These kotleti were formed into patties and cooked on a pan till the outside was crispy. Instead of eating them on a bun, we had them with mashed potatoes, rice, pasta or buckwheat.
My mom, however, did make ezhiki. Say what? In Russian it means little hedgehogs. These were mini meatballs made with beef and rice and usually added to the soup. Meatballs & spaghetti wasn't something I discovered till my family moved to the States.
In the last 18 years, I've tried beef, pork, chicken and turkey meatballs. I've had them over rice, on top of salads, both in tomato or cheese based sauces and of course with spaghetti.
This time I'd like to share with you a recipe for Spicy Turkey Meatballs I came up with. If you are still feeling eeffie about turkey, feel free to use ground chicken.
Ingredients (makes about 23 meatballs)
olive oil for cooking
1 pound ground turkey
2 chipotle in adobo peppers, seeds removed, finely chopped
2 Laughing Cow Cheese Light Mozzarella Sundried Tomato wedges
16 basil leaves, chopped (Thanks, Sylvie)
2 garlic cloves, minced
salt & pepper
1/4 red onion, chopped finely
1. Combine all ingredients together other than olive oil.
2. Form uniform meatballs.
3. Heat olive oil in a nonstick pan. Add meatballs and cook them till they are browned all around and are cooked through. This should take about 10-12 minutes total.
Alas, I could not really taste the cheese. The chipotle in adobo sauce, however, really shined through and gave these meatballs a nice kick!
What do you add into your meatballs?