They’re juicy, flavorful, and perfectly crisp on the outside.
Made with simple, everyday ingredients.
Quick enough for weeknight dinners.
Kid-friendly and crowd-pleasing.
Versatile and easy to pair with many side dishes.
Great for meal prep and freezer-friendly.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 pound ground beef or a mix of beef 1 small onion, finely grated 2 slices white bread 1/3 cup milk 1 egg 2 cloves garlic, minced 1 teaspoon salt 1/2 teaspoon black pepper 1/2 teaspoon paprika 1/4 cup breadcrumbs (for coating) 2–3 tablespoons vegetable oil (for frying)
Directions
Place the bread slices in a small bowl and pour the milk over them. Let soak for a few minutes, then gently squeeze out excess milk.
In a large mixing bowl, combine the ground meat, grated onion, soaked bread, egg, garlic, salt, pepper, and paprika. Mix until well combined but do not overwork the meat.
Shape the mixture into oval or round patties, about 2 to 3 inches wide.
Lightly coat each patty in breadcrumbs for a crisp exterior.
Heat the vegetable oil in a large skillet over medium heat.
Place the kotleti in the skillet, leaving space between each one. Cook for 4–5 minutes per side, or until golden brown and cooked through.
If needed, reduce heat and cover the pan for a few minutes to ensure the centers are fully cooked.
Remove from the skillet and let rest briefly before serving.
Use ground chicken or turkey for a lighter option.
Add finely chopped fresh herbs like dill or parsley for extra flavor.
Mix in a spoonful of sour cream for additional tenderness.
Add grated zucchini for extra moisture and nutrition.
Bake in the oven at 375°F (190°C) for 20–25 minutes instead of frying.
Serve with mushroom gravy for a richer dish.
Storage/Reheating
Store cooked kotleti in an airtight container in the refrigerator for up to 4 days.
Reheat in a skillet over low heat until warmed through, or microwave in short intervals.
Kotleti freeze well for up to 2 months. Place cooled patties in a freezer-safe container with parchment between layers.
Thaw overnight in the refrigerator before reheating.
You can also freeze uncooked patties and cook them directly from frozen, adding a few extra minutes to the cooking time.
FAQs
What type of meat is best for kotleti?
A mixture of beef and pork is traditional because it provides both flavor and juiciness.
Why soak the bread in milk?
Soaking the bread helps keep the kotleti tender and moist.
Can I bake instead of fry?
Yes, baking is a great alternative if you prefer a lighter preparation.
How do I keep kotleti from falling apart?
Make sure the mixture is well combined and avoid flipping them too early while cooking.
Can I make them ahead of time?
Yes, shape the patties and refrigerate for up to 24 hours before cooking.
What sides go well with kotleti?
They pair well with mashed potatoes, rice, buckwheat, or a fresh cucumber salad.
Can I add vegetables to the mixture?
Yes, grated carrots or zucchini blend in nicely.
How do I know they are fully cooked?
The internal temperature should reach 160°F (71°C) for beef
Can I use gluten-free breadcrumbs?
Yes, gluten-free breadcrumbs work just as well.
Are kotleti the same as traditional meatballs?
They are similar, but kotleti are typically shaped like patties and pan-fried rather than baked or simmered in sauce.
Conclusion
Classic Kotleti are a comforting, flavorful staple that brings warmth and tradition to the table. With their crisp golden crust and juicy interior, they’re simple to prepare yet deeply satisfying. Whether served with potatoes, grains, or fresh vegetables, these homestyle meat patties are sure to become a regular favorite in your kitchen
These Classic Kotleti are juicy, flavorful Eastern European meat patties with a golden, crispy exterior and tender interior. Made with simple pantry ingredients like ground beef, soaked bread, onion, and garlic, this traditional kotleti recipe is perfect for weeknight dinners, meal prep, or a comforting family meal.
Author:Catherine
Prep Time:15 minutes
Cook Time:15 minutes
Total Time:30 minutes
Yield:4–6 servings
Category:Dinner
Method:Pan-Frying
Cuisine:Eastern European
Ingredients
1 pound ground beef or a mix of beef
1 small onion, finely grated
2 slices white bread
1/3 cup milk
1 egg
2 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
1/4 cup breadcrumbs (for coating)
2–3 tablespoons vegetable oil (for frying)
Instructions
1 pound ground beef or a mix of beef and pork
1 small onion, finely grated
2 slices white bread
1/3 cup milk
1 egg
2 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
1/4 cup breadcrumbs (for coating)
2–3 tablespoons vegetable oil (for frying)
Notes
A beef blend gives the best flavor and juiciness.
Avoid flipping too early to prevent breaking.
Add fresh dill or parsley for extra flavor.
For a lighter version, bake at 375°F (190°C) for 20–25 minutes.
Grated zucchini or carrots add moisture and nutrition.
