Latvian meatballs
In Latvian cuisine, meatballs, also known as kotletes, are a popular dish. Apart from minced meat, these frequently include white bread that has been soaked in milk, making them softer and more juicy. Latvian meatballs are frequently served with potatoes and sauerkraut on menus. This is another opportunity to try Latvian sauerkraut if you haven't already.
Ingredients
- Meatballs, 500g (1 lb) pork mince, 2 tablespoons stale breadcrumbs, 1 egg, lightly whisked, 2 heaped tablespoons sour cream, salt and generous pinch of pepper, 1 tablespoon vegetable oil, Green salad, 1/2 head of lettuce, 1/2 cup of buttermilk, 2 tablespoons of sour cream, salt for seasoning
Instructions
- Meatballs
- Combine pork, breadcrumbs, egg, sour cream, salt and pepper in a bowl.
- Roll mince mixture into balls, using around 2 tablespoons of mince mixture for each ball.
- Heat oil in a frying pan, add meatballs and slightly flatten them with a spatula (or a hand if you are brave enough).
- Fry the meatballs for around 5 minutes on each side or until cooked through.
- Green salad
- Thinly slice lettuce, mix with buttermilk and sour cream, season with salt.
- Serve with soft boiled potatoes.
