The Recipe · No.795 · Klopsiki

Klopsiki, and Where to Source It

Soak stale bread in milk and mash it into the pork before shaping. That soft panada holds moisture through the simmer, keeping the meatballs tender instead of dense; the dill and sour cream go in off the heat so they stay bright.

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Published July 2026 · Sourcing verified 5 Jul 2026

Prep20 min
Cook25 min
Makes4 servings
CuisinePolish
Cook it with
Air fryerOne-pot
Can you make Klopsiki in an air fryer? — Yes

Yes — this is exactly what an air fryer does well. Work in a single layer so the air can move, and shake or flip halfway for even crisping. It runs a touch faster than the oven, so check early.

Part One
The Ingredients — and where to get them
Ground pork
A shoulder grind with fat for juicy meatballs. A heritage-breed pork has real flavor.
1 lb
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Stale bread
Soaked in milk into a paste that keeps the meat soft.
1 slice
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Egg
To bind the meat and bread. A fresh pasture egg binds cleanly.
1
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Stock
To simmer the meatballs and form the sauce. A good chicken bone broth is best.
2 cups
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Sour cream and dill
Stirred in off the heat for the creamy, herby finish. Fresh dill, cultured sour cream.
1/2 cup
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One list, with a link to where to buy each one.
Part Two
The Method
  1. Make the panadaSoak the bread in milk and mash it to a paste.
  2. Mix and shapeKnead the pork, panada, egg, and salt gently, then roll into balls.
  3. Sear and simmerBrown the meatballs, add the stock, and simmer covered until cooked through.
  4. Finish creamyWhisk sour cream and dill into the sauce off the heat and coat the meatballs.
Part Three
The Toolkit

Wide skillet · Fork · Whisk

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