Juicy Pork Meatballs (Kotlety)
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!
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
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Dry your bread slices in the oven at 350˚F for 25 minutes (or in the sunshine) until fully dried.
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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.
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Saute onions in a medium pan over medium/high heat until golden brown then set aside.
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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.
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Form 1 1/2" meatballs and slightly flatten each one. Roll meatballs in bread crumbs and arrange on a platter.
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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!