This is another variation on the theme of kotlety mielone – Polish meatballs or as they are called in the USA – meat patties and now in England as burgers.
I got this idea from my fellow blogger – Lithuanian in the USA. In their recipe for Meatballs in barbecue sauce – instead of bread soaked in milk – oats are soaked in milk.
This sauce is one I made years ago and have just come across it in my recipe notes & cuttings – it is super – how could I have forgotten it?
Ingredients – meatballs
- 500g minced beef
- 1 beaten egg
- 50g rolled oats
- 125ml milk
- 1 onion
- 1 tablespoon of caraway seeds
- 1/4 teaspoon of ground allspice
- Ground black pepper
- Plain flour for dusting
- Butter for frying the onions
- Sunflower oil for frying
- In a small bowl soak the oats in the milk for around 15 minutes.
- Chop the onion into small pieces and fry in some butter until golden.
- Add the caraway seeds and ground allspice and mix well together.
- Leave to cool completely.
- In a large bowl mix all the ingredients together, it is best to do this using both hands, making sure that all the ingredients are thoroughly combined.
- Pour some flour onto a large plate or board.
- Take a handful of the mixture and press it between your hands to make a flattened circle, place this in the flour and turn it over to cover both sides and edges.
- Once coated place them on a tray dusted with flour until you have used all the mixture up.
- Preheat the oven to GM4 – 180°C
- Shallow fry the kotlety in hot oil, depending on the frying pan size, you can do 4 to 5 at a time, turning them over so that both sides are done.
- Place them in a large oven proof dish, which has a lid.
- Pour the sauce over them, add the lid and put the dish into the oven.
- Cook for at 75 to 90 minutes.
- Super served with creamy mashed potatoes, pasta or boiled rice – sprinkle chopped chives or flat-leaved parsley over them before serving.
Ingredients – sauce
- 300ml – 500ml of lager
- 300ml of vegetable or chicken stock (can be from a cube or powder)
- 4 tablespoons of soft brown sugar
- 2 tablespoons of red wine vinegar
- 4 tablespoons of tomato purée
- 3 bay leaves
- Place all the ingredients into a sauce pan.
- Heat gently, stirring until the sugar has dissolved.
- Bring to the boil.
- Remove from the heat and pour over the kotlety.