Classic Russian Kotleti Meatballs Recipes
CLASSIC RUSSIAN KOTLETI (MEATBALLS)
Steps:
- Soak the bread pieces in milk for about 10 minutes. Shred the bread into small pieces.
- Mix ground chicken with egg, mayonnaise, and bread. Mix in onion and season to taste.
- Preheat oil in a frying pan over medium heat. Spoon equal portions of the meat mixture into the pan, leaving a little bit of space between each patty. Fry on each side until golden brown (about 4-5 minutes on each side).
Nutrition Facts : Calories 312 kcal, Carbohydrate 7 g, Protein 33 g, Fat 17 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 189 mg, Sodium 1062 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 11 g, ServingSize 1 serving
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- Sauté finely chopped onions in a tablespoon of neutral cooking oil until soft and nearly translucent, then add finely chopped garlic and finely grated carrot and continue to sauté, adding a tad more oil if necessary, until carrots are soft then transfer to a mixing bowl to cool down a little.
- Soak three slices of white bread or slices of a small baguette in the milk so that the bread is completely submerged and absorbs the milk. When it’s very soft, squelchy and almost mushy, squeeze out the milk then transfer it to the mixing bowl.
- Add the chicken mince, sea salt, black pepper and finely chopped dill to the mixing bowl and combine well.
- Scoop up around 70 grams of the chicken mince mixture with a tablespoon – it should be a big heaped tablespoon – then wet your hands and, using your hands, form the minced chicken mixture into an oval shaped meat patty that looks like a squashed meatball.
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- If you’re using bread, toast the bread and pulse in the food processor or use a box grater. Place the breadcrumbs or the panko breadcrumbs in a bowl and top with milk.The milk should just cover the bread. You may not need all the milk, depending on the size of your bread.
- The meat mixture should be very tender. It is much softer in consistency than regular meatloaf mixture.
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