Sunday, February 19, 2012

Keftedes: Cypriot Meatballs

By popular demand, here is my recipe. Ingredients may vary from cook to cook. I use a butcher for the meat because the supermarkets add a lot more fat to make it look like there's a lot of meat, resulting in a greasy tasteless dish. Yukon Gold make the best fries as they are sweeter than other potatoes and more like what we have in Cyprus. Using volume works better than using weight when adding potatoes to the mix. Mint has different flavor when dried so avoid using fresh.

Want to add more greens to your kids' diet? Add a 1/2 cup boiled or defrosted chopped spinach. Kids won't know it's there!

2 lb ground pork
2 lb approx. yellow potatoes (I use about the same volume as the meat) finely grated, water squeezed out
1 large onion, diced
1/2 bunch parsley (about a large handful) chopped
2 eggs
1/2 cup breadcrumbs from stale bread, not dried or crushed crackers (optional)
2-3 tablespoons crushed dried mint
1 tablespoon cinnamon powder
Salt and pepper to taste.
Oil for frying to almost cover the meatballs

Mix ingredients well. Cover and refrigerate for at least 30 minutes to develop flavors. Shape into round or long meatballs and fry in about 1/2 inch cooking oil over medium high heat until golden brown on both sides. Remove onto paper towel to cool. To maintain crispness avoid stacking while warm. Serve with Evridiki's Potato Salad.

Serves 3-4.

No comments: