How to Make Polish White Sausage Meatballs Recipe
I took biała kielbasa, yes, literally the sausage, and transformed it into tender, juicy meatballs. All the classic flavors are still there.
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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
Use your hands for gentle mixing - overworking the meat makes 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 keeps the meatballs from drying out in the oven.
Don’t skip the rest - let the meatballs rest a few minutes after baking. It locks in juices and keeps them soft.
Nutrition
Serving: 4piecesCalories: 489kcalCarbohydrates: 14gProtein: 24gFat: 37gSaturated Fat: 12gPolyunsaturated Fat: 5gMonounsaturated Fat: 16gTrans Fat: 0.3gCholesterol: 135mgSodium: 988mgPotassium: 402mgFiber: 1gSugar: 2gVitamin A: 162IUVitamin C: 2mgCalcium: 55mgIron: 3mg
Tried this recipe?Let us know how it was!