Keftedes - Greek Meatballs

Keftedes - Greek Meatballs

Constantina 0

"Here is a fried Greek meatball - Cyprian style. These are made with grated potatoes; a little different than the islands of Greece. Squeeze some lemon on them and have a taste of Cyprus."
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


50 m servings 627 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 627 kcal
  • 31%
  • Fat:
  • 35.3 g
  • 54%
  • Carbs:
  • 46.9g
  • 15%
  • Protein:
  • 33.6 g
  • 67%
  • Cholesterol:
  • 154 mg
  • 51%
  • Sodium:
  • 1977 mg
  • 79%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Heat oil in a deep-fryer or large saucepan to 325 degrees F (165 degrees C).
  2. Place the lemon juice in a large bowl. Coarsely grate the potatoes into the lemon juice, stirring well to prevent browning. Stir in the ground beef, onion, bread crumbs, parsley, mint, cinnamon, lemon zest, eggs, and salt and pepper. Mix well, and shape into oblong balls about 1 inch thick and 2 inches wide.
  3. Place meatballs in hot oil in batches; do not crowd. Fry until golden brown, and cooked through, about 6 to 7 minutes per batch. Serve with lemon wedges.


  • Cook's Note:
  • If desired, the onion can be chopped in a food processor. Process until very fine and mushy.
  • Editor's Note:
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.


  1. 17 Ratings

Most helpful positive review

I love this recipe, but i don't add any potato to it. Instead of frying, i bake them in the oven for 30mins at 350F, if they were cold to start with.

Most helpful critical review

Didn't find these to be like what I know. Added cinnamon, allspice and fresh dill, rolled them in flour before frying and I got what I was looking for. I also serve this on lemon/parmesan orzo w...

I love this recipe, but i don't add any potato to it. Instead of frying, i bake them in the oven for 30mins at 350F, if they were cold to start with.

i really like this recipe...i follow the recipe as is..i fried them at suggested temperature and i had no problem. the only thing i change was i used 1lb grounded pork and 1lb grounded beef. i d...

Yum!!!! I grilled on the Foreman rather than frying (cut a large potato in half and set the pieces upright in the bottom corners to keep the lid from smashing the meatballs) and served with spag...

These meatballs are DELICIOUS, but very greasy. And it's hard to not burn them at the temperature suggested. My thermometer said 275 degrees, and I still couldn't get them both cooked through ...

These were very good! However, I baked them (uncovered) at 400 degrees until done, then I poured a simple pasta sauce over them and baked them for just a few more minutes then sprinkled feta on ...

These were ok. Next time I make these I'm going to cut back on the mint as it was overpowering and add about 1 tablespoon crushed garlic to add to make these less bland.

My elder mom whom I take care of every Sunday just loved this. I was loking for something with mint and basil and different and this fit the bill and fill our bellies, quite Yummy! I served it w...

Excellent! I added crumbled feta as well. Just delicious.

Mmmmmmm! This brings back fond childhood memories. My Dad used to make these and I'm so happy to have found the recipe. These taste exactly like I remember.