Authentic Grilled Polish Meatballs (Kotlety Mielone) on the Arteflame

There is something undeniably comforting about Polish cuisine, a culinary tradition rooted in hearty ingredients, deep flavors, and family gatherings. Among the most beloved dishes are Kotlety Mielone—traditional Polish meatballs that are essentially a cross between a hamburger and a meatball. While traditionally pan-fried in grandmother's kitchen, we are elevating this classic comfort food by taking it to the Arteflame grill. The unique flat-top design allows you to achieve that essential golden-brown crust while keeping the inside impossibly juicy and tender.

By cooking these on the Arteflame, you introduce a subtle, wood-fired smokiness that pairs perfectly with the savory pork and beef blend. We aren't just grilling meat here; we are creating an experience. The high-heat sear locks in moisture, and preparing a rich mushroom gravy right alongside the meatballs on the griddle makes this a one-pot (or rather, one-grill) masterpiece. Get ready to enjoy a rustic, flavorful meal that brings the heart of Poland to your backyard.

Ingredients

For the Meatballs

• 1 lb (500g) Ground Pork
• 1 lb (500g) Ground Beef (80/20 blend for juiciness)
• 1 Stale Kaiser Roll (or 2 slices of thick white bread)
• 1/2 cup Milk (for soaking the bread)
• 1 large Onion, finely diced or grated
• 2 cloves Garlic, minced
• 1 large Egg
• 1 tsp Salt
• 1/2 tsp Black Pepper
• 1 tsp Dried Marjoram (essential for authentic flavor)
• 1 cup Breadcrumbs (for coating)
• Butter or Oil (for the grill surface)

For the Mushroom Gravy

• 1 lb Fresh Mushrooms (Cremini or Button), sliced
• 1 medium Onion, chopped
• 2 tbsp Butter
• 1 tbsp All-Purpose Flour
• 1.5 cups Beef Broth
• 1/2 cup Sour Cream
• Fresh Dill or Parsley (for garnish)

Instructions

Step 1: Fire Up the Grill

1. Start your Arteflame grill by building a wood fire in the center. Allow it to burn down until the center cooktop reaches a high searing temperature (over 400°F) and the outer edges are cooler.
2. Scrape the cooktop clean and apply a thin layer of vegetable oil to season the surface.

Step 2: Prepare the Meat Mixture

1. Soak the stale roll or bread in the milk for about 5-10 minutes until soft. Squeeze out the excess milk and place the bread in a large mixing bowl.
2. Add the ground pork, ground beef, grated onion, minced garlic, egg, salt, pepper, and marjoram to the bowl.
3. Using your hands, mix the ingredients thoroughly until well combined. The mixture should be sticky and uniform.

Step 3: Shape and Coat

1. Form the meat mixture into oval-shaped patties, slightly thicker than a standard burger but flattened enough to cook through.
2. Roll each patty in the breadcrumbs, ensuring they are lightly coated on all sides. This creates that signature crispy exterior.

Step 4: Grill the Meatballs

1. Melt a generous amount of butter or oil on the flat cooktop surface.
2. Place the meatballs on the medium-heat zone of the grill. Sear them for about 4-5 minutes per side until they develop a rich, golden-brown crust.
3. Once seared, move them to the cooler outer edge of the grill to finish cooking through slowly without burning.

Step 5: Make the Mushroom Gravy

1. While the meatballs finish on the outer edge, melt 2 tablespoons of butter on a medium-heat section of the cooktop.
2. Add the chopped onions and sliced mushrooms. Sauté until the mushrooms are browned and tender.
3. Sprinkle the flour over the mushrooms and stir constantly for 1 minute to cook off the raw flour taste.
4. Slowly pour in the beef broth, stirring continuously to prevent lumps. Let the gravy simmer on the grill surface until it thickens.
5. Stir in the sour cream and heat through (do not let it boil vigorously).

Step 6: Combine and Serve

1. Slide the cooked meatballs into the mushroom gravy on the grill to coat them warmly.
2. Remove from heat, garnish generously with fresh dill or parsley, and serve immediately.

Tips

Achieving the perfect texture for Polish meatballs requires a gentle touch. When mixing your meat, avoid overworking it, as this can result in tough meatballs; mix just until the ingredients are combined. The secret to the fluffiness of authentic Kotlety Mielone is the soaked bread roll—do not skip this step! It adds moisture and tenderness that breadcrumbs alone cannot achieve. Furthermore, when using the Arteflame, temperature management is key. Use the hottest zones near the center solely for searing the crust, then rely on the gentle heat of the outer ring to cook the interior. This ensures the outside is crispy while the inside remains juicy and cooked through to a safe 160°F internal temperature.

Variations

While the traditional pork and beef mixture is a classic, these Polish meatballs are incredibly versatile. You can easily adapt the recipe to suit different dietary preferences or flavor profiles while keeping the core technique intact. Here are a few delicious twists to try on your grill:

• Poultry Twist: Substitute the pork and beef with ground turkey or chicken for a lighter, leaner version. Add extra garlic to boost the flavor.
• Cheesy Center: Place a cube of Gouda or Swiss cheese in the center of each meatball before shaping for a gooey, melted surprise.
• Spicy Kick: Add a teaspoon of paprika and a pinch of cayenne pepper to the meat mixture for a smoky heat.
• Bacon Wrapped: Wrap each meatball in a slice of thin bacon before grilling for extra savory richness.
• Gluten-Free: Use gluten-free bread for soaking and crushed cornflakes or gluten-free crumbs for the coating.

Best pairings

To create a truly authentic Polish feast, the sides are just as important as the main course. These meatballs are rich and savory, so they pair best with sides that can cut through the richness or soak up the delicious mushroom gravy. The combination of textures—creamy, crunchy, and savory—turns this dish into a complete comfort meal.

• Creamy Mashed Potatoes: The absolute classic pairing. The gravy acts as the perfect sauce for smooth, buttery potatoes.
• Mizeria (Cucumber Salad): A refreshing Polish salad made with thinly sliced cucumbers, sour cream, lemon juice, and dill. The acidity balances the savory meat.
• Buraczki (Beet Salad): Warm or cold shredded beets offer a sweet and earthy contrast to the pork and beef.
• Kopytka: Polish potato dumplings, similar to gnocchi, which are fantastic for scooping up extra sauce.

Conclusion

Grilling Polish Meatballs on the Arteflame transforms a traditional kitchen staple into an outdoor culinary event. The combination of the smoky sear from the plancha and the rich, creamy mushroom gravy creates a flavor profile that is both nostalgic and excitingly new. Whether you are hosting a backyard dinner party or simply looking for a hearty family meal, this recipe delivers on all fronts. It is a celebration of simple ingredients coming together to create something extraordinary. So, gather your ingredients, light up the fire, and enjoy the authentic taste of Poland right from your grill.