Oven-baked keftedes (Cypriot meatballs) with talattouri, pitta and salad
Standard portion: 580 kcal and 38 g protein. In the app the grams change so that the dish fits the calories of your own meal.
What is in the dish
The standard portion, before the app adjusts it to your calories.
| Ingredient | Amount | kcal | Share of calories |
|---|---|---|---|
| Cypriot keftedes (meatballs) | 1 recipe portion (≈ 200 g) | 380 | |
| Talattouri (yoghurt with cucumber and mint) | 2 tablespoons (40 g) | 28 | |
| Cypriot pitta | ½ Cypriot pitta | 137 | |
| SaladSwap for: Cabbage and carrot salad | 1 bowl (200 g), with lemon | 36 |
How to make it
Serve Cypriot keftedes. Serve with talattouri. Warm Cypriot pitta and serve it on the side. Serve with salad and lemon.
The recipe for the whole pot: Cypriot keftedes (oven-baked meatballs)
4 servings · 60 minutes
- Minced pork250 g
- Lean minced beef (10% fat)250 g
- Potatoes, grated and well squeezed2 small · 250 g
- Onion, finely chopped1 small · 100 g
- Parsley⅓ bunch, finely chopped · 20 g
- Eggs1½ (or 1 large egg and 1 yolk) · 75 g
- Stale bread, soaked and squeezed1 slice · 30 g
- Olive oil1 tablespoon (for brushing) · 14 g
- Salt¾ teaspoon · 4 g
Seasoning: dried mint (1½ tablespoons), ¼ teaspoon cinnamon, pepper
- Put the mince and the squeezed potatoes in a large bowl.
- Add the parsley, the onion, the eggs, the dried mint, the bread, the cinnamon, the salt and the pepper.
- Knead well with your hands until the mixture holds together.
- Shape round or oblong meatballs of the same size and put them on a baking tray lined with baking paper.
- Brush them with the oil and bake at 200°C for 20–25 minutes, until golden and fully cooked in the middle.
Squeeze the potato and the bread well, or the mixture stays soft.
This recipe is based on: Traditional Dishes of Cyprus, Press and Information Office, PIO 31/2026, p. 29: Keftédes (oven-baked, as the source suggests) · kopiaste.org (Ivy Liacopoulou): Cypriot Keftedes
The recipe for the whole pot: Talattouri (yoghurt with cucumber and mint)
12 servings · 15 minutes
- Strained yoghurt 2% fat500 g
- Small cucumbers, grated2–3 small · 250 g
- Garlic, crushed (optional)1 clove · 3 g
- Olive oil1 teaspoon · 5 g
- Salt⅓ teaspoon · 2 g
Seasoning: dried mint
- Peel and coarsely grate the cucumbers. Put them in a sieve and squeeze them well to remove the water.
- In a bowl, mix the yoghurt with the cucumber, the dried mint, the salt, the oil and the garlic.
- Chill it in the fridge before serving.
One serving ≈ 2–3 tablespoons.
This recipe is based on: Flavours of Cyprus, Cyprus Tourism Organisation, 2015
