Pork meatballs—oh, where do I even begin? It’s like biting into a bit of nostalgia, yet every single time feels like a discovery. Imagine a rainy evening; the scent of garlic and herbs fills the air, and your kitchen becomes a cozy haven. These juicy morsels of delight are a comforting embrace in a bowl—like a warm hug from an old friend you didn’t know you missed.
Steps
- Start by drying the bread slices in an oven set to 350?F for 25 minutes, or leave them in the sun until they are completely dry.
- Once dried, soak the bread in water for 10 minutes, then thoroughly squeeze out the water. Drain the bread well by pressing a bowl over it in a colander, and then break it into crumbs.
- In a medium pan over medium-high heat, sauté the chopped onions until they turn golden brown, then set them aside.
- In a large bowl, combine the ground pork with the moist bread crumbs, sautéed onions, beaten egg, seasoning, salt, pepper, and mayonnaise. Mix everything until fully integrated.
- Shape the mixture into 1 1/2 inch meatballs and gently flatten each one. Coat them in bread crumbs and place them on a platter.
- Heat 2 tablespoons of oil in a large non-stick pan over medium heat. Add half of the meatballs and cook them for about 2-3 minutes on each side until they are golden brown and cooked through, adding more oil if necessary. Transfer the cooked meatballs to a plate lined with a paper towel.
Ingredients
- 2 slices of quality black or rye bread
- 1 pound of lean ground pork (preferably from pork tenderloin)
- 1 small to medium onion, finely chopped
- 1 large egg, beaten
- 1/2 teaspoon of Mrs. Dash salt-free seasoning (or your favorite alternative seasoning)
- 3/4 teaspoon of salt
- 1/8 teaspoon of black pepper
- 1 tablespoon of mayonnaise
- 1/2 cup of Italian bread crumbs
- Oil for sautéing (extra light olive oil is recommended)
FAQ
- Can I prepare these meatballs in advance?
- Yes, you can double the recipe and freeze half of the meatballs raw. When you’re ready to enjoy them, simply thaw and cook them as per the instructions.
- What is the best way to serve these meatballs?
- Traditionally, these Ukrainian meatballs, known as katleti, are served with potatoes and a side salad. However, they also make delicious sliders.
- Why is bread used in the meatball mixture?
- Bread is used to help retain moisture in the meatballs, making them incredibly juicy. It is soaked, drained, and then mixed with the other ingredients for the best texture.
- Can I use a different type of bread instead of black or rye bread?
- While black or rye bread is recommended for its flavor, you can substitute it with another type of bread if necessary. Just ensure it is fully dried and properly soaked before using.
- Is it necessary to use Mrs. Dash seasoning?
- Mrs. Dash seasoning is optional; you can use your preferred salt-free seasoning instead to suit your taste preferences.
Tips
- To ensure the bread crumbs are adequately drained after soaking, use a bowl to press down on them in a colander, removing as much water as possible for the perfect texture.
- For the optimal flavor profile, take the time to sauté the onions until they’re golden brown before incorporating them into the meatball mixture.
- Consider doubling the recipe and freezing half of the meatballs raw. This way, you can easily thaw and cook them later for a quick, delicious meal.
- Use a non-stick pan or a cast iron skillet to achieve a perfectly golden crust on the meatballs, cooking them for about 2-3 minutes per side.
Equipment
- Cast Iron Skillet – While the recipe mentions a non-stick pan, a cast iron skillet is specifically highlighted.
- Colander – Used for draining the soaked bread.
- Mixing Bowl – A large one is required for combining all the ingredients.
- Non-Stick Pan – In addition to the cast iron skillet, a non-stick pan could be useful for sautéing onions.
- Platter – For arranging the prepared meatballs before cooking.
