It was a favourite in my family when I was growing up. Traditionally it's a Polish dish and it is normally eaten at dinner time. Our "mielones" taste the best, but you have to try for yourself to check it out. Moist and yummy, they are like meatballs but with some slightly different twists - there is few secrets that adds to our "mielones" deliciousness. First - we add roll soaked in milk for extra moisture. Second - we season them well - think marjoram! Third - save your time and prepare low calorie and low fat version, just throw them in the oven and voilà! During this time, you will have time to prepare balsamic onions and sides: mashed potatoes and beetroots with ginger. If you happen to have few meatballs left - refrigerate them, they taste great the next day as a sandwich for lunch.

For 8-10 meatballs:

  • 500g minced pork
  • 1 egg
  • 1 small roll
  • 1 medium onion
  • 1 glass milk
  • breadcrumbs
  • tbs marjoram
  • salt and pepper
  • olive oil
  • for balsamic-glazed red onions:
  • 75g sugar
  • 75ml balsamic vinegar
  • 1 large red onion

Soak roll in milk until absorbed. Peel onion and chop finely. Place minced meat in a bowl, add egg, soaked whole squeezed roll and onion. Season with salt, pepper and marjoram. Mix it all up carefully and knead well, pressing hard, so the mass becomes quite firm and solid. With wet hands roll into meatballs and roll in breadcrumbs until evenly coated and translate into an oven-proof dish, add few drops of olive oil on top of each of them. Place in a preheated to 180 °C oven for 45-50 minutes.

For balsamic onions: Peel onions and cut into slices. In a saucepan caramelise sugar until golden brown. Add 175 ml of hot water and pour the vinegar, cook stirring, until caramel is melted for about 2-3 minutes. Add the onions and fry for another 6-8 minutes. Serve meatballs with balsamic onions and sides: potato puree and beetroots with ginger.