Pulpety (Polish Turkey Meatballs in Dill Sauce)

Gently poached turkey meatballs served with a light sour cream dill sauce and boiled potatoes transform traditional Polish comfort food into a light, high-protein meal.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 650 g / 23 oz ground turkey · 962 kcal in the whole recipe
• 1 medium onion, finely diced · 44 kcal in the whole recipe
• 1 large egg · 72 kcal in the whole recipe
• 2 tbsp breadcrumbs · 78 kcal in the whole recipe
• 350 g / 12.3 oz potatoes, peeled · 270 kcal in the whole recipe
• 500 ml / 2 cups chicken broth · 30 kcal in the whole recipe
• 60 g / 1/4 cup light sour cream (instead of traditional smetana) · 82 kcal in the whole recipe
• 1 tsp flour · 18 kcal in the whole recipe
• 1 tsp butter · 36 kcal in the whole recipe
• 15 g / 1/2 cup fresh chopped dill · 7 kcal in the whole recipe

Method

1. Mix ground turkey, finely diced onion, egg, breadcrumbs, salt, and black pepper in a bowl, shape into walnut-sized meatballs, and boil peeled potatoes in salted water separately.

   

2. Bring chicken broth to a simmer in a pot, add the meatballs, and gently cook over low heat for about 15 minutes.

   

3. In a small bowl, whisk together light sour cream, flour, and a splash of hot chicken broth until smooth.

   

4. Stir the cream mixture, butter, and chopped dill into the pot, simmer for 2-3 minutes until thickened, and serve hot with boiled potatoes.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.