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Meatballs with Kefalotyri Cheese

Frixos Demetriades
August 20, 2021

Meatballs with Kefalotyri Cheese Charalambides Christis!

Prep Time
30
mins
Cook Time
20
mins
Serves
6

Ingredients

  • 1 kg Minced beef rump with a little fat, ground only once
  • 150gr Charalambides Christis Kefalotyri, grated
  • 60ml Charalambides Christis Fresh Milk Full Fat, 3% fat
  • 1 cup fresh parsley, finely chopped
  • 1 large ripe Tomato, finely chopped
  • 1 large White Onion, grated
  • 1 tablespoon Garlic paste, cooked
  • 2 eggs
  • 1 cup Ground Toast, preferably Panko
  • 1 tablespoon dried coriander, ground
  • 1 tablespoon dry Mint, ground
  • Rape oil, for frying
  • 100 gr. all-purpose flour
  • 1 ½ teaspoon Sea salt
  • 1 tablespoon freshly ground Black Pepper

Instructions

  1. Use a large bowl to add the grated onions after they have been sieved to remove moisture. Add the minced meat to the bowl together with the kefalotyri, the milk, the parsley, the tomato, the onions, the garlic, the eggs, the breadcrumbs, the coriander, the mint and season with salt and pepper. Knead the mixture, combine well, cover with plastic wrap and leave to rest in the refrigerator for an hour, so that the minced meat is flavoured, and, in this way, the meatballs will turn out to be perfect.
  2. Then, shape the meatballs like small balls, they should be about 30gr. each. We flour them and we shake them off lightly to get rid of the extra flour.
  3. Use a large wide pan and place it on high heat. Pour the oil, which should cover about 2 cm of the pan and cover half the meatballs, let it heat up (if you have a thermometer try to reach 190 ° C), reduce the heat to medium and fry for 3΄ on each side until they get a golden-brown colour.
  4. Remove them with a slotted spoon and put them on absorbent paper to remove the excess oil.
  5. Serve with traditional bulgur and yoghurt.
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