Pork klopsiki on courgette islands

Pork klopsiki on courgette islands

70 mins
Laura Edwards

Klopsiki, or meatballs, are common in Poland, often eaten with kasza and gherkins for dinner, yet I prefer them perched on top of courgette islands and decorated with dill flowers as a warm zakąska. This makes them much lighter and infinitely prettier. You need big, round courgettes for this, and you can also add slices of yellow squash for colour.


Quantity Ingredient

For the meatballs

Quantity Ingredient
1 tablespoon salted butter
1 small onion, finely chopped
400g minced pork
2 tablespoons fine breadcrumbs
2 tablespoons dried marjoram
white pepper
4 tablespoons rapeseed oil, for frying

For the sauce

Quantity Ingredient
2 tablespoons mild olive oil
1 small onion, roughly chopped
1 carrot, roughly grated
500g fresh tomatoes, skinned and chopped
1 tablespoon tomato puree
350ml red wine
large bunch dill, chopped
dill flowers, to garnish (optional)
1 teaspoon caster sugar
1 tablespoon ground linseeds
salt, to taste
white pepper, to taste
2-3 round courgettes or squash
olive oil, for drizzling
salt, to taste
black pepper, to taste


  1. For the meatballs, melt the butter in a lidded frying pan over a low-medium heat and add the onion. Cook for 5 minutes with the lid on, then remove lid and cook for a further 5 minutes.
  2. Put the pork mince in a bowl with the breadcrumbs, marjoram and fried onion. Season well and mix with your hands, then divide and roll into 8–12 balls, of about 5 cm in diameter.
  3. To make the sauce, heat the olive oil in a pan and fry the onion and carrot over a medium heat for about 5 minutes, stirring occasionally. Add the tomatoes, cover the pan and reduce the heat. Cook for 10 minutes, until the tomatoes have disintegrated. Stir in the tomato purée, red wine and dill, cover and cook for a further 10 minutes. Add the sugar and season to taste. Add the ground linseeds and increase the heat. As soon as the sauce comes to a boil, remove from the heat and allow to cool before transferring to a food processor and blending to a paste. Return to the pan and set to one side.
  4. In a separate pan, fry the meatballs in the rapeseed oil over a medium heat for 3 minutes each side, until evenly golden. Meanwhile, bring the sauce to a simmer. Add the meatballs to the sauce and cook them for 15–20 minutes. While the meatballs are cooking, slice the courgette (or squash) into 1 cm slices and place a griddle pan over a medium heat. Drizzle the courgette slices with olive oil, season and griddle until slightly charred.
  5. To create the island, place a bit of tomato sauce on the plate, then a courgette slice, a tablespoon of tomato sauce, another slice of courgette and repeat until you have a tower of about four or five slices. Top each tower with a meatball and a sprinkling of dill flowers on the top.
eastern european
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