Try my family Kotleti Recipe for a classic Ukrainian dinner! These tender and juicy “meatballs” are made from a blend of ground pork, beef, and savory seasonings and pan-fried to perfection. Serve them with traditional sides like buckwheat and a drizzle of homemade tomato gravy.
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Why This Recipe Works
This Kotleti recipe is my mother’s, and every time I make it, I’m reminded of my childhood! With a tender, juicy texture and simple savory seasonings, it epitomizes home-cooked comfort food.
Like American-style meatballs, you just need a few basic ingredients, like ground meat, onions, and bread soaked in milk, to create their signature tender texture. The difference is that the meatballs are then fried, giving them a similar look to Middle Eastern kofta.
My mom always pairs hers with homemade tomato gravy and buckwheat or mashed potatoes, but you can serve them in all the same ways you’d use regular meatballs. Whether you’re introducing someone to Ukrainian cuisine or can’t remember your own family recipe, my Kotleti will be your new go-to!
Ingredients
- Ground Pork: The fat content of ground pork adds richness and keeps the patties tender during cooking.
- Ground Beef: Adds a robust beefy flavor and balances the fat content from the pork.
- Onion: Grated onion integrates into the mixture, adding moisture and a mild sweetness. White or yellow onion both work equally well.
- Garlic Powder: Delivers a concentrated burst of garlic flavor without the moisture or zest of fresh garlic cloves.
- Onion Powder: Adds depth and complements fresh onion with its more intense taste.
- Milk: Softens the bread and contributes to the tender, moist texture of the meat patties.
- White Bread: Once soaked in milk, white bread acts as the perfect binder and tenderizer, keeping the kotleti moist.
- Avocado Oil: I use avocado oil to fry the meatballs since it has a high smoke point.
- Unsalted Butter: Adds flavor and helps to brown and crisp the exterior of the kotleti.
Instructions
- Prepare the Panade: In a small bowl, soak torn white bread pieces in half a cup of milk.
- Mix the Meat: In a large bowl, combine the ground pork and beef, grated onion, garlic powder, onion powder, and kosher salt. Add the soaked bread, ensuring it’s fully integrated into the meat for uniform flavor and texture.
- Shape the Kotleti: Using a 1-inch cookie scoop or your hands, scoop 2 scoops of the meat mixture onto a plate. Wet your hands and form the double scoops into oval, slightly flattened patties.
- Cook the Kotleti: Heat the avocado oil in a skillet over medium, then fry the patties for 3-4 minutes on each side until golden brown. The key here is not to overcrowd the pan to allow for even browning. I suggest cooking them in a couple of batches.
- Simmer: After browning, add water and butter to the pan, cover, and let the kotleti simmer for 5 minutes. This final step infuses more flavor and makes the patties ultra-tender and juicy.
- Serve: Serve your kotleti recipe over buckwheat or mashed potatoes, topped with some homemade tomato gravy, fresh herbs, and refrigerator dill pickles.
Substitutions & Variations
- Meat Options: For a lighter kotleti recipe, substitute ground turkey or chicken. To change up the flavor profile, combine chicken and pork or chicken and turkey.
- Gluten-Free: Swap the white bread for gluten-free bread, and cut the crusts off.
- Dairy-Free: Use your favorite non-dairy milk, like soy or almond, to soak the bread.
- Avocado Oil: Use any neutral vegetable oil with a high smoke point, like canola, safflower, grapeseed, or peanut.
- Seasonings: Enhance the flavor with chopped fresh herbs like dill or parsley, or add a spicy kick with a pinch of cayenne or smoked paprika.
Storing & Reheating
Leftover kotleti meatballs can be stored and reheated for quick lunches and dinners throughout the week. Let them cool to room temperature before storing them.
- Fridge: Keep the cooked kotleti in an airtight container, and they’ll last for 6-7 days.
- Freezer: Freeze the cooled kotleti on a parchment-lined tray until they’re frozen solid, then transfer them to a freezer bag. They’ll be good for up to 3 months this way.
- Reheating: Reheat the kotleti in the microwave, or add them to a pan with a few knobs of butter and a splash of water, cover, and let it simmer for 5-10 minutes. You can also use a conventional oven or an air fryer to reheat them.
Expert Tips
- Choose the Right Meat: Aim for a mix of meats with higher fat content, like pork and beef, to achieve the juiciest, most flavorful kotleti recipe.
- Grating the Onion: Grate your onion directly into the bowl to ensure its juices are retained in the meat mixture, elevating the moisture and flavor.
- Panade is Key: Soaking bread in milk, or making a panade, helps the kotleti stay moist and tender by preventing the proteins in the meat from shrinking too tightly during cooking.
- Mix Gently: When combining your ingredients, mix gently to avoid overworking the meat, which can result in tough kotleti patties.
- Rest Before Serving: Let the kotleti rest for a few minutes after cooking. This allows the juices to redistribute throughout the meat, keeping them moist.
FAQs
The kotleti should be browned on the outside and no longer pink inside. Use a meat thermometer to double-check the internal temperature, which should be 160-165 degrees Fahrenheit.
Absolutely! You can form the patties a day ahead and refrigerate them overnight before cooking, or cook and freeze them for later use.
Ensure your panade is well soaked and thoroughly mixed into the meat to act as a binder.
Related Recipes
If you enjoyed this kotleti recipe, be sure to try some more vibrant Ukrainian and Russian dishes on my blog like these:
- Chebureki with Beef & Beef
- Shuba Salad (Herring Under a Fur Coat)
- Potato Vareniki (Ukrainian Pierogi Recipe)
- Syrniki Recipe (Ukrainian Cheese Pancakes)
- Uzbek Beef Plov (Beef Rice Pilaf Recipe)
- Russian Potato Salad
If you try this One Pot Hamburger Helper, let me know what you think! Rate and review this recipe in the comments below. Don’t forget to take a picture and tag me on Instagram @lenaskitchenblog!
Traditional Kotleti Recipe (Meatballs)
Ingredients
Kotleti
- 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 avocado oil, for cooking
- 2 tablespoons water
- 3 tablespoons unsalted butter
Instructions
Kotleti
- 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
- Serve the kotleti over buckwheat or mashed potatoes, top with the tomato gravy, top with some fresh herbs and enjoy with pickles.
Shey
So tasty and easy to make.
Kristina
These reminded me so much of my childhood. Thank you for your delicious easy recipe.
lena gladstone
Thank you for trying the recipe, happy to hear it reminded you of your childhood.
Kristina
These were so tasty, tasted like I remember in my childhood.