Kotlety are Ukrainian-style pork meatballs that stay incredibly juicy thanks to soaked bread and mayonnaise mixed into the filling. Pan-fried until golden brown, they're traditionally served with potatoes and salad.
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Dry your bread slices in the oven at 350˚F for 25 minutes (or in the sunshine) until fully dried.
Once bread is fully dried, soak it in water for 10 mins then squeeze out the water and drain really well. I placed a bowl over the bread crumbs inside of my colander to help drain it. Break bread into crumbs.
Saute onions in a medium pan over medium/high heat until golden brown then set aside.
Place ground pork into a large mixing bowl. Add moist bread crumbs, sautéed onion, 1 beaten egg, 1/2 tsp Mrs. Dash seasoning, 3/4 tsp salt, 1/8 tsp black pepper and 1 Tbsp Mayo. Mix until well combined.
Form 1 1/2" meatballs and slightly flatten each one. Roll meatballs in bread crumbs and arrange on a platter.
Heat a large non-stick pan (I used my cast iron skillet) over medium heat with 2 Tbsp oil. Once oil is hot, add 1/2 of the prepared meatballs (about 10) and cook about 2-3 minutes per side, adding more oil as needed. Saute until meatballs are golden brown on the outside and cooked through. Remove to a plate lined with a paper towel.
Written automatically by CookOS, not by the creator.
Store cooked kotlety in an airtight container in the refrigerator for up to 3 days; reheat gently in a 350°F oven for 10 minutes or in a pan over low heat with a splash of water to restore moisture.
Cast iron skillet or non-stick pan · Colander
Written automatically by CookOS, not by the creator.
Soaked bread acts as a binder and moisture retainer, keeping the kotlety juicy and tender when cooked. After soaking for 10 minutes, squeeze out excess water thoroughly before mixing into the pork.
Mayonnaise adds fat and emulsifiers that keep the meatballs moist and tender during pan-frying, preventing them from drying out.
Cook 2-3 minutes per side until golden brown on the outside. The meatballs should be cooked through with no pink inside; internal temp should reach 160°F.
Yes, form and bread the meatballs up to 24 hours ahead, cover, and refrigerate. Pan-fry directly from the refrigerator, adding an extra minute per side if needed.
Traditional Ukrainian serving includes boiled or mashed potatoes and a fresh salad. They also work well as sliders on small buns.
