Polish Meat Balls Popular Recipes

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Polish Meat Balls

"This recipe is my grandfather George Franek's. He handed away lately, but this is one dish from his legacy."

Ingredients :

2 onions, coarsely chopped
6 stalks celery, coarsely chopped
2 1/2 pounds floor veal
2 half of pounds ground beef
1 (10.Seventy five ounce) can condensed cream of mushroom soup
forty saltine crackers, beaten
three/four cup dry bread crumbs
half (12 fluid ounce) can evaporated milk
three eggs
four teaspoons salt, or to taste
1 teaspoon dried marjoram
1 teaspoon dried onion flakes
three/4 teaspoon floor black pepper

Instructions :

Prep : 30M	Cook : 16M	Ready in : 2H

Preheat oven to 375 degrees F (a hundred ninety degrees C). Mix the onions and celery together in the bottom of a large roasting pan.
In a big bowl, very well blend together the veal and pork together with your palms; gently blend in cream of mushroom soup, cracker crumbs, bread crumbs, evaporated milk, eggs, salt, marjoram, onion flakes, and pepper till well blended. Form the aggregate into meat balls, dipping your hands in water among making the balls. Place the meat balls gently into the roasting pan on pinnacle of the onions and celery; cowl the pan with foil.
Bake inside the preheated oven for 1 hour and take away foil. Carefully separate the beef balls where they have stuck together and return the pan to the oven till the meat balls are browned, turning every 15 minutes, 30 to 45 extra minutes.

Notes :

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