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.
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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