Name: Stovetop Lemony Beeftekia me Patates
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4
Cuisine: Greek
Ingredients: 1 pound lean ground beef; ½ onion, finely chopped; 1–2 garlic cloves, minced; ¼ cup finely chopped fresh parsley; ¾ cup unseasoned breadcrumbs; ½ cup milk; ¼ cup shredded Parmesan cheese, optional; 1 egg; 1 teaspoon dried oregano; ¼ teaspoon dried mint; Salt and freshly ground black pepper, to taste; ⅛ teaspoon crushed red pepper flakes, optional; 4 medium Yukon Gold or red potatoes, peeled if desired and cut into cubes; ¼ cup olive oil, divided, plus more as needed; 1½ teaspoons Dijon mustard; 1 teaspoon dried oregano; ⅛ teaspoon ground cumin; Pinch of crushed red pepper flakes, optional; Salt and freshly ground black pepper, to taste; 2–3 cups chicken broth; ¼ cup freshly squeezed lemon juice, from about 2 lemons, or to taste; Chopped fresh parsley; Lemon wedges

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Stovetop Greek Meatballs & Lemony Potatoes

Greek Meatballs & lemony Potatoes with rice

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Stovetop Lemony Beeftekia me Patates

Yield: 4 servings

Prep Time: 25 minutes

Cook Time: 45 minutes

Total Time: 1 hour 10 minutes

Juicy Greek meatballs and tender potatoes simmer together in a bright, lemony sauce. This easy one-pot stovetop version is comforting, full of flavor, and perfect served with rice or crusty bread to soak up every drop of that delicious sauce.

Ingredients

For the Meatballs

1 pound lean ground beef
½ onion, finely chopped
1–2 garlic cloves, minced
¼ cup finely chopped fresh parsley
¾ cup unseasoned breadcrumbs
½ cup milk
¼ cup shredded Parmesan cheese, optional
1 egg
1 teaspoon dried oregano
¼ teaspoon dried mint
Salt and freshly ground black pepper, to taste
⅛ teaspoon crushed red pepper flakes, optional

For the Potatoes and Sauce

4 medium Yukon Gold or red potatoes, peeled if desired and cut into cubes
¼ cup olive oil, divided, plus more as needed
1½ teaspoons Dijon mustard
1 teaspoon dried oregano
⅛ teaspoon ground cumin
Pinch of crushed red pepper flakes, optional
Salt and freshly ground black pepper, to taste
2–3 cups chicken broth
¼ cup freshly squeezed lemon juice, from about 2 lemons, or to taste

For Serving

Chopped fresh parsley
Lemon wedges

Instructions

Cut the potatoes into bite-sized cubes and place them in a bowl of cold water until ready to cook.

Place the ground beef in a large mixing bowl. Add the onion, garlic, parsley, breadcrumbs, milk, Parmesan, egg, oregano, mint, salt, pepper, and crushed red pepper flakes. Knead everything together until evenly combined, then form the mixture into golf ball-sized meatballs.

Heat a generous drizzle of olive oil in a wide pot or deep skillet over medium-high heat. Sear the meatballs in batches so that the pan is not overcrowded. Brown them on all sides, then transfer them to a plate. They do not need to be fully cooked at this stage.

Drain the potatoes well and pat them dry. Add them to the same pot along with more olive oil as needed. Season with salt, pepper, oregano, cumin, and crushed red pepper flakes. Sauté for 15–20 minutes, stirring occasionally, until lightly golden and beginning to soften.

Return the meatballs and any juices from the plate to the pot. Whisk the mustard into 2 cups of chicken broth and add it to the pot along with the fresh lemon juice. The liquid should come about halfway up the potatoes and meatballs. Add more broth as needed.

Bring the sauce to a simmer, cover, and cook for about 15 minutes, or until the potatoes are fork-tender and the meatballs are cooked through. Add a little more broth if the sauce reduces too quickly.

Taste and adjust the salt, pepper, and lemon juice as needed. Garnish with chopped fresh parsley and serve with extra lemon wedges.

Notes

The potatoes can soak in cold water while you prepare the meatballs. Drain and dry them well before adding them to the hot pot.

Use Yukon Gold or red potatoes because they become creamy while holding their shape. Russet potatoes may break apart more easily.

The amount of broth will depend on the width of your pot and how saucy you would like the finished dish. Begin with 2 cups and add more as needed.

For food safety, the center of the meatballs should reach 160°F.

Serving and Hosting Tip

Serve the beeftekia and potatoes with rice, warm crusty bread, or both—the lemony sauce is too delicious to leave behind. Maroulosalata pairs beautifully with this dish. For easy family-style entertaining, bring the pot directly to the table and serve it with a large bowl of salad, warm bread, feta, olives, and plenty of lemon wedges.

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Stovetop Lemony Beeftekia me Patates

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