This is my version of Keftedes - Greek Meatballs with Potato. Traditionally, Keftedes are made with beef, but I decided to use my own minced veal and pork for a richer flavour.
How to Make Keftedes Greek Meatballs with Potato
To start, grate one or two peeled potatoes into a bowl and drizzle with lemon juice to keep them from browning. In the same bowl, add the minced meat, bread crumbs, lemon zest, an egg, ground cinnamon, chopped parsley, and mint. Season the mixture well with salt and pepper, then mix thoroughly until everything is well combined.
Next, shape the mixture into golf ball-sized rounds or, for a more authentic touch, into oblong shapes like the Keftedes I enjoyed at a Greek restaurant recently. Place these on a roasting tray lined with wax paper and put them in the fridge for about 30 minutes to firm up.
Frying the Keftedes
Once you're ready to cook, take the Keftedes out of the fridge and let them come to room temperature.
Meanwhile, heat some olive oil in a frying pan over medium heat up to 165°C. Fry the Keftedes in small batches for about 7 or 8 minutes, turning occasionally, until they are golden brown and cooked through.
Serving Your Greek Meatballs with Potato
To serve, sprinkle with chopped parsley and add a wedge of lemon on the side. These Greek meatballs with potato pair beautifully with a glass or two of dry white wine, enhancing the flavours of the dish.
And there you have it, my take on Keftedes - Greek Meatballs with Potato. A delightful dish that brings a taste of Greece right to your table.
P.S. I served mine with White Bean, Preserved Lemon and cumin purée. You can find the recipe for it here.
The term keftedes itself is derived from the Persian word kofta, which means meatball, reflecting the cross-cultural influences within the Mediterranean region. Throughout the centuries, keftedes have evolved, embracing local ingredients and flavours, yet they remain a beloved staple in Greek cuisine.
Keftedes: Greek Meatballs with Potato
This recipe is part of my Beef and Veal Recipes collection. It joins a growing collection of beef and veal recipes — from quick weeknight beef mince suppers to slow-braised veal dishes worth waiting for — all gathered in one place. Browse the full collection at Beef and Veal Recipes — The Flexible Chef's Complete Collection.
Wonky photos, proper food, genuine adventures — The Flexible Chef.
I'm slightly confused.
Why put them in the fridge to firm up, if you're then going to let them get back to room temperature before cooking?
Hi Mart
The purpose of refrigerating meatballs before cooking is to firm them up and help them maintain their shape during the cooking process.
Chilling the meatballs allows the fats in the mixture to solidify, binding the ingredients more effectively. This reduces the risk of them falling apart when handled or cooked.
Allowing the ingredients to rest and chill helps the flavours meld together.
If you cook meatballs straight from the fridge, the cold centre can take longer to cook, leading to uneven cooking (with overcooked exteriors and undercooked interiors). Allowing them to come to room temperature helps them cook more evenly.
I hope this explains it.
Cheers