Chicken and Pork Katleti (Russian meat patties- Котлеты)
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
- 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
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.