Greek Meatballs and Potatoes
User Reviews
4.6
30 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
30 mins
-
Total Time
45 mins
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Servings
6
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Calories
3311 kcal
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Course
Main Course
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Cuisine
Greek
Greek Meatballs and Potatoes
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Baked Greek meatballs and potatoes is the one-dish dinner everyone will love! Serve with Greek Salad to start and Pita Bread to soak up any lemony, garlicky Ladolemono Sauce left in the pan.
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Ingredients
- 1 lice sandwich bread day-old or toasted (gluten free is okay
- 1 1/2 pounds ground beef lean
- 1 yellow onion grated
- 2 garlic minced, cloves
- 1 egg large
- 1/4 cup parsley plus more for garnish, chopped
- 1/4 cup mint plus more for garnish, chopped
- 1 teaspoon oregano dried
- 1 tablespoon ground coriander
- 1 teaspoon cumin ground
- 1/2 teaspoon ground nutmeg
- kosher salt
- black pepper
- 4 Yukon Gold potato cut into small chunks or cubes
- 1 red onion halved and thinly sliced
- 1 batch Ladolemono sauce
Instructions
- Get ready. Position a rack in the center of the oven and heat to 375°F.
- 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.
- Prepare the Greek Meatballs. To the bowl with the bread, add the beef, onion, garlic, egg, parsley and/or mint, oregano, coriander, cumin, and nutmeg. Add a big pinch of salt and pepper. Use your hands to knead the mixture until well combined.
- Assemble the keftedes and potatoes. Arrange the potato and onion in the bottom of a 9x13 baking dish and season with a big pinch of salt and pepper. 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.
- 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.
- Finish and serve. Garnish with more fresh herbs and serve.
Notes
- to browse quality Mediterranean ingredients including the
- olive oil
- and
- spices
- used in this recipe.
- Ladolemono Sauce.
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil and spices used in this recipe.
- Nutrition information does not include the Ladolemono Sauce.
Nutrition Information
Show Details
Calories
331.1kcal
(17%)
Carbohydrates
26.7g
(9%)
Protein
27g
(54%)
Fat
12.6g
(19%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
0.7g
(4%)
Monounsaturated Fat
5.4g
(27%)
Trans Fat
0.7g
(35%)
Cholesterol
101mg
(34%)
Sodium
115.9mg
(5%)
Potassium
948.8mg
(20%)
Fiber
3.9g
(16%)
Sugar
2.8g
(6%)
Vitamin A
263.4IU
(5%)
Vitamin C
28.9mg
(32%)
Calcium
68.4mg
(7%)
Iron
4.4mg
(24%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 3311 kcal
% Daily Value*
| Calories | 331.1kcal | 17% |
| Carbohydrates | 26.7g | 9% |
| Protein | 27g | 54% |
| Fat | 12.6g | 19% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 0.7g | 4% |
| Monounsaturated Fat | 5.4g | 27% |
| Trans Fat | 0.7g | 35% |
| Cholesterol | 101mg | 34% |
| Sodium | 115.9mg | 5% |
| Potassium | 948.8mg | 20% |
| Fiber | 3.9g | 16% |
| Sugar | 2.8g | 6% |
| Vitamin A | 263.4IU | 5% |
| Vitamin C | 28.9mg | 32% |
| Calcium | 68.4mg | 7% |
| Iron | 4.4mg | 24% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
30 reviews
Excellent
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