Polish meatballs “Klopsiki”

Polish meatballs “Klopsiki”

Who can resist meatballs? The Polish version called Klopsiki tickles the taste buds with a light spiciness and can be prepared easily and quickly.


  • 800 g ground beef
  • 300 ml cream 10%
  • 1 medium onion
  • Salt
  • Marjoram, chilli powder, black pepper
  • 100 g of flour
  • 80 g of butter


With meatballs even inexperienced cooks can hardly do anything wrong. Normally, it is important to mix minced meat with other ingredients that perform a kind of sticking function. Otherwise, the balls dissolve during frying or roasting. Usually eggs and soaked bread or bread crumbs fulfill the job. The Klopsiki, however, can do without eggs - ideal for people who are allergic to them.

These meatballs do not require binding ingredients because they are not fried. They are gently cooked in the oven. A creamy sauce of butter, cream and flour covers the Klopsiki and provides a delicious contrast to the crispy balls. Add plenty of spices because minced meat requires a lot of them.

Polish meatballs “Klopsiki”

50 minutes

1. Finely chop onion.

2. Mix minced meat with the spices, salt and onion.

3. Form small meatballs. Place them into an ovenproof dish and bake for 20 minutes at 180 °C in the oven.

4. Melt butter slowly, fry flour in butter, add spices and cream. Stir with a whisk to achieve a creamy sauce.

5. Pour the sauce over the Klopsiki in the baking dish. Bake for another 15 minutes.

6. Serve with fresh green herbs.

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