LEMONY BEEFTEKIA ME PATATES: LEMONY ROASTED POTATOES WITH MEATBALLS
Ingredients
For the Meatballs:
- 2 pounds lean ground beef
- 2 small onions, finely chopped
- 2 garlic cloves
- 1 bunch parsley (1/2 cup chopped)
- 1 and ½ cups unseasoned bread crumbs
- 1 cup milk
- ½ cup shredded parmesan cheese, optional
- 2 eggs
- 2 teaspoons dried oregano
- Salt and freshly ground black pepper, to taste
- ¼ teaspoon crushed red pepper flakes, optional
For the Potatoes:
- 8 potatoes, cut into ¾ inch thick slices, soaked in cold water
- ½ cup olive oil
- ¼ cup fresh lemon juice
- 1 tablespoon mustard
- 1-2 teaspoons salt, or to taste
- Freshly ground black pepper
- 2 teaspoons dried oregano
- Pinch of crushed red pepper flakes
- ¼ teaspoon cumin powder
- 2 cups of water
Garnish:
- fresh parsley leaves, or chopped
Instructions
Directions
Preheat the oven to 400 °F, 200 °C.
To Make the Meatballs:
Chop the garlic in the food processor until minced. Add the parsley and pulse until finely chopped.
Add the onions to the food processor and pulse until finely chopped.
Whisk the milk and egg together.
In a large mixing bowl, combine all of the meatball ingredients and knead well to combine and evenly distribute everything.
Form golf-sized meatballs or into burger patties.
To put it all together:
Drain the water from the potatoes and place the slices in a 9 by 13-inch baking dish or lasagna pan.
Combine the olive oil, mustard, grated garlic, and lemon juice in a mixing bowl. Whisk well to combine. Pour this marinade over the potatoes. Season them with salt, pepper, cumin, and oregano. Toss to coat.
Pour the water over the potatoes making sure that they are covered halfway. Add more water if needed.
Place the meatballs/patties on top of the potatoes.
Cover with foil and bake for 40 minutes.
Remove the foil and bake an additional 35-40 minutes, uncovered, or until the potatoes are fork-tender and the meatballs/patties are golden.
Garnish with fresh parsley.
Enjoy!
Notes
Make-Ahead Tips: The meatballs can be made 1 day ahead and stored in the refrigerator. They can also be formed and stored in the freezer for up to 3 months.
Please help, I can’t see where you add the 1T of mustard in the LEMONY ROASTED POTATOES WITH MEATBALLS?
My husband and I are of Greek descent and cook our families Greek dishes often.
Thank you very much, we enjoy your recipes.
Hi Joanne! So sorry about that. I added the missing step to the recipe card. The mustard gets whisked together with the olive oil and remaining dressing seasonings. Hope this helps and thanks for taking the time to let me know about this mistake 🙂
Yum. I added more lemon and used white potatoes with skin.
Hello,
I don’t see how much grated garlic you are suppose to add to the lemon juice and oil for the potatoes. The garlic isn’t listed under the potato ingredients. Thank you!