East European Meatballs Recipes

KOTLETY (RUSSIAN/UKRAINIAN MEAT PATTIES)

Steps:

• Add beef and pork to a large mixing bowl.
• Place bread in small bowl and pour milk or water on top and let bread soak for 2-3 minutes. After time is up, mash up bread and milk with fingers until it's all wet and smashed up into a thick paste.
• Mix garlic, paprika, salt and pepper together in a small ramekin.
• Add bread mixture, grated onion, eggs and spices large mixing bowl with meat.
• Mix meat mixture well (fingers work best) until fully combined.
• Preheat your cooking device: cast iron skillet or griddle to Medium/ Medium low and once warm add enough oil just to coat bottom. (If using panini press preheat it now) I do like to use a cast iron skillet sometimes to make these as well, but you need to watch the heat on the cast iron more closely to not burn the kotlety.
• Form patties with meat mixture, I use a 1/4 cup measuring cup and make them about 1" thick (round or oval, your preference)

EUROPEAN STYLE MEATBALLS

Steps:

• 1. Combine meatball ingredients except for canola oil in a large bowl and mix well. Shape mixture into 1 1/2 inch balls.
• 2. Heat 2 Tbsp. oil in a deep skillet. Brown meatballs on all sides. About 5 to 6 minutes or until well browned. Remove meatballs, reserving drippings in skillet.
• 3. Add mushrooms to pan with drippings, saute until soft. Add flour to pan drippings; stir until blended, reduce heat; add sour cream, browning sauce, salt and pepper, stirring constantly. Gradually add milk.
• 4. Return meat balls to skillet and cook over low heat for 15 minutes.
• 5. Mix hot cooked noodles with butter and sprinkle with poppy seeds.
• 6. Serve meatballs over noodles.

EAST-EUROPEAN MEATBALLS

Steps:

• (you will need more than those 75ml oil. Those 75ml are about the quantity that gets absorbed in the process and therefore will be part of the nutrition info).
• Soak the bread in water (or milk) and the crush it into small crumbs.
• Mix together in a big bowl, by hand: the meat, the onion, the potato, the garlic, the bread and the egg (raw).
• Add salt and pepper to taste then add 2 teaspoons of paprika.
• Mix until homogenous.
• Oil hands and make small balls out of the meat mix (about 2. 5-3cm (1") in diameter).
• In a big cast-iron pan, pour sunflower oil to cover the pan bottom about 1cm (1/2") and heat it on medium high heat (level 6).
• When hot, roll the meatballs one by one through the flour and place them in the pan.
• Do not overcrowd the pan, as you will need space to turn the meatballs around.
• Turn the heat lower (to level 4-5) and keep an eye on the meatballs at all times as they can burn quickly.
• When they get a bit golden, turn them around.
• You will have to turn them at least 2 times until they are done (it will take about 15-20 minutes for one round).
• When done, they will have a light brown colour and they will be done on the inside too (you have to try them).
• Delish!