Greek meatballs potatoes baked

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Step 1

Position a rack in the center of the oven and heat to 375°F. While your oven heats up, make the Ladolemono Sauce by whisking together 1/4 cup fresh lemon juice, 1 to 2 teaspoons dried oregano, 1 minced garlic clove, and 3/4 teaspoons salt and pepper in a bowl. Keep whisking as you slowly drizzle in 3/4 cup olive oil. Set aside for now.

Step 2

Soak the bread. Place the bread in a small bowl and cover with water (or milk, if you like). Set aside for a few minutes until the bread is so tender and fully soaked that it falls apart. Use your hands to wring out excess water, then crumble into a medium mixing bowl.

Step 3

Prepare the Greek Meatballs. To the bowl with the bread, add 1 1/2 pounds lean ground beef, 1 grated onion, 2 minced garlic cloves, 1 large egg, 1/4 cup chopped parsley and/or mint. Season with 1 teaspoon dried oregano, 1 teaspoon ground cumin, 1/2 teaspoon ground nutmeg, and a big pinch of salt and pepper. Use your hands to knead the mixture until well combined.

Step 4

Assemble a bed of veggies. Scrub and slice 4 Yukon gold potatoes into chunks or cubes. Arrange in the bottom of a 9×13 baking dish. Halve and thinly slice 1 red onion and sprinkle it on top, then season everything with a big pinch of salt and pepper.

Step 5

Make the Greek Meatballs. Form the meat mixture into about 15 small meatballs, tucking them in between the potatoes and onions as you go. Pour the ladolemono all over the meatballs and potatoes.

Step 6

Bake. Cover the baking dish with a piece of foil and bake in the heated oven until the meatballs are nearly cooked through, about 30 to 40 minutes. Uncover and return the dish to the oven for another 10 to minutes, or until the meatballs are fully cooked through and the potatoes are golden and tender.