Kotlety, often referred to affectionately as “Mom’s Russian Hamburgers” or Eastern European meat patties, are fried or baked cutlets made primarily from ground meat, most commonly pork, beef, or a mixture of both. They are a beloved comfort food found throughout Eastern Europe, with various pronunciations like “Kotleti” (Russian), “Kotlety” (Polish), and “Katleti” (Ukrainian). While the core concept is similar, recipes vary significantly from household to household, with each grandmother putting her unique spin on them.

Unlike Western-style hamburgers, Kotlety are typically made with a blend of ground meat, soaked bread (or sometimes crackers), grated onion, and often fresh garlic, which gives them their signature aromatic and savory taste. They are usually served as a main course rather than in a bun. You can enjoy Kotlety hot or cold, served simply on their own, alongside a traditional side like mashed potatoes, or even on a slice of rye bread with a dollop of ketchup or mustard.

While I used to prefer beef, I’ve come to love making Kotlety with pork, just like my mom. Pork often has a milder flavor profile compared to beef and can be a more economical cut of meat, making it a practical choice for large family meals. It also tends to be less fatty than some cuts of ground beef, resulting in a lighter texture. I often choose to buy a slab of pork butt or pork loin and grind it myself for the freshest taste and ideal fat content. Pork can range anywhere from $1.65 per pound and up, which is generally more budget-friendly than beef, which typically starts around $3 a pound.

If you prefer a different flavor or texture, you can certainly mix half beef and half pork without significantly compromising the classic Kotlety taste. However, substituting pork entirely with another meat like chicken or turkey can dramatically alter the overall flavor and texture of this traditional dish, which I generally don’t recommend if you’re aiming for an authentic Kotlety experience.

The cooking process for these pork meatballs involves two stages to achieve maximum tenderness and flavor. While Kotlety can technically be fried to completion on the stovetop, my preferred method, inspired by Mom’s technique, ensures they are incredibly moist and fluffy.

First, I like to sear them quickly in oil on the stovetop until lightly browned on all sides. This creates a delicious crust and locks in their juices. After searing, the meatballs are transferred to a baking pan to finish cooking in the oven. This baking step, particularly with added water, creates a steamy environment that gently cooks the pork patties through, making them incredibly tender as if they were baked in a savory sauce.

To cook pork meatballs in the oven: Layer the seared meatballs into a 13×9 inch baking dish. Pour about 1/2 cup of boiling water over the meatballs, then cover the dish tightly with aluminum foil. Bake at 360°F (180°C) for 30-45 minutes, or until fully cooked through and wonderfully tender. If making ahead, you may need to bake them for 45-55 minutes.

Traditionally, Eastern European meat patties like Kotlety are shaped oval, and I personally prefer them this way. Whether you opt for a round or oval shape, the key is to make them relatively large – significantly larger than Italian-style meatballs used in pasta dishes – to ensure they remain juicy and succulent. Since these are designed to be the main centerpiece of a meal, their generous size makes them a true masterpiece on the plate, rather than just an accompaniment.

While some people do shape them round, many find it easier and more traditional to pat the meat mixture diagonally across their hand to create that characteristic oval shape. A good guideline is to make each patty equivalent to about 1/4 cup in size. This ensures they don’t dry out quickly during cooking and retain their moisture, delivering that satisfying, juicy bite that is a hallmark of authentic Kotlety.

Pork Meatballs (Kotlety) are a hearty and satisfying main dish that pairs wonderfully with a variety of sides. I can easily imagine how well a crisp, fresh garden salad or a comforting mound of mashed potatoes complements this rich meat dish. To help you complete your dinner, here are some delightful serving ideas:

• Buckwheat (Grechka): A nutritious and earthy grain, often served simply with butter.
• Creamy Cucumber Tomato Salad: A refreshing contrast to the rich meatballs.
• Fluffy Mashed Potatoes: A classic and always welcome accompaniment that soaks up all the delicious juices.
• Crispy Baked Potato Wedges: A more rustic potato option for a satisfying meal.
• Moist Wheat Bread: Perfect for soaking up any sauces or gravies.
• Rich Mushroom Gravy: Adds an extra layer of savory depth to the dish.

These Kotlety develop a beautiful, glistening crust purely from frying, without the need for additional breadcrumbs or flour. I personally love the natural texture and flavor that comes through. However, my mother-in-law has, on occasion, dredged them lightly in flour before frying. While it does add a slightly different texture and can enhance browning, I don’t typically find it necessary to go through the extra step of coating each meat patty in a breading.

They are incredibly delicious and hold their shape well regardless. If you wish to experiment with a slightly crispier exterior or add an extra layer of flavor, you can certainly roll them in crushed crackers, fine breadcrumbs, or flour before frying. Just be mindful that this will alter the traditional texture slightly.

For the Fluffy Pork Kotlety:

Crafting Your Fluffy Pork Meatballs (Kotlety):

• In a large bowl, place the white bread and pour 1 cup of milk over it. Allow the bread to soak for about 10 minutes until completely softened, then mash it thoroughly with a fork or your hands.
• To the bowl with the soaked bread, add the ground pork, finely grated onion, finely grated potato, egg, black pepper, salt, and crushed garlic. Mix all ingredients thoroughly until well combined. The mixture should be cohesive but still soft.
• Heat 1/2 cup of cooking oil in a large 12-inch frying pan over medium-high heat.
• Using a 1/4 cup measuring scoop, form oval-shaped patties from the meat mixture. Carefully place the patties into the hot oil, ensuring not to overcrowd the pan. Fry each meatball for 2-3 minutes per side, or until lightly golden brown. You’re aiming for a nice sear, not to cook them through completely at this stage.
• Once seared, transfer the meatballs to a 13×9 inch baking dish, stacking them if necessary. Preheat your oven to 360°F (180°C).
• Pour 1/2 cup of boiling water over the meatballs in the baking dish. Cover the dish tightly with aluminum foil.
• Bake in the preheated oven for 30-45 minutes. This steaming process will ensure your Kotlety are incredibly fluffy and cooked through. Serve warm with your favorite side dishes!

• Onion and Potato Grating: For the best texture, use the side of a box grater that has tiny, round star-shaped holes. This creates a fine pulp that disappears into the meat mixture, adding moisture without noticeable pieces.
• Bread Choice: Mom often uses economical French bread baguettes or soft hamburger/hot dog buns. The key is using soft, fluffy white bread, not dense rustic bread.
• Make Ahead Option: You can prepare and fry the meatballs ahead of time. Stack them in your baking pan, cover, and refrigerate. When ready to serve, pour hot water over them and bake, increasing the baking time to 45-55 minutes or until heated through.
• Adjusting Seasoning: Feel free to adjust the salt and pepper to your preference. A small pinch of dried dill or parsley can also be added for an extra layer of flavor.

Nutrition Information Per Serving (estimated)