Mamta's Kitchen

Greek Meatballs or Koftae


Steve Lister

When we had them in Cyprus they were made from Pork, but depending on where you go and who makes them they could be a mix of lamb and pork, pork, beef, beef and pork... you get the idea. Makes about 20 enough for 4 people.


  • 500 gm.minced meat (lamb/beef/pork or any combination of these)

  • 1 large onion (about 225 gm.)

  • 1 large potato* (about 250 gm.)

  • 1 tsp. garlic purée

  • 1 tsp. cinnamon powder

  • 1 tsp. dried oregano

  • 1 tsp. dried mint

  • 1/2 tsp. black pepper

  • Olive oil for frying

  • *Some people use breadcrumbs (usually pre-soaked in milk) rather than the potato.


  1. Keep all the ingredients cool while you finely grate the onion and peeled potato.

  2. Mix together with the meat and all the spices.

  3. Work quickly, to avoid it getting warm. Cold mix keeps together, without needing to add egg or flour. Form small round balls, about 1 1/2 inch in diameter.

  4. Place a few meat balls at a time into a frying pan that has been heated to medium-hot and allow to brown (don't try to move them about too much or they will pull apart). Too many fried together cool the oil and you can't move them about easily.

  5. Once browned all over, take them out and allow to drain on kitchen paper (I do it this way to reduce the amount of fat as you could just deep fry them).

  6. Once drained, put them on a baking sheet in a warm oven for about 15 minutes to cook through.

  7. They are usually served as finger food or sometimes with salad or a pita bread. They are also nice served with a little Greek Yoghurt and Cucumber.

If you have any comments or questions about this recipe, please post them to our Discussion Board. To link to this recipe on the forum, you may use the shortcode [recipe:13196]

Content copyright ©2001-2021 Mamta Gupta and F² Limited. (All rights reserved. No copying without permission.)
Layout and design ©2001-2021 F² Limited. (All rights reserved. No copying without permission.)
Hosted by Digital Ocean
All comments and queries to [email protected]