Print

Greek Meatballs and Potatoes Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 6 reviews

Delicious Greek meatballs and potatoes baked in a lemony Ladolemono sauce, infused with fragrant herbs and spices. This hearty dish features tender meatballs made with ground beef, fresh herbs, and traditional Greek seasonings, combined with golden Yukon potatoes and sweet red onions. Perfect for a cozy family meal, this recipe yields six servings and takes about 45 minutes to prepare and bake.

Ingredients

Meatballs

  • 1 slice sandwich bread (day-old or toasted, gluten free is okay)
  • 1 1/2 pounds lean ground beef
  • 1 yellow onion, grated
  • 2 garlic cloves, minced
  • 1 large egg
  • 1/4 cup chopped fresh parsley and/or mint (plus more for garnish)
  • 1 teaspoon dried oregano
  • 1 tablespoon ground coriander
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground nutmeg
  • Kosher salt, to taste
  • Black pepper, to taste

Potatoes and Vegetables

  • 4 Yukon gold potatoes, cut into small chunks or cubes
  • 1 red onion, halved and thinly sliced

Sauce

  • 1 batch Ladolemono Sauce (a Greek lemon-olive oil dressing)

Instructions

  1. Get ready. Position a rack in the center of the oven and preheat to 375°F (190°C) to ensure even baking.
  2. Soak the bread. Place the slice of bread in a small bowl and cover with water or milk. Let it soak for a few minutes until fully saturated and very soft. Then, use your hands to wring out the excess liquid and crumble the soaked bread into a medium mixing bowl.
  3. Prepare the Greek Meatballs. Add the lean ground beef, grated yellow onion, minced garlic, egg, chopped fresh parsley and/or mint, dried oregano, ground coriander, ground cumin, ground nutmeg, kosher salt, and black pepper to the bowl with the crumbled bread. Use your hands to knead and mix everything together thoroughly until well combined.
  4. Assemble the keftedes and potatoes. In a 9x13-inch baking dish, spread out the cut Yukon gold potatoes and thinly sliced red onion. Season them generously with salt and pepper. Form the meat mixture into approximately 15 small meatballs and nestle them between the potatoes and onions. Pour the Ladolemono sauce evenly over the meatballs and potatoes to infuse them with zesty flavor.
  5. Bake. Cover the baking dish with aluminum foil and place it in the heated oven. Bake for 30 to 40 minutes until the meatballs are almost cooked through. Then remove the foil and bake uncovered for an additional 10 minutes or until the meatballs are fully cooked and the potatoes are tender and golden brown on top.
  6. Finish and serve. Once baked, garnish the dish with extra fresh herbs such as parsley or mint. Serve warm as a satisfying main dish for family or guests.

Notes

  • Use day-old bread or toast the bread slice to help it soak properly and bind the meatballs.
  • Feel free to substitute the beef with ground lamb for a more authentic Greek flavor.
  • Ladolemono sauce is a traditional Greek lemon and olive oil dressing. If unavailable, a mix of fresh lemon juice, olive oil, garlic, and oregano works well.
  • To make this dish gluten-free, ensure the bread used is gluten-free.
  • Let the meatball mixture rest for 15 minutes before shaping to enhance flavor melding.
  • For easier cleanup, line the baking dish with parchment paper before assembling.

Find it online: https://cookedbygrace.com/greek-meatballs-and-potatoes-recipe/