My hubby came up with these after gathering ideas from his mom. He bakes them after sautéing and they come out juicy and tender. They go really well together with buckweat, braized cabbage or any potato dishes. You aren’t really Russian or Ukrainian if you haven’t had katlety; end of discussion.
Cost to Make: $8 to $10
Servings: 8 to 10
1 pound ground pork
1 pound ground turkey
1 medium onion, graded
1/2 cup white bread crumbs (We use panko bread crumbs)
1 egg
2 tablespoons finely chopped parsley
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon ground pepper
1 table spoon mayo
Olive Oil
How to Make Katleti:
1. Grade onion and chop parsley.
2. Use Kitchen Aid Mixer bowl to combine meat, bread crumbs, spices, egg, mayo, onion and parsley. Mix everything well on a lower speed setting (#3), or combine ingredients by hand if no mixer is available.
3. Form patties using ice cream scoop to make even portions. Makes approx. 20 patties. (don’t try to flatten them once they are on the skillet or juices will seep out).
4. Heat about 4 tablespoons olive oil over medium/high heat and saute the patties (adding more oil if necessary) until browned on both sides ( approx. 3 min on per site), flipping twice so they don’t burn.
5. Preheat your oven to 400 F.
6. Remove patties of the skillet and place them in a glass baking dish. Cover dish with foil and bake for 10 minutes.
“Priyatnoho Apetita” (Enjoy)!
{ 7 comments… read them below or add one }
I always make mine with beef, and they rock. But I can see how pork would make them really juicy. I’ve also made them with venison/beef as in 2/3 venison and 1/3 beef.
Rather than baking them, I sauteed them covered on low for the last however many minutes, can’t remember.
Then it never occurred to me to add carrots and I’ve usually added sauteed onions to bitki, but not usually kotleti. I have this great cookbook with a ridiculous name “Please to the Table” and it suggested to grate the onions into the hamburger. I like that since it makes it nice and juicy.
I am pretty sure I fried them in butter too or maybe a mix of the two. The recipe also called for whipped egg whites to lighten them up, but I usually try to avoid that sort of thing. They were light enough as is with the addition of piece of bread soaked in milk + the milk itself.
My American hubby, though, he needs to stick them b/w two pieces of bread a la hamburger and eat them with catsup, and I find that distressing.
Lol, thats hilarious. My grandpa, when he first moved to america did the opposite; when we gave him a sandwich, he took it apart and ate the meat first.
I looked for a katleti recipe for the longest time.. Now i found this and will definitely try it.. Thanks
I like to make mine a combo of beef and pork, pork and chicken or beef and chicken. I haven’t tried making it with ground turkey, but that’s a good idea! I’ve been known to add in grated carrots, so it’s nice to see someone else who does that. The only real difference I see is that I do soak break in milk and add it in to give it a lighter texture, which is a trick I learned from my mother in-law and she makes really good kotleti.
I made this tonight. It was delish! Can’t wait to try out more of your recipes!
woops.. I think I responded to the wrong recipe–
It was supposed to be for the chicken and pork katleti– the smaller meatball ones. Sorry–feel free to move it?
The meatball ones are my favorite
I’ll add it there. Thanks Julie!
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