Pulpety w Sosie Koperkowym (Polish Meatballs in Dill Sauce)
Tender pork and beef meatballs poached in stock, then served in a creamy dill sauce with new potatoes. Gentle, homely and very Polish.
- Time1 hr
- LevelMedium
- Costabout £2.05 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 663kcal
- 49.2gcarbs
- 7.9gof which sugars
- 35.5gfat
- 16.2gsaturates
- 36.4gprotein
- 5.7gfibre
- 5.7gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
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Method
- 1
Put the potatoes in salted water, bring to the boil and cook for 15 minutes until tender. Drain and keep warm.
15 min - 2
Mix both minces with the onion, egg, breadcrumbs, marjoram, salt and pepper until sticky. Roll into 20 small balls with wet hands.
- 3
Bring the stock to a gentle simmer in a wide pan. Lower in the meatballs, cover and poach for 15 minutes until cooked through. Lift out with a slotted spoon and keep warm. Strain and keep the stock.
15 min - 4
Melt the butter in the clean pan, stir in the flour and cook for 1 minute. Slowly whisk in 450 ml of the hot stock until smooth. Simmer for 5 minutes until it coats a spoon.
5 min - 5
Take off the heat. Stir a spoonful of the sauce into the soured cream, then stir it all back in with the dill and lemon juice.
- 6
Return the meatballs to the sauce for 2 minutes to warm through. Serve with the potatoes.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
