HomePolish Polish Meat Balls

Polish Meat Balls

Posted in : Polish on by : Daphne


2 onions, coarsely chopped6 stalks celery, coarsely chopped2 1/2 lbs ground veal2 1/2 lbs ground pork1 (10.75 ounce) can condensed cream of mushroom soup40 saltine crackers, crushed3/4 cup dry bread crumbs1/2 (12 fluid ounce) can evaporated milk3 eggs4 tsp salt, or to taste1 tsp dried marjoram1 tsp dried onion flakes3/4 tsp ground black pepper


Preheat oven to 375F (190C). Mix the onions and celery together in the bottom of a large roasting pan.
In a large bowl, thoroughly mix together the veal and pork with your hands; lightly mix in cream of mushroom soup, cracker crumbs, bread crumbs, evaporated milk, eggs, salt, marjoram, onion flakes, and pepper until well combined. Form the mixture into meat balls, dipping your hands in water between making the balls. Place the meat balls gently into the roasting pan on top of the onions and celery; cover the pan with foil.
Bake in the preheated oven for 1 hour and remove foil. Carefully separate the meat balls where they have stuck together and return the pan to the oven until the meat balls are browned, turning every 15 minutes, 30 to 45 additional minutes.