Slightly adapted from Dimitra’s dishes here-https://www.dimitrasdishes.com/lemony-beeftekia-me-patates-lemony-roasted-potatoes-with-meatballs/
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Ingredients
- For the meatballs:
2 pounds ground beef
2 small onions, finely chopped
2 minced garlic cloves
1/2 cup chopped fresh parsley
1 1/2 cups panko breadcrumbs
1 cup milk
1/2 cup freshly grated parmesan cheese
2 eggs
2 tsp dried oregano
1 tbsp sea salt
1 tsp pepper
1/2 tsp crushed red pepper flakes (optional)
- For the potatoes:
2 1/2 pounds peeled and cubed or wedged potatoes
1/2 cup olive oil
2 minced garlic cloves
1/4 cup lemon juice
2 tbsp dijon mustard
2 1/2 tsp sea salt
1/2 tsp pepper
2 tsp oregano
crushed red pepper flakes (optional)
1 tsp cumin
2 cups water
Directions
- Preheat the oven to 400 °F, 200 °C.
To Make the Meatballs:
Place the ground beef in a large bowl.
Chop the garlic in the food processor until minced. Add the parsley and pulse until finely chopped. Transfer to the bowl with the ground beef
Add the onions to the food processor and pulse until finely chopped. - Whisk the milk and egg together.
In a large mixing bowl, combine all of the meatball ingredients and knead well to combine and evenly distribute everything.
Form golf-sized meatballs or into burger patties. - Place the potatoes in a 9 by 13-inch baking dish or lasagna pan.
Combine the olive oil, mustard, 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.
I actually bake it uncovered for around 45 minutes or until potatoes are done and meatballs are browned. It works better for me that way.
Garnish with fresh parsley.
Enjoy!
