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Polish Meatballs Aka Kotlety

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“This is a Polish meatball type dish that is best made with higher quality ground beef. I prefer grass fed, but its certainly easy and tasty either way. I can be easily doubled for more people. Goes well with potatoes, but most carbs will do.”
8 kotlety

Ingredients Nutrition

  • Kotlety
  • 1 lb ground beef (or turkey, or pork, whatever, mix a few if you like)
  • 12 medium onion, diced
  • 1 garlic clove
  • 1 egg
  • 12 teaspoon salt
  • 12 teaspoon marjoram
  • 12 cup breadcrumbs or 1 slice bread, soaked in warm water and made mushy
  • Sauce
  • 8 ounces mixed mushrooms, washed and sliced
  • 14 cup heavy cream


  1. Mix all ingredients for the kotlety in a bowl till everything comes together.
  2. Make golf-ball sized, or a bit larger, balls with the meat and place on a plate until needed.
  3. Heat a large skillet and use your preferred oil/fat, then turn the heat down low once it's heated all the way through.
  4. Put the meat on, it should sizzle lightly. If it doesn't, your heat is too low.
  5. Each kotlet should be cooked for a 3-4 minutes per side, then flipped. It will take a little time to heat them all the way through, slice with a knife if unsure.
  6. Once all the kotlety are cooked, put them to the side.
  7. Keep the heat low, and sautee the mushrooms in the pan, making sure all the browned bits and fat coat them.
  8. Once the mushrooms are cooked, add the heavy cream and deglaze the pan.
  9. Serve kotlely, pour sauce on top.

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