Meatballs with buttery baby potatoes and carrot slaw

    1 hour 10 min

    This is a traditional Polish dinner - meatballs served with boiled potatoes (or smooth mashed potatoes) and lots of melted butter and fresh dill, alongside a grated carrot and leek salad. Meatballs can be made a day ahead.

    2 people made this

    Serves: 6 

    • Polish meatballs
    • 500g pork mince
    • 500g beef mince
    • 2 onions, chopped
    • 4 cloves garlic, chopped
    • 2 eggs
    • 1 slice bread, soaked in water then squeezed to remove excess liquid
    • salt and pepper to taste
    • vegetable oil for frying
    • Buttery baby potatoes
    • 500g baby potatoes
    • 1 teaspoon salt
    • 2 teaspoons butter, melted
    • 2 tablespoons fresh dill, chopped
    • Carrot slaw
    • 4 carrots, finely shredded or grated
    • 1/3 leek, finely sliced
    • 100g natural yogurt
    • salt and pepper to taste

    Prep:30min  ›  Cook:40min  ›  Ready in:1hr10min 

    1. In a bowl, combine pork and beef mince with onion, garlic, bread, eggs, salt and pepper. Mix with your hands until well combined. Roll into meatballs (3 to 4cm in diameter).
    2. Heat oil in a large frying pan and cook meatballs in the hot oil until browned on all sides.
    3. Boil potatoes in salted water until tender. Drain, pour over with melted butter and add fresh dill.
    4. In a separate bowl, combine shredded carrots and leeks; mix in yogurt. Add salt and pepper to taste.


    Before frying, you can coat meatballs in breadcrumbs if you prefer some added crunch.

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