Cypriot meatballs c/o AKokkinos
Posted: Wed Oct 17, 2012 1:07 pmAKokkinos kindly pm'd me this recipe for authentic Cypriot meatballs, so I thought I would share the recipe with fellow members - not tried it as yet, but hope to do so very shortly.
Cheers. Ste.
1 kg ground pork
1kg potatoes cleaned, finely grated and strained
2-3 eggs lightly beaten
1/2 cup dry breadcrumps
1 large onion finely chopped
parsley finely chopped to your liking
1 tablespoon dry mint (an absolute must for this recipe)
1/4 teaspoon cinnamon
salt
pepper
1 teaspoon baking powder
Optional and if you can get it: 1/2 cup grated xalloumi (Cypriot cheese) or substitute with parmesan (1/4 cup) or omit alltogether. This is a debatable issue amongst Cypriot cooks so its up to you.
Mix everything really well - mixture should not be too watery. if too watery add breadcrumbs, more meat, or some more grated cheese. IF too dry, add a touch of olive oil, or some cold water. Rest mixture in the refrigerator for about 1 hour.
Form into patties, or meatballs and fry until golden brown. Serve with a salad, and some fries. Or make smaller meatballs, do nto fully fry them, and finish off in a tomato sauce of your choice over some whole wheat pasta or orzo pilaf.
Once you master the basic recipe above, feel free to experiment with other spices (oregano, thyme, paprica...) or adding a grated tomato in the mixture and so forth. Sometimes when we do not want meatballs, we form into large hamburger patties and in the middle we add feta cheese and grill in the oven.
Hope you like it. If you need anything else, do let me know.
Andreas
Cheers. Ste.
1 kg ground pork
1kg potatoes cleaned, finely grated and strained
2-3 eggs lightly beaten
1/2 cup dry breadcrumps
1 large onion finely chopped
parsley finely chopped to your liking
1 tablespoon dry mint (an absolute must for this recipe)
1/4 teaspoon cinnamon
salt
pepper
1 teaspoon baking powder
Optional and if you can get it: 1/2 cup grated xalloumi (Cypriot cheese) or substitute with parmesan (1/4 cup) or omit alltogether. This is a debatable issue amongst Cypriot cooks so its up to you.
Mix everything really well - mixture should not be too watery. if too watery add breadcrumbs, more meat, or some more grated cheese. IF too dry, add a touch of olive oil, or some cold water. Rest mixture in the refrigerator for about 1 hour.
Form into patties, or meatballs and fry until golden brown. Serve with a salad, and some fries. Or make smaller meatballs, do nto fully fry them, and finish off in a tomato sauce of your choice over some whole wheat pasta or orzo pilaf.
Once you master the basic recipe above, feel free to experiment with other spices (oregano, thyme, paprica...) or adding a grated tomato in the mixture and so forth. Sometimes when we do not want meatballs, we form into large hamburger patties and in the middle we add feta cheese and grill in the oven.
Hope you like it. If you need anything else, do let me know.
Andreas
