Meat balls with dill sauce

For lovers of traditional flavours


Serves 4 (pln 8 per serving)

  • 500 g Sokołów pork blade
  • 4 slices Sokołów poultry ham
  • 1 egg
  • 2 tablespoons semolina
  • 1 litre vegetable stock
  • 1 bunch of dill
  • 400 ml cream 30%
  • 2 bags of oat groats
  • broccoli
  • sea salt
  • white pepper


Grind the pork blade, add the egg, semolina, finely cut poultry ham, salt and pepper. Knead the mixture and form meatballs. Put meatballs in the boiling vegetable stock and cook for about 15 minutes.

Heat up the cream on the frying pan, add chopped dill and a pinch of salt and pepper. Lower the heat and simmer until the sauce is thick. Take the meatballs out with a colander spoon and pour the sauce over them.

Serve with oat groats and steamed broccoli.


The recipe and photo from the blog:




The product used in the recipe:

Sokołów boneless pork blade

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