Tovchenyky

Tovchenyky are a traditional Ukrainian dish, small meat balls whose name comes from the word “tovkty” — to pound. Unlike sichenyky (where the meat is chopped with a knife) or ordinary minced cutlets, the meat for tovchenyky is pounded for a long time in a mortar into a uniform, almost paste-like mass.

Thanks to this preparation, tovchenyky come out remarkably tender, uniform, and delicate in texture — similar to French quenelles. Egg, onion, spices, and sometimes a little bread or flour for cohesion are added to the pounded mass, small balls are formed, and they are most often boiled in a clear broth or braised in a sauce. Tovchenyky are served hot, often right in the broth as a hearty first course. This refined, “festive” variation of a meat dish testifies to old culinary mastery and to the Ukrainian cuisine's love of tender textures.