Yiayia Tallou’s Keftedes – Cypriot Meatballs (Κεφτέδες της Γιαγιάς Ττάλλους)

This is the last dish I was lucky enough to make alongside my beautiful Yiayia before she passed. Made with pork, fresh herbs, cinnamon and potatoes, they’re tender, crisp-edged and aromatic. Crisp on the outside and tender on the inside, they carry the memory of her hands and the joy of cooking together. They’re perfect served with a fresh village salad, a squeeze of lemon and chips.

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Servings: 30 keftedes (approx)

Course: Dinner

Cuisine: Cypriot

Ingredients Method

Ingredients

1 kg pork mince
2 large onions coarsely grated
1 kg potatoes finely grated, squeeze out excess water but keep the starch that settles at the bottom of the bowl
2 eggs beaten
160 g white bread crumbled or blitzed into breadcrumbs
2 tablespoons dried mint
1 teaspoon ground cinnamon
1 large bunch parsley finely chopped
4 teaspoons salt
1 teaspoon white vinegar
a pinch of pepper
2 teaspoons baking powder
2 tablespoons brandy optional
1 litre mild or light olive oil for frying

Method

In a large bowl, combine all ingredients except for the baking powder. Knead the mixture well for at least 5 minutes until everything is fully incorporated and the mixture is smooth and holds together.
Cover the bowl and refrigerate for at least 1 hour.
Take the bowl out of the fridge 30 minutes before cooking to bring the mixture to room temperature. Add baking powder and knead once more.
Scoop about a tablespoon of the mixture and shape into ovals or balls. Place them on a tray ready for frying.
In a deep saucepan, heat the olive oil over medium heat. Test with a pinch of your mixture – it should sizzle and begin to colour.
Fry the keftedes in batches so they're not crowded for about 7 minutes, turning occasionally with a fork until golden brown and cooked.
Transfer to a plate lined with kitchen paper to absorb excess oil. Repeat with the remaining mixture.
If you want to oven bake these, heat your oven to 180°C fan forced. Spread the meatballs out on a lined tray so they have a bit of space. Give them a good drizzle of olive oil and bake for about 20 minutes, turning them halfway, until they’re nicely browned and cooked through.