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Lithuanian Meatballs.

Why am I writing about Lithuanian meatballs? Because a deli in my husband’s hometown had them in their freezer. Along with kielbasa.

We took a trip to “Shen-do”, Shenandoah PA, where my husband was born and grew up. It’s been at least 4 years since we took that three hour drive and all because of kielbasa.

According to my husband Kowalonek’s makes the best kielbo. The absolute best. Fresh kielbasa, heavy with garlic and coarsely ground. I have bought kielbasa many places in MD and southern PA but they don’t measure up to his favorite.

This is a local staple, and one that draws people from out of state to buy their fresh and their smoked versions. Lots of non-PA license tags in the parking lot. Take a number. We were #21 and they were serving #11 when we visited two weeks ago. People were spending quite a bit to stock up. Like over $100 of mostly $5.99/lb rings of kielbasa. Coolers in their truck bed. This is serious Polish sausage love.

We also saw they have a competitor. A Lithuanian deli just down the road off Main St. That’s where we found bundookies, and brought them home. Along with fresh and smoked kielbasa from both places.

Kowalonek’s has the best fresh kielbasa and Lucky’s has the best smoked version.

We did a smoked kielbasa throw down one night, and declared the really smoky, dense Lucky’s kielbasa the winner. Those rings of kielbasa turned into five dinners

Lucky’s is owned by a Lithuanian family. My mother-in-law was Lithuanian and we know she made us bundookies but just called them pork meatballs. They are an interesting blend, using saltines as the binder. You mix them all up, sear them in a pan and finish them in the oven.

I got the recipe from a “coal cracker” website. Doctored it a little, as I didn’t have evaporated milk. The recipe calls for allspice, which most definitely gives it a different profile than our Italian inspired versions of meatballs, The amazing coal cracker blog from Lori has the full recipe.

I will be making these often. Defrosting some ground pork to make them again this weekend.

Memories in a pan.

About AnnieRie

Retired, I am following my dream of living in quiet west Howard County, a rural oasis, not far from the urban chaos, but just far enough. I love to cook, bake, garden, and travel. I volunteer at Howard County Conservancy. I lead nature hikes, manage programs and show children all the wonders of nature, and the agricultural connection to their food.

2 responses »

  1. Thanks for this info! I am driving up 81 in 2 weeks on way to visit a friend. I will plan to stop and bring up fresh kielbasa.

    Reply
  2. My local store/locker plant prepares and sells their own kielbasa and brookwurst – smoked – I don’t know what to compare it to – but here? It sure is nummy and when they have in stock? I stock up for the freezer! Nice, easy, quick meals can be thrown together using either of those meats, on variety of fronts on the grill, in the oven or in a crockpot casserole, stew or soup.

    Reply

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