Greek Meatballs with potatoes

A quick and easy recipe for traditional and fluffy meatballs with oven roasted potatoes.

These traditional greek meatballs with oven-roasted potatoes are packed with the flavors of the Mediterranean.

Crockery & ingredients love using—find them all here:My Mediterranean Greek Pantry

2 pounds lean ground beef
2 small onions, finely chopped
2 garlic cloves, minced
1 bunch parsley (1/2 cup chopped)
1 cup unseasoned bread crumbs
1 large grated tomato
2 eggs
2 tsp dried oregano + 1tsp cumin
Salt and freshly ground black pepper, to taste
3 tbsp olive oil

8 – 10 potatoes, cut into wedges
½ cup olive oil
fresh lemon juice
Freshly ground black pepper + salt to taste
2 tsps dried oregano
2 cups of water

Directions

Preheat the oven to 400 °F, 200 °C.

In a large mixing bowl, combine all of the meatball ingredients and knead well to combine and evenly distribute everything.

Form golf-sized meatballs.

Add the potatoes in a large baking pan, and place the keftedakia between.

Combine the olive oil and lemon juice in a mixing bowl. Whisk well to combine. Pour this over and season with salt, pepper and oregano.

Pour the water over the potatoes and keftedakia making sure that they are covered halfway. Add more water if needed.

Bake for 1 hour or until the potatoes are fork-tender and the keftedakia are golden.