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!
Dry your bread slices in the oven at 350˚F for 25 minutes (or in the sunshine) until fully dried.
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.
Saute onions in a medium pan over medium/high heat until golden brown then set aside.
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.
Form 1 1/2" meatballs and slightly flatten each one. Roll meatballs in bread crumbs and arrange on a platter.
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.
P.S. You can double the batch and freeze half of them raw then thaw and saute them when you're ready for more!