One-pan Greek-style lemon potatoes and meatballs

Measure the olive oil and the juice of two lemons (about a third of a cup) together; set aside for the end.

Make chicken stock from warm water and chicken bouillon powder; add a few smashed cloves of garlic to it.

Cut peeled potatoes into wedges, not too thin or they fall apart; quarter small ones.

Preheat the oven to 425F; line a roasting pan with parchment paper.

Add a heavy pinch of dried oregano and a good pinch of salt to the liquid, mix, and add the potatoes and garlic to the pan so they are not piled on each other.

Pour about two thirds of the liquid over the potatoes, keeping the rest; cover with foil and bake at 425F for 45 minutes.

Process the shallots, garlic, Roma tomato, dill and parsley with a drizzle of olive oil until very finely milled, almost a paste.

Add the bread crumbs soaked in a little milk, a good tablespoon of Dijon, an egg, salt and pepper to the ground beef and mix.

Cover tightly with plastic wrap and refrigerate about 40 minutes (or overnight in a tightly sealed container) so the crumbs hydrate and the meat takes on the flavor.

Take the potatoes out and remove the foil.

Shape the mixture into plump oblong meatballs; optionally sear in a good amount of oil in a large skillet over medium-high to high heat about a minute and a half per side, just for color, turning with two forks.

Nestle the meatballs among the potatoes, pour over the remaining marinade and return to the oven uncovered; it went back in for 45 minutes.

Let sit about 10 minutes out of the oven; finish with lots of dill and a few lemon wedges.