Greek Style Meatballs with Lemon Potatoes

• 1 pound ground beef
• 1/2 pound ground pork
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1/4 cup chopped fresh parsley
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 egg
• 2 pounds small potatoes, halved
• 1/4 cup olive oil
• 1/4 cup fresh lemon juice
• 2 cups marinara sauce
• Zest of 1 lemon

Steps

1. 1 Preheat oven to 375°F.
2. 2 In a large bowl, combine beef, pork, breadcrumbs, Parmesan, parsley, garlic, oregano, salt, pepper, and egg. Mix gently until just combined.
3. 3 Form mixture into 1-inch balls.
4. 4 Toss potatoes with olive oil, lemon juice, and lemon zest in a large baking dish.
5. 5 Arrange meatballs over potatoes.
6. 6 Pour marinara sauce over meatballs.
7. 7 Cover dish with foil and bake for 30 minutes.
8. 8 Remove foil and bake for an additional 10 minutes until meatballs are cooked through and potatoes are tender.
9. 9 Garnish with additional parsley before serving.

Equipment

• Large mixing bowl
• Baking dish
• Measuring cups and spoons
• Oven

Variations

• Add crumbled feta cheese to the meat mixture for a tangy twist.
• Substitute ground lamb for beef or pork for a traditional flavor.

Substitutions

• Use Italian seasoned breadcrumbs if you don't have plain.
• Substitute fresh oregano for dried if available.

Pairings

• Greek salad
• Warm pita bread
• Tzatziki sauce

Nutrition

Tips

• For extra flavor, sauté minced garlic and onion in olive oil before adding to the meat mixture.
• If you prefer crispy meatballs, broil for 1-2 minutes at the end, watching closely to avoid burning.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven until warmed through.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat in a 350°F oven.

Serving Suggestions

• Serve with a fresh Greek salad and warm pita bread.
• Pair with a crisp white wine like a Sauvignon Blanc.

FAQ