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Cyprus Keftedes (meatballs)

Course Side Dish
Cuisine Cyprus
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Author International Cuisine


  • For the meat you can use lamb or pork or a mixture of both.
  • 1 lb of minced pork/minced lamb
  • 2 large potatoes
  • 1 egg
  • 2 cloves garlic
  • 1 large onion
  • 1 tablespoons parsley finely chopped
  • 1 tablespoon dried mint
  • 1 teaspoon oregano or ground cumin
  • salt and pepper
  • 1 tablespoon olive oil
  • Vegetable or Sunflower oil for deep frying
  • flour for coating


  • Grate onion and garlic into a large bowl and then add meat, parsley, mint, oregano, cinnamon, egg, olive oil, salt and pepper and mix well.
  • Grate potato and squeeze out excess liquid then add to mixture and mix.
  • Wet hands and take walnut size portions of the mixture and form into oval shapes (for large meatballs) and flatten slightly. For the small meatballs shape them into small balls.
  • Heat oil in large frying pan, add meatballs and cook for approximately 6 – 8 minutes turning once (cook in small batches).
  • Remove meatballs from oil using slotted spoon and keep warm.
  • Serve with tzatziki and quarters of fresh lemon.