Greek Meatballs and Potatoes

50m
Serves 15
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Directions

  1. 1Heat oven to 375°F with a rack in the center.
  2. 2Soak bread in water or milk until soft, then squeeze out excess liquid and crumble into a bowl.
  3. 3Mix beef, grated onion, minced garlic, egg, herbs, spices, salt, and pepper in a bowl and form into about 15 meatballs.
  4. 4Add potatoes and sliced red onion to a 9x13 baking dish; season with salt and pepper.
  5. 5Nestle meatballs between potatoes and onions, then pour the Ladolemono sauce over everything.
  6. 6Bake covered for 30–40 minutes.
  7. 7Uncover and bake for another 10 minutes, until meatballs are cooked through and potatoes are golden and tender.
  8. 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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