss them in with the potatoes. Sauté for 2-3 minutes.
    • Add in the meatballs.
    • As the ingredients continue to sizzle on the pan, pour in the cream and continue to heat.
    • Chop the small bunch of fresh dill and sift over the meatballs and potatoes.
    • Add 2 teaspoons of salt and a bit of pepper to taste
    • Give the contents in the pan about 1 more minute to cook and then the dish is ready.
    Serve and enjoy:
    • Transfer over to a serving plate.
    • Pour over with a bit of excess cream.
    • Sift fresh parsley leaves over the top to add a bit of freshness.
    • Grab a fork and knife and enjoy!