Mar 8, 20215 min read

Ukrainian style meatballs, called "kotleti" (VIDEO)

Updated: Jul 2

Kotleti are more than just meatballs; they are a comforting reminder of home-cooked meals and family gatherings in Ukrainian culture. Easy to make and incredibly versatile, they can be served as a main dish or a snack, and they pair wonderfully with a variety of side dishes. Give this recipe a try and bring a touch of Ukrainian tradition to your dining table.

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meatballs cooked on a platter with fermented veggies

kotleti its one of those classic dishes, that everyone grew up on them, especially for those who grew up during the Soviet Union period. It's like meatloaf in the USA that was invented during the depression for kotleti is a very inexpensive comfort food dish.

Meat has always been expensive, and in the old days, people would go without it for months. My grandmother told me only during Christmas and Easter the livestock would be killed, preserved, and stretched throughout the whole year. To make meat go further people invented a number of the dishes that today's cooks will find delicious and inexpensive. One of the best and most common are kotleti.

What meat should be used for Ukrainian style meatballs?

It is typically made of ground pork, beef, veal, lamb, chicken, or even a combination of these meats. Shaped into patties and fried, these bear no resemblance to hamburger. In old days the meat was hacked, not ground, with superior results. I remember as a child, when I was seven years old, in my grandmother's kitchen, meat was always hacked with two knives which my grandmother held in both hands as she pounded the meat on a wooden board. I could always hear that specific noise coming from the kitchen. And I must admit that the resulted dish did taste much better than what is made today.

On a meat history

From the region where I'm from pork was always a most popular meat. Over the centuries, the territory of Ukraine has been subjected to many raids by Muslim conquerors, and during these insurrections, most livestock apart from the pigs would have been taken away. This is probably one of the reasons why pork became so popular and revered during that time period making use of most of the pig including the meat-ribs, knuckles, trotters, tails, and ears.

In these days this dish is still very popular. Ukrainian style meatballs Kotleti, or if it's only one piece called kotleta, are a favorite of many families in Ukraine, Russia, Belarus, Moldova. Literally "ground cutlets," they can be made with any combination of pork, veal, or beef. Typically, they are made with just pork and beef because veal is so expensive, as far I remember.

What do I like about Ukrainian style meatballs?

It's easy to make!
Only 4 ingredients needed!
Even better next day!
Can be served as an appetizer, main course or even as a slider sandwich for lunch boxes or as a picnic meal!
Any meat can work, or combination of meats!
Can be served hot or room temperature!

This is one of those recipes each family has their own secret way of making kotletu.

Today I'm sharing with you my mom's recipe. Every bite of these meatballs brings forth the remembrance of my childhood in my home country.

Notes on meat

I recommend using a combination of pork and beef 50:50 using pork loin with little bit of fat on it, and beef tender loin or sirloin. Also, I like to grind my meat along with the onions, just like my mom did with her nonelectric grinder. These days it's much easier.

One more tip on grinding meat, meat grinds easier if meat are slightly frozen.

But please feel free to use ground meat to save some time, it's ok but you will need to grind the onion using a kitchen box grater.

Notes on bread

In this recipe use any stale bread you have on hand, but I recommend staying away from any types wonder bread or really any processed bread.

Bread crumps can be used as well.

General rule in having moist kotleti is to use 20% bread and 80% meat.

Kotleti freezes well uncooked.

How to serve kotleti?

These types of meatballs are so soft and delicate inside and crispy outside. They are perfect to serve as an appetizer with some slices of bread and veggies of your choice. I like to serve with a fermented veggie platter, such as sauerkraut, pickles, etc.

meatballs on a plate, fork and fermented tomatoes, sauekraut on a cutting board

Also, it makes perfect sliders for your lunch box.

The classis way to serve Ukrainian style meatballs, called kotleti is with a side dish of buckwheat pilaf. This is one of my favorite dinners. Also try with rice pilaf, quinoa, or mash potatoes are the best side dishes for kotleti. Check my recipe for fantastic low carb Cheese Cauliflower "Mashed Potatoes".

Let's do it..

Prep time: 15 minutes

Cooking time: 15 minutes

Total time: 30 minutes

Autor: Inna of innichkachef.com

Yields: 18-20 pieces

Ingredients

1 lb. pork loin

1 lb. beef (I used beef tenderloin in the video)

1 big onion

6 slices stale white bread (I used sourdough white bread without crust in the video)

1/2 cup chopped herbs dill and parsley (optional)

1 cup heavy cream or milk

11/2 teaspoons of salt

11/2-2 teaspoons of black pepper (freshly ground)

oil for frying (I used grapeseed oil in the video)

Directions

Soak bread slices in the cream and let it sit and absorb the liquid.

Wash and then paper dry the meat. Cut into cubes. Cut the onion into cubes.

Alternate the meat and onion into the electric mixer grinder (using the course one attachment).

4. Mix the bread & cream mixture with your hands until it is a porridge type consistency.

Add the grinded meat onion mixture, salt and pepper to the bread and cream mixture and parsley if you are including it. Mix everything very well.
Transfer mixed mixture into a one-gallon zip lock bag and close the zipper.
Gently beat the bag for a few minutes with a rolling pan and do not let your meat escape from the bag.

Place back into the mixing bowl and place another bowl with water next to it.

cutting board with kotleti and my hand placing one piece to the wooden cutting board

Wet your hands and start to form the kotleti. You should get about 18-20 pieces, depending on the size you choose to make them.

Add oil to the cast iron pan. Allow the oil to get hot and then place the kotleti a few pieces at the time into the pan. Try to have space between them. Cook on low-medium heat for a few minutes flipping a few times per side.