Cypriot Keftedes: The Best Meatballs You’ll Ever Try!
Meatballs may be a classic in cuisines worldwide, but Cypriot keftedes (Κεφτέδες) take the experience to another level! These traditional Cypriot meatballs, with their crispy outside and tender, flavorful inside, are a family favorite throughout Cyprus—and for a good reason. They’re made with a simple combination of minced pork, fresh mint, parsley, and a touch of cinnamon, with an unusual yet game-changing ingredient: grated potatoes. Let’s just say, once you’ve tasted these, no other meatballs will ever compare!
Whether you’ve tried them before or this is your first time, this post will walk you through everything you need to know about making keftedes, plus a few tips to perfect the recipe.
Why Cypriot Keftedes Are Special
Cypriot keftedes are not your average meatballs. Here’s what makes them stand out:
- Grated Potatoes – The grated potatoes in the mix give these meatballs a distinct texture and moistness, setting them apart from other varieties.
- Fresh Mint and Parsley – These herbs add a refreshing taste, balancing the richness of the pork and giving a unique Mediterranean flavor.
- Cinnamon – Just a touch of cinnamon brings warmth and depth to the flavor, a classic touch in Cypriot cooking.
- Versatile and Kid-Friendly – Keftedes are loved by children and adults alike. They’re easy to eat, delicious warm or cold, and great for grabbing on the go.
Cypriot Keftedes Recipe
This easy recipe is sure to become a family favorite. Here’s what you’ll need:
Ingredients
- 9 medium potatoes, finely grated and drained
- 1kg lean pork mince
- 3 tbsp fresh mint, chopped
- 3 tbsp fresh parsley, chopped
- 2 tsp dried mint
- 1 tsp ground cinnamon
- 1 large onion, finely grated
- 1 egg
- Salt and pepper, to taste
- 3 slices stale bread or 1 cup natural breadcrumbs
- Sunflower oil, for frying
Instructions
Step 1: In a large bowl, combine grated and drained potatoes, onion, egg, minced pork, fresh and dried mint, parsley, salt, pepper, and cinnamon.
Step 2: Soak the stale bread in water for 10 minutes, then squeeze out any excess water. Break it into pieces and add to the meat mixture. Mix thoroughly for 5 minutes until all ingredients are well incorporated.
Step 3: Shape the mixture into small balls or traditional oblong shapes, making sure each keftede is consistent in size.
Step 4: Heat sunflower oil in a deep saucepan over medium heat. Carefully add the keftedes and reduce heat slightly to prevent burning. Fry for about 10 minutes, or until golden brown and crispy. Drain on paper towels to remove excess oil.
Pro Tips for Perfect Keftedes
- Choose Quality Bread – For best results, use a good-quality, slightly stale bread like sourdough. It adds fluffiness to the keftedes without making them too dense.
- Maris Piper Potatoes – If you’re in the UK, Maris Piper potatoes are a top choice for frying, as they hold their shape well and add a delicious crunch to the keftedes.
- Don’t Skip the Lemon – A squeeze of lemon on top right before serving brings out all the flavors and gives a fresh, zesty finish.
Serving Suggestions
Cypriot keftedes are incredibly versatile. Here’s how you can enjoy them:
- With Tzatziki – Serve with a dollop of cool, creamy tzatziki for a classic pairing.
- With a Greek Salad – Fresh tomato, cucumber, and feta salad is the perfect side dish.
- As a Mezze – Add to a Mediterranean spread with other dishes like hummus, pita, and olives.
- In a Sandwich – Leftovers (if there are any!) make an amazing sandwich with yogurt and cucumber.
More Traditional Cypriot Recipes to Try
If you enjoyed making keftedes, check out these other delicious Cypriot recipes:
- Afelia – Pork cooked with red wine and coriander.
- Cypriot Rusk – A crunchy and wholesome treat.
- Bourekia me Anari – Pastries filled with sweet or savory anari cheese.
Final Thoughts
Once you try Cypriot keftedes, you’ll understand why I’m so passionate about them! These crispy, herb-infused meatballs bring authentic flavors of Cyprus to your kitchen, with simple ingredients and a recipe that’s easy to follow. Whether you serve them as part of a mezze or make them the star of a meal, they’re sure to become a favorite. So gather your ingredients, roll up your sleeves, and let’s get cooking!
Enjoy! Let me know if you try this recipe, and don’t forget to share your experience in the comments.
Step 1: In a large bowl, combine grated and drained potatoes, onion, egg, minced pork, fresh and dried mint, parsley, salt, pepper, and cinnamon. Step 2: Soak the stale bread in water for 10 minutes, then squeeze out any excess water. Break it into pieces and add to the meat mixture. Mix thoroughly for 5 minutes until all ingredients are well incorporated. Step 3: Shape the mixture into small balls or traditional oblong shapes, making sure each keftede is consistent in size. Step 4: Heat sunflower oil in a deep saucepan over medium heat. Carefully add the keftedes and reduce heat slightly to prevent burning. Fry for about 10 minutes, or until golden brown and crispy. Drain on paper towels to remove excess oil.
Ingredients
Instructions
