Polish Meatballs Aka Kotlety Recipes

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EASTERN EUROPEAN KOTLETY



Eastern European Kotlety image

While growing up, my Polish-Russian grandmother, who lived with our family, made these little meat patties quite often and they were a family favorite. Here is my rendition, from what I remember when cooking with Grandma, as she never wrote the recipe down. The patties were always served with mashed potatoes, green beans, applesauce, and, of course, plenty of ketchup for the patties.

Provided by LYNNINMA

Categories     World Cuisine Recipes     European     Eastern European     Polish

Time 40m

Yield 6

Number Of Ingredients 9

1 ⅓ pounds lean ground beef
⅔ cup milk cracker crumbs
1 small sweet yellow onion, minced
1 egg, well beaten
1 tablespoon milk
1 clove garlic, minced
1 ¼ teaspoons kosher salt
½ teaspoon freshly ground black pepper
½ cup vegetable shortening for frying

Steps:

  • Mix ground beef, cracker crumbs, onion, egg, milk, garlic, kosher salt, and black pepper in a large bowl until evenly blended. Shape meat mixture into twelve 3-inch patties about 1 1/4-inch thick.
  • Heat vegetable shortening in a large skillet over medium-high heat. Sear patties until golden brown, about 2 minutes per side. Reduce heat to low and continue cooking, uncovered, until patties are no longer pink in the center, about 20 minutes more. Remove patties from skillet and drain on paper towels until ready to serve.

Nutrition Facts : Calories 338.1 calories, Carbohydrate 18.9 g, Cholesterol 97.5 mg, Fat 18.7 g, Fiber 0.7 g, Protein 22.2 g, SaturatedFat 6.3 g, Sodium 619.7 mg, Sugar 0.7 g

POLISH MEATBALLS AKA KOTLETY



Polish Meatballs Aka Kotlety image

This is a Polish meatball type dish that is best made with higher quality ground beef. I prefer grass fed, but its certainly easy and tasty either way. I can be easily doubled for more people. Goes well with potatoes, but most carbs will do.

Provided by SlooowCooker

Categories     Meat

Time 40m

Yield 8 kotlety, 4 serving(s)

Number Of Ingredients 9

1 lb ground beef (or turkey, or pork, whatever, mix a few if you like)
1/2 medium onion, diced
1 garlic clove
1 egg
1/2 teaspoon salt
1/2 teaspoon marjoram
1/2 cup breadcrumbs or 1 slice bread, soaked in warm water and made mushy
8 ounces mixed mushrooms, washed and sliced
1/4 cup heavy cream

Steps:

  • Mix all ingredients for the kotlety in a bowl till everything comes together.
  • Make golf-ball sized, or a bit larger, balls with the meat and place on a plate until needed.
  • Heat a large skillet and use your preferred oil/fat, then turn the heat down low once it's heated all the way through.
  • Put the meat on, it should sizzle lightly. If it doesn't, your heat is too low.
  • Each kotlet should be cooked for a 3-4 minutes per side, then flipped. It will take a little time to heat them all the way through, slice with a knife if unsure.
  • Once all the kotlety are cooked, put them to the side.
  • Keep the heat low, and sautee the mushrooms in the pan, making sure all the browned bits and fat coat them.
  • Once the mushrooms are cooked, add the heavy cream and deglaze the pan.
  • Serve kotlely, pour sauce on top.

Nutrition Facts : Calories 373.9, Fat 24.5, SaturatedFat 10.6, Cholesterol 150.4, Sodium 488.1, Carbohydrate 11.9, Fiber 0.8, Sugar 1.6, Protein 24.9

POLISH MEAT BALLS



Polish Meat Balls image

This recipe is my grandfather George Franek's. He passed away recently, but this is one dish from his legacy.

Provided by Angela Austin

Categories     World Cuisine Recipes     European     Eastern European     Polish

Time 2h

Yield 16

Number Of Ingredients 13

2 onions, coarsely chopped
6 stalks celery, coarsely chopped
2 ½ pounds ground veal
2 ½ pounds ground pork
1 (10.75 ounce) can condensed cream of mushroom soup
40 saltine crackers, crushed
¾ cup dry bread crumbs
½ (12 fluid ounce) can evaporated milk
3 eggs
4 teaspoons salt, or to taste
1 teaspoon dried marjoram
1 teaspoon dried onion flakes
¾ teaspoon ground black pepper

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Mix the onions and celery together in the bottom of a large roasting pan.
  • In a large bowl, thoroughly mix together the veal and pork with your hands; lightly mix in cream of mushroom soup, cracker crumbs, bread crumbs, evaporated milk, eggs, salt, marjoram, onion flakes, and pepper until well combined. Form the mixture into meat balls, dipping your hands in water between making the balls. Place the meat balls gently into the roasting pan on top of the onions and celery; cover the pan with foil.
  • Bake in the preheated oven for 1 hour and remove foil. Carefully separate the meat balls where they have stuck together and return the pan to the oven until the meat balls are browned, turning every 15 minutes, 30 to 45 additional minutes.

Nutrition Facts : Calories 341.4 calories, Carbohydrate 14.7 g, Cholesterol 134.7 mg, Fat 18 g, Fiber 1.2 g, Protein 28.6 g, SaturatedFat 6.6 g, Sodium 937 mg, Sugar 3.3 g

KOTLECKY (UKRAINIAN MEATBALLS)



Kotlecky (Ukrainian Meatballs) image

I can't remember where I got this recipe but we love them. I've been making them for years. They are delicious and economical. A good way to make a little meat go a long way! I like to serve them with mashed potatoes and steamed broccoli.

Provided by MarieRynr

Categories     Pork

Time 1h

Yield 4 serving(s)

Number Of Ingredients 11

1/2 lb ground beef
1/2 lb ground pork
1/2 medium onion, minced
1 garlic clove, minced
3 slices stale bread, soaked in
1/2 cup milk
2 eggs
salt and pepper
1 1/2 tablespoons sour cream
1/2 cup dry breadcrumbs
2 tablespoons oil

Steps:

  • Squeeze the milk out of the bread and discard.
  • Mix together with the meats, onion, garlic, eggs, salt and pepper and sour cream.
  • Mix well, then shape into 8 large balls.
  • Brown the balls in hot oil, then place in a oven proof casserole dish.
  • Bake covered, for 30 minutes at 325*F.
  • Remove cover and bake 15 minutes longer.

Nutrition Facts : Calories 526.6, Fat 33, SaturatedFat 10.9, Cholesterol 203.9, Sodium 358.2, Carbohydrate 22.6, Fiber 1.3, Sugar 2.4, Protein 32.8

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Top Asked Questions

How to make Ukrainian kotleti (meatballs)?
Ukrainian Kotleti (Meatballs) Add all of the ingredients into a medium mixing bowl. Grate onion on smallest side of the grater (with the outward protruding holes). Mix everything. Shape patties into an oval like shapes. (If you work with wet hands the meat will not stick to hands as much.) Add the ½ cup bread crumbs to a bowl.
What is the difference between Kotlety and meatballs?
They are also sometimes considered more like large meatballs and served with mashed potatoes or over rice with a vegetable or side salad. Kotlety is a Russian recipe that can be made with ground beef, pork, chicken or even turkey. My personal preference is a beef and pork combination.
Do you have to cook Polish meatballs?
Like most meatball recipes, today’s Polish meatballs are very easy as well. The best thing about it is that this time you don’t even have to fry or bake the meatballs, they get simmered in the broth, which will be used to make that delicious mushroom sauce later on.
How to make kotleti patties?
In a bowl, combine all of the ingredients for the patties. Combine the ground pork and chicken, onion, mayo, egg, bread crumbs, garlic and seasonings until well incorporated. Shape the meat into uniform patties. Coat the kotleti generously in the bread crumbs. Fry patties until crispy on the outside and cooked on the inside.

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