Polish Meat Balls

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Angela Austin 0

"This recipe is my grandfather George Franek's. He passed away recently, but this is one dish from his legacy."
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2 h servings 341 cals
Serving size has been adjusted!

Original recipe yields 16 servings



  • Calories:
  • 341 kcal
  • 17%
  • Fat:
  • 18 g
  • 28%
  • Carbs:
  • 14.7g
  • 5%
  • Protein:
  • 28.6 g
  • 57%
  • Cholesterol:
  • 135 mg
  • 45%
  • Sodium:
  • 937 mg
  • 37%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 375 degrees F (190 degrees C). Mix the onions and celery together in the bottom of a large roasting pan.
  2. 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.
  3. 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.



Perfect! Exactly what we were hoping for. Thanks :) Update: 10-25-10 Can't believe no one else has reviewed these! Made these again today using ground chicken in place of the ground pork. I even...

My sympathy for your loss. And my great respect for your Grandfather's enjoyment of cooking. Thank you for sharing his recipe. To the review finding this recipe lacking in spices and in need of ...

This was good. I think it needed something else, some other spice perhaps. I thought the soup would make a light gravy but nothing. I served it with buttered noodles and cooked carrots. I'll tr...

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