Kotlecky Ukrainian Meatballs Food

UKRAINIAN KOTLETI (PORK PATTIES)

Steps:

• Add all of the ingredients for the patties into a mixing bowl. Grate onion on the smallest side of the protruding holes on the grater.
• Shape patties into oval like shapes. (If you work with wet hands, the meat will not stick to hands as they are shaped.)
• Add the ½ cup bread crumbs to a large bowl. Once patties are shaped, coat the patties in the bread crumbs.
• Cover the bottom of a large skillet or pan with oil. Once oil is hot, fry the patties 4-5 minutes per side over med/high heat until fully cooked inside.
• Enjoy, friends!

KOTLECKY (UKRAINIAN MEATBALLS)

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.

POLISH MEATBALLS AKA KOTLETY

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.