These might be the best chicken kotleti (Russian meatballs) you will ever try! This is my mom’s recipe, and everyone knows my mom is the best cook! These chicken Kotleti are so tender and flavorful! This recipe uses chicken thighs and sauteed onion, which makes these kotleti extra juicy and delicious. You will want to add this to your favorite recipes!
If you’re looking for a hearty, comforting dish to serve your family or guests, chicken kotleti (or Russian chicken nuggets, as my kids call it) is the perfect choice. These tender and juicy chicken kotleti are a classic in Eastern European cuisine and incredibly easy to prepare. Sautéing the onions adds an extra depth of flavor, making this kotleti irresistible. Let’s dive into how my mom makes the best kotleti!
Ingredients
- 10 lbs boneless chicken thighs, cut into large pieces (do not use chicken breast)
- 4 large onions, quartered
- 3 slices of white bread (i used stale sourdough bread) or you can do 1 cup of bread crumbs
- 1 cup of milk (to soak the bread)
- 2 1/2 tsp salt
- 1 tsp pepper
- 2 eggs
- cooking oil (for sautéing the onions)
- Fresh dill and sour cream for serving
Tools you will need
- large mixing bowl
- meat grinder
- frying pan
- pot to fry the onions
Chicken Kotleti Recipe
Prepare the Ingredients
Soak the Bread: Place the slices of bread in a small bowl and pour the milk over them. Let them soak until soft. if you are using bread crumbs, soak it in milk.
Sauté the Onions: Heat 3 tablespoons of cooking oil (I like to use avocado oil or olive oil) in a pot over medium heat. Add the quartered onions and cook, stirring occasionally, until golden and caramelized, about 10 minutes. Let them cool before proceeding.
Grind the Chicken and Onions: Use a meat grinder (or food processor) to grind the chicken thighs. Squeeze the excess milk from the soaked bread and add to the grinder as well. Once the onions are completely cooled, grind them into the meat. Combine it all into one big bowl.
Combine the Ingredients
Season and Bind: Add the eggs, salt, and ground black pepper to the ground meat. Mix everything thoroughly with your hands or a wooden spoon until well combined. The mixture will be slightly sticky. Cover the bowl with saran wrap, then place it into the refrigerator for one hour to cool down the meat mixture. This will allow all the flavors to combine and the meat to cool down so it can be shaped more easily.
Shape the Kotleti
With wet hands, take a small handful of the meat mixture ( about two tablespoons) and shape it into ovals. Roll the meat between your palms to shape it into a log. Use your fingers to smooth out cracks or uneven edges for an even texture.
Coat If Desired:
Optionally, coat the shaped kotleti in breadcrumbs or flour for a crispy exterior. Repeat with the remaining mixture. Line them up on parchment paper.
Cook the Kotleti
Pan-Fry: Heat a large skillet over medium heat and add a thin layer of oil.
Place the chicken kotleti in the skillet (do not overcrowd) and cook for about 4–5 minutes on each side until golden brown and cooked through. The internal temperature should reach 165°F (75°C).
When the bottom of the pan is becoming sticky, carefully wipe it with a paper towel then add new oil, continue cooking the chicken kotleti
Serve and Enjoy
Once the kotleti are cooked, transfer them to a large plate lined with paper towels to drain any excess oil. Arrange them on a serving dish and serve hot with your favorite side dishes like mashed potatoes, roasted carrots, a crisp sugar snap pea salad, or one of my favorite cucumber avocado and corn salads.
Tips for the Perfect Kotleti
- Sautéed Onions: Caramelizing the onions before mixing them in adds a sweet and savory flavor that elevates the dish.
- Texture: For extra juiciness, avoid overprocessing the chicken. A slightly coarse texture works best.
- Bread Options: White, wheat, or even sourdough bread can be used, depending on your taste preference.
These chicken kotleti, enriched with the deep flavor of golden sautéed onions, will surely be a hit at your table. Give this recipe a try, and share your delicious results with friends and family!
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How to store leftover kotleti:
1. Refrigerating Cooked Kotleti
- Cool Down First: Let the kotleti cool to room temperature before storing them.
- Container: Place them in an airtight container or wrap them tightly with plastic wrap or aluminum foil.
- Shelf Life: They can stay in the fridge for up to 3-4 days.
2. Freezing Cooked Kotleti
- Cool Completely: Ensure the kotleti are completely cooled before freezing.
- Layering: Place parchment paper between layers if stacking to prevent them from sticking.
- Wrap or Container: Use a freezer-safe container or place them in a ziploc bag, then release all the air from the bag to prevent freezer burns.
- Shelf Life: Frozen cooked kotleti can last up to 3 months.
3. Freezing Uncooked Kotleti
- Prepare Patties: Shape the kotleti and lay them on a parchment-lined tray in a single layer.
- Flash Freeze: Freeze the patties on the tray for a few hours until solid, then transfer to a freezer bag or airtight container.
- Shelf Life: Uncooked kotleti can be stored for up to 3 months.
Cooking frozen raw kotleti is simple and can be done straight from frozen. Here’s how you can do it:
Pan-Frying
- Heat the Pan: Preheat a skillet over medium heat and add a couple of tablespoons of oil (vegetable, sunflower, or canola works well).
- Place the Kotleti: Arrange the frozen kotleti in the pan, leaving space between each one.
- Cover and Cook: Cover the pan with a lid to help cook them through. Cook for about 5-7 minutes on one side until golden brown.
- Flip and Cook the Other Side: Flip the kotleti and cook for another 5-7 minutes.
- Check for Doneness: To ensure they’re cooked through, slice one open or use a meat thermometer to check the internal temperature. It should read 165°F (74°C).
Baking
- Preheat the Oven: Preheat your oven to 375°F (190°C).
- Prepare a Baking Sheet: Line a baking sheet with parchment paper or lightly grease it.
- Arrange Kotleti: Place the frozen kotleti on the baking sheet with space between them.
- Bake: Bake for 25-30 minutes, flipping halfway through, until the kotleti are golden brown and the internal temperature reaches 165°F (74°C).
Air-Frying
- Preheat the Air Fryer: Set your air fryer to 375°F (190°C).
- Place Kotleti in the Basket: Arrange them in a single layer.
- Cook: Air-fry for 12-15 minutes, flipping halfway through, until cooked through and golden.
4. Reheating Kotleti
- From the Fridge: Heat in a skillet with a bit of oil, in the oven at 350°F (175°C), or in a microwave until warmed through.
- From Frozen: Thaw in the fridge overnight or cook directly from frozen in a skillet on low heat, covering with a lid to ensure even cooking.
Label your containers with the date for easy tracking. Enjoy!
Chicken kotleti
Equipment
- meat grinder
- Large mixing bowl
- frying pan
- pot to fry the onions
Ingredients
- 10 lbs boneless chicken thighs, cut into large pieces (do not use chicken breast)
- 4 large onions, quartered
- 2 eggs
- 3 slices of white bread (i used stale sourdough bread)
- 1 cup milk (to soak the bread)
- 2 1/2 tsp salt
- 1 tsp black pepper
- cooking oil (for sautéing the onions)
- Fresh dill and sour cream for serving
Instructions
Prepare the Ingredients
- Soak the Bread: Place the slices of bread in a small bowl and pour the milk over them. Let them soak until soft.Sauté the Onions: Heat 3 tablespoons of cooking oil (I like to use avocado oil or olive oil) in a pot over medium heat. Add the quartered onions and cook, stirring occasionally, until golden and caramelized, about 10 minutes. Let them cool before proceeding.Grind the Chicken and Onions: Use a meat grinder (or food processor) to grind the chicken thighs. Squeeze the excess milk from the soaked bread and add to the grinder as well. Once the onions are completely cooled, grind them into the meat. Combine it all into one big bowl.
Combine the Ingredients
- Season and Bind: Add the eggs, salt, and ground black pepper to the ground meat. Mix everything thoroughly with your hands or a wooden spoon until well combined. The mixture will be slightly sticky. Cover the bowl with saran wrap, then place it into the refrigerator for one hour to cool down the meat mixture. This will allow all the flavors to combine and the meat to cool down so it can be shaped more easily.
Shape the Kotleti
- With wet hands, take a small handful of the meat mixture ( about two tablespoons) and shape it into ovals. Roll the meat between your palms to shape it into a log. Use your fingers to smooth out cracks or uneven edges for an even texture.Coat If Desired:Optionally, coat the shaped kotleti in breadcrumbs or flour for a crispy exterior. Repeat with the remaining mixture. Line them up on parchment paper.
- Cook the Kotleti
- pan-Fry: Heat a large skillet over medium heat and add a thin layer of oil.Place the chicken kotleti in the skillet (do not overcrowd) and cook for about 4–5 minutes on each side until golden brown and cooked through. The internal temperature should reach 165°F (75°C).When the bottom of the pan is becoming sticky, carefully wipe it with a paper towel then add new oil, continue cooking the chicken kotleti
Serve and Enjoy
- Once the kotleti are cooked, transfer them to a large plate lined with paper towels to drain any excess oil. Arrange them on a serving dish and serve hot with your favorite side dishes like mashed potatoes, roasted carrots, a crisp sugar snap pea salad, or one of my favorite cucumber avocado and corn salads.
Notes
Tips for the Perfect Kotleti
- Sautéed Onions: Caramelizing the onions before mixing them in adds a sweet and savory flavor that elevates the dish.
- Texture: For extra juiciness, avoid overprocessing the chicken. A slightly coarse texture works best.
- Bread Options: White, wheat, or even sourdough bread can be used, depending on your taste preference.
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