Tuesday, August 3, 2010

Traditional meatballs .... a modern version! (House Recipe)

Recipe for 6-8 people

1/2 kg pork minced
1 egg
1/2 cup bread crumbs
3 tablespoons olive oil
1 medium potato thickly grated (in a separate bowl) 1 onion, thickly grated
1 teaspoon cinnamon
½ teaspoon cumin
½ teaspoon salt
½ teaspoon pepper
1 handful of chopped parsley

Take the bowl with the grated potato, and squish the grated potato in your palm. Let its juices flow in the bowl. Once you do that, place the squished grated potato in a bigger bowl with the minced meat, the breadcrumbs, the egg, and all the other materials.
Let the potato juice stand in the bowl for about 10 minutes.
Mix all ingredients and knead with slow and calm movements. After the completion of the 10 minutes, get the bowl with the potato juice and discard the liquid being very careful not to pour out the potato starch which has been formed at the bottom of the bowl.
With a spoon collect the starch from the bottom of the bowl and add in the meat mixture. Continue kneading until you join the ingredients very well. Take a little meat mixture in your hands and form a medium meatball. If the mixture feels too moist, add 1-2 tablespoons breadcrumbs extra.
Traditionally, in Cyprus the meatballs are fried. However, for a healthier meal it is recommended to bake them in the oven.
In a nonstick pan place in lines the meatballs you prepared. Try to form all the meatballs of equal size so that all of them will need the same baking time.
Place the pan in preheated oven and bake in 200οC for 30 minutes or until they get a brownish color. Serve with some rice and cold salad. Enjoy!