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Katleti (Russian meat patties)

November 30, 2010 Jump to Recipe !

Chicken and Pork Katleti

(Russian meat patties)
87 comments

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We just got back from a visit to Cali where my

husbands Mama showed me how to make the
BEST Chicken and Pork Katleti!! If you have a
meat grinder, it’s best to grind your own pork
and chicken.

I ate at least 7 of these right away, then snuck

about 5 more. I’m still thinking about them.
These are so tender and making them smaller
like this means you don’t have to bake them
after sautéing.

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Kotlety are so awesome, they can be served

with toothpicks as appetizers or for lunch with
mashed potatoes. These are sure to please.

Ingredients for Chicken and Pork

Katleti:
1 lb ground pork
1 lb ground chicken
1 egg
1 Tbsp mayo
1 medium onion, grated or super-finely diced
1/2 tsp salt
1/4 tsp pepper
1 Tbsp water, optional – if your meat mix feels
too dry
1/2 cup Italian breadcrumbs for meat mix
1 1/2 cups Italian breadcrumbs to coat meatballs

How to Make Chicken and Pork

Katleti:
1. Cut chicken and pork into strips and put
through a meat grinder using the medium/large
disk.

2. Mix together ground pork & chicken, egg,

mayo, diced onion, salt, pepper and 1/2 cup
breadcrumbs. Mix thoroughly. Add 1 Tbsp water
if meat seems too dry – My meat was pretty lean
so I added it.

3. Form 1-inch balls with the katlety mixture. and

roll them in bread crumbs. They should be just a
bit flattened and not a perfect ball (see pic
below).

4. In a large skillet, heat about 1/4 cup canola,

grape seed or sunflower oil over medium heat. It
should be enough to just cover the bottom of the
pan. Saute meatballs in batches, turning them
over a couple times during the process. Add
more oil as needed for subsequent
batches. Katleti are done when they are golden
brown and cooked through.

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Chicken and Pork Katleti

(Russian meat patties) Print

5 from 7 votes

Prep Time: 20 minutes Cook Time: 10 minutes

Total Time: 30 minutes

Author: Natasha of
NatashasKitchen.com
Skill Level: Easy
Cost to Make: $8-$10
Keyword: katleti
Cuisine: Russian, Ukrainian
Course: Main Course
Servings: 10

Ingredients

1 lb ground pork
1 lb ground chicken
1 egg
1 Tbsp mayo
1 medium onion grated or super-finely
diced
1/2 tsp salt
1/4 tsp pepper
1 Tbsp water if your meat mix feels too
dry
1/2 cup Italian breadcrumbs for meat
mix
1 1/2 cups Italian breadcrumbs to coat
meatballs

Instructions

1. Cut chicken and pork into strips and put

through a meat grinder using the
medium/large disk.

2. Mix together ground pork & chicken,

egg, mayo, diced onion, salt, pepper
and 1/2 cup breadcrumbs. Mix
thoroughly. Add 1 tbsp water if meat
seems too dry.

3. Form 1-inch balls with the katlety

mixture. They should be just a bit
flattened and not a perfect ball. Roll
meatballs in bread crumbs.

4. In a large skillet, heat about 1/4 cup

canola, grapeseed or sunflower oil over
medium heat. It should be enough to
just cover the bottom of the pan. Saute
meatballs in batches, turning them over
a couple times during the process. Add
more oil as needed for subsequent
batches. Katleti are done when they are
golden brown and cooked through.
Nutrition Disclosure

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Natasha Kravchuk
Welcome to my kitchen! I am Natasha, the blogger
behind Natasha's Kitchen (since 2009). My husband
and I run this blog together and share only our best,
family approved and tested recipes with YOU.
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