These traditional Ukrainian Bitki are the ultimate comfort food, featuring tender beef meatballs gently pan-fried and then slow-simmered in a deeply flavorful broth. The secret lies in the layering technique: raw onions at the bottom caramelize during cooking, while sautéed mushrooms and onions provide a rich, earthy topping. The result is a dish with incredible depth of flavor and a succulent texture that melts in your mouth. Perfect served over fluffy mashed potatoes or steamed rice to soak up every drop of the savory sauce. This hearty main course is ideal for family dinners, cold winter evenings, or when you crave authentic Eastern European home cooking. ItâÂÂs a simple yet sophisticated meal that brings warmth and nostalgia to any table.
Ukrainian Country Meatballs “Bitki”
Description
These traditional Ukrainian Bitki are the ultimate comfort food, featuring tender beef meatballs gently pan-fried and then slow-simmered in a deeply flavorful broth. The secret lies in the layering technique: raw onions at the bottom caramelize during cooking, while saut&# 195;©ed mushrooms and onions provide a rich, earthy topping. The result is a dish with incredible depth of flavor and a succulent texture that melts in your mouth. Perfect served over fluffy mashed potatoes or steamed rice to soak up every drop of the savory sauce. This hearty main course is ideal for family dinners, cold winter evenings, or when you crave authentic Eastern European home cooking. ItâÂÂs a simple yet sophisticated meal that brings warmth and nostalgia to any table.Ingredients
Directions
-
Finely chop 1/3 of the onions and set aside for the meatball mixture.
-
In a large bowl, combine the ground beef, reserved chopped onions, breadcrumbs, minced garlic, salt, and pepper. Mix gently until just combined.
-
Form the meat mixture into balls approximately 2 inches in diameter, then flatten them slightly into patties.
-
Dredge the meatballs in flour, shaking off any excess.
-
Melt butter in a large skillet over medium-high heat. Brown the meatballs on both sides until golden, about 3-4 minutes per side. Remove and set aside.
-
If using dried mushrooms, soak them in cold water for 30 minutes, then drain, reserving the broth. Chop the rehydrated mushrooms. If using fresh mushrooms, chop them finely.
-
In the same skillet, sauté the chopped mushrooms and another 1/3 of the onions in butter until soft and browned.
-
Place a large Dutch oven or heavy pot over medium heat. Add the remaining raw chopped onions as the bottom layer.
-
Spread half of the sautéed mushroom-onion mixture over the raw onions.
-
Arrange the browned meatballs in a single layer on top of the mushroom mixture.
-
Top the meatballs with the remaining sautéed mushroom-onion mixture.
-
Pour 1 cup of reserved mushroom broth (if using dried mushrooms) or 1 cup of cool water over the layers.
-
Cover the pot and simmer on low heat for 15-20 minutes, allowing the meatballs to cook through and the flavors to meld.
-
Serve hot, spooning the onion and mushroom gravy over the meatballs.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 37.5kcal
- % Daily Value *
- Total Fat 0.5g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 8.5mg1%
- Total Carbohydrate 5.6g2%
- Dietary Fiber 1.7g7%
- Sugars 3.4g
- Protein 5.3g11%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
