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Sheftalies (Cyprus Meat Balls)

Ingredients:
- 1kg onions peeled & chopped
- 1kg pork (or 500g pork & 500g lamb)
- 1 cup breadcrumbs
- 1 bunch fresh parsley finely chopped
- Pinch of Cinnamon
- Salt and Pepper
- 100g Caul Fat
- 1 Lemon

Method:
**Soak Caul Fat overnight in water, vinegar and salt**
2. Mix all ingredients except Caul Fat in a large bowl & knead until well combined
3. Form 5-6cm long oval balls & press to slightly flatten
4. Remove Caul Fat from liquid and rinse well under cold water. Ensure fat is squeezed well to remove excess water
5. Cut Caul Fat into 7-8cm pieces and wrap individual meat balls (see image above)
6. Place meatballs in refrigerator for minimum 1 hour
7. Char-grill meat balls for 6 minutes, turning occassionally
8. Serve hot with a squeeze of lemon juice.