Kotleti-Style Chicken Meatballs with Parmesan and Herbs

These kotleti-style chicken meatballs are a childhood favorite of mine. They are made from ground chicken mixed with egg, onion, parmesan, breadcrumbs, garlic, and herbs, and shaped into oblong patties. Pan-fried and then steamed, serve these juicy patties on a bed of mashed potatoes.

Ingredients Needed

To make these oblong chicken meatballs (about 20), you’ll need to get the following:

  • Ground Chicken – 2lb ground chicken or boneless skinless chicken thighs to make your own ground chicken at home
  • Parmesan – 1/2 cup grated parmesan
  • Eggs – 1 egg and 1 egg yolk
  • Parsley – 1 tbsp finely minced fresh parsley
  • Breadcrumbs – 1/4 cup white breadcrumbs
  • Sparkling water – 1/4 cup sparkling water
  • Salt – 1 tbsp kosher salt (about 1/2 tbsp if using regular salt)
  • Thyme – 1/2 tsp dried thyme
  • Black Pepper – 1 tsp ground pepper
  • Onion – 1 medium onion (grated)
  • Garlic Cloves – 3-4 garlic cloves
  • Oil – 1/2 cup neutral oil like sunflower oil or vegetable oil (for frying the meatballs)

Note: You can make your own ground chicken at home either using a meat grinder (as pictured below) or a food processor. Use boneless skinless chicken thighs if making the ground chicken at home as that will give you more flavor than a chicken breast and it will help keep the meatballs juicy. I have tried them with chicken breast and it’s still really good (just not as juicy). Also, if using a meat grinder, you can put the onion in the meat grinder as well. Otherwise, just grate them using a box grater.

chicken in the meat grinder

Instructions with Photos

Step 1. Add the sparkling water to the breadcrumbs, allowing them a few minutes to soak in the water.

Step 2. To a large mixing bowl, add all the ingredients for the meatball patties (the ground chicken, grated parmesan, grated onion, minced garlic, eggs, chopped parsley, breadcrumbs soaked in sparkling water, thyme, salt, and black pepper).

Step 3. Knead the chicken mixture for about 5 minutes until it’s all homogenous. Cover it and let it rest in the fridge for at least 30 minutes. You can also leave it in the fridge overnight.

Step 4. Divide the mixture into 20 meatballs and shape each one into an oblong patty shape.

Step 5. Heat the skillet (frying pan) over medium heat. We’ll cook the meatballs in three batches.

Add 3 tbsp of oil to the skillet, and once the oil is hot, add the first batch of meatballs. Cook for 3 minutes on one side, and then flip and cook for 3 minutes on the other side. Then, flip them again and cook for 3 minutes on the first side again, and then flip and cook for another 3 minutes on the second side. In total, the meatballs are being cooked for 12 minutes. Remove the first batch of meatballs to a warm tray or plate and repeat the process with the second and third batch (adding 2-3 tbsp of oil before pan-frying each batch of meatballs).

Step 6. Once the meatballs have been pan-fried, add all the meatballs to a large skillet or a pot (with a lid). Add 1/3 cup of boiling water to the bottom of the pan or pot and put the lid on to steam the meatballs (on medium heat) until the water has evaporated (about 10 minutes).

Cooking the chicken meatball patties
Kotleti-style chicken meatballs/patties

What to Serve these Patties with

What’s great about these patties is that, because you can make a lot of them, you can have a lot of fun with the pairings, and let guests mix and match.

chicken meatballs/patties (kotleti-shaped) on a large plate

As I mentioned above, these patties with mashed potatoes were a childhood favorite of mine. The rich, meaty patty with a big spoonful of buttery mash and creamy mushroom sauce is just total comfort food!

You could also try them with other types of potato, like these parmesan baby potatoes.

For lighter combos, try them with some roasted veggies or a couscous salad.

chicken kotleti with mash

The choice really is yours! Whatever you decide, let me know in the comments below.

All-in-One Recipe Card

Kotleti-Style Chicken Meatballs with Parmesan and Herbs

Print Pin Rate
Prep Time: 10 minutes
Cook Time: 45 minutes
Resting Time (in the fridge): 30 minutes
Servings: 20 meatballs/patties

Ingredients

  • 2 lb ground chicken or boneless skinless chicken thighs to make your own ground chicken at home
  • 1/2 cup grated parmesan
  • 1 egg
  • 1 egg yolk
  • 1 tbsp minced fresh parsley
  • 1/4 cup white breadcrumbs
  • 1/4 cup sparkling water
  • kosher salt to taste (if using kosher salt: 1 tbsp; if using regular salt: 1/2 tbsp), see note 1 about testing the seasoning
  • 1/2 tsp dried thyme
  • 1 tsp ground pepper
  • 1 medium onion grated
  • 3-4 garlic cloves
  • 1/2 cup neutral oil like sunflower oil or vegetable oil for frying the meatballs

Instructions

  • Add the sparkling water to the breadcrumbs, allowing them a few minutes to soak in the water.
  • To a large mixing bowl, add all the ingredients for the meatball patties (the ground chicken, grated parmesan, grated onion, minced garlic, eggs, chopped parsley, breadcrumbs soaked in sparkling water, thyme, salt, and black pepper).
  • Knead the chicken mixture for about 5 minutes until it’s all homogenous. Cover it and let it rest in the fridge for at least 30 minutes. You can also leave it in the fridge overnight. (see note 1 for adjusting the seasoning)
  • Divide the mixture into 20 meatballs and shape each one into an oblong patty shape.
  • Heat the skillet (frying pan) over medium heat. We’ll cook the meatballs in three batches.
    Add 3 tbsp of oil to the skillet, and once the oil is hot, add the first batch of meatballs.
    Cook for 3 minutes on one side, and then flip and cook for 3 minutes on the other side. Then, flip them again and cook for 3 minutes on the first side again, and then flip and cook for another 3 minutes on the second side. In total, the meatballs are being cooked for 12 minutes.
    Remove the first batch of meatballs to a warm tray or plate and repeat the process with the second and third batch (adding 2-3 tbsp of oil before pan-frying each batch of meatballs).
  • Once the meatballs have been pan-fried, add all the meatballs to a large skillet or a pot (with a lid). Add 1/3 cup of boiling water to the bottom of the pan or pot and put the lid on to steam the meatballs (on medium heat) until the water has evaporated (about 10 minutes).

Notes

Note 1: Checking the seasoning. If you want to adjust the seasoning perfectly to your taste, cook a little bit of the meat mixture (after resting it in the fridge in step 3) to taste it before shaping and cooking all the meatballs. Take about half a tablespoon and shape it into a little patty. Cook in the frying pan with a little bit of oil on both sides until cooked through. Taste it and adjust the seasoning in the meatball mixture, if necessary.

Also, remember to save this recipe to one of your boards. Especially if you’re hosting a big gathering, this can be a great dish to feed a lot of people.

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