Description
Traditional Kotleti are classic Eastern European meat patties made from a blend of ground pork and beef, seasoned with garlic and onion powders, and cooked to a perfect golden brown. These flavorful meatballs are pan-fried and then simmered with butter and water, yielding juicy, tender results. Serve them over buckwheat or mashed potatoes with tomato gravy and fresh herbs for a comforting and hearty meal.
Ingredients
Scale
Meat Mixture
- 1 pound ground pork
- 1 pound ground beef
- 1 small onion, grated (about 1 cup)
- 1 ½ tablespoons garlic powder
- 1 ½ tablespoons onion powder
- 1 ½ tablespoons kosher salt (or more to taste)
- 2 slices white bread, crust removed
- ½ cup whole milk
- 2 tablespoons water
For Cooking
- 2 tablespoons avocado oil (or any light oil)
- 3 tablespoons unsalted butter
Instructions
- Prepare the bread soak: Tear the white bread slices into small pieces and place them in a small bowl. Pour ½ cup of whole milk over the bread and let it soak until the milk is fully absorbed.
- Mix the meat ingredients: In a large mixing bowl, combine the ground pork and ground beef. Grate the onion directly into the bowl. Add garlic powder, onion powder, kosher salt, and the soaked bread along with any remaining milk. Mix thoroughly with your hands until all ingredients are well incorporated.
- Form the kotleti: Using a 1-inch cookie scoop, scoop two portions of the meat mixture on top of each other onto a plate. Wet your hands with water, take the double scoop, and shape it into a compact meatball. Then flatten and mold it into a football shape. Repeat until all the meat mixture is shaped, yielding about 18-21 kotleti depending on size.
- Pan-fry the patties: Heat a large pan over medium heat and add 2 tablespoons of avocado oil. Arrange the kotleti in a circular pattern in the pan, adding more in the center if space allows. Cook for 2-3 minutes until browned on one side, then carefully flip them and cook for another 2-3 minutes on the other side. Add extra oil if needed during cooking. Avoid pressing down on the meat to retain juices. You may need to cook in batches depending on pan size.
- Simmer with butter and water: After browning, reduce heat to low. Add 2 tablespoons water and 3 tablespoons unsalted butter to the pan. Cover with a lid and let the kotleti simmer gently for 5 minutes. If you cooked two batches, combine both batches back in the pan before simmering.
- Serve: Serve the kotleti warm over buckwheat or mashed potatoes. Top with tomato gravy and fresh herbs, accompanied by pickles for a traditional Eastern European meal.
Notes
- Use kosher salt to taste; you can adjust seasoning if desired.
- Do not press the kotleti while frying to keep them juicy.
- If your pan is small, cook the kotleti in two batches for even browning.
- Serving with buckwheat or mashed potatoes balances the rich flavors.
- Fresh herbs and pickles add brightness to the dish.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: Eastern European
Keywords: Kotleti, meatballs, Eastern European meat patties, ground pork beef patties, pan-fried meatballs, traditional Russian kotleti
