Juicy Pork Meatballs Recipe (Kotlety)

These meatballs are incredibly Juicy. Check out the #SecretIngredient. They'll be the talk of your dinner party! @NatashasKitchen

Ahem. I present to you THE meatball of all meatballs. There’s an oddity in the list of ingredients, but believe me when I tell you; these will be the talk of your dinner party. These meatballs are incredibly juicy and quite possibly the best ones I’ve ever tried. I kid you not.

My sisters Tanya & Sveta have been raving about how their Mama-in-law (they married two brothers, you see) makes fantastic meatballs. I finally asked Maria for the recipe. I knew from the first bite; my sisters were right.

These meatballs are incredibly Juicy. Check out the #SecretIngredient. They'll be the talk of your dinner party! @NatashasKitchen

Flashback! (I love how food triggers memories). I remember the first time we gave my grandpa a burger, he took it apart and ate each ingredient separately. He was probably wondering why we served Katleti in such a strange way.

The Ukrainian way is to serve katleti (meatballs) along side potatoes and salad, but I do think they’d taste great as sliders. Yum, yum!

Ingredients for Juicy Pork Meatballs:

2 slices good black/rye bread
1 lb lean ground pork (I ground my own lean pork tenderloin)
1 small/medium onion, finely chopped
1 large egg, lightly beaten
1/2 tsp Mrs. Dash salt-free seasoning, or your fave seasoning
3/4 tsp Salt
1/8 tsp black pepper
1 Tbsp mayo.
1/2 cup Italian bread crumbs.
Oil to Saute (I used extra light olive oil)

Breaded Pork Meatballs

P.S. Maria said you can double the batch and freeze half of them raw then thaw and saute them when you’re ready for more!

How to Make Juicy Pork Meatballs:

1. Dry your bread slices in the oven at 350˚F for 25 minutes (or in the sunshine) until fully dried.

2. Once bread is fully dried, soak it in water for 10 mins then squeeze out the water and drain really well. I placed/pressed a bowl over the bread crumbs inside of my colander to help drain it. Break bread into crumbs.

Breaded Pork Meatballs-1

3. Saute onions in a medium pan over medium/high heat until golden brown then set aside.

Breaded Pork Meatballs-2

4. Place ground pork into a large mixing bowl. Add moist bread crumbs, sautéed onion, 1 beaten egg, 1/2 tsp Mrs. Dash seasoning, 3/4 tsp salt, 1/8 tsp black pepper and 1 Tbsp Mayo. Mix until well combined.

Breaded Pork Meatballs-3

5. Form 1 1/2″ meatballs and slightly flatten each one. Roll meatballs in bread crumbs and arrange on a platter.

Breaded Pork Meatballs-4

6. Heat a large non-stick pan (I used my cast iron skillet) over medium heat with 2 Tbsp oil. Once oil is hot, add 1/2 of the prepared meatballs (about 10) and cook about 3 minutes per side, adding more oil as needed.

Saute until meatballs are golden brown on the outside and cooked through. Remove to a plate lined with a paper towel.

Breaded Pork Meatballs-5These meatballs are incredibly Juicy. Check out the #SecretIngredient. They'll be the talk of your dinner party! @NatashasKitchenThese meatballs are incredibly Juicy. Check out the #SecretIngredient. They'll be the talk of your dinner party! @NatashasKitchen

These were soo stankin’ juicy! My mouth is watering. Come to Mama!

These meatballs are incredibly Juicy. Check out the #SecretIngredient. They'll be the talk of your dinner party! @NatashasKitchen

Just in case you missed the juiciness..

These meatballs are incredibly Juicy. Check out the #SecretIngredient. They'll be the talk of your dinner party! @NatashasKitchen

Juicy Pork Meatballs (Kotlety)

4.85 from 13 votes
Prep Time: 18 minutes
Cook Time: 12 minutes
Total Time: 30 minutes
Ahem. I present to you THE meatball of all meatballs. There's an oddity in the list of ingredients, but believe me when I tell you; these will be the talk of your dinner party. These meatballs are incredibly juicy. The Ukrainian way is to serve katleti (meatballs) along side potatoes and salad, but I do think they'd taste great as sliders too. Yum, yum!
Author: Natasha of NatashasKitchen.com
Skill Level: Easy/Medium
Cost to Make: $7-$10

Ingredients

  • 2 slices good black bread
  • 1 lb lean ground pork I ground my own lean pork
  • 1 small/medium onion finely chopped
  • 1 large egg lightly beaten
  • 1/2 tsp Mrs. Dash seasoning
  • 3/4 tsp Salt
  • 1/8 tsp black pepper
  • 1 Tbsp mayo.
  • 1/2 cup Italian bread crumbs.
  • Oil to Saute I used extra light olive oil

Instructions

  1. Dry your bread slices in the oven at 350˚F for 25 minutes (or in the sunshine) until fully dried.
  2. Once bread is fully dried, soak it in water for 10 mins then squeeze out the water and drain really well. I placed a bowl over the bread crumbs inside of my colander to help drain it. Break bread into crumbs.
  3. Saute onions in a medium pan over medium/high heat until golden brown then set aside.
  4. Place ground pork into a large mixing bowl. Add moist bread crumbs, sautéed onion, 1 beaten egg, 1/2 tsp Mrs. Dash seasoning, 3/4 tsp salt, 1/8 tsp black pepper and 1 Tbsp Mayo. Mix until well combined.
  5. Form 1 1/2" meatballs and slightly flatten each one. Roll meatballs in bread crumbs and arrange on a platter.
  6. Heat a large non-stick pan (I used my cast iron skillet) over medium heat with 2 Tbsp oil. Once oil is hot, add 1/2 of the prepared meatballs (about 10) and cook about 2-3 minutes per side, adding more oil as needed. Saute until meatballs are golden brown on the outside and cooked through. Remove to a plate lined with a paper towel.

Recipe Notes

P.S. You can double the batch and freeze half of them raw then thaw and saute them when you're ready for more!

 

Final Final Picmonkey Hashtag bannerThese meatballs are incredibly Juicy. Check out the #SecretIngredient. They'll be the talk of your dinner party! @NatashasKitchen

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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Read comments/reviewsAdd comment/review

  • Denise
    November 20, 2017

    What about serving in a gravy?? a sour cream one??? Reply

    • Natasha
      natashaskitchen
      November 20, 2017

      Hi Denise! You can apply the sauces from some of our other saucy meatball recipes for this one and I think it would be scrumptious :). Reply

  • Tatiana
    November 10, 2017

    Hi Natasha! Thanks for the recipe! Can I substitute rye bread with your artisan bread? (I made it recently and it’s amazing!) Would it change the taste of kotleti a lot? Thank you! Reply

    • Natasha
      natashaskitchen
      November 10, 2017

      Tatiana, you should be able to substitute the bread without any issues 😬 Reply

  • Frank
    December 30, 2016

    Hi, do you dip them in anything? Reply

    • Natasha
      natashaskitchen
      December 30, 2016

      Hi Frank, a dip isn’t necessary with these but I do like the idea of a dip!! Something weird but really good that I’ve discovered recently via my Mom (and don’t laugh), but it’s a new product in grocery stores that is a spicy ketchup by the makers of sriracha and boy is it good! I’ve been really liking it with various kotlety. Reply

  • Tanya
    October 21, 2016

    What kind of meat do u grind for ur meatballs? Reply

    • Natasha
      natashaskitchen
      October 21, 2016

      Hi Tanya, I use a variety of pork cuts but for these I used pork loin chops and ground them up. Any pre-ground pork would work fine as well 🙂 Reply

  • Galina K.
    July 1, 2016

    Thanks for this recipe,it’s delicious speciali with black/rye bread.Love it and love your page. Reply

    • Natasha
      natashaskitchen
      July 1, 2016

      Thank you so much Galina! I’m so happy you loved the recipe and my site. 🙂 Reply

  • Rita
    February 26, 2016

    Hi Natasha, can you please give a link where to buy a skillet you used here? Thanks. Reply

    • Natasha
      natashaskitchen
      February 26, 2016

      Hi Rita! It’s a great pan and inexpensive too: http://amzn.to/1LiOcUc. I’ve you’ve never owned a cast iron skillet, read up on cleaning it. It’s really easy to care for but it’s different than most pots and pans. Reply

  • Julie
    December 11, 2015

    I’ve given up hope with my kotleti long time ago cause they just never turned out to the flavor I wanted/needed. But when I came across this recipe, the ingredients and reviews made me think again. I am moooore than happy with the result !! My family looooved them. I will be back to making kotlety once again !! But instead of Italian bread crumbs I used the Panko bread crumbs. They were unbelievably delicious !! Thank you thank you thank you !! Reply

    • Natasha
      natashaskitchen
      December 12, 2015

      Thank you so much for sharing your awesome review!! Reply

  • Victoria
    November 8, 2015

    Yay a swift zipline back to my Ukrainian-Jewish childhood:) Honestly the best recipe, the only two problems were I could not find the right sort of black bread and I expected leftovers but my family ate the whole skillet:) Reply

    • Natasha
      natashaskitchen
      November 9, 2015

      Victoria, thank you for such a nice review, looks like you might have to make them again soon 😀 . Reply

  • Natalie
    November 5, 2015

    Excellent! Tasty, juicy, tender. I don’t have mayo at home, so I used sour cream, italian seasoning instead of Mrs.Dash (don’t have that either), and flour instead of bread crumbs. I always try to adapt the recipe to the stuff I already have in my fridge/pantry, so it’s cheaper and faster (don’t have to run to the store etc.) Reply

    • Natasha
      natashaskitchen
      November 5, 2015

      I love how you improvise. It’s a sign of a creative cook! Thanks for sharing your great review! 🙂 Reply

  • Lisa-Marie
    August 17, 2015

    This is one of the best meatball recipes ever! Every time I make this, there’s hardly any leftovers (and any that’s left disappear before the next day). I’ve shared it a few times and nothing but rave reviews. Reply

    • Natasha
      natashaskitchen
      August 17, 2015

      Lisa-Marie, thank you for such a great review and thanks for spreading the word :). Reply

  • Ray O'Connor
    April 13, 2015

    Thanks for sharing this recipe with us. Just fixed it for dinner tonight, turned out great. The wife loved it! Reply

    • Natasha
      natashaskitchen
      April 13, 2015

      I’m so happy to hear that!! Thanks for sharing that with me. I’m so happy you both enjoyed it 🙂 Reply

  • Inna
    October 30, 2014

    Hi Natasha! I love your website and recipes, i use them all the time :)I love how everything is so easy and simple and step my step which is very helpful. I would like to know what cookware do you usually use? I noticed that for this recipe you used cast iron,and i wanted to see if you have any suggestions on what brand or what kind is best since you are the pro :)i have caphalon non stick but im trying to get rid of the non stick cookware because its not that great for health from what i heard. I tried out stainless steel but everything tends to stick to the bottom even if i add lots of oil, so i wanted to see if you have any suggestions. Reply

    • Natasha
      natashaskitchen
      October 31, 2014

      I use different cookware for different things. My absolute favorite is LeCreuset; they make enamel-lined cast iron pans that are incredible, but they are spendy. The one in this picture is by Lodge Cast Iron. Here is a link. They are fairly inexpensive and if treated correctly (don’t wash with soap to keep it “seasoned”), then they will be non-stick even for eggs :). I hope that helps. I also have Circulon pans that are non-stick too, but again they have the undesireable coating on them like you said. Reply

  • Thanh
    September 18, 2014

    Made this today! Your blog has become my source of cooking inspiration! Yummy! Reply

    • Natasha
      natashaskitchen
      September 18, 2014

      I’m so happy to hear that! Thanks for the great feedback 🙂 Reply

  • Patricia Baker
    August 28, 2014

    These meatballs are great! I sort of had my doubts with the wet bread but everything worked out just right. Thanks for the recipe. Reply

    • Natasha
      natashaskitchen
      August 28, 2014

      You are welcome Patricia, I’m glad you enjoyed the recipe :). Reply

  • SrSuzy
    August 27, 2014

    Tasted just like my grandmother ‘s meat cakes…she was of German heritage born in Hungary in1894..
    Next time I will add some garlic flavoring (I am 1/2 Italian) Reply

    • Natasha
      natashaskitchen
      August 28, 2014

      I’m so happy to hear that it tasted like your Grandmas cooking. How awesome!! Reply

  • Lyuda
    August 26, 2014

    I made these yesterday and must i say,, they are very delicious!! thanks 🙂 Reply

    • Natasha
      natashaskitchen
      August 26, 2014

      Thank you Lyuda for a great feedback, I’m glad you enjoyed the recipe. Reply

  • Tatyana
    June 10, 2014

    Not sure what I did wrong but my kotleti had a strong taste of rye bread, which I did not like. I did use the same proportions… Reply

    • Natasha
      natashaskitchen
      June 10, 2014

      Tatyana, you might try a different brand of bread, I did not taste any rye in mine. Also, where your bread slices thicker than mine? Did you toast the bread like it states in instructions? Reply

      • Tatyana
        June 11, 2014

        I think my rye bread was darker, so that’s probably what caused the problem. They taste much better cold, though, so we are still enjoying them. Next time, I will cut the amount of bread in half. These kotleti are very juicy, for sure! Thank you for the recipe! Reply

  • Yuliya
    June 1, 2014

    Thank you for this recipe, I just made them for dinner and they are so juicy inside and crispy outside, I ate one right away before I finished cooking the rest. Definitely a keeper 🙂 Reply

    • Natasha
      natashaskitchen
      June 1, 2014

      Fantastic! Thanks for the great review! It sure means a lot to me 🙂 You’re so nice Yuliya!! Reply

  • Tatyana
    June 1, 2014

    I make mine this way after trying my aunts. But with one small difference. I use ‘panko’ bread crumbs. I love the extra crunchiness. Maybe you would as well. 🙂 Reply

    • Natasha
      natashaskitchen
      June 1, 2014

      I love that idea! I’ll have to give it a try next time. I always stock panko 🙂 Reply

  • olga
    May 26, 2014

    Can I use any other bread, and still have it taste juciy? Luke wheat bread? Reply

    • Natasha
      natashaskitchen
      May 26, 2014

      You can use wheat bread. I think that should be just fine 🙂 Reply

  • nirmani herath
    May 25, 2014

    hi Natasha…thank you for the recipe. these are look beautiful and mouth watering too..cant we use chicken instead of pork?..becu..we only eat chickens.. thanks Reply

    • Natasha
      natashaskitchen
      May 26, 2014

      I think chicken would work 🙂 If you have a meat grinder, ground chicken thighs would be the juiciest. Enjoy! Reply

  • Vika
    May 22, 2014

    So I’m not sure what I did wrong with this recipe, but my meatballs stuck to my cast iron skillet that I seasoned in the oven 3 times before. For my second batch, I used my regular heavy skillet (not cast iron), but they still stuck to the pan 🙁
    I used extra light olive oil and followed the recipe exactly as you wrote…

    P.S. My cast iron skillet was used before to fry bacon, eggs, and potatoes. Reply

    • Natasha
      natashaskitchen
      May 22, 2014

      Is your cast iron skillet normally non-stick with other recipes? I have made these in my cast iron pan and in my non-stick heavy-bottomed pan and didn’t have any problems with sticking to the pan. Do you think the problem was with lacking enough oil or maybe the heat was too high? Reply

      • Vika
        May 23, 2014

        I kept adding more oil as needed and my stove was on medium heat….it even took longer than 5 mins to cook on each side. Reply

        • Natasha
          natashaskitchen
          May 23, 2014

          I wonder if you made the meatballs bigger than mine? It shouldn’t have taken that long to cook through. I hope that helps! 🙂 Reply

  • TBugera
    May 21, 2014

    I LOVE kotleti, I usually use beef and turkey…I’ll have to give this recipe a go 😉
    P.S. My brother and sister married another family’s brother and sister – I love the family dynamics 🙂 Reply

    • Natasha
      natashaskitchen
      May 21, 2014

      Plus our town is a smaller community so everyone is related somehow ;). My hubby is from Cali so I’m not technically related to anyone here, well, my husbands third cousin lives here; I guess I can’t escape it! lol. Reply

  • Kristina
    May 20, 2014

    These are sooo good! I’m not a meat eater but these I can down! 🙂 Reply

    • Natasha
      natashaskitchen
      May 20, 2014

      Awesome! I’m so happy you loved these 🙂 We ate them pretty quick, right out of the pan! Reply

  • Diana
    May 20, 2014

    What can you substitute the bread for those with Gluten allergies?

    Thanks! Reply

    • Natasha
      natashaskitchen
      May 20, 2014

      Someone on my Facebook page mentioned cooked buckwheat (grechka) instead of bread for the inside. I think minced mushrooms would be a good addition too if you don’t have buckwheat. To sauté, dredge them maybe in gluten free flour or Do they make gluten free bread crumbs? Sorry I haven’t done enough research on that. 😉 Reply

  • Lora
    May 19, 2014

    For the past 2 years I have been using grains like bulgur or buckwheat (grechka) instead of bread. It’s a healthy option and it makes the kotleti soft too. Reply

    • Natasha
      natashaskitchen
      May 19, 2014

      That’s brilliant! I am so going to try that! What is your proportion of meat to grechka? How did you make them? Reply

  • Inna
    May 19, 2014

    These look really delicious, but I dont eat pork. Can I substitute pork with chicken? Reply

    • Natasha
      natashaskitchen
      May 19, 2014

      I haven’t tried with chicken, but I think it would work just fine 🙂 Reply

  • May 19, 2014

    Natasha…I too love Kotletki! Still a favorite of mine! I make mine with chicken and people find it hard to believe that chicken can be so juicy! Yours look fabulous! Reply

    • Natasha
      natashaskitchen
      May 19, 2014

      Great to know these work well with chicken! Thanks so much! Reply

  • KitKat
    May 18, 2014

    These look great-with the same ingredients we traditionally use to make them in Greece-except for the mayo. Your photos are also beautiful-they make them look so mouthwatering! Thank you! Reply

    • Natasha
      natashaskitchen
      May 18, 2014

      You can omit the mayo but it does add a little somethin’ somethin’ 😉 Reply

  • Pat Tucker
    May 18, 2014

    These sound really yummy, but could you bake them instead?? Reply

    • Natasha
      natashaskitchen
      May 18, 2014

      I haven’t tried baking them so I can’t vouch for the juiciness. I love how when you saute them, they turn out slightly crisp on the outside and so juicy inside. I do want to try it now though. I’m curious 🙂 Reply

  • bahar-amini
    May 18, 2014

    hi natasha 🙂 i am persia, i live in esfahan in iran and i am not good speak english,exqus ,i m new fund the your site and very like thank you very for recipes of foods Reply

    • Natasha
      natashaskitchen
      May 18, 2014

      Welcome to the blog! I don’t think I know anyone from Persia,… until now! So nice to meet you! 🙂 Reply

  • olga
    May 18, 2014

    Just in time, I have some ground pork and rye bread:) I will try making them today. Thank you so much Natasha for all the work that you do. Reply

    • Natasha
      natashaskitchen
      May 18, 2014

      That’s perfect! I love when that happens :-). Thank you so much Olga and I hope you love these meatballs! Reply

  • Julia
    May 18, 2014

    Wow… these sure look good! Recipes from someone’s mother-in-law are always the best haha.. years of cooking/baking definitely pays off and then they teach us, the younger generation, all their secrets 😉 Will be trying these for sure! Reply

    • Natasha
      natashaskitchen
      May 18, 2014

      I’ve gotten so many amazing recipes from my Mom and Mother in law and now my sisters mama in law! I absolutely agree; I love learning from the pros 😉 Reply

      • Julia
        May 28, 2014

        Well to update: Made these last night and they were FANTASTIC! 😀 Really, my husband and daughters gave it the thumbs-up. hehe. I confess to cheating a little… I put the dark rye bread in the toaster to speed up the drying process, but otherwise didn’t change a thing. I also grind my own meat.. and I put the fried onions through the grinder too but that’s because my one daughter won’t eat’em if she sees them 😉 you could definitely taste the fried onions which I loved and they were very juicy and cooked really fast…I got about 14 kotleti from this recipe 🙂 enough for lunch leftovers today 🙂 thanks Natasha! Reply

        • Natasha
          natashaskitchen
          May 28, 2014

          I’m so happy you all enjoyed the recipe! I love the idea of putting the bread in the toaster to dry it out. Takes less energy than firing up the oven! 🙂 Reply

  • May 18, 2014

    Your sisters are married to two brothers?! I thought those things only happen in books and movies! 🙂 These kotlety are mouthwatering to say the least! I love that they are made with pork. I always mix beef and pork for mine but never tried pork alone. I am definitely pinning this gem, my husband loves kotlety and he didn’t even grow up eating them! Reply

    • Natasha
      natashaskitchen
      May 18, 2014

      Yeah and their kids look like brothers and sisters. 😉 Julia thank you so much for pinning! Reply

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