Polish Dill Meatballs Recipe
If you are looking to explore Polish Classic comfort food, these Polish Dill Meatballs are the perfect dish. Deliciously tender meatballs made from a combination of ground meat and rice are packed with flavor from fresh dill. Pair them with a creamy mushroom sauce or serve in a soup for a cozy and satisfying meal.
Whether you’re looking to elevate your weeknight dinners or impress guests with a unique recipe, these dill meatballs will surely become a staple in your kitchen.
These irresistible Dill Meatballs bring a burst of fresh flavor to your table.
Why you will love Polish Dill Meatballs
Quick and easy to make – perfect for meal prep and to make ahead of time
Versatile – serve them in a soup, pair them with roasted veggies, or with creamy sauce
Balanced flavor – savory meat, aromatic herbs, perfect combination
Ingredients, Variations and Substitutions
Ground Beef – hearty, flavorful base for the meatballs with a rich texture. Choose lean ground beef for a healthier option or a mix with some fat for added juiciness. You can use half-ground beef for a leaner version or substitute it with ground turkey, chicken, or lamb if you prefer different meat.
Ground Pork – adds a bit of fat and a distinct flavor that complements the ground beef. Opt for ground pork with some fat content for moist meatballs. Ground chicken or turkey can be used instead, though they may result in a leaner meatball. For a richer flavor, consider using ground lamb.
Fresh Dill – provides a bright, herbaceous flavor that pairs perfectly with the meatballs. It offers a more vibrant flavor compared to dried dill. If fresh dill is unavailable, use 1-2 tsp dried dill. You can also use other fresh herbs like parsley or thyme for a different flavor profile.
Onion – provides moisture and a subtle sweetness, enhancing the meatballs’ flavor. Grating the onion helps it blend smoothly into the meat mixture. If you don’t have a grater, finely chopped onion or shallots can be used. For a milder onion flavor, use green onions or scallions.
Garlic Cloves – add a robust, aromatic flavor to the meatballs. Adjust the amount based on your preference for garlic intensity. Garlic powder can be used in a pinch (about 1 tsp for each clove), but fresh garlic is preferred for its more potent flavor.
Egg – acts as a binder, helping to hold the meatballs together and giving them a good texture. Beaten egg ensures even distribution throughout the meat mixture. For an alternative binding agent, you can use flaxseed meal mixed with water (1 tbsp flaxseed meal + 3 tbsp water) or a bit of breadcrumbs.
Rice – adds texture and bulk, helping to stretch the meat mixture while keeping it tender. Ensure the rice is fully cooked and cooled before mixing in. Cooked quinoa or couscous can be used for a different texture or added nutritional benefits. Alternatively, you can use breadcrumbs.
Salt and black pepper – enhance all the flavors in the meatballs and are essential seasonings. Adjust based on dietary preferences. Sea salt or kosher salt can also be used. Freshly ground black pepper is preferable for the best flavor. White pepper can be used for a milder peppery taste.
Equipment you will need
- Mixing Bowl
- Grater
- Garlic Press
- Measuring Cups and Spoons
- Mixing Spoon or Hands
- Baking Sheet or shallow baking pan
- Cookie Scoop or Spoon
- Cooking Thermometer
- Skillet or Dutch Oven
- Tongs or Slotted Spoon
- Food scale
- Parchment paper
Top Tips
Mix ingredients gently – avoid over-mixing the meat mixture, as this can lead to dense and tough meatballs. Mix just until everything is combined.
Use fresh dill – for the best flavor, use fresh dill rather than dried. It adds a bright, aromatic quality that elevates the dish.
Cook rice ahead – make sure the rice is fully cooked and cooled before mixing it into the meat. This helps the meatballs hold their shape and prevents them from becoming mushy.
Uniform size – try to make all the meatballs the same size to ensure they cook evenly. A cookie scoop or food scale can help with this.
Check doneness – use a cooking thermometer to ensure the meatballs reach an internal temperature of 160°F (71°C) for safety and optimal texture.
Preheat the pan or oven – whether you’re baking or frying, ensure the pan or oven is properly preheated. This helps the meatballs develop a nice crust and cook evenly.
Let the mixture rest – if you have time, let the meatball mixture rest in the refrigerator for about 30 minutes before shaping. This helps the flavors meld together and makes the mixture easier to handle.
Test cook one meatball – before cooking the entire batch, test one meatball to check the seasoning and texture. Adjust as needed.
Avoid overcrowding – when cooking the meatballs, whether baking or frying, avoid overcrowding the pan. Give them enough space to brown properly and cook evenly.
Step-by-step instructions
- Start by cooking the rice.
- Grate the onion using a box grater or food processor.
- Mince the garlic cloves finely or use a garlic press.
- In a large bowl, combine the ground beef and pork.
- Add the grated onion, minced garlic, beaten egg, cooked rice, chopped fresh dill, salt, and black pepper. Gently mix the ingredients until just combined. Avoid over-mixing to keep the meatballs tender.
- Form meatballs about 1 to 1.5 inches in diameter using a cookie scoop or your wet hands. Place them on the prepared baking sheet or a plate if frying.
- If baking the meatballs, preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
- Place meatballs in a single layer on the prepared baking sheet. Bake in the preheated oven for 20-25 minutes, or until the internal temperature reaches 160°F (71°C) and the meatballs are cooked.
- Heat a large skillet or Dutch oven over medium heat with a small amount of oil. Add the meatballs in batches, being careful not to overcrowd the pan. Cook for about 8-10 minutes, turning occasionally, until they are browned on all sides and reach an internal temperature of 160°F (71°C).
- Once cooked, remove the meatballs from the oven or skillet. Let them rest for a few minutes before serving.
- Serve the meatballs as a main dish, in a soup, or with your favorite side dishes.
- Garnish with fresh parsley or a sprinkle of lemon zest if desired.
How to best enjoy the Polish Dill Meatballs
– Add the meatballs to a hearty soup or stew. They work wonderfully in tomato-based soups or brothy vegetable soups.
– With a side of roasted vegetables like carrots, green beans, or potatoes.
– Over rice or noodles with a drizzle of sauce, like a dill and mustard creamy sauce or a tangy yogurt sauce.
– Place the meatballs in a pita or Kaiser roll and enjoy as a sandwich. Add fresh vegetables and a dollop of tomato sauce.
– Serve the meatballs with a side of dipping sauce, such as creamy mushroom sauce, spicy mustard sauce or sour cream mixed with fresh herbs and lemon juice.
– Slice or halve the meatballs and add them to a fresh salad. They pair well with mixed greens, cucumbers, tomatoes, and a light vinaigrette.
– Serve the meatballs on a Mediterranean-inspired platter with dill pickles, olives, fresh bread, and cheese.
– With mashed potatoes – classic mashed potatoes are a great accompaniment. The creamy texture pairs perfectly with the flavorful meatballs, making for a comforting meal.
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Storage instructions, reheating
Allow the cooked meatballs to cool to room temperature before storing. This helps prevent condensation and keeps them from becoming soggy.
Refrigeration:
- Place the cooled meatballs in an airtight container. You can also use a resealable plastic bag.
- Refrigerate for up to 4 days.
Freezing:
- To prevent the meatballs from sticking together, place them on a baking sheet in a single layer and freeze until solid. Once frozen, transfer them to an airtight container or a resealable freezer bag.
- Frozen meatballs can be stored for up to 3 months.
Reheating Instructions:
From the Refrigerator:
- Skillet: Heat a small amount of oil in a skillet over medium heat. Add the meatballs and cook, turning occasionally, until heated through, about 5-7 minutes.
- Oven: Preheat your oven to 350°F (175°C). Place the meatballs on a baking sheet and heat for about 10-15 minutes or until warmed through.
From the Freezer:
- If possible, thaw the meatballs in the refrigerator overnight before reheating.
- Skillet: Heat a small amount of oil in a skillet over medium heat. Add the frozen meatballs and cook, turning occasionally, until heated through, about 10-15 minutes.
- Oven: Preheat your oven to 350°F (175°C). Place the frozen meatballs on a baking sheet and heat for about 20-25 minutes, or until warmed through.
Microwave (Quick Reheat):
- Place the meatballs on a microwave-safe plate. Cover with a microwave-safe lid or wrap to retain moisture. Heat on medium power in 1-minute intervals, checking frequently, until heated through.
Polish Dill Meatballs with Creamy Sauce
Equipment
- mixing bowls
- grater
- garlic press
- mixing bowls
- measuring cups and spoons
- baking sheet or shallow baking dish
- cookie scoop or spoon
- skillet or Dutch oven
- Food Thermometer –
- parchment paper
- tongs or slotted spoon
Ingredients
- 1 lb ground beef
- ½ lb pork
- ½ onion grated
- 3-4 garlic cloves minced
- 1 egg beaten
- 1 cup cooked rice
- 2 tbsp fresh dill
- 1 tsp salt
- 1 tsp black pepper
Instructions
- Start by cooking the rice.
- Grate the onion using a box grater or food processor.
- Mince the garlic cloves finely or use a garlic press.
- In a large bowl, combine the ground beef and pork.
- Add the grated onion, minced garlic, beaten egg, cooked rice, chopped fresh dill, salt, and black pepper. Gently mix the ingredients until just combined. Avoid over-mixing to keep the meatballs tender.
- Form meatballs about 1 to 1.5 inches in diameter using a cookie scoop or your wet hands. Place them on the prepared baking sheet or a plate if frying.
- If baking the meatballs, preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
- Place meatballs in a single layer on the prepared baking sheet. Bake in the preheated oven for 20-25 minutes, or until the internal temperature reaches 160°F (71°C) and the meatballs are cooked.
- Heat a large skillet or Dutch oven over medium heat with a small amount of oil. Add the meatballs in batches, being careful not to overcrowd the pan. Cook for about 8-10 minutes, turning occasionally, until they are browned on all sides and reach an internal temperature of 160°F (71°C).
- Once cooked, remove the meatballs from the oven or skillet. Let them rest for a few minutes before serving.
- Serve the meatballs as a main dish, in a soup, or with your favorite side dishes.
- Garnish with fresh parsley or a sprinkle of lemon zest if desired.
Notes
Nutrition
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Conclusion
Perfectly seasoned and tender, these Polish Dill Meatballs are a versatile addition to any meal. With their savory flavor and aromatic dill, they will elevate a simple dish or stand out as a star in a variety of recipes.
Whether you enjoy them in a comforting soup or pair them with mashed potatoes and carrot salad, these meatballs are sure to become a staple in your kitchen.
Polish meatballs are easy to prepare and full of flavor. They offer a perfect blend of convenience and taste. Give this recipe a try, and enjoy the burst of fresh dill and savory goodness with every bite!
FAQ
Can I make dill meatballs ahead of time?
Yes, you can prepare the meatballs ahead of time. Shape them and store them in an airtight container in the refrigerator for up to 2 days, or freeze them for up to 3 months. Cook them before serving.
How can I make these meatballs gluten-free?
To make gluten-free dill meatballs, use gluten-free breadcrumbs or replace them with cooked quinoa or oats. Ensure that all other ingredients are gluten-free.
What can I substitute for the pork in the recipe?
If you prefer not to use pork, you can substitute it with additional ground beef or use ground chicken, turkey, or lamb.
Can I use dried dill instead of fresh dill?
Yes, you can use dried dill if fresh is not available. Use about 1-2 teaspoons of dried dill as a substitute for 2 tablespoons of fresh dill.
How can I make the meatballs more flavorful?
For extra flavor, you can add additional spices or herbs to the meat mixture, such as paprika, garlic powder, or onion powder. Adjust the seasoning according to your taste.
How do I know when the meatballs are fully cooked?
The meatballs are fully cooked when they reach an internal temperature of 160°F (71°C). You can check this using a food thermometer.
Can I bake or fry these meatballs?
Yes, you can either bake or fry the meatballs. Baking is a healthier option and is more convenient for making a larger batch. Frying gives a nice, crisp exterior.
What should I serve with dill meatballs?
Dill meatballs are versatile and can be served with a variety of sides such as rice, noodles, roasted vegetables, or in a soup. They also pair well with a fresh salad or mashed potatoes.
