Pulpety with Kopytka & Mizeria
Even though the third word sounds like misery, this recipe is anything but. I stopped by my mom’s house the other day to browse through some photo albums and see if I could find any photos to share here, which I did. Take a look at the cute kid on the right (if you’re on your phone, it's probably somewhere else). That’s who you've been mean to if you've ever been mean to me.
Anyway, while looking through pictures of the summers I spent in Poland, I developed a serious craving for this specific dish. My grandma, babcia Jadzia, was a seriously talented cook, and I'd like to think that I somehow inherited the "good cook" gene.
Pulpety = basically Polish meatballs, even though in some cases the don’t adhere to the same meatball shape Italians/Americans/Ikea frequenters think of.
Kopytka = are similar to gnocchi without the same shape
Mizeria = a creamy cucumber salad
I had to really trust the process on this one, I glanced at the original recipe maybe once or twice, so I didn’t do this the traditional way, but that’s ok! This still turned out pretty good, and put the omf in comfort food.
Ingredients For Pulpety
Ground pork (I got a ground pork, veal, beef combo pack)
An egg
Breadcrumbs (this recipe originally calls for a kaiser roll)
Dill
Salt, Pepper, Paprika, and any other spices your heart desires
Oil
Ingredients For the Sauce/Gravy
Flour (1-3 teaspoons)
Heavy Cream (2 tablespoons)
Bullion or Stock (Veggie or Beef)
MORE DILL!!!
Directions
Combine meat, egg, breadcrumbs, dill, and spices together
Grab a handful of meat and make a ball
In a skillet add some oil to coat the bottom
Once the oil is ready, start adding in the balls and smush them slightly
Cook until you have a nice crust on each side, doesn’t have to be completely cooked through
Remove the balls from the skillet, set aside
Add the stock to the same pan with drippings
Add heavy cream and flour, stir well
Add the meatballs back and wait until the sauces gets thicker
Add the dill a few minutes before plating