Russianmeatballs Recipes

CLASSIC RUSSIAN KOTLETI (MEATBALLS)

Steps:

• Soak the bread pieces in milk for about 10 minutes. Shred the bread into small pieces.
• Mix ground chicken with egg, mayonnaise, and bread. Mix in onion and season to taste.
• Preheat oil in a frying pan over medium heat. Spoon equal portions of the meat mixture into the pan, leaving a little bit of space between each patty. Fry on each side until golden brown (about 4-5 minutes on each side).

THE BEST MEATBALLS

Steps:

• Combine beef, veal, and pork in a large bowl. Add garlic, eggs, cheese, parsley, salt and pepper.
• Blend bread crumbs into meat mixture. Slowly add the water 1/2 cup at a time. The mixture should be very moist but still hold its shape if rolled into meatballs. (I usually use about 1 1/4 cups of water). Shape into meatballs.
• Heat olive oil in a large skillet. Fry meatballs in batches. When the meatball is very brown and slightly crisp remove from the heat and drain on a paper towel. (If your mixture is too wet, cover the meatballs while they are cooking so that they hold their shape better.)

RUSSIAN MEATBALLS

Steps:

• Combine ground sirloin through salt and make into balls the size of a golf ball.
• Heat shortening in skillet until hot.
• Roll meatballs in flour.
• Brown meatballs in shortening.
• When meatballs are all browned add stewed tomatoes and chopped green pepper. If more juice is needed, add more tomato juice.
• Simmer for 30 minutes.
• (The more juice, the more sauce. The sauce should be like stroganoff constancy.)
• Sprinkle with paprika and add sour cream.
• Cover and simmer 15 minutes longer.
• Eat with either white rice or egg noodles.

RUSSIAN MEATBALLS

Steps:

• Mix all ingredients-except sauce ingredients-together in a large bowl.
• Roll into balls and fry in a large skillet.
• Combine the peach jam, salad dressing and soup mix in a saucepan.
• Cook over medium heat until blended.
• Pour over meatballs and simmer for 5 minutes.
• Serve over rice.

BITOKES - RUSSIAN MEATBALLS

Steps:

• Melt 3 tablespoons of butter in frying pan. Add onions, fry until clear and tender. Remove onions.
• In large bowl mix hamburger, 2 Tbs butter, salt, pepper, thyme, 1 egg and sautéed onion. Mix and form into balls or patties. Pan fry patties and put them in large casserole dish.
• Pour fat from pan. Add beef broth and boil until only 1/2 remains. Add cream. Boil 1 to 2 minute Season with nutmeg, lemon juice, salt and pepper. Remove from heat, add butter and pour over meat. Sauce will be thin. Let sit overnight. Reheating it brings out the flavor. Serve over white rice or alone.