Baked Kotlety Mielone – A Lighter Taste of Polish Home
You probably remember the smell of kotlety mielone sizzling in a frying pan. Right next to schabowy and gołąbki, they’re one of the most iconic Polish comfort foods — simple, hearty, and deeply nostalgic. But do you know that you can make them a little bit more healthy? Try this Baked Kotlety Mielone recipe.
In many Polish homes abroad, kotlety mielone were the ultimate weeknight dinner: mashed potatoes, a fresh salad, maybe some pickles on the side. Traditionally they’re pan-fried, crispy on the outside and juicy inside. Mine, are just as flavorful, beautifully tender, and noticeably lighter. Less oil, less mess — and still that unmistakable Polish taste.
Why Bake Instead of Fry?
- Less oil,
- Fewer calories,
- No standing over a frying pan,
- Perfect for feeding the whole family.
Ingredients
- 500 g (1 lb) ground meat – half pork, half beef
- 1 medium onion, finely chopped
- a small bunch of fresh parsley, finely chopped
- 1 egg (per 500 g / 1 lb of meat)
- 2-3 garlic cloves, finelly chopped
- 2–3 heaping tablespoons dried marjoram
- 1 tablespoon sweet paprika
- salt to taste
- 1 dry bread roll or about 1 cup breadcrumbs
- milk (for soaking the bread roll)
Here is a short video on how I make a Baked Kotlety Mielone:
1. Soak the Bread roll
Soak the crumbled dry bread roll in milk until soft. Once soaked, squeeze out the excess milk and set aside.
This step keeps the kotlety soft and juicy inside.
2. Prepare the Meat Mixture
In a large bowl, combine:
- ground pork and beef
- finely chopped onion
- fresh parsley
- egg
- garlic
- salt
- sweet paprika
- a generous amount of dried marjoram ( 2–3 heaping tablespoons give that classic Polish flavor)
- the squeezed bread roll
Now mix everything thoroughly with your hands. The mixture should become sticky and well combined.
3. Shape and Bake
Form oval-shaped patties and place them in a baking dish. Bake uncovered at 180°C (350°F) for about 1 hour.
They will brown nicely on the outside while staying juicy inside.
How to Serve
Serve hot with:
- mashed or boiled potatoes
- your favorite Polish salad
I especially love them with a simple young cabbage salad like this one: https://cookinpolish.com/young-cabbage-salad/
It’s fresh, crunchy, and perfectly balances the richness of the meat.
Smacznego!
If you liked my posts and tried my recipes, you can consider buying me a coffee. Or rather I should say: you can buy me a flour for Pierogi, cabbage for Gołąbki and beets for Barszcz:) This would help me to cook more and publish more delicious recipes for You. www.buymeacoffee.com/cookinpolish.
Comment on the post if you have questions, other ideas on the recipe or just enjoyed reading. I would be happy to see your thoughts on my posts! Do you like Kotlety Mielone?
