Greek Meatballs and Potatoes
Directions
- 1Heat oven to 375°F with a rack in the center.
- 2Soak bread in water or milk until soft, then squeeze out excess liquid and crumble into a bowl.
- 3Mix beef, grated onion, minced garlic, egg, herbs, spices, salt, and pepper in a bowl and form into about 15 meatballs.
- 4Add potatoes and sliced red onion to a 9x13 baking dish; season with salt and pepper.
- 5Nestle meatballs between potatoes and onions, then pour the Ladolemono sauce over everything.
- 6Bake covered for 30–40 minutes.
- 7Uncover and bake for another 10 minutes, until meatballs are cooked through and potatoes are golden and tender.
- 8Garnish with fresh herbs and serve.
Ingredients
- 1 slice sandwich bread, day-old or toasted
- 1 1/2 pounds lean ground beef
- 1 whole yellow onion, grated
- 2 whole garlic clove, minced
- 1 whole egg
- 1/4 cup fresh parsley and/or mint, chopped
- 1 tsp dried oregano
- 1 tbsp ground coriander
- 1 tsp ground cumin
- 1/2 tsp ground nutmeg
- to taste kosher salt
- to taste black pepper
- 4 whole yukon gold potato, cut into small chunks or cubes
- 1 whole red onion, halved and thinly sliced
- 1/4 cup lemon juice
- 1 to 2 tsp dried oregano
- 1 whole garlic clove, minced
- 3/4 tsp kosher salt
- 3/4 tsp black pepper
- 3/4 cup extra virgin olive oil
Equipment
9x13 baking dishmixing bowl
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