Mielone

Mielone is the Polish term for ground or minced meat, typically made from pork, beef, or a mixture of meats, sometimes with veal or poultry. In Polish cuisine it functions as a versatile base ingredient for both everyday meals and traditional dishes.

Preparation usually begins with finely ground meat, to which onion is often added, either grated or minced. A binder such as a milk-soaked bread, breadcrumbs, or eggs helps hold the mixture together. Seasonings commonly include salt and pepper, with optional garlic, marjoram, or other herbs. The mixture is shaped into kotlety mielone (meat patties) or meatballs and cooked by frying, baking, or simmering in sauce. For stuffed dishes like gołąbki (cabbage rolls), the seasoned mielone is used as the filling.

Dishes and forms: the most common preparation is kotlety mielone, a fried or baked patty. Mielone is also used for klopsy (meatballs) and as a filling for various regional specialties, including gołąbki and other stuffed vegetables. Variations exist in meat blends and seasoning, reflecting regional and family preferences.

Safety and nutrition: handle raw ground meat with care, keep it refrigerated, and cook it thoroughly to a safe internal temperature (generally around 70–71°C/160°F) to prevent foodborne illness.

Etymology: mielone derives from mielić, meaning to grind. As a staple of Polish cooking, mielone remains a flexible ingredient adaptable to numerous dishes and regional tastes.