Cypriot-style Keftedakia

Ingredients

In Cypriot cuisine, Keftedakia are typically made with a combination of ground beef and lamb, whereas in Greek cuisine, they are often made solely with ground beef. Additionally, Cypriot-style Keftedakia often incorporate a unique blend of spices, including cumin and cinnamon, which adds a distinct flavor profile to the dish. We alse have the original recipe for Keftedakia, so you can check it out.

• 500g (1.1 lb) ground beef 500g (1.1 lb) ground beef
• 500g (1.1 lb) ground lamb 500g (1.1 lb) ground lamb
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1/4 cup fresh parsley, finely chopped 1/4 cup fresh parsley, finely chopped
• 2 tablespoons fresh mint, finely chopped 2 tablespoons fresh mint, finely chopped
• 1/2 teaspoon ground cumin 1/2 teaspoon ground cumin
• 1/4 teaspoon ground cinnamon 1/4 teaspoon ground cinnamon
• 1/2 cup breadcrumbs 1/2 cup breadcrumbs
• 1 egg, lightly beaten 1 egg, lightly beaten
• Salt and pepper, to taste Salt and pepper, to taste
• Olive oil, for frying Olive oil, for frying

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 25g, 10g
• Carbohydrates (total, sugars): 7g, 1g
• Protein: 25g
• Fiber: 1g
• Salt: 1g

Preparation

1. 1.
   In a large mixing bowl, combine the ground beef, ground lamb, chopped onion, minced garlic, parsley, mint, cumin, cinnamon, breadcrumbs, and beaten egg. Season with salt and pepper.
2. 2.
   Mix the ingredients together until well combined. Use your hands to ensure even distribution of the spices and herbs.
3. 3.
   Shape the mixture into small meatballs, about the size of a golf ball.
4. 4.
   Heat olive oil in a large frying pan over medium heat.
5. 5.
   Working in batches, add the meatballs to the pan and cook until golden brown on all sides, about 8-10 minutes.
6. 6.
   Once cooked, transfer the meatballs to a paper towel-lined plate to drain excess oil.
7. 7.
   Serve the Cypriot-style Keftedakia hot, accompanied by tzatziki or tahini sauce.

Treat your ingredients with care...

• Ground lamb — Choose lean ground lamb for a healthier option. If you prefer a stronger lamb flavor, opt for ground lamb with a slightly higher fat content.
• Fresh herbs — Use fresh herbs for the best flavor. If you don't have fresh mint, you can substitute with dried mint, but reduce the quantity by half.
• Breadcrumbs — If you're following a gluten-free diet, use gluten-free breadcrumbs or substitute with almond flour.

Tips & Tricks

• For extra flavor, you can add a pinch of ground allspice or nutmeg to the meatball mixture.
• To ensure the meatballs stay moist, avoid overcooking them. Cook until they are golden brown on the outside and cooked through on the inside.
• If you prefer a lighter version, you can bake the meatballs in the oven at 180°C (350°F) for 15-20 minutes instead of frying them.

Serving advice

Serve the Cypriot-style Keftedakia as an appetizer with tzatziki or tahini sauce, accompanied by pita bread or crusty bread. They can also be served as a main course with a side of Greek salad and roasted potatoes.

Presentation advice

Arrange the Cypriot-style Keftedakia on a platter, garnished with fresh parsley or mint leaves for a pop of color. Serve them alongside a bowl of tzatziki or tahini sauce for dipping.