Traditional kotleti are Ukrainian pan-fried meatballs made from a tender blend of ground pork, beef, grated onion, and soaked bread, flattened into football shapes and cooked until golden. This family recipe produces juicy, flavorful meatballs finished with a simple butter and water pan sauce.
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In a small bowl add torn white bread with ½ cup milk and let it soak in the milk.
In a large mixing bowl add the ground pork and beef, grate the onion into the bowl, add garlic powder, onion powder and kosher salt. Once bread has soaked up all the milk add to the bowl and mix with your hands until fully incorporated.
Using a 1-inch cookie scoop, scoop out 2 scoops of meat mixture on top of each other onto a plate, repeat until all meat is used up. Wet your hands and take the double scoops of meat and form into a meatball, then flatten and shape into a football. Repeat until all meat is shaped.
Heat a large pan on medium heat, add 2 tablespoons of avocado oil or any light oil, then start adding the meat patties, arrange in a circle and repeat in the middle. Cook for 2-3 minutes or until browned, flip and cook for an additional 2-3 minutes. Add any additional oil if needed. Do not press the kotleti down, they will release all their juices. (Note: Depending on the size of your pan, you might need to cook these in two batches.) This will make between 18-21 kotleti, depending on the size you make them.
Turn the heat to low, add water and butter, cover with a lid and let it simmer for 5 minutes. (Note: If you cooked two batches, add both batches back in the pan to simmer together).
Serve the kotleti over buckwheat or mashed potatoes, top with the tomato gravy, top with some fresh herbs and enjoy with pickles.
Written automatically by CookOS, not by the creator.
Store cooked kotleti in an airtight container in the refrigerator for up to 4 days; reheat gently in a covered pan over low heat with a splash of water for 3-4 minutes until warmed through.
Written automatically by CookOS, not by the creator.
Kotleti are flattened into football or oval shapes rather than rolled into balls, and the addition of bread soaked in milk creates a tender, moist texture. They're pan-fried rather than baked.
The bread acts as a binder and keeps the kotleti moist and tender from the inside. Milk softens the bread so it incorporates smoothly into the meat mixture.
Yes, you can shape the kotleti and refrigerate them on a plate for up to 24 hours before cooking, or freeze them for up to 3 months in an airtight container.
Traditional sides include buckwheat groats, mashed potatoes, or boiled potatoes. Serve with the pan sauce, fresh herbs, and pickles on the side.
Pressing releases all the juices and makes them dry. Let them cook undisturbed to retain their moisture and tenderness.
