Soutzoukakia: Greek Baked Meatballs + Potatoes in Tomato Sauce

For the potatoes

• 4 yellow potato medium size, or Yukon Gold; halved and cut into wedges
• 1 tsp oregano dried
• 1 tsp salt
• 1/2 tsp black pepper
• 3 tbsp olive oil
• 2/3 cup water

For the meatballs

• 1 lb ground beef lean
• 3 bread thick slices; crust removed
• 1 yellow onion medium size, grated
• 4 garlic cloves, pressed
• 2 tsp salt
• 1/2 tsp cumin ground
• 1/4 tsp black pepper
• 1 egg
• 2 tbsp olive oil
• 1 tsp onion powder
• 1/4 tsp ground allspice
• 1/2 tsp ground cinnamon
• 1/2 tsp oregano dried

For the sauce

• 2 tbsp olive oil
• 1 yellow onion small size, finely chopped
• 2 garlic cloves, minced
• 1 bay leaf
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp salt
• 1/4 tsp black pepper
• 1 tsp sugar
• 400 ml tomato passata or polpa tomatoes
• 2/3 cup water

Garnishes

• parsley fresh
• 1/2 cup feta cheese cubed