Pulpety: Polish Meatballs in Dill Sauce

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Polish pork meatballs in dill sauce

Pulpety: Polish Pork Meatballs with Creamy Dill Sauce

Course Main Course
Cuisine Polish
Author Polonist


For pulpety

  • 1 stale bread roll or brioche
  • milk for soaking the bread roll
  • 500 gram ground pork
  • 1 onion medium
  • 1 egg
  • 0.5 bunch fresh dill
  • 1 tsp salt to taste
  • pepper to taste

For cooking / future dill sauce

  • 1 litre vegetable stock can replace with chicken stock
  • 2 tsp butter
  • 2 tsp flour
  • 0.5 bunch fresh dill


  1. Pour milk over the bread roll, leave it aside to soak for 15 minutes.

  2. In a large bowl, mix the minced meat with an egg. Add the roll (squeeze out the milk first) and season with salt and pepper. 

  3. Grate the onion finely and add to the mix. Blend everything together – ideally with your hands. Form walnut-sized meatballs.

  4. Heat up the vegetable stock. You can add in some grated vegetables, if there were any left from cooking the stock.

  5. Bring the stock to a boil. Drop in pulpety one by one. Set the heat to a minimum/low and cook for 20 minutes.

  6. Blend flour with butter, add a few spoonfuls of stock from the stove. Slowly add this mixture back to the pan, and blend carefully with a spoon.

  7. Add chopped dill and turn off the heat. Serve with sides of your choice. Tastes great with potatoes and a beetroot salad.

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