Keftedes Greek Meatballs with Potato

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.

Ingredients for Keftedes Greek Meatballs with Potato

Makes about ten keftedes. I cook mainly for one, so I eat a few hot and the rest become the next day's lunch, or go in the freezer.

• 250g minced veal
• 250g minced pork
• 1 large potato (about 200g), peeled and grated
• Juice of ½ lemon, for the grated potato
• Zest of 1 lemon
• 40g breadcrumbs
• 1 egg
• ½ tsp ground cinnamon
• 2 tbsp chopped fresh parsley, plus more to serve
• 1 tbsp chopped fresh mint
• Salt and black pepper
• Olive oil, for frying
• Lemon wedges, to serve

How to Make Keftedes Greek Meatballs with Potato

1. Grate the peeled potato into a bowl and drizzle with the lemon juice to keep it from browning. Squeeze out the excess water.
2. In the same bowl, add the minced meat, breadcrumbs, lemon zest, egg, ground cinnamon, chopped parsley and mint. Season well with salt and pepper, then mix thoroughly until everything is well combined.
3. 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.
4. Place them on a roasting tray lined with wax paper and put them in the fridge for about 30 minutes to firm up.

Frying the Keftedes

1. Take the Keftedes out of the fridge and let them come to room temperature.
2. Meanwhile, heat some olive oil in a frying pan over medium heat up to 165°C.
3. Fry the keftedes for about 7 or 8 minutes, turning occasionally

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.

If these keftedes brought a little taverna to your table, you can buy me a coffee ☕ on Ko-fi.

Footnote

These keftedes Greek meatballs are featured in my Greek Recipes hub. They also join my Beef and Veal Recipes collection – from quick weeknight beef mince suppers to slow-braised veal dishes worth waiting for – all gathered in one place.
Find more recipes and food adventures here.
Wonky photos, proper food, genuine adventures – The Flexible Chef