What makes them Polish? The seasoning. Meatballs are made in many countries, from Sweden to Italy to Iran. And, of course, Poland. Typically, the basic mix is the same, with spices changing the flavor as well as the accompanying sauces and sides.
The spice that makes these Meatballs Polish is Marjoram, a milder Oregano which has citrus flavors. Dill can also be used.
Ingredients:
3 lbs. Ground Meat (typically a two part combination of Beef, Veal, Pork, or Lamb) (I used 50/50 turkey/chicken)
2 Eggs
2/3 cup of Milk
2 slices of stale Bread (I use Whole Grain)
1/2 Onion (I use caramelized or a tablespoon of dried, for sensitive stomachs)
1 Tablespoon Marjoram
Salt and Pepper to taste
Flour
Vegetable Oil for frying
Optional:
1/2 teaspoon of Vegeta or
1/4 teaspoon Garlic Salt or
1 Clove of Garlic, diced
Combine the Meat in a large bowl. Add the remaining ingredients and combine.
Roll into balls. You can use a spoon or icecream scoop to make them consistant in size. Coat lightly in Flour.
Fry on each side in Oil until browned.
Place on tray in oven with a couple of spoons of water to keep from drying and sticking. Bake in oven 325 degrees for about 15 minutes.
Serve with Polish Dill Sauce or, in the summer, cold Sour Cream mixed with Fresh Dill.
Smacznego!