This post may contain affiliate links. Read my disclosure policy. We just got back from a visit to Cali where my husbands Mama showed me how to make the BEST Chicken and Pork Katleti!! If you have a meat grinder, it’s best to grind your own pork and chicken. I ate at least 7 of these right away, then snuck about 5 more. I’m still thinking about them. These are so tender and making them smaller like this means you don’t have to bake them after sautéing. Kotlety are so awesome, they can be served with toothpicks as appetizers or for lunch with mashed potatoes. These are sure to please.
Ingredients for Chicken and Pork Katleti:
1 lb ground pork 1 lb ground chicken 1 egg 1 Tbsp mayo 1 medium onion, grated or super-finely diced 1/2 tsp salt 1/4 tsp pepper 1 Tbsp water, optional – if your meat mix feels too dry 1/2 cup Italian breadcrumbs for meat mix 1 1/2 cups Italian breadcrumbs to coat meatballs
How to Make Chicken and Pork Katleti:
Cut chicken and pork into strips and put through a meat grinder using the medium/large disk.
Mix together ground pork & chicken, egg, mayo, diced onion, salt, pepper and 1/2 cup breadcrumbs. Mix thoroughly. Add 1 Tbsp water if meat seems too dry – My meat was pretty lean so I added it.
Form 1-inch balls with the katlety mixture. and roll them in bread crumbs. They should be just a bit flattened and not a perfect ball (see pic below).
In a large skillet, heat about 1/4 cup canola, grape seed or sunflower oil over medium heat. It should be enough to just cover the bottom of the pan. Saute meatballs in batches, turning them over a couple times during the process. Add more oil as needed for subsequent batches. Katleti are done when they are golden brown and cooked through.
