Kotlecky Ukrainian Meatballs
Dive into the heart of Ukrainian comfort food with Kotlecky Ukrainian Meatballs, a savory dish brimming with old-world charm and flavor. Made with a perfectly seasoned blend of ground pork and beef, these tender meatballs are enriched by soaked bread, fresh parsley, and aromatic garlic and onion. Lightly pan-fried for a golden crust, they’re then simmered in a velvety tomato gravy made with rich beef broth and a hint of sweetness. This classic recipe is as versatile as it is satisfying, ideal for serving over creamy mashed potatoes or hearty rye bread. Whether you garnish with a dollop of sour cream or enjoy them as-is, these Ukrainian meatballs promise a comforting and authentic dining experience. Perfect for cozy evenings and ready in just an hour, this recipe is a must-try for fans of Eastern European cuisine!
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Recipe Information
Ingredients
- 500 g Ground pork
- 500 g Ground beef
- 2 slices White bread
- 120 ml Whole milk
- 2 Eggs
- 1 large Onion
- 2 cloves Garlic
- 3 tbsp Fresh parsley, chopped
- 1.5 tsp Salt
- 1 tsp Black pepper
- 3 tbsp Vegetable oil
- 3 tbsp All-purpose flour
- 2 tbsp Tomato paste
- 250 ml Beef broth
- 1 tsp Sugar
- Sour cream (optional, for garnish)
Instructions
1. Place the slices of white bread in a small bowl and pour the milk over them. Let the bread soak for about 5 minutes, then squeeze out the excess milk and crumble it into small pieces.
2. In a large mixing bowl, combine the ground pork, ground beef, crumbled bread, eggs, finely chopped onion, minced garlic, and chopped parsley. Season with salt and black pepper.
3. Mix the ingredients thoroughly using your hands or a wooden spoon until well-combined.
4. Shape the mixture into small meatballs (about the size of a golf ball) and lightly flatten them into patties for even cooking.
5. Heat vegetable oil in a large skillet over medium heat. Dredge each meatball lightly in flour to coat, shaking off the excess.
6. Carefully place the meatballs in the skillet and cook until browned on both sides, about 3–4 minutes per side. Remove the meatballs from the skillet and set them aside.
7. In the same skillet, add a little more oil if needed, and stir in the tomato paste. Cook the paste for 1–2 minutes to develop flavor, then stir in the beef broth and sugar.
8. Bring the sauce to a simmer, then return the meatballs to the skillet. Cover and let the meatballs cook in the sauce for 20 minutes, flipping them halfway through for even cooking.
9. Remove the meatballs from the skillet and serve hot, topped with the rich tomato-onion gravy. Garnish with sour cream, if desired, and serve alongside mashed potatoes, rice, or a slice of Ukrainian rye bread.
Nutrition Facts
Calories |
3521 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 253.4 g | 325% | |
| Saturated Fat | 88.8 g | 444% | |
| Polyunsaturated Fat | 26.4 g | ||
| Cholesterol | 1184 mg | 395% | |
| Sodium | 5620 mg | 244% | |
| Total Carbohydrate | 69.4 g | 25% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 28.0 g | ||
| Protein | 243.4 g | 487% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 652 mg | 50% | |
| Iron | 19.3 mg | 107% | |
| Potassium | 2585 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
