1. Peel the potatoes and grate them on the fine side of the grater (you should have 3 cups). Squeeze them well. Then, cut the bread slices into small squares (you should have about 2 2/3 cups) and pour the water over them to soak. Put the ground meat in a large bowl. Then, add the bread, the squeezed potatoes, the onion, cinnamon, pepper, salt, mint, parsley, and eggs.
2. Mix the mixture very well and shape small round meatballs the size of a walnut (about 35g) or, if you prefer, give them an oval shape.
3. Pour plenty of oil into a frying pan, and when it's hot, add the meatballs. When they are browned on one side, turn them over to brown the other side. Remove them with a slotted spoon onto a strainer or paper towels to drain the excess oil.
For the Pourgouri (Bulgur):
1. In a small saucepan, pour the olive oil and sauté the onion until it starts to take color, for 3 - 4 minutes. Then, add the vermicelli and stir until it is toasted, about 3 - 4 minutes. Let the vermicelli get color, as this is what will give flavor to our bulgur.
2. Add the tomato and sugar and stir. Pour in the water, salt, the vegetable stock cube if using, and when the water boils, add the pourgouri. Stir well, lower the heat, cover the saucepan, leaving a small gap, and boil for about 7 minutes. Stir and continue boiling until all the water has evaporated.
3. Turn off the heat, cover the saucepan with a towel to absorb the moisture, and then cover it with its lid. Let it stand for 5 - 10 minutes and serve the pourgouri along with the meatballs. You can accompany the dish with sheep's yogurt, olives, and dry onion.
