Lithuanian Pork Meatballs (Kotletai)

If you grew up in a Lithuanian home, chances are you’ve had Lithuanian Meatballs, or Kotletai, more times than you can count. These simple, tender pork patties are a weeknight staple — easy to make, full of flavor, and always served with something comforting on the side. It’s everyday food that never gets old.

Jump to:

• Budget-Friendly Lithuanian Meatballs
• ​Ingredients And Substitutes
• Step-By-Step Method
• Serving Suggestions
• Storage and Reheating
• More Lithuanian Dinner Recipes
• Lithuanian Meatballs (Kotletai)

Budget-Friendly Lithuanian Meatballs

Every Lithuanian family has their own version of meatball recipes, and ours was no different. What sets Lithuanian meatballs apart is their generous size — usually just two per portion — and the use of milk-soaked bread instead of bread crumbs for a softer texture. 

While you can make them with any ground meat like beef, turkey, or chicken, pork was the go-to in our house. It was the most affordable option growing up in Lithuania, which made these meatballs a true staple. It also happened to be my dad’s best meal — one we made often, and always with care.

​Ingredients And Substitutes

Here's everything you'll need to make these Lithuanian meatballs:

• onion: or shallots. 
• white bread: you can use stale bread with crusts cut off. 
• milk: for soaking the bread. A crucial element in making tender Lithuanian meatballs!
• ground pork: a.k.a. pork mince. We used 12% fat pork. But these can be made wth ground beef or a mix of meats (note, you may need to cook them for longer). 
• egg: medium. 
• neutral oil: for frying
• a spice mix for pork: Lithuanians often buy pre-made spice blends, as not many have well-stocked spice cupboards, but if you want to make your own, the recipe follows below. 

Find the ingredient quantities and detailed instructions in the recipe card at the bottom of the post. 

Spice Mix:

• ½ teaspoon mixed dried herbs: like parsley, oregano, thyme. 
• ½ teaspoon paprika
• ¼ teaspoon cumin
• ⅛ teaspoon garlic powder
• ½ teaspoon salt
• ¼ teaspoon black pepper. 

Step-By-Step Method

1. Heat a drop of oil in a large frying pan. Add the finely chopped onions and saute over low heat for 5-6 minutes, then leave to cool down slightly. Leave the pan off the heat, as you'll use it again to fry the meatballs. 

TIP: If you are in a rush, you can skip the onion frying step and add very finely chopped raw onions to the meat mixture. 

2. In the meantime, cut the crusts of a thick slice of white bread. Pour the milk over and leave it to soak for 5-10 minutes.

3. In a small bowl, mix all the spices, salt and pepper.

4. To a large bowl, add the pork, egg, sautéed onions, spices and squeezed out milk-soaked bread, tearing it up into small pieces. Mix everything very well.

5. Divide the meat mixture into 8 equal portions and shape the meatballs with your hands. Traditional Lithuanian meatballs are not round - they are slightly flatter and oblong.

6. Heat a little oil in a reserved frying pan. Once hot, add the meatballs, and fry over medium heat for about 5 minutes on each side, until golden brown all over.

7. Transfer the cooked meatballs into a medium pan with a matching lid (it should fit the meatballs in one or two layers).

8. Add water to the pan so that the bottom layer of meatballs is submerged halfway.

TIP: In Lithuania, we typically pour in any fat and browned bits from the pan meatballs were frying in too for an additional layer of flavor. 

9. Cover the pan with a lid and cook the meatballs over low heat for 20-30 minutes. Check occasionally to ensure the water hasn’t fully evaporated. Serve with tomato ketchup or sour cream sauce (more side dish and sauce suggestions in the Serving Suggestion section below).

Serving Suggestions

SIDE DISHES: These hearty Lithuanian Meatballs are perfect served with classic sides like creamy mashed potatoes, fluffy rice, or a simple bowl of pasta. For a more traditional touch, try them with nutty buckwheat — a staple grain in many Lithuanian homes. Each one soaks up the juices beautifully and rounds out the meal in a comforting, satisfying way.

You can also pair these with stewed cabbage (just use them instead of sausages in our Sauerkraut with Sausages and Potatoes recipe).

SAUCES: Pork meatballs are typically served with either creamy sauce (made by melting a little butter with a pinch of salt and garlic powder, then adding sour cream and fresh dill, and mixing it all well). But a lot of Lithuanians enjoy these with tomato ketchup too!

Storage and Reheating

Once cooked, simply let the meatballs cool down to room temperature, then pop the whole pan or pot into the fridge—no need to complicate things. 

Alternatively, you can transfer the meatballs along with any remaining cooking liquid into an airtight container to avoid any odor seeping out. 

They’ll keep well in the fridge for 3–4 days. To reheat, return the meatballs and their juices to a pan, add a splash of water if it looks a bit dry, cover with a lid, and warm over low heat for about 10–15 minutes, or until heated through.

More Lithuanian Dinner Recipes