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A white bowl filled with golden-brown chicken kotleti, garnished with fresh dill. The kotleti have a crispy, pan-fried exterior and are arranged neatly on a light background, creating a warm and appetizing presentation.

Chicken kotleti

These might be the best chicken kotleti (Russian meatballs) you will ever try! 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!
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Servings: 12
Course: Appetizer, Main Course, sidedish
Cuisine: european, russian, slavik
Ingredients Equipment Method Notes

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

Equipment

  • meat grinder 
  • Large mixing bowl 
  • frying pan
  • pot to fry the onions

Method
 

Prepare the Ingredients
  1. 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
  1. 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
  1. 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.
  2. Cook the Kotleti
  3. 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
  1. 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.