Keftedes ~ Greek Cypriot Meatballs

Keftedes are served as a main course in Cyprus and Greece with salad, chips and rice or for parties and with the traditional meze.

When used for parties or meze they are called Keftedakia (the ‘akia’ means small).

There are many variations of these mouthwatering meatballs. Some are cooked using breadcrumbs, some with grated potatoes (some use instant potatoes!) and others use a mixture of both.

For this recipe we are using grated potatoes but you can use whatever you prefer.

Keftedes Recipe

Ingredients

For the meat you can use lamb or pork or a mixture of both. Vegetarians can substitute the meat for a large bag of Quorn.

• 1lb of minced pork/minced lamb
• 2 large potatoes
• 1 egg
• 2 cloves garlic
• 1 large onion
• 1 tablespoons parsley finely chopped
• 1 tablespoon dried mint
• 1 teaspoon oregano or ground cumin
• salt and pepper
• 1 tablespoon olive oil
• Vegetable or Sunflower oil for deep frying
• flour for coating

Preparation

• Grate onion and garlic into a large bowl and then add meat (or quorn), parsley, mint, oregano, cinnamon, egg, olive oil, salt and pepper and mix well.
• Grate potato and squeeze out excess liquid then add to mixture and mix.
• Wet hands and take walnut size portions of the mixture and form into oval shapes (for large meatballs) and flatten slightly. For the small meatballs shape them into small balls.
• Heat oil in large frying pan, add meatballs and cook for approximately 6 – 8 turning once (cook in small batches).
• Remove meatballs from oil using slotted spatular and keep warm.

Tip! – Delicious also served with fasolia yiahni

Enjoy!

More traditional Greek Cypriot dishes

Fassoulia Yiahni – Beans in Tomatoe Sauce
Yemista – Stuffed Vegetables
Afelia
Moussaka
Flaounes – Cypriot Easter Bread
Tsoureki – Greek Easter Bread