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Keftedes - Cypriot Meatballs

My Cypriot Table by Irene Matys
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Ingredients Method Notes

Ingredients
  

  • 1 cup finely chopped stale Eliopita or other bread or ½ cup breadcrumbs
  • ¼ cup 2% milk
  • 1 lb 450 g ground pork
  • 1 lb 450 g lean ground beef 1½ cups grated russet potato
  • 1 large potato, skin on, scrubbed well
  • 1 cup grated cooking onions 1 medium
  • 1 cup finely chopped fresh flat-leaf parsley leaves and tender stems
  • 2 Tbsp dried mint or ¼ cup finely chopped fresh mint
  • 2 large eggs beaten 1½ tsp sea salt
  • 1 tsp fresh ground pepper
  • 2 Tbsp fresh lemon juice Light olive oil or sunflower oil for frying

Method
 

  1. In a large bowl, mix the bread and milk. Add the pork, beef, and potato to the bread mixture. Mix until well combined. Mix in the onions, parsley, mint, eggs, salt, and pepper.
  2. Brush the top of the meat mixture with lemon juice to keep the meat from browning. Cover with a tea towel and let rest for 30 minutes on the counter. Bringing meatballs to room temperature before cooking will result in a fluffy meatball.
  3. Fill a deep pot about a quarter full with oil. Heat the oil over medium- high heat to 350°F.
  4. Scoop a heaping tablespoon of the meat mixture and roll into a ball. Deep-fry meatballs in batches, turning with a fork for even cooking, until medium dark brown, 5 to 6 minutes. Do not overcrowd the pan. It’s always good to fry one and test it before frying a whole batch. With a slotted

Notes

Keftedes is a special childhood comfort food that I absolutely loved and looked forward to. For those who grew up enjoying them, they invoke a wave of nostalgia and fond memories. Infused with the essence of fresh or dried herbs, they are addictively delicious. For me, each bite offers a taste of history, a connection to the past, and a reminder of the timeless pleasure of gathering together to enjoy them—especially when we had picnics or beach days with family and friends. My mama would make a double batch weekly, and any leftovers would make it into our school lunches. My brother and I would always sneak a few before they even made it to the table for lunch or dinner. And when our school friends would stay for meals, they would always ask if keftedes were on the menu.