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healthy greek meatballs

Healthier Cypriot Keftedes (Meatballs) with Bulgur

4 from 1 vote
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Main
Cuisine Cyprus
Servings 4 -5 servings



  • 1 pound ground pork
  • 1 pound Russet potatoes grated (about 3 large)
  • 1 medium onion grated
  • ½ cup fresh parsley finely chopped
  • 2 eggs lightly beaten
  • 3 tbsp dried mint
  • ¾ tsp cinnamon
  • salt and pepper
  • ¼ cup bread crumbs if mixture is too runny


  • 2 tbsp olive oil
  • 1 onion chopped
  • 1 nest fide or ½ cup broken Vermicelli pasta
  • 1 ½ cups bulgur
  • ½ cup tomato sauce
  • 2 ½ cups water
  • salt and pepper to taste
  • Greek yogurt lemon for serving, optional


  • Preheat oven to 375°F.
  • Add ground pork, grated potato, grated onion, and chopped parsley to a large bowl. Add eggs, cinnamon, dried mint, salt and pepper. Mix to combine. If mixture is too runny, add bread crumbs.
  • Form small balls or oval shaped meatballs. Place on a parchment lined baking sheet and bake for 25-30 minutes, or until cooked through.

Bulgur Pilaf

  • Heat olive oil in a medium size sauce pan over medium heat. Add onion and cook until translucent, about 5 minutes. Add broken fide (or Vermicelli) and cook 1 minute, stirring constantly. Stir in bulgur.
  • Add tomato sauce, water, salt, and pepper to pot. Stir to combine. Bring the mixture to a boil for 2-3 minutes. Turn off heat, and cover the pot for 15 minutes, until all of the liquid is absorbed.
  • Serve bulgur with keftedes and Greek yogurt.
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