Description
This Greek Meatballs and Potatoes recipe presents a hearty and flavorful combination of spiced meatballs baked alongside tender Yukon gold potatoes and red onions. Infused with traditional herbs and spices like oregano, coriander, and cumin, and finished with the bright, tangy Ladolemono sauce, this oven-baked dish is perfect for a comforting family meal that brings the tastes of Greece to your table.
Ingredients
Meatball Mixture
- 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
- Black pepper
Vegetables and Others
- 4 Yukon gold potatoes, cut into small chunks or cubes
- 1 red onion, halved and thinly sliced
- 1 batch Ladolemono Sauce (traditional Greek lemon and olive oil dressing)
Instructions
- Preheat the Oven: Position a rack in the center of the oven and preheat to 375°F (190°C) to ensure even baking of the meatballs and potatoes.
- Soak the Bread: Place the bread slice in a small bowl and cover it with water or milk. Let it soak until the bread falls apart, then squeeze out excess liquid by hand and crumble into a medium mixing bowl—this will help keep the meatballs tender.
- Prepare the Greek Meatballs: Add the ground beef, grated yellow onion, minced garlic, egg, chopped fresh herbs, dried oregano, ground coriander, ground cumin, nutmeg, and generous pinches of kosher salt and black pepper to the bowl with the soaked bread. Knead thoroughly with your hands until everything is well combined and the mixture is cohesive.
- Assemble Meatballs and Potatoes: Spread the cubed Yukon gold potatoes and sliced red onion in the bottom of a 9x13 inch baking dish. Season with salt and pepper. Form the meat mixture into about 15 small meatballs and nestle them evenly between the potatoes and onions. Pour the Ladolemono sauce evenly over the entire dish to infuse it with bright, tangy flavor.
- Bake Covered: Cover the baking dish with aluminum foil and bake in the preheated oven for 30 to 40 minutes or until the meatballs are nearly cooked through and the potatoes start to become tender.
- Uncover and Finish Baking: Remove the foil and continue baking uncovered for an additional 10 to 15 minutes until the meatballs are fully cooked through and the potatoes are golden brown and tender.
- Serve and Garnish: Remove from the oven, garnish with extra fresh parsley or mint, and serve warm for a delicious and comforting meal.
Notes
- For gluten-free option, use gluten-free bread.
- Ladolemono sauce is a simple Greek lemon-olive oil dressing—if unavailable, you can substitute with a mixture of lemon juice, olive oil, garlic, salt, and pepper.
- You can substitute ground beef with ground lamb for a more traditional Greek flavor.
- Make sure to soak and squeeze the bread thoroughly to avoid soggy meatballs.
- Adjust seasoning to taste, especially the salt and pepper.
- Leftovers can be refrigerated for up to 3 days and reheated gently in the oven.
