Cypriot Inspired Meatballs

The Cypriots are known for their Seftelia, which are seasoned pork crepinettes wrapped in lamb caul fat. They are slow cooked over glowing embers. The fat in caul fat melts, keeps the ground pork moist and the combo of pork and lamb is to die for!

Not everyone can find caul fat so this easy meatball recipe that captures much of these flavours.

I’ve served these for Supper Clubs and they are always a big hit and now you can add these meatballs to your entertaining roster.

Cypriot Inspired Meatballs

(serves 6-8)

1 lb. ground pork

1 lb. ground lamb

1 cup grated onion

1 cup finely chopped fresh parsley

2 slices stale bread, soaked in water and squeezed dry

1 large egg

4 level tsp. salt

3/4 tsp. black pepper

1/2 tsp. ground nutmeg

Garnishes

lemon wedges

chopped fresh parsley

sliced red onions

yogurt thinned out with some olive oil

1. Add your ground meats, onion and parsley, bread, egg, salt, pepper and nutmeg in a bowl. Mix with your hands. Take a small amount of meat, form a meatball and saute in pan to taste. Adjust flavours to taste.
2. Place in the fridge for at least an hour for flavours to blend.
3. Roll into meatballs. If you wish to bake, place them on a parchment-lined baking tray and place in a preheated 450F oven for 13-15 minutes.
4. Otherwise place on your outdoor grill and cook for approx. 4 minutes/side. Place on a platter, squeeze some lemon juice, top with thinly sliced red onions, chopped parsley, yogurt sauce and serve.

Grilling Tip: Skewer your meatballs on bamboo sticks so you can quickly flip your meatballs.

© 2020, Peter Minaki. All rights reserved.