Delicious Greek Meatballs & Potatoes

By Dimitra's Dishes · 60 min

Ingredients

Instructions

1. Put the cubed potatoes in a bowl of cold water until you are ready to cook them.
2. In a large bowl, combine the beef with the onion, garlic, parsley, breadcrumbs, milk, egg, oregano, mint, salt, pepper and red pepper flakes. Knead until evenly mixed, then shape into golf ball-sized meatballs.
3. Heat a generous drizzle of olive oil in a wide pot or deep skillet over medium-high heat. Brown the meatballs on all sides in batches without crowding the pan, then move them to a plate. They do not need to be fully cooked yet.
4. Drain the potatoes and pat them dry. Add them to the same pot with more oil as needed, and season with salt, pepper, oregano, cumin and red pepper flakes. Sauté 15 to 20 minutes, stirring now and then, until lightly golden and starting to soften.
5. Return the meatballs and their juices to the pot. Whisk the mustard into 2 cups of chicken broth and add it with the lemon juice. The liquid should reach about halfway up the potatoes and meatballs; add more broth as needed.
6. Bring to a simmer, cover and cook about 15 minutes, until the potatoes are fork-tender and the meatballs are cooked through. Add a little broth if the sauce reduces too fast.
7. Taste and adjust the salt, pepper and lemon juice. Garnish with chopped parsley and serve with lemon wedges.

Summarized from Dimitra's Dishes's video. Watch it for the details.

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