Kotlety are traditional Ukrainian baked meatballs made from ground pork and beef bound with breadcrumbs, milk, and eggs, then baked until golden and cooked through. The mixture creates a tender, moist interior while baking develops a light crust on the exterior.
Check what you already have. We'll leave it off your shopping list.
CookOS may earn a commission from Instacart orders.
Prices vary by store
*Service fees apply. Instacart® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.
In a large bowl, mix water with the breadcrumbs, and let it sit until the water is absorbed. Then, add ground meat, minced raw onion, salt, and black pepper.
Add eggs and milk to the meat and breadcrumb mixture. Mix everything thoroughly; you can mix by hand for about 10 minutes or use a stand mixer with a paddle attachment at a low speed.
Cover the baking sheet with parchment paper and lightly grease it with oil. Shape the meat mixture into round or oval patties using wet hands, and flatten them with your hands. Arrange them on the baking sheet. Classic Ukrainian kotleti aren't too small; they're about the size of small Italian meatballs or classic hamburger patties.
Bake for 25 minutes at 400°F (200°C), then flip the kotlety to the other side and bake for an additional 20 minutes until they are cooked through.
Written automatically by CookOS, not by the creator.
Store cooled kotlety in an airtight container in the refrigerator for up to 4 days; reheat in a 350°F oven for 10–15 minutes until warmed through.
Stand mixer with paddle attachment (optional; hand mixing works)
Written automatically by CookOS, not by the creator.
Kotlety are Ukrainian meatballs that are flattened into patties rather than kept round, mixed with soaked breadcrumbs and milk for extra tenderness, and typically baked rather than fried.
Yes. Shape and arrange them on a sheet, freeze uncovered for 2–3 hours, then transfer to a freezer bag. Bake from frozen, adding 10–15 minutes to the total baking time.
Bake at 400°F for 25 minutes, flip, then bake for 20 minutes more. They are done when the internal temperature reaches 160°F and they are golden brown on both sides.
Yes, but the 1:1 pork-to-beef ratio creates the best texture and flavor. Using only one meat is possible but will change the taste and moisture balance slightly.
Refrigerate in an airtight container for up to 4 days. Reheat in a 350°F oven for 10–15 minutes until warmed through, or serve cold.
