A Greek Classic One-Pan Dinner: Beeftekia me Patates Lemonates

Print the recipe here:https://www.dimitrasdishes.com/lemony-beeftekia-me-patates-lemony-roasted-potatoes-with-meatballs/

Ingredients
For the Meatballs:

2 pounds lean ground beef
2 small onions, finely chopped
2 garlic cloves
1 bunch parsley (1/2 cup chopped)
1 and ½ cups unseasoned bread crumbs
1 cup milk
½ cup shredded parmesan cheese, optional
2 eggs
2 teaspoons dried oregano
Salt and freshly ground black pepper, to taste
¼ teaspoon crushed red pepper flakes, optional
For the Potatoes:
8 potatoes, cut into ¾ inch thick slices, soaked in cold water
½ cup olive oil
¼ cup fresh lemon juice
1 tablespoon mustard
1-2 teaspoons salt, or to taste

Freshly ground black pepper
2 teaspoons dried oregano
Pinch of crushed red pepper flakes
¼ teaspoon cumin powder
2 cups of water
Garnish:
fresh parsley leaves, or chopped

Instructions
Directions

Preheat the oven to 400 °F, 200 °C.

To Make the Meatballs:

Chop the garlic in the food processor until minced. Add the parsley and pulse until finely chopped.

Add the onions to the food processor and pulse until finely chopped.

Whisk the milk and egg together.

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

Form golf-sized meatballs or into burger patties.

To put it all together:

Drain the water from the potatoes and place the slices in a 9 by 13-inch baking dish or lasagna pan.

Combine the olive oil, mustard, grated garlic, and lemon juice in a mixing bowl. Whisk well to combine. Pour this marinade over the potatoes. Season them with salt, pepper, cumin, and oregano. Toss to coat.

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

Place the meatballs/patties on top of the potatoes.

Cover with foil and bake for 40 minutes.

Remove the foil and bake an additional 35-40 minutes, uncovered, or until the potatoes are fork-tender and the meatballs/patties are golden.

Garnish with fresh parsley.

Enjoy!

Notes
Make-Ahead Tips: The meatballs can be made 1 day ahead and stored in the refrigerator. They can also be formed and stored in the freezer for up to 3 months.

Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony

Its All Greek
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By: LowNotes

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