How to Make Polish White Sausage Meatballs Recipe
If you know, you know.
When you take your favorite recipe and make it even better? That’s the magic. That’s what I did here. I took biała kielbasa, yes, literally the sausage, and transformed it into tender, juicy meatballs. All the classic flavors are still there: the marjoram, the garlic, that perfect hit of pepper. But now they’re enhanced with homemade pretzel bun breadcrumbs and seared until the edges turn golden and crispy.
These White Sausage Meatballs are my shortcut to big flavor without the fuss. Trust me on this one.
Looking for more Meatball recipes?
How is this recipe different?
- I used biala kielbasa, Polish White Sausage
- I used pretzel bun breadcrumbs
- I quickly seared them before baking
Key Ingredients and Substitutions
Biała Kielbasa – fresh sausage, unlike plain ground meat, is already seasoned with garlic, marjoram, and black pepper. Removing the sausage from its casing lets you reshape it without losing that flavor. If you’re using store-bought biała sausage, keep in mind that salt levels vary, so it’s best to mix everything first and adjust the seasoning only if needed. No biała on hand? A mild pork sausage or well-seasoned ground pork can work, but you’ll need to adjust the seasoning.
Pretzel Bun Breadcrumbs – they add a subtle malty flavor and a soft, chewy texture that regular breadcrumbs don’t quite deliver. Because pretzel buns absorb moisture differently, it’s best to start with a smaller amount and adjust as you mix. If you don’t have pretzel buns, brioche, or soft white bread, breadcrumbs are the closest substitute. Panko works in a pinch, but the texture will be a bit lighter and less rich.
Marjoram – it’s herbal, warm, and slightly sweet, and it’s what makes biała kielbasa taste unmistakably Polish. Even if your sausage already contains marjoram, a small pinch of additional marjoram reinforces that familiar flavor. If you’re out, dried thyme can step in, but use a lighter hand since it’s sharper. Oregano is less ideal here, as it leans the flavor more Mediterranean.
Other ingredients: eggs, onion, black pepper, mustard.
Equipment you will need
- Large bowl
- Skillet / Frying pan
- Baking sheet + wire rack
- Knife & cutting board.
- Small sauté pan
- Measuring spoons/cup
- Spatula/tongs
- Meat thermometer
- Gloves
Top Tips
Use your hands to gently mix – overworking the meat will make the meatballs tough. Mix just until everything is combined, then stop. Tenderness is the goal here.
Sear before baking – a quick brown in a hot skillet adds flavor and texture. It also helps prevent the meatballs from drying out in the oven.
Keep them bite-sized – I made mine 35 grams each, but you can make them smaller. They will cook faster and are perfect for grazing.
Adjust moisture carefully – pretzel breadcrumbs absorb liquid differently than regular bread. If the mixture feels dry, add a tablespoon of beer or broth at a time. If too wet, sprinkle in more breadcrumbs.
Don’t skip the rest – let the meatballs rest a few minutes after baking. It locks in juices and keeps them soft.
How to make it
- Preheat the oven to 375°F (190°C). Line a baking sheet with foil or parchment paper and place a wire rack on top (or use parchment if you don’t have a rack).
- Remove the fresh kielbasa from its natural casings and put the ground meat mixture into a large mixing bowl.
- Finely dice or grind half a medium onion (I also drained it quickly). Add the ground onions, ½–¾ cup pretzel bun breadcrumbs, 2 large eggs, black pepper, 1 teaspoon dried marjoram, and 1 teaspoon mustard to the sausage meat.
- Gently mix everything together with your hands or a spoon until well combined.
- If the meatball mixture feels too dry, add 1–2 tablespoons of beer or broth. If it’s too wet, sprinkle in a little more breadcrumbs. The goal is a soft, manageable texture.
- Using a tablespoon or small scoop, portion the meat mixture into bite-sized balls (mine weighed 35 grams; you can make them smaller, around 15-25 grams).
- Roll each ball gently between your palms until smooth, keeping your hands slightly damp to prevent sticking. Place the meatballs in a skillet.
- Heat the skillet over medium-high heat.
- Sear the meatballs in batches to avoid crowding, cooking about 2 minutes per side until they’re golden on at least two sides. Let them sit without turning too often to develop a nice crust.
- Transfer the seared meatballs to the prepared wire rack or baking sheet, or if your skillet is ovenproof, place it directly in the oven.
- Bake at 375°F for 10–15 minutes, depending on size, until the internal temperature reaches 160°F (71°C).
- Allow the meatballs to rest for 5 minutes to lock in juices.
Best ways to enjoy
Grazing Platter Style – with dipping sauce (horseradish, mustard dill, cwikla sauce or sour cream)
Over Bigos or braised sauerkraut cabbage – garnished with fresh parsley
With Buckwheat and roasted onions
With Zurek Soup and fresh herbs
With Mushroom Sauce
Piled on a crusty roll with a side of horseradish
Other Polish Cuisine Recipes You may also like:
Storage instructions, reheating
- Refrigerator: Store cooked meatballs in an airtight container for up to 4 days.
- Freezer: Freeze cooked or raw meatballs in a single layer on a tray until firm, then transfer to a freezer bag for up to 3 months.
Reheating:
- Oven: Preheat to 350°F (175°C).
- From refrigerated: 8–12 minutes
- From frozen: 18–22 minutes
- Skillet: Reheat gently over medium-low heat, adding a splash of broth or water and covering to keep them juicy.
- Microwave: Cover and heat in 30-second bursts, stirring or flipping between bursts to prevent drying out.
How to Make Polish White Sausage Meatballs Recipe
Equipment
- large mixing bowl
- measuring cups and spoons
- skillet
- Baking sheet, wire rack
- Spatula, tongs
- parchment paper
- meat thermometer
Ingredients
- 1050 g Biała kielbasa casings removed
- 1¼ cups Pretzel bun breadcrumbs
- 2 Eggs large
- ¾ cups Onion finely diced or ground
- 1¼ teaspoons Black pepper
- 1¼ teaspoon Dried marjoram
- 2 teaspoons Mustard optional
- 2-4 tablespoons Beer or broth optional, only as needed
Instructions
- Preheat the oven to 375°F (190°C). Line a baking sheet with foil or parchment paper and place a wire rack on top (or use parchment if you don’t have a rack).
- Remove the fresh kielbasa from its natural casings and put the 1050 g Biała kielbasa into a large mixing bowl.
- Finely dice or grind half a medium onion. Add the ¾ cups Onion 1¼ cups Pretzel bun breadcrumbs, 2 Eggs, 1¼ teaspoons Black pepper, 1¼ teaspoon Dried marjoram, and 2 teaspoons Mustard to the sausage meat.
- Gently mix everything together with your hands or a spoon until well combined.
- If the meatball mixture feels too dry, add 2-4 tablespoons Beer or broth. If it’s too wet, sprinkle in a little more breadcrumbs. The goal is a soft, manageable texture.
- Using a tablespoon or small scoop, portion the meat mixture into bite-sized balls (mine weighed 35 grams; you can make them smaller, around 15-25 grams).
- Roll each ball gently between your palms until smooth, keeping your hands slightly damp to prevent sticking. Place the meatballs on a tray as you go.
- Heat the skillet over medium heat.
- Sear the meatballs in batches to avoid crowding, cooking about 2 minutes per side until they’re golden on at least two sides. Let them sit without turning too often to develop a nice crust.
- Transfer the seared meatballs to the prepared wire rack or baking sheet, or if your skillet is ovenproof, place it directly in the oven.
- Bake at 375°F for 10–15 minutes, depending on size, until the internal temperature reaches 160°F (71°C).
- Allow the meatballs to rest for 5 minutes to lock in juices.
Notes
Nutrition
Did you make this recipe?
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Conclusion
These White Sausage Meatballs take the classic flavors of Polish kielbasa and turn them into delicious bites. They are perfect for grazing, sharing, or meal prep, and yes, you’ll want to make a big batch.
With their juicy centers, golden-brown exteriors, and that complex flavor, they strike the perfect balance between traditional and festive. Whether you’re serving them at a New Year’s Eve gathering or at a summer cook-out, these meatballs will be gone first.
FAQ White Sausage Meatballs
Can I use store-bought biała kielbasa?
Yes! Just remove the natural casings and follow the same steps. Keep in mind that store-bought sausage may be slightly saltier or more seasoned than homemade, so taste the mixture before adding extra spices.
Can I skip the breadcrumbs?
Breadcrumbs help bind the meatballs and keep them tender. You can try omitting them, but the meatballs may be looser and slightly denser. Pretzel bun crumbs are ideal for flavor, but regular breadcrumbs work in a pinch.
Can I make them vegetarian or with other meats?
You can experiment with ground turkey, chicken, or plant-based sausage. Keep in mind that cooking times and moisture may vary, so adjust liquid and breadcrumbs accordingly.
Can I bake them without searing?
Yes, but searing adds flavor and helps prevent them from drying out. If you skip it, bake at 375°F (190°C) for 15–20 minutes, checking for doneness.
How do I know when they’re cooked through?
Internal temperature should reach 160°F (71°C). If you don’t have a thermometer, cut one open — it should no longer be pink inside and juices should run clear.
Can I make them larger for a main dish?
Yes, but adjust baking time accordingly. Larger meatballs will need a few extra minutes in the oven to cook through.
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Those meatballs are tender and juicy, and that unique white sausage (Polish Biala Kielbasa) flavor is amazing. Perfect for any occasion