Baked Greek Meatballs and Potatoes

A cozy, one-dish Greek dinner featuring tender beef meatballs seasoned with herbs and spices, baked with potatoes and onions in a garlicky Ladolemono sauce.

By @themediterraneandish

Original recipe source

Cook time: 30 minutes

Servings: 4

Ingredients

• 0 lean ground beef
• 0 yellow onion
• 0 garlic
• 0 egg
• 0 fresh parsley and/or mint
• 0 dried oregano
• 0 ground coriander
• 0 ground cumin
• 0 ground nutmeg
• 0 kosher salt
• 0 black pepper
• 0 sandwich bread (day-old or toasted)
• 0 Yukon gold potatoes
• 0 red onion
• 0 fresh lemon juice
• 0 extra virgin olive oil
• 0 garlic
• 0 dried oregano
• 0 salt
• 0 pepper
• 0 warm pita bread

Instructions

1. Preheat your oven to 400°F (200°C).
2. Prepare the meatballs by combining lean ground beef, finely chopped yellow onion, minced garlic, an egg, chopped fresh parsley and/or mint, dried oregano, ground coriander, ground cumin, ground nutmeg, kosher salt, and black pepper in a large bowl.
3. Add day-old or toasted sandwich bread, crumbled, to the meatball mixture and mix until combined.
4. Form the mixture into meatballs of your desired size.
5. Peel and slice Yukon gold potatoes and red onion. Arrange them in a baking dish.
6. Nestle the formed meatballs between the potatoes and onions in the baking dish.
7. Prepare the Ladolemono sauce by whisking together fresh lemon juice, extra virgin olive oil, minced garlic, dried oregano, salt, and pepper.
8. Pour the Ladolemono sauce over the meatballs, potatoes, and onions in the baking dish.
9. Bake in the preheated oven for about 30 minutes, or until the meatballs are cooked through and the potatoes are tender.
10. Serve the baked meatballs and potatoes with warm pita bread to soak up the lemony pan juices.