Meatballs Cyprus Dish

Simple Ingredients with Aromatic Herbs

In Cyprus, people cherish “keftedes,” a beloved traditional meatball dish, for its rich flavours and versatility. These Cypriot meatballs capture the island’s culinary heritage, blending simple ingredients with aromatic herbs and spices to create a delicious and comforting meal.

Preparing the Meatballs

To make keftedes, cooks typically mix ground beef and pork, balancing flavours and textures. They combine the meat with finely chopped onions, fresh parsley, and breadcrumbs, which bind the mixture and add a subtle crunch. Eggs also help bind the ingredients, ensuring the meatballs hold their shape during cooking.

A key feature of Cypriot keftedes is the addition of grated potatoes. This ingredient gives the meatballs a unique texture and moisture, setting them apart from other recipes. Garlic, mint, and dried oregano infuse the meat with a fragrant, savoury taste, while salt and pepper enhance the overall flavour.

Before Frying the Meatballs

After thoroughly mixing the ingredients, cooks shape the meat mixture into small, walnut-sized balls. They lightly coat the meatballs in flour, which helps create a crispy exterior when fried.

In a large skillet, they heat a generous amount of olive oil over medium-high heat. They fry the meatballs until golden brown and fully cooked,

which usually takes about 10-15 minutes. The process yields perfectly cooked keftedes—crispy on the outside and tender on the inside.

Before Frying the Meatballs

Once the ingredients are thoroughly mixed, the meat mixture is shaped into small balls, usually about the size of a walnut. These meatballs are then lightly coated in flour, which helps achieve a crispy exterior when fried.

In a large skillet, a generous amount of olive oil is heated over medium-high heat. The meatballs are then fried until golden brown and cooked through, usually taking about 10-15 minutes. The result is a batch of perfectly cooked keftedes, crispy on the outside and tender on the inside.

Serving the Meatballs

Keftedes are incredibly versatile and can accompany various dishes. Traditionally, people serve them with tzatziki, a refreshing yogurt-based dip, or alongside a simple salad of tomatoes, cucumbers, and olives. They also pair well with pita bread or rice, creating a hearty and satisfying meal.

Cypriot keftedes embody the essence of Cypriot cuisine—simple yet flavourful, with a focus on fresh ingredients and aromatic herbs. This dish not only delivers a delicious culinary experience but also reflects the island’s rich culinary

tradition, passed down through generations and enjoyed by locals and visitors alike.

INGREDIENTS:

1 pound ground meat (pork, beef, veal, chicken, turkey or a combination)
½ cup bread crumbs
1 egg
1 teaspoon salt, more as needed
1 Medium onion chopped
3 gloves of Minced garlic
1 Tbls Oregano
1 Medium potato grated
Black pepper and/or ground cumin, to taste
Olive oil, for frying (optional)
Chopped parsley, basil or cilantro

METHOD:

In a big bawl combine ALL ingredients. Add the ground beef, ground pork, garlic, eggs, fresh herbs, to the (same) mixing bowl. Sprinkle the oregano, salt, black pepper evenly on top. Use your hands to mix the ingredients until evenly combined, being careful not to over-mix the ingredients.
Chill (optional step). To make the meatballs easier to form, I recommend covering and chilling the mixture in the refrigerator for 1 hour. But if you’re pressed for time, you can skip this step.
Prep oven and baking sheet. Heat the oven to 425°F and line a large rimmed baking sheet with parchment paper.
Form the meatballs. Using a medium cookie scoop or a spoon, scoop and roll the mixture into 2-tablespoon balls and place them on the prepared baking sheet. (I recommend greasing your hands with a bit of olive oil to prevent the mixture from sticking.)
Bake for 10-12 minutes, or until an instant-read thermometer measures the internal temperature of the meatballs to be 160°F. Remove pan and transfer to a wire cooling rack.
Serve meatballs immediately and enjoy!

NOTE:

For extra delicious taste you can also finish cooking the meatballs in a spicy tomato salsa.

Place the meatballs in an oven roasting dish prepare you tomato salsa and pour it over the meatballs. Place them in a preheated oven for about 15 to 20 minutes and its ready to serve.

Recommended Wine for Meatballs

Mavro (Local Cypriot Wine)

Mavro, a traditional Cypriot grape variety, holds a significant place in Cyprus’s winemaking history. This indigenous grape, whose name means “black” in Greek, produces a versatile and approachable red wine that reflects the island’s unique terroir and winemaking heritage. Known for its light to medium body, soft tannins, and fruity

character, Mavro wine serves as an excellent introduction to Cypriot viticulture. Mavro’s versatility extends to its food pairing potential. It pairs wonderfully with a variety of Cypriot dishes, enhancing the flavours of the local cuisine:

Cypriot Meatballs (Keftedes): The light tannins and fruity profile of Mavro complement the savoury and herbal flavours of the meatballs without overwhelming them.

The light tannins and fruity profile of Mavro complement the savoury meatballs without overpowering their delicate flavours.