Greek style meatballs baked with potatoes in a lemon sauce

Name: Greek style meatballs baked with potatoes in a lemon sauce
Ingredients: 1 whole onion; ground beef; 3 cloves garlic cloves; fresh parsley; 1½ cup unseasoned bread crumbs; 1 cup milk; 2 whole eggs; 2 tsp dried oregano; 2 tsp salt; freshly cracked black pepper; crushed red pepper flakes; ½ tsp dried mint; 8 whole russet or gold potatoes; ¼ cup olive oil; ¼ cup fresh lemon juice; 1 tbsp mustard; 2 cup water; salt; freshly cracked black pepper; 2 tsp dried oregano; crushed red pepper flakes; ¼ tsp ground cumin powder; freshly chopped parsley

Dimitra's Dishes · ♥ 695 likes · 19.8K views · 52 min video

Read about ground beef in the BrightCulinary Book

Greek style meatballs baked with potatoes in a lemon sauce, from the video

Timestamp

Ingredients

Method

Techniques

▶ 5:13

1 whole onion
ground beef

Pulse the peeled quartered onion in a food processor until very finely chopped and add it to a bowl with the ground beef.

The meatball mixtureGrating

▶ 5:39

3 cloves garlic cloves

Grate the garlic very finely and add it to the bowl.

▶ 5:51

Pulse the parsley until finely chopped and add it to the bowl.

▶ 5:51

fresh parsley
1½ cup unseasoned bread crumbs
1 cup milk
2 whole eggs
2 tsp dried oregano
2 tsp salt
freshly cracked black pepper
crushed red pepper flakes

Add the bread crumbs, milk, whisked eggs, dried oregano, salt, black pepper, crushed red pepper flakes and dried mint.

▶ 6:34

½ tsp dried mint

Mix very well so the seasonings are distributed through the meat.

▶ 7:02

Take a good amount of the mixture, roll it into a ball, then roll it longer with slightly pointed tips; transfer to a baking tray. The mixture can also be formed into meatballs or hamburger patties.

Shaping the biftekiaShaping

▶ 7:40

8 whole russet or gold potatoes

Peel the potatoes and quarter them into wedges; transfer to a nine by 13 inch baking pan.

Lemon potatoesPeeling

▶ 7:54

¼ cup olive oil
¼ cup fresh lemon juice
1 tbsp mustard

Whisk the olive oil, fresh lemon juice and mustard together in a pitcher and pour it over the potatoes.

▶ 8:35

2 cup water
salt
freshly cracked black pepper
2 tsp dried oregano
crushed red pepper flakes
¼ tsp ground cumin powder

Add the water over the potatoes so they are covered and cook evenly, then season with salt, black pepper, dried oregano, crushed red pepper flakes and ground cumin; mix so they are seasoned all over.

▶ 9:02

Place the formed meatballs on top of the potatoes and cover the pan with foil.

Baking the biftekia and potatoesBaking

▶ 9:02

Bake at 400 degrees Fahrenheit for 40 minutes covered.

▶ 9:16

Uncover and bake for another 40 minutes, until the potatoes are fork tender and the meatballs have colour on top.

▶ 9:30

freshly chopped parsley

Garnish with freshly chopped parsley and serve.

▶ 9:44

If the potatoes are still hard in the centre and the meatballs already have enough colour, cover with foil again and return to the oven for another 15 to 20 minutes.

▶ 9:56

There will be plenty of broth in the tray out of the oven; wait about 20 minutes before serving and the potatoes soak most of it up.