June 30, 2017

Ukrainian Pork Meatballs (kotlety) with Pasta

Ukrainian Pork Meatballs with Pasta: rich in taste, crispy on the outside, tender on the inside. These meatballs are freezer friendly and a must at every major event!

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Ukrainian Pork Meatballs with Pasta: crispy on the outside, tender on the inside and so rich in taste. | olgainthekitchen.com

The first time I made Ukrainian Pork Meatballs (Kotlety) was when I got married in 2012. I remember there were 96 meatballs (imagine that for a family of 2, since our baby girl wasn’t born yet AND making them for the first time ever by myself?). These are crispy on the outside and tender on the inside; so fulfilling you won’t be able to stop eating them once you start. These are staple at many Ukrainian gathering. These meatballs work great with mashed potatoes, pasta or even a piece of bread, along with any quick salad.

These are freezer friendly and the main reason I do them in the oven so that I could freeze and enjoy later. Put into freezer bags or even sandwich bags. Re-heat on skillet over low heat and cover with lid. I do this all the time. My mom taught me and I learn from the best. It’s the same as you would buy any meatballs from store except these are homemade and super tasty.

Pork Meatballs Ingredients:

  • 2 1/2 lbs ground pork meat
  • 1 small yellow onion
  • 7 oz dried sliced bread (rustic or sourdough)
  • 7 tablespoons mayo
  • 2 1/2 teaspoons salt or to taste
  • 1/2 teaspoon ground black pepper or to taste
  • 1 cup fine bread crumbs for coating (I use Progresso plain)

Pasta Ingredients:

  • 1 lb uncooked pasta (any shape)
  • 1 tablespoon salt (or to taste)
  • 4 tablespoons unsalted butter

How to Make Pork Meatballs:

1. Preheat oven to 400°F. Line parchment paper with a baking sheet

. In a medium bowl, cover 7 oz dried bread slices with cold water; let it stand and soak for few minutes. Squeeze out the water from bread and grate onto a large hole. In a large bowl, combine and mix well 2.5 lbs ground pork meat and grated bread (I use my hands for best results).

2. Onto a flat plate, grate 1 small onion onto a small hole; dispose any excess onion juice and mix the onions into the meat. Add 7 tbsps mayo and mix well again. Lastly, add 1/2 tsp ground black pepper and 2 1/2 tsp salt and mix until well combined. (If you like spicier, add more pepper, and do 1 tsp salt at a time as mayo has salt in it already and it depends on the brand/type of mayo you use).

3. Scoop meat with an ice cream scoop for equal sized meatballs. Roll them in bread crumbs and slightly flatten each one to about 1/2″ thickness. Transfer onto baking sheet, side by side. (I usually end up with a second smaller baking sheet for remaining meatballs, as it’s impossible to know exact amount to fit onto 1 baking sheet). Bake for 40 minutes or until ready, by flipping over meatballs half way through. Take out meatballs into a dish once ready.

How to Cook Pasta:

4. Meanwhile, make pasta. In a large pot, bring to boil water and 1 tbsp salt. Throw in 1 lb pasta, STIR and bring back to boil then cook for length of time according to package instructions, occasionally stirring the pasta. Drain cooked pasta, add in 4 tbsps unsalted butter and stir with spatula well. Add more salt if needed. Enjoy with some fresh meatballs and a salad!!

If you make this recipe, I’d love to see your creations. Hashtag your photos #olgainthekitchen or by clicking on social icons on top of this page.

Ukrainian Pork Meatballs (kotlety) and Pasta

Servings: 60 -65 meatballs
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Ukrainian Pork Meatballs with Pasta: crispy on the outside, tender on the inside and so rich in taste.

Ingredients

  • 2 1/2 lbs ground pork meat
  • 1 small yellow onion
  • 7 oz dried sliced bread rustic or sourdough
  • 7 tablespoons mayo
  • 1/2 teaspoon ground black pepper or to taste
  • 2 1/2 teaspoon salt or to taste
  • 1 cup fine bread crumbs for coating I use Progresso plain

PASTA INGREDIENTS:

  • 1 lb uncooked pasta any shape
  • 1 tablespoon salt or to taste
  • 4 tablespoons unsalted butter

Instructions

  1. Preheat oven to 400°F. Line parchment paper with a baking sheet. In a medium bowl, cover 7 oz dried bread slices with cold water; let it stand and soak for few minutes. Squeeze out the water from bread and grate onto a large hole. In a large bowl, combine and mix well 2.5 lbs ground pork meat and grated bread (I use my hands for best results).
  2. Onto a flat plate, grate 1 small onion onto a small hole; dispose any excess onion juice and mix the onions into the meat. Add 7 tbsps mayo and mix well again. Lastly, add 1/2 tsp ground black pepper and 2 1/2 tsp salt and mix until well combined. (If you like spicier, add more pepper, and do 1 tsp salt at a time as mayo has salt in it already and it depends on the brand/type of mayo you use).
  3. Scoop meat with an ice cream scoop for equal sized meatballs. Roll them in bread crumbs and slightly flatten each one to about 1/2″ thickness. Transfer onto baking sheet, side by side. (I usually end up with a second smaller baking sheet for remaining meatballs, as it’s impossible to know exact amount to fit onto 1 baking sheet). Bake for 40 minutes or until ready, by flipping over meatballs half way through. Take out meatballs into a dish once ready.
  4. Meanwhile, make pasta. In a large pot, bring to boil water and 1 tbsp salt. Throw in 1 lb pasta, STIR and bring back to boil then cook for length of time according to package instructions, occasionally stirring the pasta. Drain cooked pasta, add in 4 tbsps unsalted butter and stir with spatula well. Add more salt if needed. Enjoy with some fresh meatballs and a salad!!
Author: Olga in the Kitchen

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