Kotleta is a classic Ukrainian meatball made by mixing ground meat with sautéed mushrooms and bread soaked in milk, then frying and slowly simmering it. Slow cooking helps keep the inside juicy.
Soak the bread in milk and let it soften for 10 minutes.
Sauté the onion in butter, add the mushrooms, and cook for 10 minutes until they release their liquid and it evaporates.
Knead the ground meat with the drained bread, sautéed mushrooms, egg, salt, and black pepper. Shape into meatballs and coat them in flour.
Brown the meatballs on both sides in butter, then add the water. Leave the lid slightly ajar and simmer over low heat for 45 minutes.
Add the bread to the meat mixture without squeezing out too much milk, or the meatballs may fall apart. Leave the pot lid slightly ajar while simmering over low heat to keep them tender without drying them out. Contains wheat (gluten), milk and dairy, and eggs.
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