(Traditional Greek Cypriot Meatballs)

These meatballs are absolutely deliciously moist. They are wonderful paired with my Cypriot Spring/Summer Cabbage Salad and a side of Greek yogurt. These can also be served warm or hot and a great addition on your family picnics.


1 lb. each of lean ground beef and ground pork

3 large white potatoes, peeled & grated

1 cup, stale white bread, grated

1 large white onion, finely chopped

2 large farm eggs, lightly beaten

1 small bunch flat leaf parsley stems removed & finely minced,

2 tbsp. fresh or dry mint, finely minced

2 tsp. baking soda

Salt and fresh ground pepper

2 tbsp. fresh lemon juice

Canola oil for frying



In a large bowl, combine meat, potato, breadcrumbs, onion, eggs, parsley, mint and baking soda. Season with salt and pepper and mix until all ingredients are well incorporated.

Wash your hands with the lemon juice and rub them on top of the meat mixture. This is to avoid the mixture from browning. Cover with tea towel and let stand for ½ hour.

In a deep fryer, preheat oil to 350F. Line a large platter with a paper towel.

Scoop a heaping tbsp. of the meat mixture and roll into balls. Deep fry meatballs in batches until medium dark brown, about 6-8 minutes. It’s always good to do a test one prior to frying a batch.

Place on lined platter to absorb any excess oil.



SERVINGS 6-8 | PREP & COOK TIME 1.15 hours

Copyright © 2016 Irene Matys.

All Rights Reserved.

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