For the Meatballs:
For the Potatoes:
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 up to 3 months.
Preheat the oven to 400 °F, 200 °C.
To Make the Meatballs:
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, 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.
PRINT THIS RECIPE HERE
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!