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Chicken and Pork Katleti (Russian meat patties)

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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.

Chicken and Pork Katleti-5

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.

Chicken and Pork Katleti-6

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).

Chicken and Pork Katleti

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-2Chicken and Pork Katleti-4

Chicken and Pork Katleti (Russian meat patties- Котлеты)

5 from 6 votes
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Author: Natasha of NatashasKitchen.com
Skill Level: Easy
Cost to Make: $8-$10
Servings: 10

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

  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.
  3. 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.
  4. 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.

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natashaskitchen

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved recipes with YOU. Thanks for stopping by! We are so happy you're here.

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  • Natalie
    March 2, 2019

    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! Reply

    • Natashas Kitchen
      March 3, 2019

      Hi Natalie! These do reheat well! I hope you love that! Reply

  • Tatyana
    November 18, 2018

    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!! Reply

    • Natashas Kitchen
      November 18, 2018

      Sounds like you found a new favorite Tatyana!! Reply

  • Desiree A Ventra
    June 8, 2018

    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! Reply

    • Natashas Kitchen
      June 8, 2018

      That’s so awesome, Desiree! Sounds like you found a new family favorite! Thanks for sharing the bread crumbs tip with all of us 🙂 Reply

  • Olena Semenova
    December 23, 2017

    I am making these for 40 people. With mashed potatoes and salad. How many times should I multiple this recipe by to feed 40? Reply

    • Natasha
      natashaskitchen
      December 23, 2017

      Hi Olena, it depends on what else is going to be on the menu and how much each person will eat. This normally serves 10 as a meat on the side for dinner. If it is the only meat, you might consider quadrupling the recipe but that is going to be alot of katleti! Reply

  • Diana
    August 20, 2017

    Natasha, my husband can’t have anything fried. Do you think oven would work for this recipe? Reply

    • Natasha
      natashaskitchen
      August 20, 2017

      Hi Diana, one of my readers, Antonina wrote in with a very helpful review on baking: “I shaped the mixture into 12 balls similar to meatballs (they turned out to be bigger in size than picture above shows but less in quantity respectfully), greased a glass baking dish with olive oil and baked them instead of frying. I baked them covered with foil for 45-50 min at 350F and then additional 15-20 min without a foil at 300F. They turned out to be so soft and nicely and evenly browned, a restaurant quality!” Reply

      • Diana
        August 21, 2017

        Thank you so much!! I really appreciate your response Natasha Reply

  • Dasha
    November 15, 2016

    My husband is obsessed with everything garlic so i think im gonna add some to the recipe, would you reccommend fresh or garlic powder? Reply

    • Natasha
      natashaskitchen
      November 15, 2016

      I’m always partial to fresh garlic but you could probably do either one 🙂 Reply

  • Phyllis asbell
    June 16, 2016

    These are quick and easy. I buy my pork and chicken already ground or ask the butcher to grind. Oh so good!
    Thanks ! Reply

    • Natasha
      natashaskitchen
      June 16, 2016

      This is going to sound silly but I’ve never thought to ask the butcher to grind it for me! I mean, I have a meat grinder at home so I always did it myself but that would save me some time! Ha! Thanks for sharing that with me :). And I’m so happy you liked the recipe 🙂 Reply

  • yuliya
    March 21, 2015

    Natasha, i been making all of the kotleti recipes from your blog and i love it, but recently learned that i am allergic to onions, what would be your suggestion to substitute onions for in this recipe to keep them moist? thank you Reply

    • Natasha
      natashaskitchen
      March 21, 2015

      Yuliya, you can add little bit of water to moisten the meat and just omit the onion. Hope this helps :). Reply

  • Simona
    February 20, 2015

    I just found your blog as I have been trying to find a good katleti recipe and I really love how it turned out! I used beef but otherwise all the same ingredients. I also tried your meatball soup which turned out great. Thank you for sharing all these great recipes! Reply

    • Natasha
      natashaskitchen
      February 20, 2015

      I’m so happy you are enjoying the recipes! Thank you so much for the great review 🙂 Reply

  • Lori in Maine
    January 30, 2015

    Hello Natasha! I love reading your blog and really enjoy the food and recipes from the Ukraine. I hope I said that correctly? But I am wondering about these meat patties. You have used many different spellings in an assortment of recipes…kotlety, kotleti, katleti???? Also, using milk to soak the bread will enhance moisture in the meat. Thanks so much for all your wonderful recipes and sharing them with all of us!! God Bless. Reply

    • Natasha
      natashaskitchen
      January 30, 2015

      I use the different versions because there are all different ways to spell it and if someone searches for kotleti when they come to my blog and spell it differently, I want them to be able to find the recipe :). I call that “strategerie” lol. Thank you so much Lori! God less you too :). Thanks for the tip! I’ve tried that with chicken katleti before and I agree it was wonderful! Reply

  • vitaliya
    August 12, 2014

    Can I make a batch of these and freezer them or you think it won’t taste as good after being frozen? Reply

    • Natasha
      natashaskitchen
      August 13, 2014

      We usually freeze them raw and then thaw in the fridge before sauteeing them, which would yield the freshest tasting results. I think it could also work to cook them and then freeze them cooked. Reply

  • Victoria
    January 15, 2014

    Hi Natasha, I’ve made these twice in a span of 2 weeks and they were super yummy!!! Thank you for the recipe. I was wondering, do you have a good sauce/podliva/gravy recipe to add to these or potatoes? Thank you! Reply

    • Natasha
      natashaskitchen
      January 16, 2014

      You are welcome Victoria and thank you for such a good report. Here is the link to the gravy :). Reply

      • Victoria
        January 19, 2014

        Thank you, thank you, thank you! Made it yesterday for my son’s third birthday today and it was a hit! I love ur site, I’ve made 4 dishes from your recipes (nalesniki, cottletes, gravy and the prune cake) for today’s party. Everything turned out Amazing! Thank you Natasha, ur recipes and site are a dream come true! Reply

  • Nata
    August 12, 2013

    Just wanted to say these turned out absolutely delicious! Have u ever made a large batch of these the day before for a party? What temp would you suggest heating them up in and for how long? Thanks 🙂 Reply

    • Natasha
      natashaskitchen
      August 12, 2013

      I’ve done that with another breaded chicken skewer recipe. I believe it was 400˚F for 15 min or until they are just hot to the touch. Reply

  • Vera
    January 8, 2013

    Natasha, thank you for the recipe. I just made these kotletki and they turned out really good. Reply

    • Natasha
      natashaskitchen
      January 9, 2013

      They get eaten very quick in our house :). I’m glad you like them. Reply

  • Seva Soloviov
    December 29, 2012

    Amazing Katleti! Delicious!
    Thank you SO MUCH! Reply

    • Natasha
      natashaskitchen
      December 29, 2012

      You are welcome, I’m glad that you like them :). Reply

  • Jenn
    November 26, 2012

    Thanks for this recipe! I tried it tonight and my fiance loved it! Even said it tasted better than his mother’s, wow, what a compliment! Thanks again!!! 🙂 Reply

    • Natasha
      natashaskitchen
      November 27, 2012

      You are a great cook Jenn 🙂 Looks like you just raised the bar for your mother in law 😀 Reply

  • Antonina
    November 26, 2012

    Wonderful recipe, a definite winner – thank you for sharing. I have never made any other katleti better than these turned out to be. I followed the recipe closely but I did add a bit more water ( and I used mineral water as someone suggested – Perrier brand) – 3 tbsp or so. Also, I shaped the mixture into 12 balls similar to meatballs (they turned out to be bigger in size than picture above shows but less in quantity respectfully), greased a glass baking dish with olive oil and baked them instead of frying. I baked them covered with foil for 45-50 min at 350F and then additional 15-20 min without a foil at 300F. They turned out to be so soft and nicely and evenly browned, a restaurant quality! I like baking as it is a healthier way of cooking and saves a ton of time! We all loved it, – my 2 and 4 year old kiddies ate these like nobody’s business 😉 Thank you! Reply

    • Natasha
      natashaskitchen
      November 26, 2012

      Thanks for sharing how long and at what temp you baked them. I’ll definitely try baking next time along with your other tip for the mineral water. Thank you Antonina!! Reply

  • alison
    October 31, 2012

    Can I use ground turkey instead of ground meat in this recipe and in your Tefteli Recipe? Would it affect the taste or anything? Reply

    • Natasha
      natashaskitchen
      October 31, 2012

      Turkey is great alternative as well. It still should taste great. Reply

      • alison
        October 31, 2012

        Thanks for such a quick response! I will try it with turkey because that’s what I have in my fridge. Reply

  • helen
    July 26, 2012

    great recipe … I steamed them after frying , comes out so soft and juicy,, my kids don’t like meat, but these kotletas they eat without any problems… Thank you Natasha for your web site.. it’s a gem.. Reply

    • Natasha
      natashaskitchen
      July 26, 2012

      Thank you so much Helen! It means so much to hear your kind words:). Reply

  • April 11, 2012

    Hi quick question… How many katleti does this recipe make? Reply

    • Natasha
      natashaskitchen
      April 11, 2012

      It depends how big (or small) you make them. I’m guessing 40-60. I never really counted them, but I’ll try to remember to next time I make the recipe 🙂 Reply

  • Viktoriya
    March 13, 2012

    These are so good. I think the mayo helps a lot with the moistness. I make my katletli (also golubtsi) with pork, turkey, and chicken. I also chop half the onion and the other half I grate so it’s more juicer. I also like the tip of soaking the bread in milk instead of water..my aunt also suggested adding a lil bit of baking soda to make them more plump. My aunt also fills a small pot (depending on how much katletli you making, I use a 1 quart) with enough water just to cover the bottom, and you keep it on a very very low heat, then as I’m frying the katletli I place them in that pot so they tushyatsa and are very moist. Try it out:) Reply

    • Natasha
      natashaskitchen
      March 13, 2012

      Thank you so much for those tips. We will have to try that out! 🙂 Reply

  • Nat
    March 6, 2012

    Hi,

    What are italian breadcrumbs? Can I just use fresh breadcrumbs (white bread blizzed in my foodprocessor) or is it store bought packaged dry breadcrumbs? Reply

    • Natasha
      natashaskitchen
      March 6, 2012

      They are store bought packaged dry breadcrumbs that are seasoned. You can buy the progresso or store brand. Both work well. They are very fine bread crumbs and they work better. I’ve tried using my own or even panko and it just doesn’t coat the meat as well. Reply

      • betty boobs
        November 13, 2018

        whatare they we don’t have them in Australia Reply

        • Natashas Kitchen
          November 13, 2018

          Hi Betty! What are what? Are you referring to what the patties are? Reply

  • Natasha
    January 27, 2012

    Hey Natasha, I only have ground turkey at home. Would that work? Reply

    • Natasha
      natashaskitchen
      January 27, 2012

      I think so. They may not be as juicy since turkey is leaner than pork, but it should still work. Let me know how it goes 🙂 Reply

  • Anna
    January 3, 2012

    I love your blog. A Russian food blog in English- i am beyond thrilled!

    What do you think of the kitchen aid meat grinder- i recently got the 6quart kitchen aid and the meat grinder is an attachment i really want but i read some of those bad reviews about the oil/grease from the machine getting into the ground food- have you experienced this at all? Reply

    • Natasha
      natashaskitchen
      January 3, 2012

      I have it and use it. I have seen trace amounts of that. Im not sure if there is a solution for that. You have to keep the metal parts nice and clean. Overall it’s a good meat grinder. The only thing that kinda stinks is its not at working level if your kitchen aid is on the counter (it’s kinda high up). Reply

  • Jessica
    September 20, 2011

    My mother-in-law Ludmila is famous for her Kotlety – and I second the suggestion above of soaking bread in milk, squeezing out the excess and then adding it to the mixture and regrinding it. Its traditional in her family, and in Poland (where I live and it is called Kotlety Mielone) to use Kaiser/Bread Rolls. I think the proportion of crust to bread has something to do with it.

    If you get a chance try Kotlety from Egg (kotlety z jajek) a common Polish preschool meal on meat-free days – and very delicious! Reply

  • NS
    September 9, 2011

    Made these last night, they were amazing! thanks for the recipe Natasha! 🙂 Reply

  • Natasha
    June 24, 2011

    Got it fixed. Tnx for the tip Reply

  • Tatyana Melnyk
    May 21, 2011

    Thank you so much for this recipe. First time my katleti turned out sooo good. I made my katleti w/ chichen it was great………….
    My husband loves all the foods I make off of your website.
    Thank You.
    God Bless You.
    Keep posting Natasha……………………………………. Reply

    • Natasha
      May 21, 2011

      Thank you Tanya. I’m so glad you and your husband enjoyed the recipe. I’ll have to tell my mama-in-law her recipe is well loved 🙂 God bless you too Tanya. Reply

  • Dina
    May 17, 2011

    These look so mouthwatering!!! Where can you buy a cheap kitchenaid meat grinder? any idea? Reply

  • Julie
    March 1, 2011

    These were delicous! I’ve tried to make my own version before without a lot of success and stumbled upon your blog. Yay! So, glad I did. My husband is Polish and he always talked about meat patties that his grandmother made. These were divine– maybe the mayo in it gave it a little something extra? Even the kids had seconds. Thanks again! Reply

  • Irina K
    January 13, 2011

    Hi Natasha,
    Your husband Vadim gave me your blog address. How exciting! I make Katletki almost weekly (ground chicken or turkey), so was glad to see your recipe. I was also impressed by your Kievski Tort recipe. That used to be my favorite cake as a kid. My mom would buy it for my birthdays. Now I can make it myself…
    One comment about katletki. I always start with milk and breadcrumbs (in the old country they used old bread and would break it into small pieces and let them absorb all the milk). One of my cousins uses soda (yes) instead of milk and doesn’t mix very much. It makes katletki “puffier”. The beauty of the recipe is that it can be used with any kind of ground meat or poultry or even fish. Yes, I make salmon cakes using the basic recipe only I add chopped celery and mayo. You can also add spinach to the chicken katletki mix and serve them with a mustard sauce. Anyway, possibilities are endless. Looking forward to reading and trying your recipes. Reply

    • Natasha
      January 13, 2011

      Hi Irina! Thank you for all of your katleti suggestions. I’ll try your variations next time. I’m especially interested in making the salmon cakes! Reply

  • Irina
    December 29, 2010

    I loved making these!! They were delicious!! Thanks for the recipe!! Reply

  • Yana
    December 28, 2010

    Natasha,
    Great Recipe!

    Do you know what diruni are ? they are a finely shredded potatoe mixed with flour and fryed on pan..

    I have a recipe from watching someone do it, but wanted to if you know what this dish is? Reply

  • Natalya
    December 16, 2010

    So I made some yesterday and my family like them a lot! I found some ground chicken at Winco, usually they have some, but not always. Thanks for such a yummy recipes! Reply

  • Natalya
    December 15, 2010

    Your sister Sveta told me about your blog and so I went and I really like your recepies! I want to make katleti today, but I don’t have grinder so I will have to use ground pork and chicken from the store. Do you think its going to be the same taste or different? Reply

    • Natasha
      December 15, 2010

      Thank you Natalya :). That should work just fine! You might have a hard time finding ground chicken. If you do, substitute it with ground turkey. Reply

  • Anya
    December 11, 2010

    And by the way your website is inspiring! Keep posting the good yummy food you make! Reply

  • Anya
    December 11, 2010

    i just made my 1st batch, made them mini katletki ummm they sooo good and so juicy!
    i made several attemps in the past making katletki and was dissapoined but these are defenetly a hit!
    Thank you so much! Reply

  • Yelena
    December 6, 2010

    Natasha, I just found your bog and I love it!!!
    I was wondering what kind of chicken and pork do you use? Chicken breast?? Pork loin?? Reply

    • Natasha
      December 6, 2010

      Chicken breast and pork loin chops. I trimmed the fat on the chicken but not the pork. If your meat is completely fat free, it turns out a little dry. Reply

      • Anastasiya
        December 9, 2010

        You can use a couple tablespoons of softened butter if using fat-free meat to counteract the dryness. 🙂 Reply

  • Ilona
    December 3, 2010

    Hahahahaha… I do need some extra cash..LOL.. Reply

  • Ilona
    December 1, 2010

    Natasha quick question… the title of recipe says chicken and turkey but recipe calls for pork and chicken… did u use pork in these ,or turkey? Reply

    • Natasha
      December 1, 2010

      Sheesh, Its pork. I must have been thinking of my other recipe when I typed that out. The recipe is correct, I fixed the title to say chicken and pork Katleti Reply

    • Natasha
      December 1, 2010

      I should hire you on as my editor 🙂 Reply

  • Tina
    November 30, 2010

    Where did you buy the grinder? Reply

    • Natasha
      November 30, 2010

      It’s an attachment for my kitchenAid stand mixer. I think my husband bought it online – amazon or maybe ebay? Reply

    • Joe in N Calif
      December 1, 2010

      Tina, Bass Pro Shops, Gander Mountain, Cabelas, and Sportsmans Guide all have grinders. Both electric and hand powered. Some places have hand grinders with two or three cutting plates for under $30. Also, check yard sales, rummage sales, and thrift stores. You may be able to find small ones for under $10.

      A very useful tool. Grind meat, vegetables, and nuts. Make your own sausage. All sorts of things. I have a very small one, but I can grind about 2 pounds of meat a minute, which for most home uses is fine.

      If you like things like deviled ham or other potted meats and you have a grinder, you have a great way to use up scraps and leftover bits of meat. Grind it, season it up, add your mayo and/or mustard, and you have your potted meat spread. Reply

  • Ilona
    November 30, 2010

    Will definitely try them this weekend… Thanks for the recipe.. Instead of the water, my mom told me that back in Ukraine they would put mineral water. The saltzer mineral water just makes them fluffier. I havent tried it yet though but plan to. Reply

  • Joe in N Calif
    November 30, 2010

    Sounds like another winner. A little hint – since you have the grinder going, run the onion through it. That will give you the onion the same size as your ground meat.

    I’ve been running onion and potatoes through my grinder for potato pancakes or to mix with ground beef for meatloaf. Reply

    • Natasha
      November 30, 2010

      That’s a great idea!! Much better than getting more tools dirty. Thank you! Reply

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