Greek Meatballs and Potatoes - Our New Favorite One-Pan Dinner

By Sip and Feast · 45 min

Ingredients

Instructions

1. Whisk or blend the lemon juice, lemon zest, Dijon mustard, olive oil, garlic paste, oregano and salt and pepper for the ladolemono sauce, then season to taste.
2. Soak the bread slices in milk or water for a few minutes, then squeeze out the liquid.
3. Break the bread up in a large bowl with a fork.
4. Add the beef, lamb, salt, pepper and nutmeg to the bowl.
5. Add the parsley, mint, garlic paste, grated onion and beaten egg, and mix gently.
6. Roll the mixture into meatballs about 2 inches (5 cm) across and place them on a parchment-lined baking sheet.
7. Preheat the oven to 425°F (220°C) with the rack in the middle.
8. Put the potatoes in a 9x13 inch (23x33 cm) baking dish, pour over half the ladolemono sauce, season with oregano, salt and pepper, and toss to coat. Pour the stock into the dish and bake for 30 minutes.
9. Remove the dish, place the meatballs on the potatoes, lower the oven to 375°F (190°C) and bake another 30 minutes, until the potatoes are tender and the meatballs are cooked through.
10. Spoon a little of the remaining sauce over the top and serve the rest with feta at the table.

Summarized from Sip and Feast's video. Watch it for the details.

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GarlicOnionEggLemonPotatoBreadGround beefGround lamb