Cypriot Meatballs Recipe (Keftedes with Potatoes)

These juicy Cypriot meatballs (keftedes) are the best! With grated potatoes for extra tenderness and a unique taste, they’re beautifully crispy on the outside and soft inside. Packed with fresh herbs and warm, aromatic flavours, these are so simple yet always a favourite.

Whether served as a mezze alongside other favourites (which we’ll explore below) or as a hearty main meal, they are fantastic. But if you’re specifically looking for larger main meals, try my gemista, stifado, or Greek moussaka recipe, which are always a hit.

Jump to:

• Why you will love this recipe
• Overview of the key steps
• Watch the short video tutorial
• Ingredients
• Preparation
• Step-by-step Cooking Instructions
• Serving Suggestions
• Top Tips
• Storage
• FAQs
• 📖 Recipe

Why you will love this recipe

• Unbeatable Flavour: These meatballs are juicy, tender, and packed with grated potatoes, fresh herbs, and warm, aromatic flavours. Onions are also added for extra punch and moisture.
• So Simple: The recipe is easy to follow, and you can even prep the mixture the night before for extra convenience, making it perfect for a speedy dinner during busy weeks.
• Authentic Cypriot Charm: Grated potatoes add a fantastic twist to the standard (but much-loved) Greek keftedes. With a sprinkle of cinnamon and a dash of brandy for an extra kick, you’ll love them.
• Cook Your Way: Choose to fry them for a crispy, golden brown crust or bake them for a lighter option. Both methods are delicious.
• Perfect for Every Occasion: Whether you’re serving them as a mezze, a main course, or part of a large spread, they always impress.

Overview of the key steps

Here’s a quick look at the steps to make these beautiful keftedakia for the whole family to enjoy!

1. Prepare the Mixture: Combine all the ingredients in a large mixing bowl and mix thoroughly until smooth and well combined.
2. Shape the Meatballs: Roll the mixture into evenly sized small balls for consistent cooking.
3. Cook to Perfection: Fry the meatballs for a crispy, golden crust or bake them for a lighter option.
4. Serve and Enjoy: Pair them with your favourite sides like a Greek salad or tzatziki for a meal everyone will love.

Watch the short video tutorial

Want to see how it’s done? Watch my step-by-step video tutorial to learn how to make these Cypriot keftedes from start to finish. It’s a great way to see each step in action! 

Don’t forget to like, comment, and share the video if you enjoy it. It means so much!

Ingredients

Let’s take a closer look at what makes this such a unique and great recipe! As always, see the recipe card below for precise quantities.

• Ground Beef Mince: I use beef mince with about 20% fat for tender and juicy meatballs. You can swap it for pork or lamb if you prefer, each adding its own distinct flavour.
• Grated Potatoes: This is the standout ingredient that makes these keftedes different from traditional Greek meatballs. They add extra moisture and a beautifully soft texture.
• Fresh Herbs (small bunch Parsley and Mint): Chopped parsley and mint bring brightness and an authentic Mediterranean aroma. If you prefer one herb more than the other, feel free to adjust to your taste.
• Onions: Blended or finely grated, they add sweetness and moisture. Make sure to keep those juices and add them to the meatball mixture for extra flavour and tenderness.
• Bread Crumbs: I use fresh bread, which works perfectly, but feel free to use stale bread if you prefer. Both options will help bind the mixture while adding lightness.
• Eggs: These act as a binder, holding all the ingredients together and ensuring the meatballs stay intact during cooking.
• Spices (Cinnamon, Salt, and Pepper): A touch of cinnamon gives these meatballs their warm, aromatic flavour, while salt and pepper bring balance to the dish.
• Brandy (Optional): My yiayia loves adding brandy and even adds a little more than what’s used in this recipe. It adds depth to the flavour and a touch of character to the dish.
• Baking Powder: This is a little trick that helps make the meatballs extra light and fluffy. It’s a small addition that makes a big difference!
• Olive Oil: A little olive oil, a staple in Greek-Cypriot cuisine, enriches the mixture while enhancing the Mediterranean flavours.

Preparation

You know my recipes, I love being prepared to make everything as simple as possible. Here’s how to set yourself up for success when making these delicious Cypriot keftedes:

1. Grate and Drain Potatoes: Peel the potatoes to remove the skin, then use a fine grater to grate them. Add the grated potatoes to a sieve and squeeze out any excess water. This step is crucial for keeping the mixture light and not overly moist.
2. Prepare Bread Crumbs: Add fresh or stale bread to a blender and pulse until you have small breadcrumbs. I like to remove the crust and only use the whites for the best texture.

3. Blend the Onions: Use a blender or finely grate the onions. Don’t forget to include the juices for extra flavour and moisture. Be sure to do this step after making the breadcrumbs so the bread doesn’t stick to the inside of the blender.
4. Chop Herbs: Grab your parsley and mint, measure out how much you need, then finely chop them to ensure they mix evenly into the meatball mixture.
5. Measure Ingredients: Have all your spices, eggs, and other ingredients pre-measured and ready to go for smooth preparation. Keep a scale handy to measure out your meatballs if you want to make them all the same size.

Step-by-step Cooking Instructions

Follow these simple steps to create the perfect meatballs. If you get stuck, refer to the images, watch my video tutorial for extra guidance, and scroll back up to the preparation section for additional tips!

1. Combine the Ingredients: Add all the prepared ingredients into a large bowl. Using your hands, mix thoroughly for several minutes until the mixture is smooth and well combined. Cover the bowl with plastic wrap and refrigerate for 1 hour or even overnight for easy prep and more intense flavour.
2. Heat the Oil: Add enough olive oil to a large frying pan to create a 1 cm depth. Heat the oil over medium heat until it reaches about 130°C. Keep an eye on the oil to ensure the meatballs don’t brown too quickly. If they do, lower the temperature slightly.
3. Add the Meatballs: Carefully add the meatballs to the pan in batches, ensuring not to overcrowd the pan. Fry the meatballs, turning occasionally, until golden brown and cooked through. This will take about 10 minutes per batch.
4. Drain the Meatballs: Remove the cooked meatballs from the pan and place them on a plate lined with paper towels to drain any excess oil.
5. Serve: Once cooked and drained, transfer the meatballs to a nice serving dish. Serve hot with your favourite sides like tzatziki, a Greek salad, warm pita bread, and a squeeze of fresh lemon juice.

Baking Method

If you’re looking for a lighter option, these keftedes can also be oven baked instead of fried.

1. Preheat the Oven: Preheat your oven to 180°C fan-forced.
2. Prepare the Meatballs: Place the meatballs on a lined baking tray, ensuring there’s space between each one.
3. Add Olive Oil: Drizzle the meatballs generously with olive oil to help them crisp up while baking.
4. Bake: Bake the meatballs for roughly 20 to 25 minutes, turning them halfway through to ensure even browning. The cooking time will vary slightly depending on the ball sizes. 

Serving Suggestions

There are so many ways to enjoy this recipe. Whether it’s a quick snack, a main dish, or part of a big Greek-Cypriot food spread, here are some delicious ways to pair these meatballs:

• Tzatziki: Pair it with my creamy, traditional tzatziki recipe, which adds a refreshing, garlicky contrast to the warm and aromatic meatballs. For simplicity, Greek yogurt is another great refreshing touch.
• Bread Options: Serve these with some homemade Greek pita bread, my easy crusty bread recipe, or for a traditional experience, my Cypriot pita bread.
• Salad Options: A classic horiatiki salata (Greek salad) with juicy tomatoes, crisp cucumbers, Kalamata olives, and feta cheese makes a light and vibrant pairing. You can also pair the meatballs with my Cypriot potato salad for a hearty and satisfying side.
• Meze Spread: Include the meatballs as part of a meze platter with other favourites like classic sheftalia, Greek pilafi rice, or my favourite, spanakorizi. Add tiropitakia (cheese triangles), or for a real show-stopping spread, include my spanakopita spiral.

Top Tips

Here are some helpful tips to ensure your keftedes turn out perfectly every time:

1. Don’t Skip Draining the Potatoes: Removing the excess water from the grated potatoes is key to achieving a light and not overly moist meatball mixture. You’ll be surprised just how much water they hold, its almost half their weight!
2. Use Fresh Ingredients: Fresh mint, parsley, and good-quality ground meat will ensure not only great taste but also a beautiful texture. Only use dried mint if fresh isn’t available. It’s still nice, but fresh herbs add a more vibrant flavour.
3. Refrigerate the Mixture: Letting the mixture rest in the fridge for at least 1 hour (or overnight) not only enhances the flavour but also makes it easier to roll the meatballs.
4. Scale for Consistency: Use a scale to measure out equal portions of the meatball mixture for uniform cooking. I find 60 grams to be the perfect size, but you can adjust it larger or smaller to suit your preference.

5. Cook in Batches: When frying, avoid overcrowding the pan. This ensures even cooking and helps with maintaining a consistent oil temperature.
6. Keep an Eye on the Heat: Frying at around 130°C is ideal. Use a thermometer to monitor the oil temperature and ensure consistent cooking. If the meatballs are browning too quickly, lower the heat to prevent burning. Constantly turn the meatballs to ensure they develop an even, golden brown colour.

Storage

Here’s how to store and enjoy your leftovers. At my house, these are a family favourite and we love having them the next day for lunch as well.

1. Refrigeration: Place the cooked meatballs in an airtight container and store them in the fridge for up to 3 days.
2. To Reheat: Place the meatballs on a lined baking tray and cook in a preheated oven at 160°C fan-forced until warmed through.

Freezing

1. How to Freeze: Once the meatballs are fully cooked, let them cool completely. Transfer them to a freezer-safe container or bag. If you only want to take a few out at a time, make sure they are separated by parchment paper to avoid sticking.
2. Thawing and Reheating: Bring the meatballs back to room temperature before reheating. To reheat, follow the same method as above by placing them on a lined baking tray and cooking in a preheated oven at 160°C fan-forced until warmed through.

FAQs

📖 Recipe