Greek Classics/ Main Course/ One-Pan/Pot Meals

BEEFTEKIA ME PATATES STON FOURNO: ROASTED POTATOES & MEATBALLS IN A TOMATO SAUCE

BEEFTEKIA ME PATATES STON FOURNO: ROASTED POTATOES & MEATBALLS IN A TOMATO SAUCE

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Ingredients

  • Serves 4
  • 4 Russet potatoes, peeled and cut into wedges
  • Salt and pepper, to taste
  • 1 teaspoon dried oregano
  • For the Meatballs:
  • 1-pound ground beef
  • 1 medium onion, quartered
  • 3/4 cup Panko bread crumbs
  • 1/2 cup milk
  • 1/4 cup shredded parmesan cheese, optional
  • 1 bunch fresh parsley
  • 1 garlic clove, minced
  • 1 egg, beaten
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon crushed red pepper flakes
  • For the Tomato Sauce:
  • 28 ounces canned tomatoes, pureed
  • ½ cup olive oil
  • 1 small onion, finely chopped
  • 1 garlic clove, grated
  • ¾ teaspoon sugar, or more
  • 1 bay leaf
  • ½ teaspoon ground cinnamon
  • ½ teaspoon dried oregano
  • Salt and black pepper, to taste
  • Pinch of crushed red pepper flakes
  • Garnish: fresh basil or parsley, chopped

Instructions

1

Directions

2

3

Preheat the oven to 400 °F, 200 °C.

4

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To Make the Sauce:

6

In a saucepan, combine the chopped onions and oil and cook over medium heat for about 10 minutes or until they are soft and golden. Add the grated garlic and stir to warm through.

7

Add all of the remaining sauce ingredients and cook over medium heat until thickened. About 10-15 minutes.

8

Taste and adjust seasoning if needed.

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To Make the Meatballs:

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Chop the garlic in the food processor until minced. Add the parsley and pulse until finely chopped.

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Add the onions to the food processor and pulse until finely chopped.

13

Whisk the milk and egg together.

14

In a large mixing bowl, combine all of the meatball ingredients and knead well to combine and evenly distribute everything.

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Form golf -sized meatballs or into burger patties.

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To put it all together:

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Place the potato wedges in a 9 by 13-inch baking dish or lasagna pan. Season them with salt, pepper, and dried oregano.

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Pour half of the tomato sauce over the potatoes.

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Place the meatballs over the potatoes and pour the remaining sauce over them.

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Cover with foil and bake for 40 minutes.

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Remove the foil and bake an additional 35-40 minutes, uncovered, or until the potatoes are fork tender.

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Enjoy!

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