Olga’s Meatball Patties

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5 star Avg. rating 5 from 2 votes.

Recipe Information

Recipe Created By: Olga G


1 lb ground beef
1 lb ground chicken (dark meat)
1 cup soy milk or water
4 slices bread, stale bread is fine
1/2 onion
2-3 cloves garlic
1/2 cup water
4 Tbsp oil
salt and pepper to taste
1/2 tsp baking soda (optional)
1/2 tsp vinegar (optional)
1/2 potato (optional)
1/2 cup oil, for pan frying
1/2 cup flour or crumbs, for coating (optional)


Boil the milk/water and pour over the bread. Let soak for about 15 minutes, or until the bread becomes soft and mushy. In a large mixing bowl combine ground meat with the bread. Grate 1/2 onion and add to the mixture. Mince garlic and add to the mixture. Add salt and pepper to taste. Add oil and water.

Combine 1/2 tsp of baking soda with 1/2 tsp of vinegar in a tablespoon, wait for reaction to take place, then add to mixing bowl. Also, if potato is safe, you can grate 1/2 of a peeled potato and add to the mixture. Mix thoroughly.

Heat 3 tablespoons of safe oil in skillet at med-high heat. Form oval patties in your hands and either dip in flour/crumbs and put in hot pan, or put in hot pan without coating in flour/crumbs. The mixture will be sticky and will stick to hands, coating makes things easier. Pan fry on one side till golden brown, turn over and pan fry on the other side. Add more oil to frying pan as needed.



The traditional recipe called for stale French bread to be soaked in cow’s milk, but we have done just fine with substitutions – no one can tell the difference.

Before we could use soy, I just went with water (rice milk did not go well into this recipe).

With bread, before we could use wheat, I used any safe bread that I could, including corn bread.

The traditional recipe also called for 1 egg. I simply do without or substitute with baking soda and vinegar.

The traditional recipe calls for lard, but I use oil instead. You could lard or shortening instead of the oil.

For meat, if using beef, I found that a blend of meats (pork+beef, chicken+beef, turkey+beef). Otherwise, I use chicken or turkey thigh meat.

Gluten: Gluten is a protein found in specific grains (wheat, spelt, kamut, barley, rye). Other grains are naturally gluten-free but may have cross-contact with gluten-containing grains. Look for certified gluten-free products if you need to avoid gluten. Find out more about wheat and gluten substitutions.
Milk and Soy Substitutions: Alternative dairy-free milk beverages and products will work in most recipes. Find out more about milk substitutions and soy substitutions.

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