Meatballs (sirloin/veal/pork), Recipe Box - ATPC


Heritage: Culture/Food

Polish Recipe Box index box

Meatballs (sirloin/veal/pork)
From: Valerie Koselka

This one is my own but is based on my sister's recipe of meatballs. She used pork sausage, bread and added sage, but I changed it a bit. It reminds me of her and is now a special request at our yearly Christmas gathering.


  • 1 lb. ground round or sirloin
  • 1/2 lb. ground veal
  • 1/2 lb. ground pork
  • 1 onion, diced
  • 1 cup bread crumbs, plain
  • 1 egg
  • garlic, to taste
  • pepper, to taste
  • 1 large can Campbell's mushroom soup
  • 2 small cans Campbell's golden mushroom soup


  1. Mix the diced onion, bread crumbs, beaten egg, garlic and pepper with the ground meat.
  2. Roll into little balls and brown thoroughly.
  3. Transfer the meatballs to a roaster, crock pot or large baking dish.
  4. Add the soups and mix in a little water.
  5. Bake in the oven(covered) at 350 degrees for an hour or until the meatballs are done. If using a crockpot, follow directions.
  6. Stir from time to time.


My family surnames:
Warunek, Wojsowicz, Opiela, Regula, Zadlo, Kasa, Hucisko, Kolbuszowa Tuchewicz, Zyzelewski, Hartke, Hoppe, Kwiatkowski from Lodz, Brodnica, Rypin