Kotlety Mielone (Polish Meatballs) with Mashed Potatoes and Dill Pickles Polish Meatballs with Mashed Potatoes and Pickles

Peel and quarter the potatoes, place in a large pot, cover with cold salted water, and bring to a boil over high heat. Boil for 15–20 minutes until fork-tender.

While potatoes boil, grate the onion and mince the garlic. In a large bowl, combine ground pork, grated onion, minced garlic, egg, breadcrumbs, milk, 1/2 tsp salt, 1/4 tsp pepper, and marjoram. Mix with your hands until just combined (do not overmix).

Shape the mixture into 9 oval meatballs (about 3 per serving).

Heat vegetable oil in a large skillet over medium-high heat. Add the meatballs in a single layer (work in batches if needed) and fry for 4–5 minutes per side until golden brown and cooked through (internal temperature 71°C). Transfer to a plate.

While meatballs cook, drain the potatoes and return to the pot over low heat for 1 minute to steam dry. Add butter and 1/4 tsp salt, then mash until smooth. Stir in a splash of milk if needed for creaminess.

Slice the dill pickles lengthwise into spears or rounds.

Serve 3 meatballs per adult alongside a generous scoop of mashed potatoes and pickle slices. Garnish with fresh dill if desired.