4 Russet potatoes, peeled and cut into wedges
Salt and pepper, to taste
1 teaspoon dried oregano
For the Meatballs:
For the Tomato Sauce:
Garnish: fresh basil or parsley, chopped
Preheat the oven to 400 °F, 200 °C.
To Make the Sauce:
To Make the Meatballs:
To put it all together:
Place the potato wedges in a 9 by 13-inch baking dish or lasagna pan. Season them with salt, pepper, and dried oregano.
Pour half of the tomato sauce over the potatoes.
Place the meatballs over the potatoes and pour the remaining sauce over them.
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.
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Hi, I'm Dimitra and welcome to my blog! Here, I'll teach you just how much fun and easy it is to please a crowd with my versions of Greek classics. Kali Orexi as we say in Greek!