Greek Baked Meatballs and Potatoes

Instructions

1. 1

   Preheat your oven to 200°C. Peel 600 g potatoes and cut each into 2 cm thick wedges. Mince 2 garlic cloves. Set aside a deep 25x35 cm baking dish.

2. 2

   In a bowl, whisk 60 ml olive oil, 40 ml lemon juice, minced garlic, 5 g oregano, 1 tsp salt, and 1/2 tsp black pepper. Place potato wedges in the baking dish, pour half the oil mix over them, add 100 ml warm water, and toss well.

3. 3

   In a large bowl, combine 500 g ground beef, 50 g breadcrumbs, 1 egg, and the remaining olive oil mix. Season with 1/2 tsp salt and knead with your hands for 3 minutes until uniform and soft. If too dry, add 1 tbsp water.

4. 4

   Divide the meat mixture into 8 equal portions (about 70 g each). Shape each portion into a thick oval patty using damp hands. Nestled the patties evenly between the potato wedges in the baking dish in a single layer.

5. 5

   Bake uncovered at 200°C for 45 minutes. Halfway through (at 20 minutes), carefully baste the meatballs and potatoes with the pan liquids using a spoon. Check that the potatoes are fork-tender and liquid has reduced to a light pan sauce.

6. 6

   Remove the baking dish from the oven and let it rest for 5 minutes. Spoon the warm lemon and oregano pan juices over the meatballs and potatoes. Serve warm directly from the dish with crusty bread or Greek yogurt.

Serve with

Drink

Spanish Iced Chamomile and Citrus Tea

Spanish · 25 min