Cypriot Meatballs

Potato meatballs, one of the indispensable flavors of Cypriot cuisine, is a dish that stands out with its careful and laborious preparation. Made with the unique potatoes of Cyprus, minced meat, onion, parsley, spring onion, breadcrumbs, cumin, black pepper and salt, these meatballs are preferred everywhere, from family gatherings to weekend tables.

Potato meatballs are quite simple to make. In a mixing bowl, grate approximately 1 kilo of Cyprus potatoes and squeeze the juice. Then, half a kilo of minced meat, finely chopped onions and spring onions, breadcrumbs, finely chopped parsley, salt, black pepper and cumin are added and kneaded.

Take walnut-sized pieces from the prepared mixture and shape them into meatballs. Add liquid sunflower oil to the pan and heat it. Fry the meatballs in the heated oil, turning them until they take on color.

Potato meatballs can be served hot or cold with pita bread, tzatziki and salad. This magnificent taste is an important part of the culinary heritage of Cyprus and leaves an unforgettable mark on the palate with every bite.