Lemony Souzoukakia with Potatoes
Directions
- 1In a big bowl, mix all your souzoukakia ingredients: beef mince, chopped parsley, finely diced onion, bread soaked in wine, egg, garlic, tomato paste, cumin, oregano, and salt and pepper.
- 2Shape the mixture into small oval meatballs and set aside.
- 3For the potatoes, quarter them and put them into a baking dish.
- 4Drizzle the olive oil and lemon juice over the potatoes, sprinkle salt and pepper, and add chicken broth.
- 5Pop the potatoes into the oven at 200°C for 30 minutes to get a head start.
- 6While the potatoes are cooking, brown off your souzoukakia in a hot pan with oil, just until they're golden. They do not need to cook through.
- 7Take your potatoes out of the oven.
- 8Add the souzoukakia on top of the potatoes.
- 9Add the chicken stock, lemon juice and olive oil.
- 10Pop them back into the oven for another 30 minutes, until everything is tender and juicy.
Ingredients
- 500 g minced beef
- 2 slices bread (without crust) soaked in wine and well drained
- 1 egg
- 1 small onion, grated
- 0.5 tsp garlic powder
- 1 tbsp tomato paste
- 0.5 tsp cumin
- 1 tsp oregano
- 1 tbsp parsley
- Olive oil
- Salt
- pepper
- 400 g potatoes, peeled and cut into wedges
- 3 tbsp olive oil
- 0.5 lemon juice
- Salt
- pepper
- 0.5 cup water
- 1.5 cups chicken stock
- 1 lemon juice
- 2 tbsp olive oil
Equipment
big bowlbaking dishovenpan
Tips
- Shape the mixture into little oval meatballs to make them souzoukakia and not just meatballs.
- No need to cook souzoukakia through when searing, they will finish cooking with the potatoes in the oven.
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