My Family Recipe | Perfect Potato Meatballs 🤤

Today I’m sharing a meatball recipe from my childhood — one my mother could never forget. But this is not your usual meatball… It’s a Cypriot-style potato meatball, loaded with grated potatoes and full of flavor. What makes it truly special is the starch released from the potatoes. That natural starch binds the mixture beautifully and makes the meatballs incredibly soft, tender, and full of character. A simple, humble trick but a game-changer. Potato-Loaded Meatballs A beloved Cypriot family recipe — soft inside, crispy outside, made unique with potato starch instead of breadcrumbs. 500 g double ground beef 500 g potatoes, 3 medium, grated 1 medium onion, grated 1 egg 15 sprigs parsley, finely chopped 2 cloves garlic, crushed 1 teaspoon baking soda 1 teaspoon cinnamon 1 heaping teaspoon black pepper 1 heaping teaspoon red pepper flakes 1 teaspoon salt Sunflower oil, for frying • Grate the potatoes using the coarse side of a grater. Place them in a fine strainer over a bowl, sprinkle with a pinch of salt, and squeeze out all the water thoroughly. Place a weight on top and let the remaining liquid drain. • In a large mixing bowl, combine the ground beef, grated onion (including some of its juice), garlic, egg, black pepper, baking soda, cinnamon, red pepper flakes, and salt. Mix well. Add the chopped parsley and knead until evenly combined. • After about 10 minutes, check the bowl under the potatoes: you’ll notice a white paste-like layer settled at the bottom — this is pure potato starch. Carefully discard the water on top and scrape the starch into the meat mixture. • Add the well-drained grated potatoes as well and knead thoroughly until everything comes together. Let the mixture rest for about 30 minutes, If you have time, to allow the starch to activate and the flavours to meld. • Shape the mixture into slightly oval meatballs with thin edges and a plump centre. • Heat sunflower oil in a wide pan over medium-high heat. Fry the meatballs in batches until brown and crisp on the outside but fully cooked inside. • Transfer onto a sieve to drain excess oil. Serve hot — traditionally paired with rice or a fresh salad. Enjoy with your loved ones! JOIN: https://www.youtube.com/channel/UCONn... SUBSCRIBE: https://bit.ly/38QQ03R ►SUBSCRIBE ► ►► https://bit.ly/38QQ03R ►CHECK OUT OUR TURKISH CHANNEL ► ►► https://bit.ly/2EJ0NU3 ►CHECK OUT OUR TURKISH VIDEOS W/ ENGLISH SUBTITLES ► ►► https://bit.ly/2G62xHD ►Our Amazon Store for USA Shopping: https://amzn.to/3MMadOa ►To subscribe our Turkish channel: http://bit.ly/RefikaninYemekOkulu To follow what is happening in our kitchen and cooking school; ►Facebook:   / refikaninmutfagi   ►Instagram:   / refikabirgul   ►Twitter:   / refikabirgul   ►Website: https://www.refikaninmutfagi.com ►The handcraft products that we use in our kitchen: https://goo.gl/0aKsMW