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Latvian Meatballs (Kotletes)
As with the most things in Latvian cooking, pretty much every family would have a different recipe for meatballs.  Based on discussions among the members of Latvian Favourite Foods Facebook group, here are the most popular variations & additions to kotletes:-Use half beef, half pork or 2/3 beef and 1/3 pork-Add finely chopped onion-Add finely chopped sauteed onion and bacon-Instead of adding soaked crust-free bread or breadcrumbs, add grated potato or oatmeal flakes-Add pinch of nutmeg, ground cloves, caraway, garlic or parsley-Roll kotletes in flour or breadcrumbs before frying-Fry in lard instead of oil
  • 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
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