These golden-brown Kotleti are tender, juicy, and packed with the kind of savory comfort that makes you want seconds before you've finished your first bite. I first tasted Ukrainian meatballs at a friend's grandmother's house years ago, and I've been hooked ever since on that perfect blend of ground pork and beef, grated onion, and bread soaked in milk. The best part? They come together in just 30 minutes, making them an easy weeknight winner that feels special enough for company.
If you're looking for more cozy dinner recipes, try pairing these with my Delicious Grated Beet Salad Recipe or serving them alongside The Best Potato Galette Recipe for a full Eastern European feast.
Why You'll Love This Kotleti Recipe
This recipe delivers restaurant-quality results with ingredients you probably already have in your kitchen. The combination of ground pork and beef creates the perfect balance of flavor and richness, while the milk-soaked bread acts like a secret weapon to keep everything moist and tender. These homemade meat patties cook quickly in one pan, making cleanup a breeze. They're hearty enough to satisfy big appetites but not so heavy that you feel weighed down afterward. Plus, kids love them, which makes this a true family-friendly dinner winner.
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Ingredients For Kotleti Recipe
Here's everything you need to make these juicy Ukrainian meatballs from scratch.
See Recipe Card Below This Post For Ingredient Quantities
Ground pork: Adds richness and fat content that keeps the kotleti moist and flavorful.
Ground beef: Provides structure and a deeper, savory flavor that balances the pork.
Grated onion: Brings moisture, sweetness, and a mild onion flavor throughout each bite without overpowering the meat.
Garlic powder: Delivers a warm, savory depth that seasons the meat evenly.
Onion powder: Enhances the onion flavor and adds another layer of seasoning.
Kosher salt: Seasons the meat and helps bring all the flavors together. You can adjust to your taste.
White bread: When soaked in milk, it creates a panade that keeps the meat tender and prevents it from getting dense or tough.
Whole milk: Softens the bread and adds moisture to the meat mixture.
Avocado oil: A neutral, high-heat oil perfect for pan-frying without burning.
Water: Helps create steam in the pan for the final simmer, keeping the kotleti juicy.
Unsalted butter: Adds richness and creates a beautiful, glossy finish as the kotleti simmer.
How To Make Kotleti Recipe
Follow these simple steps to make perfectly tender, pan-fried kotleti every time.
Prepare the bread soak: Tear the white bread into small pieces and place them in a small bowl. Pour ½ cup of milk over the bread and let it soak completely until all the milk is absorbed. This usually takes about 5 minutes.
Mix the meat: In a large bowl, combine the ground pork, ground beef, grated onion, garlic powder, onion powder, and kosher salt. Add the soaked bread once it's fully softened, and mix everything thoroughly with your hands until well incorporated. The mixture should feel sticky and cohesive.
Shape the kotleti: Using a 1-inch cookie scoop, place 2 scoops of meat on top of each other onto a plate. Wet your hands with water to prevent sticking, then shape each double scoop into a meatball. Flatten it gently and form it into a small football shape, about ½ inch thick. Repeat until all the meat is shaped. You should get 18 to 21 kotleti depending on how large you make them.
Pan-fry the meatballs: Heat a large pan over medium heat and add 2 tablespoons of avocado oil. Arrange the meat patties in a circle around the edge of the pan, then fill the middle, making sure they're not touching too much. Cook for 2 to 3 minutes until the bottoms are nicely browned. Flip them carefully and cook another 2 to 3 minutes on the other side. Avoid pressing down on the kotleti, or you'll squeeze out all those delicious juices. If your pan isn't large enough, cook them in batches.
Simmer: Reduce the heat to low, add 2 tablespoons of water and 3 tablespoons of butter to the pan, then cover with a lid. Let the kotleti simmer for 5 minutes. The steam helps them cook through while the butter adds incredible flavor. If you cooked them in batches, return all the patties to the pan before this step.
Serve: Transfer the kotleti to a serving plate and spoon some of the buttery pan juices over the top. Serve them over mashed potatoes or buckwheat, and top with tomato gravy, fresh herbs like dill or parsley, and a side of pickles for that classic Eastern European touch.
Ingredient Substitutions
Ground meat: You can use all beef or all pork if you prefer, but the 50-50 blend gives the best texture and flavor. Ground turkey or chicken will work but may be a bit drier.
Milk: Any milk works here, including 2% or even a non-dairy milk like oat milk if needed.
Bread: White sandwich bread works best, but you can use any soft bread. Just avoid whole grain or seedy breads, as they'll change the texture.
Avocado oil: Substitute with vegetable oil, canola oil, or even olive oil if that's what you have on hand.
Equipment For Kotleti Recipe
- Large mixing bowl
- Small bowl for soaking bread
- Grater (for onion)
- 1-inch cookie scoop
- Large frying pan with lid
- Measuring cups and spoons
Storage Your Kotleti Recipe
Refrigerator: Store cooked kotleti in an airtight container in the fridge for up to 3 days. Reheat gently in a pan with a splash of water or butter to keep them moist.
Freezer: These freeze beautifully. Let them cool completely, then arrange them in a single layer on a baking sheet and freeze until solid. Transfer to a freezer bag and store for up to 3 months. Thaw in the fridge overnight before reheating.
Make-ahead: You can shape the raw kotleti and refrigerate them for up to 24 hours before cooking, or freeze them uncooked for up to 2 months.
Serving Suggestions
Kotleti are incredibly versatile and pair well with so many comforting sides. Here are a few of my favorite ways to serve them:
Over creamy mashed potatoes: The buttery juices from the pan soak into the potatoes and create the ultimate comfort food experience.
With buckwheat kasha: This traditional pairing is nutty, hearty, and feels like a warm hug on a cold evening.
Alongside a fresh cucumber salad: The crisp, tangy vegetables cut through the richness of the meat and add brightness to the plate.
With sour cream and pickles: A dollop of cold sour cream and a few crunchy pickles on the side balance the savory flavors perfectly.
Expert Tips
Don't skip the bread soak: The milk-soaked bread is what keeps these meatballs tender and prevents them from getting tough or dry.
Wet your hands: When shaping the kotleti, keep your hands damp with water so the meat doesn't stick to your fingers.
Use a cookie scoop: This ensures all your kotleti are the same size, which means they'll cook evenly.
Don't press them while cooking: Resist the urge to flatten them with your spatula. Pressing releases all the juices and makes them dry.
Let them simmer: That final 5-minute simmer with butter and water is key. It finishes cooking the insides while keeping everything moist and flavorful.
Season generously: Don't be shy with the salt. Meat needs good seasoning to taste its best, and you can always adjust to your preference.
A Kitchen Memory with Grandma
My grandma made kotleti every other Sunday when I was growing up, and the smell of them sizzling in butter and browning in the pan would pull me into the kitchen like a magnet. One afternoon, I tried to help her shape them, but I kept making mine too thick and lumpy. She laughed and said, "Amelia, they're not supposed to look like little hills, make them flat like this." She pressed one gently between her palms to show me the proper football shape.
When we finally sat down to eat them over a pile of creamy mashed potatoes, she watched me take my first bite and smiled. "See? When you make them right, they stay juicy," she said. She was absolutely right.
FAQ
Can I bake kotleti?
Yes, you can bake them at 375°F for about 20 to 25 minutes, flipping halfway through. They won't get quite as crispy as pan-frying, but they'll still be delicious. My grandma always said the pan gives them better flavor, though.
What do you serve with kotleti?
Mashed potatoes and buckwheat are the most traditional options, but they're also great with rice, roasted vegetables, or a simple cucumber and tomato salad. I love serving them with Easy Parmesan Asparagus Pastry Twists Recipe for a fun twist.
Are katleti usually baked or fried?
Traditionally, kotleti are pan-fried to get that golden, crispy exterior. Baking is a modern, healthier option, but frying gives you the best texture and flavor.
What is the best way to cook kotleti?
Pan-frying followed by a quick simmer with butter and water is the gold standard. This method gives you a crispy outside, a juicy inside, and tons of flavor from the buttery pan juices.
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Pairing
These are my favorite dishes to serve with Kotleti Recipe
Kotleti
Ingredients
- 1 pound ground pork fresh, well-drained
- 1 pound ground beef fresh, 80/20 fat ratio recommended
- 1 small onion grated (about 1 cup, adds moisture and sweetness)
- 1 ½ tablespoons garlic powder or 3 fresh garlic cloves, minced
- 1 ½ tablespoons onion powder or substitute with extra grated onion
- 1 ½ tablespoons kosher salt adjust to taste
- 2 slices white bread crust removed (for soaking and tenderizing)
- ½ cup whole milk or dairy-free milk alternative
- 2 tablespoons avocado oil for frying
- 2 tablespoons water to steam and finish cooking
- 3 tablespoons unsalted butter for simmering and flavor
Instructions
- Tear the white bread into pieces and soak in ½ cup of milk in a small bowl until fully saturated.
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In a large mixing bowl, combine ground pork, ground beef, grated onion, garlic powder, onion powder, and kosher salt.
- Once the bread has absorbed the milk, add it to the meat mixture and knead gently with your hands until fully incorporated.
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Using a 1-inch cookie scoop, take two scoops of meat mixture stacked together and form into a football-shaped patty. Wet your hands if needed. Repeat until all the meat is shaped.
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Heat a large skillet over medium heat and add 2 tablespoons of avocado oil. Arrange patties in a circle, filling the middle afterward, and cook for 2–3 minutes per side until golden brown. Add extra oil if necessary and avoid pressing the patties.
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Lower the heat, add water and butter to the skillet, cover with a lid, and let the patties simmer gently for 5 minutes. If cooked in batches, combine all patties before simmering.
- Serve the kotleti over mashed potatoes or buckwheat, top with tomato gravy and fresh herbs, and enjoy alongside pickles.
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