Greek Meatballs and Potatoes in One Pot

Von Dimitra's Dishes · 45 Min.

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Zubereitung

1. Cut the potatoes into bite-sized cubes and keep them in cold water until needed.
2. In a large bowl, combine the beef, onion, garlic, parsley, breadcrumbs, milk, egg, oregano, mint, salt, pepper and red pepper flakes. Knead until evenly combined, 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 in batches without crowding the pan, turning to colour all sides. Transfer them to a plate; they do not need to be fully cooked.
4. Drain and pat the potatoes dry. Add them to the same pot with more olive oil as needed, and season with salt, pepper, oregano, cumin and red pepper flakes. Sauté 15 to 20 minutes, stirring occasionally, until lightly golden and beginning 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 come 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 more broth if the sauce reduces too fast.
7. Taste and adjust the salt, pepper and lemon juice. Garnish with parsley and serve with lemon wedges.
8. Rice: put the rice, water or broth, lemon juice, salt, pepper and olive oil in a rice cooker and stir gently. Choose the white rice setting. When it beeps, fluff with a spatula and serve, or keep warm until ready.

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