Each week, I post one recipe from Latviešu ēdieni
My husband’s been having cravings.
Cravings for the fluffy, meaty goodness called kotletes.
I, myself, am not really sure how to translate. It’s somewhat like meatloaf and then again somewhat like squished meatballs. And “meat patties” don’t sound particularly yummy.
So let’s stick with kotletes, shall we? Or perhaps Mini Meatloaves, if pressed. Traditionally, these are shaped like teardrops, probably because of how the balls go squish between your palms (fun!).
As always, you can use just about any cut of beef and pork and just grind it up to suit. Or, ask the butcher for a “meatloaf mix”, which usually consists of beef, veal and pork. (Hint: For super meaty flavor, grind some kidneys in too. I promise, you won’t notice the kidney itself only that it tastes more like BEEF than like beef. If that makes any sense.)
Kotletes [printable recipe]
Adapted from Latviešu ēdieni
- 1 lb pork
- 1 lb beef
- 2 eggs, beaten
- 2 – 3 slices of french bread
- 1/4 cup of milk
- 1 Tbsp marjoram
- 1 Tbsp paprika
- salt and pepper
- 1/2 cup breadcrumbs, plus more for dredging
- 1/2 medium onion, coarsely chopped
- 6 cloves garlic, crushed
Soak bread in milk, reserving half a slice. Grind beef and pork in a meat grinder or food processor until coarsely ground. Saute onion and garlic with a pinch of salt until edges begin to brown. Drain bread mixture. Combine onions, garlic, and bread with meat. Grind or process again until finely ground, running the remaining slice of bread last to catch any left-behind bits. Mix spices, bread crumbs, two big pinches of salt and eggs into meat mixture until thoroughly combined.
Form into 1/2″ thick, teardrop shaped patties. Dredge in breadcrumbs and set aside.
Preheat oven to 325F.
In a large skillet set over medium-low heat, add 1 tbsp oil, swirling to coat. Brown kotletes nicely on both sides (about 4 minutes). Remove to a foil- or silicone-lined baking sheet, setting about 1″ apart.
Bake for about 20 – 30 minutes, until done.