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Ahem. I present to you THE meatball of all meatballs. There’s an oddity in the list of ingredients, but believe me when I tell you; these will be the talk of your dinner party. These meatballs are incredibly juicy and quite possibly the best ones I’ve ever tried. I kid you not.
My sisters Tanya & Sveta have been raving about how their Mama-in-law (they married two brothers, you see) makes fantastic meatballs. I finally asked Maria for the recipe. I knew from the first bite; my sisters were right.
Flashback! (I love how food triggers memories). I remember the first time we gave my grandpa a burger, he took it apart and ate each ingredient separately. He was probably wondering why we served Katleti in such a strange way.
The Ukrainian way is to servekatleti (meatballs)along side potatoes and salad, but I do think they’d taste great as sliders. Yum, yum!
Ingredients for Juicy Pork Meatballs:
2slices good black/rye bread
1lb lean ground pork (I ground my own lean pork tenderloin)
1 small/medium onion, finely chopped
1 large egg, lightly beaten
1/2 tsp Mrs. Dash salt-free seasoning, or your fave seasoning
3/4 tsp Salt
1/8 tsp black pepper
1 Tbsp mayo.
1/2 cupItalian bread crumbs.
Oil to Saute (I used extra light olive oil)
P.S. Maria said you can double the batch and freeze half of them raw then thaw and saute them when you’re ready for more!
How to Make Juicy Pork Meatballs:
1. Dry your bread slicesin the oven at 350˚F for 25 minutes (or in the sunshine) until fully dried.
2. Once bread is fully dried, soak it in water for 10 mins then squeeze out the water and drain really well. I placed/presseda bowl over the bread crumbs inside ofmy colander to help drain it. Break bread into crumbs.
3. Saute onions in a medium pan over medium/high heat until golden brown then set aside.
4. Place ground pork into a large mixing bowl. Add moist bread crumbs, sautéed onion, 1 beaten egg, 1/2 tsp Mrs. Dash seasoning, 3/4tsp salt, 1/8 tsp black pepper and 1 Tbsp Mayo. Mix until well combined.
5. Form 1 1/2″ meatballs and slightly flatten each one.Roll meatballs in bread crumbs and arrange on a platter.
6. Heat a large non-stick pan (I used my cast iron skillet) over medium heat with 2 Tbsp oil. Once oil is hot, add 1/2 of the prepared meatballs (about 10) and cookabout 3 minutes per side, adding more oil as needed.
Sauteuntil meatballs are golden brown on the outside and cooked through. Remove to a plate lined with a paper towel.
These were soo stankin’ juicy! My mouth is watering. Come to Mama!
Just in case you missed the juiciness..
Juicy Pork Meatballs (Kotlety)
Author: Natasha of NatashasKitchen.com
Ahem. I present to you THE meatball of all meatballs. There's an oddity in the list of ingredients, but believe me when I tell you; these will be the talk of your dinner party. These meatballs are incredibly juicy. The Ukrainian way is to serve katleti (meatballs) along side potatoes and salad, but I do think they'd taste great as sliders too. Yum, yum!
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Prep Time: 18 minutes mins
Cook Time: 12 minutes mins
Total Time: 30 minutes mins
Ingredients
- 2 slices good black bread
- 1 lb lean ground pork, I ground my own lean pork
- 1 small/medium onion, finely chopped
- 1 large egg, lightly beaten
- 1/2 tsp Mrs. Dash seasoning
- 3/4 tsp Salt
- 1/8 tsp black pepper
- 1 Tbsp mayo.
- 1/2 cup Italian bread crumbs
- Oil to Saute, I used extra light olive oil
Instructions
Dry your bread slices in the oven at 350˚F for 25 minutes (or in the sunshine) until fully dried.
Once bread is fully dried, soak it in water for 10 mins then squeeze out the water and drain really well. I placed a bowl over the bread crumbs inside of my colander to help drain it. Break bread into crumbs.
Saute onions in a medium pan over medium/high heat until golden brown then set aside.
Place ground pork into a large mixing bowl. Add moist bread crumbs, sautéed onion, 1 beaten egg, 1/2 tsp Mrs. Dash seasoning, 3/4 tsp salt, 1/8 tsp black pepper and 1 Tbsp Mayo. Mix until well combined.
Form 1 1/2" meatballs and slightly flatten each one. Roll meatballs in bread crumbs and arrange on a platter.
Heat a large non-stick pan (I used my cast iron skillet) over medium heat with 2 Tbsp oil. Once oil is hot, add 1/2 of the prepared meatballs (about 10) and cook about 2-3 minutes per side, adding more oil as needed. Saute until meatballs are golden brown on the outside and cooked through. Remove to a plate lined with a paper towel.
Notes
P.S. You can double the batch and freeze half of them raw then thaw and saute them when you're ready for more!
- Full Nutrition Label
- Nutrition Disclosure
Course: Main Course
Cuisine: Russian, Ukrainian
Keyword: Kotlety, Pork Meatballs
Skill Level: Easy/Medium
Cost to Make: $$
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. Thanks for stopping by! We are so happy you're here.
Read more posts by Natasha
FAQs
For the most tender, moist meatballs, simmer in sauce
It's easy and hands-off. We use this method when making our turkey meatballs and love it. Bring your favorite sauce to a simmer, then gently drop formed raw meatballs into the simmering sauce. Leave them without moving, and cover the pot with a lid.
Why are my meatballs not moist? ›
A higher fat content ensures that your meatballs stay juicy.
If you've ever had a sad, dry meatball, a lean fat content is most likely one of the reasons why.
What does adding milk to meatballs do? ›
When it comes to adding liquid to meatball mixtures, milk is often used for its versatility, depth of flavor, and richness. Without the use of milk, you may be faced with a plate of dry meatballs. Milk adds a certain level of moisture that helps produce perfectly tender meatballs.
Why do you soak breadcrumbs in milk for meatballs? ›
The Key to Tender Meatballs
Here, we're soaking fresh or dried breadcrumbs in a little milk until the bread becomes soggy, then mixing that right into the meat. This binder (aka panade) helps add moisture to the meatballs and also prevents the meat proteins from shrinking and becoming tough.
How do I keep my meatballs moist? ›
Moisten Bread Crumbs – Remove the crusts and dice 3 slices of bread. Soak in water for 5 minutes, then mash with a fork. Do not skip this step- this 'panade' mixture acts as the binder to keep your meatballs together and adds moisture to create such juicy meatballs.
How do you add moisture to meatballs? ›
Add Moisture-Retaining Ingredients:Breadcrumbs: Mix breadcrumbs with milk or broth before adding them to the meat mixture. The breadcrumbs will absorb the liquid, keeping the meatballs tender. Eggs: Incorporate beaten eggs into the meat mixture.
Why are my pork meatballs dry? ›
Making sure you have a high fat content in your meatballs is the best way to ensure they stay juicy and don't dry out. Our ideal ratio is 80/20, with 20% being fat.
What is the secret of a tender meatball? ›
They are super flavorful but what makes them so so tender and moist is this: Plain Greek Yogurt. The lactic acid from the yogurt tenderizes the meat while adding subtle flavor. The addition of egg and parmesan cheese help keep the meat together so that you get delicious weeknight meatballs in minutes.
Does egg add moisture to meatballs? ›
Eggs are an important ingredient in any bowl of meatballs. They serve as a binder, which is like the glue that holds the actual ball and all of its ingredients together, and they provide moisture to the final product.
Is it better to use milk or water in meatballs? ›
Milk provides more than moisture
Not only does added fat provide loads of immeasurable flavor, but meatballs made with a little extra fat are also sure to stay nice and moist throughout the cooking process.
Ground pork has a higher fat content than most ground beef (depending on what you buy), and it holds together better while it cooks. The resulting meatball is more tender than anything I've ever cooked on the stove top.
What's the difference between Italian style meatballs and regular meatballs? ›
Italian-style meatballs often include additional ingredients such as milk, olive oil, ground pork, fresh parsley, red pepper flakes, Italian herb seasoning, and sometimes a combination of ground beef, veal, and pork [2].
What happens if you put too much breadcrumbs in meatballs? ›
A small amount of breadcrumbs, no more than 1/4 cup of fine crumbs per pound of meat, hold in the juices. Adding, more bread crumbs makes for a heavy and dense meatball so keep the bread crumbs to a minimum.
Should you add egg to meatballs? ›
You only need a small amount of egg – it's there only to help the cooked meatball retain its shape, and shouldn't detract from the meat's flavour or texture. Filler ingredients like breadcrumbs or flour are important too because they stop the meatballs becoming dry.
Why are my homemade meatballs dry? ›
Overcooking is another common cause of dry meatballs. Like a sausage, meatballs are best cooked gently.
Why are my meatballs dry and tough? ›
Lean meats, like ground turkey or very lean ground beef, can result in drier meatballs. Consider using a mix of lean and fattier meats, like a blend of ground beef with some ground pork or veal, for juicier meatballs.
Do meatballs get more tender the longer they cook? ›
Tenderizing the Meat:
As the collagen in the meat dissolves over time, it transforms into gelatin, which not only adds a silky texture to the sauce but also contributes to the overall richness and depth of flavor. The longer the simmer, the more tender and succulent the meatballs become.
Why are my meatballs dense and dry? ›
Usually if meatballs are dense or heavy then it is because the meatball mixture has been handled too much and the minced (ground) meat has become compacted. It may help to use beef with a slightly higher fat content, as the extra fat will provide a little extra moisture.
