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Keftedes - Greek Meatballs

By: Constantina

"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."

Rate/Review | Read Reviews (10)

What to Drink?
	Types of Wine: Syrah/Shiraz

Prep Time:
20 Min

Cook Time:
30 Min

Ready In:
50 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 6 servings

Ingredients

oil for frying
1/4 cup fresh lemon juice
5 white potatoes, peeled
2 pounds ground beef
1 large onion, grated
3/4 cup dry bread crumbs
1 cup chopped fresh parsley
1/3 cup dried mint, crushed
1/2 teaspoon ground cinnamon
zest from 1 lemon
2 eggs, beaten
1 1/2 tablespoons salt
1 teaspoon ground black pepper
lemon wedges

Directions

Heat oil in a deep-fryer or large saucepan to 325 degrees F (165 degrees C).
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.
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.

Footnotes

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.