Cypriot style Keftedes

When I was a kid, every Saturday my grandma used to make me the same meal for lunch. Cypriot meatballs called Keftedes, along with salad and chips. I would never get bored of this meal, but every time I asked what was for lunch she would always say it with excitement.

There are many different versions of Keftedes across all cultures, and there is even a different version of Keftedes in Greece. However, these are the Cypriot style meatballs that I grew up eating.

My grandma died this summer, and as part of the grieving process, I decided to honor her by using her recipe and making this dish. It had brought me nostalgia thinking of my childhood memories with her. After trying out her recipe, I was pleased with the results and the great resemblance it had to her meatballs. But still, grandma's cooking is always the best and unbeatable. It is something that I will truly miss, and will forever remember.

I wanted to share this recipe because I think that these meatballs are delicious and a crowd pleaser. This recipe makes a lot of meatballs, so it's the perfect dish to bring to a dinner party, barbecue or to serve to guests at your house. It can last up to 3 days in the fridge.

You can serve Keftedes with a salad, rice or chips. You will need lots of lemon wedges to squeeze on top of the meatballs too, in order to bring out that extra flavor. Cypriots do love lemons, and it's nearly used in most of our dishes.

I would recommend making the meatball mix the night before or hours before you fry.

Serves: 24 meatballs Prep time: 30 minutes Cooking time: 30 minutes

Ingredients:

1 kilo of minced pork.

3 large potatoes *

1 cup of fresh parsley finely chopped.

2 large white onions*

1 cup of lemon juice

1 cup of fine breadcrumbs

1 egg

1 teaspoon of salt

1 teaspoon of black pepper

2 cups of cooking oil for frying

*TIP: The potatoes have to be grated using the small side of the grater. Once you have grated them squeeze out the juice as much as you can in the palm of your hands. The onions have to be grated like the potatoes, but keep the juice.

Instructions:

Step.1. Bind all the ingredients together in a large bowl using your hands, and allow the mixture to rest in the fridge for at least 2 hours or overnight, in order to let the flavor marinate.

TIP: When you're ready to fry the meatballs, take the mixture out of the fridge and allow it to sit for 1 hour, in order to reach room temperature.

Step.2. Once you are ready to fry, roll the meatball mixture into balls using the palm of your hands, and lay them on a board or large plate.

Step.3. In a large frying pan, add the cooking oil. Allow the oil to heat up gently on a low heat.

TIP: Test the heat of the oil with a piece of bread. If it sizzles, then it's ready.

Step.4. Gently put a small batch of your meatballs in the frying pan, and do not overcrowd them, so that each meatball is evenly cooked. Once they are golden brown on 1 side with 2 forks turn them over quickly.

Step.5. Once they are golden brown, use a large bowl or plate and add 3 layers of kitchen paper inside, in order to soak up the grease and let the meatballs cool.