Pulpety: Polish Meatballs in Dill Sauce


PL: Pulpety / Pulpeciki wieprzowe w sosie koperkowym

Having purchased an impressive bunch of fresh dill at my local farmer’s stall, I jogged my memory in search for a dish that would make the most of its strong flavour. Then – eureka! How about Pulpety?

These Polish meatballs – unlike their Italian or Swedish counterparts – aren’t fried. Instead, they’re boiled in stock (vegetable or meat-based), which is later transformed into a rich sauce.

Polish meatballs (Pulpety0 in dill sauce, served with mash potatoes and beetroot salad on a white plate, on a white background. Horizontal image.

In the recipe I’ve used, chopped dill is part of the meaty mix, but it’s also a part of the sauce. Fresh dill tends to lose its flavour when heated, therefore it makes sense to add it to the sauce at the very end of the process.

So – How Did it Go?

I’ve made this dish for the very first time (as they say: ‘long time fan, first time caller’ :-D), but I ate my fair share in school canteens and at my babcia’s. I knew what to expect.

It may sound like boasting (maybe it is LOL 😋), but I have to admit – these meatballs came out extremely well. They tasted much, much better than the ones I had in the past. They were soft & fluffy, yet dense enough to keep their shape.

I replaced the regular bread roll with two slices of stale chałka (Polish challah-style sweet bread). Perhaps this substitution has improved the flavour?

Ingredients for pulpety meatballs: minced pork, bread/brioche slices, dill. Ingredients on plates, on white background. View from above.

How To Cook Pulpety in Dill Sauce

To make this dish, you’ll need some ground / minced pork, a stale bread roll (or 2 slices of stale bread or chałka/challah), one onion, an egg and a lot of fresh dill.

Firstly, soak the roll in milk, then mix all the ingredients together. The size of pulpety is somewhere between a walnut and a golf ball.

Formed raw meatballs read to be cooked. On white background, view from above.

Cook in vegetable stock and at the end thicken the sauce with butter, flour and more dill. You’ll find a full recipe at the bottom of the post.

Fun fact – This cooking method (cooking in stock rather than frying) makes pulpety lighter and easier to digest. That’s why they’re a popular choice among kids and those of us with more sensitive stomach.

How To Reheat Pulpety?

Reheat them on the stove with the sauce they’ll be served with.
Cook them over a low heat, until the meatballs are warmed throughout.

Cooking time will depend on how many pulpety you’re reheating. If it’s just a few, it will take about 8-10 minutes, for more meatballs simply add more cooking time. 

Polish meatballs (Pulpety0 in dill sauce, served with mash potatoes and beetroot salad on a white plate, on a white background. Close-up.

How Do I Serve These Polish Meatballs?

Pulpety meatballs are usually served over mashed potatoes with mizeria or beetroot salad on the side.

If you’re looking for a faster weeknight version, you”ll loves these over pasta. You could also serve them over rice, kopytka, buckwheat or other grains.

If you’re limiting carbs, serve with a side salad or a steamed vegetables for soaking up the dill sauce.


Polish meatballs (Pulpety0 in dill sauce, served with mash potatoes and beetroot salad on a white plate, on a white background. Top view / view from above.
Pulpety: Polish Pork Meatballs with Creamy Dill Sauce

Pulpety: Polish Pork Meatballs with Creamy Dill Sauce

Yield: 3
Prep Time: 10 minutes
Cook Time: 20 minutes
Additional Time: 15 minutes
Total Time: 45 minutes

These Polish meatballs are soft and packed with vibrant dill flavour.


For pulpety

  • 1 stale bread roll (or brioche)
  • 0.5 cup milk, for soaking the bread roll
  • 17.5 oz (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

  • 2 pints (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 or brioche, leave it aside to soak for 15 minutes. Brioche/bread roll soaked in milk in a large bowl on white background. Top view.
  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. Ingredients for Polish meatballs (minced pork, chopped onion, chopped dill) in a large white & red bowl on a white background. Top view.
  3. Grate the onion finely and add to the mix. Add half a bunch of chopped dill. 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 pulpety in, 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.
Nutrition Information:
Yield: 3 Serving Size: 1
Amount Per Serving: Calories: 678Total Fat: 42gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 22gCholesterol: 230mgSodium: 2063mgCarbohydrates: 22gFiber: 1gSugar: 5gProtein: 51g

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Polish meatballs (Pulpety0 in dill sauce, served with mash potatoes and beetroot salad on a white plate, on a white background. Two plates.

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Kasia Kronenberger
Cześć, I’m Kasia.

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