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We just got back from a visit to Cali where my husbands Mama showed me how to make the BEST Chicken and Pork Katleti!! If you have a meat grinder, it’s best to grind your own pork and chicken.
I ate at least 7 of these right away, then snuck about 5 more. I’m still thinking about them. These are so tender and making them smaller like this means you don’t have to bake them after sautéing.
Kotlety are so awesome, they can be served with toothpicks as appetizers or for lunch with mashed potatoes. These are sure to please.
Ingredients for Chicken and Pork Katleti:
1 lb ground pork
1 lb ground chicken
1 egg
1 Tbsp mayo
1 medium onion, grated or super-finely diced
1/2 tsp salt
1/4 tsp pepper
1 Tbsp water, optional – if your meat mix feels too dry
1/2 cup Italian breadcrumbs for meat mix
1 1/2 cups Italian breadcrumbs to coat meatballs
How to Make Chicken and Pork Katleti:
1. Cut chicken and pork into strips and put through a meat grinder using the medium/large disk.
2. Mix together ground pork & chicken, egg, mayo, diced onion, salt, pepper and 1/2 cup breadcrumbs. Mix thoroughly. Add 1 Tbsp water if meat seems too dry – My meat was pretty lean so I added it.
3. Form 1-inch balls with the katlety mixture. and roll them in bread crumbs. They should be just a bit flattened and not a perfect ball (see pic below).
4. In a large skillet, heat about 1/4 cup canola, grape seed or sunflower oil over medium heat. It should be enough to just cover the bottom of the pan. Saute meatballs in batches, turning them over a couple times during the process. Add more oil as needed for subsequent batches. Katleti are done when they are golden brown and cooked through.
Chicken and Pork Katleti (Russian meat patties)
Ingredients
- 1 lb ground pork
- 1 lb ground chicken
- 1 egg
- 1 Tbsp mayo
- 1 medium onion, grated or super-finely diced
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 Tbsp water, if your meat mix feels too dry
- 1/2 cup Italian breadcrumbs for meat mix
- 1 1/2 cups Italian breadcrumbs to coat meatballs
Instructions
- Cut chicken and pork into strips and put through a meat grinder using the medium/large disk.
- Mix together ground pork & chicken, egg, mayo, diced onion, salt, pepper and 1/2 cup breadcrumbs. Mix thoroughly. Add 1 tbsp water if meat seems too dry.
- Form 1-inch balls with the katlety mixture. They should be just a bit flattened and not a perfect ball. Roll meatballs in bread crumbs.
- In a large skillet, heat about 1/4 cup canola, grapeseed or sunflower oil over medium heat. It should be enough to just cover the bottom of the pan. Saute meatballs in batches, turning them over a couple times during the process. Add more oil as needed for subsequent batches. Katleti are done when they are golden brown and cooked through.
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
So glad I tried these they were really delicious! I ate three while cooking 😋
Hi Angelina! They are delish! So glad you loved them too.
Would give it a 5+
Melt in your mouth. And oh so tasty.
I used a home grown rooster and a pork shoulder ground up together.
Awesome! Thanks for the perfect feedback and review, Cyndi. I’m happy that you loved this recipe!
I followed recipe faithfully and was not disappointed. To me, flavor was reminiscent of McD chicken nuggets. I paired it with plum sauce for dipping. If baking, i recommend you are conservative on your cook time, as I did overcook one batch, based on a comment here. I baked at 350 covered for 45 min, and at 300 uncovered for 20 and the bottoms were a tad overcooked. Keep in mind size of balls as it will be a factor in bake time. Better to undercook and add extra time than to burn them
Thank you so much for sharing that with me.
OMG, thank you so much. Love learning recipes from different countries. This one is over the top delicious!!! I might not even share them with any of my guests… ahah
I’m so happy to hear you’re enjoying this recipe, Marie!! Thank you for that wonderful review!
Hey Natasha! Would ground pork and ground chicken already packed work? Also, if made a day ahead, would they taste as great if reheated last right before serving? Thanks!
Hi Natalie! These do reheat well! I hope you love that!
I should have made a double batch because I was eating them as they were cooking! So good! I’m never going back to beef and pork, these are so tender. Easy to pack for kids for lunches too. I will try baking them next time as some other reviews suggested, although I always fried kotleti before. Thank you for another great recipe!!
Sounds like you found a new favorite Tatyana!!
This is the 2nd time I made them and remembered why I loved them so much!!! I also baked them in the oven because I am not big frying and much less fat too! I used Italian bread crumbs for the meat mixture and Italian bread crumbs with Italian panko bread crumbs and percorino ramano cheese to roll the balls in and they came out perfect and so yummy! I made 4lbs for 4 adults and 3 small children and only have about 1lb left over EVERYONE ate and loved them. I made my balls smaller so the kids would eat them and they did!!! Thanks for the recipe, will be making them often and sharing as well!
That’s so awesome, Desiree! Sounds like you found a new family favorite! Thanks for sharing the bread crumbs tip with all of us 🙂