Ukrainian Pork Kotlety (Juicy Pan-Fried Meatballs)

Easy Ukrainian Pork Meatballs (kotlety) are tender, hearty, and baked in the oven so you don’t have to attend to each meatball or cook them in multiple skillet batches.

This comforting, home-style dish is sure to satisfy. They’re also freezer-friendly, making them convenient for meal prep and busy weeknights.

Pork Meatballs Recipe:

This Ukrainian pork meatballs recipe is a classic, made with ground pork, soaked dried bread, onion, mayonnaise, salt, and pepper. The meatballs develop a light crisp outside while staying moist and tender inside.

They are traditionally served with mashed potatoes and a fresh salad. Popular accompaniments include all-veggie salad, cabbage-carrot-pepper salad, cucumber-radish salad, or a tomato-cucumber-radish salad. For a quick dinner, serve them over pasta — the prep is straightforward and efficient.

Ingredients

• Ground pork: choose pork with some fat to keep meatballs juicy and flavorful.
• Yellow onion: provides savory depth so the meatballs aren’t bland.
• Dried bread: soaked and squeezed, it lightens the texture and keeps meatballs tender. Rustic or homemade bread works best; store-bought sliced or baguette will change the texture.
• Real mayonnaise: adds fat and moisture for a richer result.
• Fine salt and ground black pepper: season to taste; add more pepper if you like heat.
• Plain fine bread crumbs: for coating and a light exterior crisp.
• Lukewarm water: to soak the dried bread before grating.

Variations

You can substitute ground chicken or ground beef in the same quantity called for in the recipe, or use a mix of pork and chicken for a lighter meatball. Each option will slightly change the flavor and texture but works well with the method below.

Freezing and Reheating

Baking is ideal when you plan to freeze meatballs: baked meatballs require no frying and reheat easily. After baking, let them cool completely, place them in freezer bags, and store up to three months.

To reheat frozen meatballs, place a single layer in a lightly oiled skillet, cover, and warm over low heat until heated through. There’s no need to thaw them first.

How to Make Baked Pork Meatballs

• Preheat the oven to 400°F. Line a baking sheet with parchment paper (no oil required).
• Soak 8 oz dried bread slices in lukewarm water for a few minutes. Squeeze out excess water and grate the bread using the large holes of a grater.
• In a large bowl, combine 2 1/2 lbs ground pork and the grated bread; use your hands for best results.
• Grate one medium yellow onion on the small holes of a grater and discard excess onion juice.
• Add the grated onion, 1/2 cup real mayonnaise, 2 teaspoons fine salt (adjust to taste), and 1/2 teaspoon ground black pepper to the meat mixture. Mix thoroughly until well combined.
• Use a small cookie scoop or tablespoon to portion equal-sized meatballs. Roll each portion in fine bread crumbs and gently flatten to about 1/2″ thick so they cook evenly.
• Arrange meatballs on the prepared baking sheet without crowding. You may need a second sheet for remaining meatballs; both can bake at once.
• Bake for 40–45 minutes, flipping the meatballs halfway through so both sides brown evenly. Transfer to a serving dish and serve warm over mashed potatoes or pasta. Refrigerate or freeze leftovers after cooling.

Stovetop Option

If you prefer a crisper crust, you can pan-fry the meatballs. Heat a non-stick skillet over medium-low heat with a few tablespoons of oil to cover the bottom. Fry 10–13 meatballs at a time (depending on skillet size) for about 8–10 minutes per side, adding more oil as needed, until golden brown and cooked through. Pan-frying creates a slightly different texture but is delicious.

Recipe Summary

Ingredients

• 2 1/2 lbs ground pork
• 1 medium yellow onion (about 5 oz)
• 8 oz (1/2 lb) dried sliced bread, preferably rustic or homemade
• 1/2 cup real mayonnaise
• 2 teaspoons fine salt (adjust to taste)
• 1/2 teaspoon ground black pepper
• 1 cup fine plain bread crumbs for coating

Instructions

1. Preheat the oven to 400°F and line a baking sheet with parchment paper.
2. Soak the dried bread in lukewarm water until soft, squeeze out excess water, and grate on the large holes of a grater.
3. In a large bowl, mix the ground pork with the grated bread using your hands for even distribution.
4. Grate the onion on the small holes of a grater and discard extra juice. Add the grated onion, mayonnaise, salt, and pepper to the meat mixture and mix well.
5. Portion the mixture with a small cookie scoop or tablespoon, roll each portion in bread crumbs, and flatten slightly to about 1/2″ thick. Arrange on the prepared baking sheet.
6. Bake for 40–45 minutes, turning once halfway through, until cooked through and lightly browned.
7. Serve warm over mashed potatoes or pasta. Cool and refrigerate or freeze leftovers.

Notes

• Substitute equal parts ground chicken or ground beef if preferred, or use a mix of pork and chicken.
• To freeze: cool baked meatballs completely, place in freezer bags, and freeze up to 3 months.
• To reheat from frozen: warm a single layer in a lightly oiled skillet over low heat, covered, until heated through.
• To pan-fry: heat oil in a non-stick skillet and cook meatballs 8–10 minutes per side until golden and cooked through.