Juicy, light and slightly crispy Cyprus meatballs, Keftedes with Mint-Ouzo Yoghurt Sauce, for the young and not only. Delicious!
Keftedes with Mint-Ouzo Yoghurt Sauce
Have a look below at the full recipe. Don’t forget, you can always print it.
Alternatively, you can always surf in our Facebook & Instagram pages to explore more mouthwatering recipes.
I hope you enjoy it!
Grate the potatoes and the onions, add in a large bowl along with the meat, parsley, mint, eggs, salt & pepper. Mix well to combine.
Mix well.
Cover and refrigerate.
Fold and mix well. Keep aside refrigerated.
Add the yoghurt in a medium size bowl along with the olive oil, mint, salt, pepper and the ouzo.
Take the minced meat mixture out of the fridge and form into golf size balls.
Cook until nicely browned, 2-3 minutes per side. With a slotted spoon turn them on the other side and cook the same way. Repeat for the rest of the meatballs.
Cook the meatballs in batches, carefully adding them one by one without overcrowding the pan.
Keftedes with Mint-Ouzo Yoghurt Sauce
Servings: 6 People
Ingredients
- 1 kg Pork , double minced
- 1 cup fresh Parsley , leaves picked and finely chopped
- 4 small-medium Potatoes , grated
- 250 grs Straggato Light Yoghurt , Charalambides-Christis
- 2 small-medium white Onions , grated
- 4 Eggs
- Corn or Sunflower Oil , for frying
- 3 tablespoons dry Mint , powder-ground
- 2 tablespoons Ouzo
- 1 Lemon Zest
- 1 tablespoon EVOO , Extra Virgin Olive Oil
- 3 teaspoons Sea Salt
- 1 ½ teaspoons freshly ground Black Pepper
Instructions
- Grate the potatoes and squeeze to get rid of their water. Add in a Large bowl.
- Grate the onions and pass through a sieve to get rid of the excess water. Put in the bowl with the grated potatoes.
- Add the meat in the same bowl and add the parsley, 1 tablespoon of mint, eggs, 2 teaspoons of salt & 1 teaspoon of pepper. Mix well to combine, cover with plastic wrap membrane and let rest in the fridge for 1-3 hours.
- In the meantime, add the yoghurt in a medium size bowl along with the olive oil, 2 tablespoons of mint, 1 teaspoon of salt, ½ teaspoon of pepper and the ouzo. Fold and mix well. Keep aside refrigerated.
- Take the minced meat mixture out of the fridge and form into golf size balls.
- Place a large and deep saucepan into medium-high fire and fill upto 2 cm with the oil. When hot, if you have a thermometer try to reach 190 degrees C, cook the meatballs in batches, carefully adding them one by one without overcrowding the pan and cook until nicely browned, 2-3 minutes per side. With a slotted spoon turn them on the other side and cook the same way. Take out on a flat dish lined with paper towels to absorb the excess oil. Repeat for the rest of the meatballs.
- Serve with the yoghurt sauce along with French fries.
