# Grate onion and garlic into a large bowl and then add meat (or quorn), parsley, mint, oregano, cinnamon, egg, olive oil, salt and pepper and mix well.
# Grate potato and squeeze out excess liquid then add to mixture and mix.
# Wet hands and take walnut size portions of the mixture and form into oval shapes (for large meatballs) and flatten slightly. For keftedakia, shape into small balls.
# Heat oil in large frying pan, add meatballs and cook for approximately 6 - 8 turning once (cook in small batches).
# Remove meatballs from oil using slotted spatular and keep warm.
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|Serving Size: 1 recipe (1444g)|
|Recipe Makes: 0|
|Calories from Fat: 4757 (88%)|
|Amt Per Serving||% DV|
|Total Fat 528.5g||705 %|
|Saturated Fat 116.6g||583 %|
|Monounsaturated Fat 339.8g|
|Polyunsanturated Fat 47.4g|
|Cholesterol 1276.5mg||393 %|
|Sodium 431.6mg||15 %|
|Potassium 3644.4mg||96 %|
|Total Carbohydrate 80.4g||24 %|
|Dietary Fiber 11.4g||46 %|
|Sugars, other 69g|
|Protein 91.8g||131 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 5389
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