Greek Meatballs (Keftedes) are made from an aromatic beef mince mixture infused with vibrant parsley, mint and dried oregano. Traditionally keftedes are made with breadcrumbs soaked in milk but my gluten free version replaces breadcrumbs with finely grated potato to achieve a crisp exterior with a light and fluffy centre.
To achieve a juicy tender texture my secret is to grate the potato very finely and squeeze out the moisture firmly until you end up with a fluffy ball of grated potato that you add to the mince. This prevents the meat from drying out and keeps the meatballs light and fluffy.
The beef mince mixture will be quite wet so pop it in the fridge for 30 minutes (or overnight) prior to rolling to firm up the mince and intensify the flavour of the keftedes. These gluten free meatballs can be served with a smear of tzatziki and side salad and are great for lunchboxes, sandwiches and gluten free wraps. Easy, versatile, delicious!
- 500g beef mince
- 1 large sebago potato, peeled
- 1 brown onion,grated
- 1 garlic clove, minced
- 1 egg
- 2 tbs flat leaf parsley, finely chopped
- 2 tbs mint, finely chopped
- 1 tsp dried oregano
- Sea salt flakes and cracked pepper
- Olive oil to fry
- Finely grate potato and squeeze out excess moisture firmly with both hands. Combine with all other ingredients in a bowl. Season generously with sea salt flakes and a pinch of cracked pepper.
- Refrigerate for 30 minutes. Roll out into small balls.
- Fry in oil rotating frequently until browned all over.
- Remove from pan and drain on paper towel. Sprinkle extra salt if required.
- Serve with tzatziki.
- Place potato cubes in mixing bowl and grate 8 sec/speed 7. Remove and squeeze out excess moisture.
- Add onion,herbs and seasoning to mixing bowl and chop for 3 sec/speed 7.
- Add mince and egg and mix for 2 min/reverse mode/soft setting. Season generously with sea salt flakes and a pinch of cracked pepper.
- Refrigerate for 30 minutes. Roll out into small balls.
- Fry in oil rotating frequently until browned all over.
- Remove from pan and drain on paper towel. Sprinkle extra salt if required.
- Serve with tzatziki.
Good morning..Here in 🇨🇾Cyprus we ‘always’ use grated potato in our keftedes… the only difference with your recipe,being the traditional use of Pork mince …also cinnamon.. a match made in heaven.. giving the distinct Cypriot aromas and taste which differ,giving a certain individual identity to the dishes here. Ευχαριστο
I love Cyprian food. Thanks for getting in touch Mairia.