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A bowl containing chicken meatballs in a creamy sauce, mashed potatoes, and shredded beets, garnished with fresh dill, with a fork resting in the dish.
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Polish Chicken Meatballs (Klopsiki)

Tender Polish chicken meatballs (klopsiki) simmered in a creamy dill sauce with carrots and leeks. Perfect with mashed potatoes.
Prep Time15 minutes
Cook Time20 minutes
Course: dinner, lunch
Cuisine: Polish
Servings: 4
Calories: 518kcal
Author: Agnieszka

Ingredients

Chicken meatballs

  • 1 ½ lb ground chicken
  • ½ cup plain breadcrumbs
  • 1 large egg
  • ¾ teaspoon salt
  • 1 teaspoon garlic powder
  • ¾ teaspoon paprika
  • ½ teaspoon black pepper ground
  • all purpose flour for coating the meatballs, about ½ cup
  • vegetable oil or any neutral tasting oil, for sautéing the meatballs

Dill sauce

  • 1 leek sliced thin, mostly the white part
  • 1 medium carrot grated
  • 1 garlic clove minced
  • 1 tablespoon butter
  • 2 cups chicken stock or broth
  • ½ cup cream light or heavy
  • 1 tablespoon all-purpose flour
  • ⅓ cup fresh dill chopped
  • salt and pepper to taste

Instructions

  • Make the meatballs. In a large bowl, combine ground chicken, breadcrumbs, egg, salt, garlic powder, paprika, and black pepper. Mix until well combined. Using your hands, form small, bite-sized meatballs.
  • Lightly coat the meatballs in all-purpose flour, shaking off any excess. Heat vegetable oil in a large skillet over medium heat. Sauté the meatballs until lightly golden on all sides. They don't need to be fully cooked at this point. Set aside.
  • In a separate large skillet or sauté pan, melt butter over medium heat. Add sliced leek and grated carrot. Cook for about 5 minutes, stirring occasionally, until softened. Add minced garlic and cook for another 30 seconds.
  • Pour in chicken stock and bring to a gentle simmer. Add the sautéed meatballs, cover, and cook for 7–10 minutes.
  • In a small bowl, whisk together cream and 1 tablespoon of flour until smooth. Slowly stir the mixture into the simmering sauce. Cook for another 2–3 minutes, stirring gently, until the sauce thickens.
  • Stir in chopped fresh dill and season with salt and pepper to taste. Serve warm with mashed potatoes, rice, or your favorite side dish.

Notes

Both light and heavy cream work well. Heavy cream will give you a richer, creamier sauce.
Don't overmix: Mix the meatball ingredients just until combined to keep the klopsiki tender and juicy.
This recipe also works with ground turkey or pork.
If the sauce is too thick for your liking, stir in an additional ½ cup chicken broth. 
 

Nutrition

Calories: 518kcal | Carbohydrates: 22g | Protein: 38g | Fat: 31g | Saturated Fat: 14g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 238mg | Sodium: 875mg | Potassium: 1230mg | Fiber: 2g | Sugar: 5g | Vitamin A: 4003IU | Vitamin C: 8mg | Calcium: 97mg | Iron: 4mg