Greek Meatballs With Potatoes

Instructions

1. Step 1

   Preheat the oven to 220°C.

   Cookware: oven

2. Step 2

   Cut the potatoes into thick wedges and spread them in the baking dish. Add the olive oil, lemon juice, water, 1 tsp (1 gr) oregano, 1 tsp (6 gr) salt, and 1 gr black pepper; toss thoroughly.

   Ingredients used: 1.0 gr Black Pepper, 1.0 gr Dried Oregano, 75.0 ml Extra Virgin Olive Oil, 6.0 gr Fine Salt, 60.0 ml Lemon Juice, 1000.0 gr Potato, 250.0 ml Water

   Cookware: Chef Knife, cutting board, Large baking dish

3. Step 3

   Roast the potatoes at 220°C until they begin to soften and color at the edges.

   Timer: 25 min (fixed)

   Cookware: Large baking dish, oven

4. Step 4

   Finely chop the onion, garlic, parsley, and mint. Combine them in the mixing bowl with the ground beef, breadcrumb, egg, cumin, remaining 1 tsp (1 gr) oregano, remaining 1 tsp (6 gr) salt, and remaining 1 gr black pepper.

   Ingredients used: 1.0 gr Black Pepper, 50.0 gr Breadcrumb, 1.0 gr Dried Oregano, 1.0 piece Egg, 6.0 gr Fine Salt, 9.0 gr Garlic, 600.0 gr Ground Beef, 2.0 gr Ground Cumin, 8.0 gr Mint, 150.0 gr Onion, 15.0 gr Parsley

   Cookware: Chef Knife, cutting board, Large Mixing Bowl

5. Step 5

   Shape the beef mixture into 16 evenly sized meatballs.

   Cookware: Large Mixing Bowl

6. Step 6

   Turn the potato wedges, then nestle the meatballs among them in a single layer.

   Cookware: Large baking dish

7. Step 7

   Return the dish to the oven and roast at 220°C until the potatoes are tender and the meatballs reach 71°C internally.

   Timer: 25 min (fixed)

   Cookware: instant-read thermometer, Large baking dish, oven

8. Step 8

   Rest the meatballs and potatoes briefly, then spoon the lemony pan juices over each serving.

   Timer: 5 min (fixed)

   Cookware: Large baking dish