This recipe is my grandfather George Franek's. He passed away recently, but this is one dish from his legacy.

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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

341.4 calories; protein 28.6g 57% DV; carbohydrates 14.7g 5% DV; fat 18g 28% DV; cholesterol 134.7mg 45% DV; sodium 937mg 38% DV. Full Nutrition

Reviews (7)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/25/2010
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 used less meat than called for (about 3 pounds total) by mistake without changing the dry or liquid measurements and they still came out fantastic. They're a wonderful comfort food and great alternative to the usual beef meatball. Serve w/mashed potatos and green beans - yum. Try these! Read More
(15)

Most helpful critical review

Rating: 3 stars
10/23/2015
Made this for pasts & meatballs and it was flavorful but it didn't go over well with the family. Read More
8 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
10/25/2010
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 used less meat than called for (about 3 pounds total) by mistake without changing the dry or liquid measurements and they still came out fantastic. They're a wonderful comfort food and great alternative to the usual beef meatball. Serve w/mashed potatos and green beans - yum. Try these! Read More
(15)
Rating: 5 stars
03/27/2017
For those who change the recipe to ground beef you are NOT making polish meatballs. Pork and veal are the staples in polish dishes. Read More
(1)
Rating: 5 stars
07/18/2015
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 an extra kick I suggest trying it with Alfredo sauce. It could be served over pasta or with potato wedges. The greatest recipes are those that stand alone or can be easily adapted. Read More
(1)
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Rating: 3 stars
10/23/2015
Made this for pasts & meatballs and it was flavorful but it didn't go over well with the family. Read More
Rating: 4 stars
05/22/2016
We didn't have everything for the recipe so we modified it but it turned out great. We used all hamburger meat. Milk and butter to take place of mushroom soup. Used a bunch of matza bread in place of saltiness and bread crumbs. Will make again! Read More
Rating: 3 stars
06/23/2013
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 try again but will make some kind of sauce to go with it. Read More
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Rating: 5 stars
12/19/2019
Very good. Very similar to a friends polish meatball recipe. Read More