Stuffed Meat Cutlets with Creamy Mashed Potatoes

This post may contain affiliate links learn more

This dish pairs juicy, herb‑infused meat cutlets stuffed with a luscious sour‑cream, egg, and cheese filling alongside velvety mashed potatoes, creating a perfect balance of textures and flavors that’s ideal for family dinners or special occasions.

Recipe Description
These stuffed meat cutlets elevate a classic ground‑meat patty by concealing a creamy interior of sour cream, chopped hard‑boiled eggs, spring onions, garlic, and melted cheese. The exterior mixture of beef or a beef–pork blend, aromatic onions, fresh parsley, and a binding egg is seasoned to perfection, then carefully wrapped around the chilled filling to form neat ovals. A quick sear in a hot skillet locks in juices and creates a golden crust, followed by a gentle finish to ensure the cutlets are cooked through without drying out.

Meanwhile, the mashed potatoes are crafted from starchy Yukon Gold or Russet potatoes boiled until tender and whipped together with butter, cream or milk, cheese, and dill. The result is a pillowy bed upon which the stuffed cutlets rest, absorbing every drop of their savory juices. Together, these components deliver a hearty, satisfying meal that feels both homey and refined. Guests will marvel at the surprise filling, while cooks will appreciate the straightforward steps and customizable elements.

Preparation, Cook, and Total Times

Preparation Time: 20 minutes (including chopping and filling assembly)
Cooking Time: 40 minutes (cutlets and potatoes, simultaneous)
Total Time: 1 hour

Yield

Serves 4 generously (4 large cutlets with mashed potatoes) or 6 as a lighter portion.

Cuisine

Comfort‑food fusion with Eastern European and American influences.

A Full List of Ingredients

For the Stuffed Cutlets:

500 g (1.1 lb) minced meat (beef or beef–pork mix)
1 large onion, finely chopped
1 bunch fresh parsley, finely chopped (about ¼ cup packed)

1 large egg (for meat mixture)
Salt and freshly ground black pepper, to taste

For the Creamy Filling:

200 g (7 oz) sour cream
3 hard‑boiled eggs, coarsely chopped

3 spring onions (green onions), thinly sliced
1–2 garlic cloves, minced
100 g (3.5 oz) grated cheese (Gouda, Cheddar, or your favorite melting cheese)

Salt and pepper, to taste

For the Mashed Potatoes:

600 g (1.3 lb) potatoes (Yukon Gold or Russet), peeled and cut into 2 cm pieces
50 g (3.5 Tbsp) unsalted butter
100 ml (½ cup) milk or cream

100 g (3.5 oz) grated cheese (same as used in filling)
Salt and pepper, to taste
Fresh dill, chopped, for garnish

For Cooking:

2–3 Tbsp vegetable oil or neutral‑flavored oil, for frying

Additional parsley or dill, for garnish

Step‑by‑Step Cooking Directions

Make the Filling: In a medium bowl, combine sour cream, chopped hard‑boiled eggs, sliced spring onions, minced garlic, and grated cheese. Season lightly with salt and pepper. Cover and refrigerate until ready to use to help the filling firm up.
Prepare the Meat Mixture: In a large bowl, mix minced meat, finely chopped onion, parsley, and 1 egg. Season generously with salt and pepper. Use your hands to gently combine the ingredients—avoid overmixing to keep the cutlets tender.

Shape and Stuff Cutlets: Divide meat mixture into 4 equal portions (about 125 g each). Flatten each portion into an oval patty about 1 cm thick. Place a heaping tablespoon of the chilled filling in the center of each patty. Fold the edges of meat around the filling, sealing firmly and shaping into a compact oval. Repeat for all cutlets.
Sear the Cutlets: Heat 2 Tbsp oil in a large non‑stick or stainless‑steel skillet over medium‑high heat. When shimmering, add cutlets (in batches if needed), sear 3–4 minutes per side until golden brown.
Finish Cooking: Reduce heat to medium‑low, cover skillet, and cook 5–7 minutes longer, turning once, until internal temperature reaches 70 °C (160 °F) and no pink remains. Transfer cutlets to a platter and tent with foil to keep warm.

Prepare Mashed Potatoes: While cutlets sear, place potatoes in a large pot and cover with cold salted water. Bring to a boil, reduce to simmer, and cook 15–20 minutes until potatoes are easily pierced with a fork. Drain well. Return potatoes to pot over low heat to evaporate excess moisture. Remove from heat.
Mash & Enrich: Add butter and milk or cream to potatoes. Mash with a potato masher or ricer until smooth. Stir in grated cheese and chopped dill. Season with salt and pepper to taste. Keep warm.
Assemble & Serve: Spoon mashed potatoes onto plates to form a bed. Place one or two stuffed cutlets atop each. Garnish with extra parsley or dill. Serve immediately, enjoying the creamy filling and rich potatoes together.

Nutritional Information

Per serving (1 cutlet + portion of mashed potatoes):

Calories: 650 kcal

Protein: 38 g
Carbohydrates: 35 g
Fat: 39 g

Saturated Fat: 18 g
Fiber: 3 g
Sodium: 720 mg

The Origins and Popularity of the Recipe

Stuffed meat patties have deep roots in Eastern European cuisine—think Russian “zrazy” or Polish “kotlety mielone z nadzieniem”—where cooks wrapped flavorful fillings like mushrooms, eggs, or vegetables in ground‑meat mixtures. Mashed potatoes likewise feature prominently across Europe and North America as a creamy, comforting staple. This fusion recipe marries both traditions, offering an interactive center in each cutlet that surprises and delights. The combination became popular in home kitchens for its satisfying flavors and the celebratory feel that stuffed dishes impart, often reserved for holidays or Sunday family meals.

Reasons Why You’ll Love the Recipe

Flavor Contrast: A juicy, savory exterior contrasts with a creamy, tangy interior—each bite offers excitement.

Family‑Friendly: Kids and adults alike enjoy the cheese‑and‑egg surprise inside.
Make‑Ahead Option: Prepare filling and shape cutlets in advance; store covered in fridge until cooking.
Complete Meal: Protein and starch all in one plate, with built‑in vegetable note from onions and herbs.

Customizable: Swap fillings (spinach, mushrooms, olives) or meat blends (turkey, lamb).

Health Benefits

High‑Quality Protein: Meat and eggs support muscle repair and satiety.
Bone‑Strengthening Calcium: Cheese and milk add calcium for bone health.

Micronutrients: Parsley and dill contribute vitamins A, C, and K plus antioxidants.
Complex Carbs: Potatoes provide potassium and fiber for digestive health.

Serving Suggestions

Serve with steamed green beans or carrots for color and crunch.

Offer a side of pickled cucumbers or beets to cut richness.
Drizzle pan juices over cutlets or whisk into a simple gravy.
Pair with a crisp green salad lightly dressed in lemon vinaigrette.

Common Mistakes to Avoid

Over‑Stuffing: Too much filling can cause cutlets to burst—use just enough to fill without stretching.
Overmixing Meat: Vigorous mixing makes tough cutlets—combine gently until just blended.
Undercooking Potatoes: Ensure potatoes are fully tender for truly smooth mash.

Skipping Rest: Let cutlets rest under foil so juices redistribute, preventing dryness.

Pairing Recommendations

Wine: A medium‑bodied red, such as Merlot or Sangiovese, complements the meat’s richness.
Beer: A malty amber ale or lager balances the savory cheese notes.

Non‑Alcoholic: Sparkling apple cider or iced herbal tea (mint or chamomile).

Cooking Tips

Chill the Filling: A firmer filling is easier to wrap and less likely to ooze out.
Oil Temperature: Ensure skillet is hot before adding cutlets for a proper sear.

Potato Ricer: Use for ultra‑silky mashed potatoes without lumps.
Resting Covered: Tent cutlets loosely with foil to maintain warmth and moisture.

Variations to Try

Spinach & Feta Filling: Substitute sour cream filling with sautéed spinach and crumbled feta.

Mushroom Medley: Add finely chopped sautéed mushrooms to the sour‑cream mixture.
Spicy Kick: Mix a pinch of chili flakes or diced jalapeño into the filling.
Herbed Potatoes: Stir in roasted garlic and chives for extra flavor in the mash.

Similar Recipes to Try

Chicken Kiev (garlic‑butter–filled chicken breast)
Russian Zrazy (meat roulade stuffed with mushrooms)
Italian Stuffed Meatloaf (with mozzarella and basil)

Shepherd’s Pie (meat and vegetable base topped with mashed potatoes)
Beef Wellington (beef and duxelles wrapped in pastry)

Ingredient Spotlight

Sour Cream: Provides tang, moisture, and tenderness to the filling. Its acidity balances the richness of cheese and meat, while its creamy texture lends luxurious mouthfeel.

Conclusion

These Stuffed Meat Cutlets with Creamy Mashed Potatoes embody the essence of comforting, home‑cooked fare. The interplay of tender meat, savory filling, and velvety potatoes ensures each forkful delights. Easy to prepare yet impressive in presentation, this recipe suits both casual weeknight dinners and celebratory feasts. Embrace the customization potential—experiment with different cheeses, herbs, or proteins—to make this dish uniquely yours. Gather family and friends around the table, and share the joy that only a warm, satisfying meal can bring.

Comprehensive FAQ Section

Can I use turkey or chicken instead of beef?
Yes—ground turkey or chicken works well; adjust seasonings to complement the milder flavor.
How do I keep the filling from leaking?
Ensure the filling is chilled and firm, and seal meat edges tightly with gentle pressure.
Can I bake the cutlets instead of frying?
Yes—place on a greased baking sheet, brush with oil, and bake at 200 °C (390 °F) for 20–25 minutes, flipping halfway.
What cheese melts best in the filling?
Gouda, Monterey Jack, or a mild cheddar provide creamy meltability without overpowering.
How do I make the mashed potatoes ahead of time?
Prepare fully, cool, then reheat gently with added butter or milk to restore creaminess.
Can I freeze assembled cutlets?
Freeze raw stuffed cutlets on a tray, then transfer to a bag for up to 1 month. Thaw overnight and cook as directed.
What’s the best potato for mash?
Yukon Gold for buttery texture or Russets for fluffier mash.
How do I reheat leftovers without drying out?
Cover with foil and warm in a 160 °C (320 °F) oven for 10–15 minutes.
Can I substitute Greek yogurt for sour cream?
Yes—Greek yogurt yields similar tang and thick texture; adjust salt as yogurt can be tangier.
My cutlets fell apart—what went wrong?
The meat mixture may have been too wet or overstuffed. Add a tablespoon of breadcrumbs to the meat for extra binding and ensure a snug seal.