Classic Russian Kotleti Meatballs Recipes

KOTLETI

Kotleti image

Provided by Anya von Bremzen

Yield Serves 4

Number Of Ingredients 10

Ingredients

1 1/2 pounds freshly ground beef chuck (or a mixture of beef and pork)
2 slices stale white bread, crusts removed, soaked for 5 minutes in water and squeezed
1 small onion, grated
2 medium garlic cloves, crushed in a press
2 tablespoons ﬁnely chopped dill or parsley
2 1/2 tablespoons full-fat mayonnaise
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper, or more to taste
2 to 3 cups ﬁne dried bread crumbs for coating
Canola oil and unsalted butter, for frying

Steps:

1. In a mixing bowl, combine the ﬁrst eight ingredients and blend well into a homogenous mixture. Cover with plastic wrap and refrigerate for at least 30 minutes.
2. With wet hands, shape the mixture into oval patties approximately 3 1/2 inches long. Spread bread crumbs on a large plate or a sheet of wax paper. Coat patties in crumbs, ﬂattening them out slightly and pressing down for the crumbs to adhere.
3. In a large skillet heat 2 tablespoons of the oil with a pat of butter until sizzling. Working in batches, fry the kotleti over medium-high heat until golden-brown, about 4 minutes per side. Cover the pan, reduce the heat to low, and fry for another 2 to 3 minutes to cook through. Transfer to a plate lined with paper towels. Repeat with the rest of the patties. Serve at once.

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