Cypriot style meatballs | Keftedes – with tzatziki & pitta

Cypriot style meatballs | Keftedes – with tzatziki & pitta

Cypriot style meatballs - Keftedes

Mix together: free range/organic pork mince + grated potato (with water squeezed out) + finely sliced spring onions + finely chopped fresh mint + pinch dried mint + sea salt

Roll the mix into balls and refrigerate for 30 minutes

Cypriot style meatballs - Keftedes

Shallow fry in olive oil until cooked through and golden

Cypriot style meatballs - Keftedes

For pittas:

240ml warm water
2 teaspoons dry yeast
400g  flour ( 1/4 wholemeal + 3/4 plain white is a good mix)
Good  pinch or two of sea salt
Drop of honey
Glug of olive oil
Mix water + yeast + honey & leave to froth up for five minutes
Add to the flour and knead for 7- 10 minutes
Cover and leave in a warm place for 90 – 120 minutes or until doubled in size
When ready divide into 8 pieces & roll into 7″ – 8″ rounds
Place on pre-heated baking tray and cook @ 210C for around 3 minutes
The pitta will puff up and when fully ‘ballooned’ is ready

Cypriot style meatballs - Keftedes

Serve with the freshly made pitta bread + tzatziki

Works very well with chicken mince too

For more meatball ideas visit:

Meatball Deli  |  www.meatball-deli.co.uk   |  For the love of meatballs!

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