Meatballs are traditional in almost all cuisines around the world. I have to apologise to everyone though as Cypriot meatballs -keftedes- are the best haha! I mean come on! To those that have tried them you know what I am talking about and to those that haven’t then this is a great opportunity to understand what I mean. It’s an easy recipe and the ingredients are quite basic but the taste and texture are out of this world. The only downfall is the time they take to be fried but hey the taste makes up for that.
Cypriot keftedes are usually made with pork minced meat, lots of mint and parsley, cinnamon, onion and the ingredient that is completely different to all other meatballs is grated potatoes incorporated in the mix. They are a family favourite in all households in Cyprus and they are very popular with children not just because they taste great but because it’s a grab and go meal. They can be enjoyed warm or cold with tzatziki or a lovely Greek salad or even a lettuce salad with lots of olive oil and vinegar. The combinations are endless.
Just try them and you will understand why I’m raving for them!
Right, let’s get cooking my darlings!
INGREDIENTS
9 medium potatoes finely grated and drained
1kg pork lean minced meat
3 tbsp chopped mint
3 tbsp chopped parsley
2 tsp dried mint
1 tsp cinnamon
1 big onion finely grated
1 egg
salt/pepper
3 slices stale bread or 1 cup natural breadcrumbs
sunflower oil for frying
INSTRUCTIONS
Step 1
In a large bowl, add the grated and drained potatoes, onion, egg, minced meat, dried and fresh mint, parsley, salt and pepper and cinnamon.
Soak the stale bread in some water for 10 minutes until nice and soft, drain it with your hands squeezing all the excess water and shred it in the meat mixture.
Step 2
Mix the meatballs mixture with your hands for 5 minutes. Make sure all ingredients have incorporated and there are no big lumps of potatoes or meat stuck together. You are looking for the consistency to be be like that of a beef burger mix.
Step 3
Shape the keftedes in small balls or in the traditional shape which is oblong (see the picture below) until all the mix is used.
Step 4
Heat the oil in a deep saucepan. The oil is ready when it starts having bubbles but not bubbling. Slowly add the keftedes in one by one being extra careful. Reduce the heat to low and fry them for 10 more minutes or until they are nicely golden brown. When they are fried, remove from the oil using a spatula and place them in a plate lined with kitchen paper. This is to drain any excess oil. Keep doing this until all mix is used.
♥ For this recipe I use lean minced meat not only because it’s healthier but also because you don’t get a fatty aftertaste or texture when enjoying the keftedes.
I guess my two biggest tips for this recipe is one to use ”proper” bread and by proper I mean sourdough bread and not sliced. It helps the keftedes be more fluffy and light. My second tip would be to use Maris Piper potatoes. I find that they are the best variety (in England at least) especially if you are frying or baking.
Serving suggestions:
-with Greek yogurt and tomato rice
-tomato bulgar wheat pilaf
-Greek salad
-lettuce salad with vinegar and olive oil
-leftovers- if any- can be enjoyed as past of a yummy sandwich slathered with Greek yogurt and slices of cucumber.
Extra tip: ALWAYS squeeze some lemon on top before eating!
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