My sister Sylvia sent me this recipe. There were somewhat mixed reviews at my table. Meatballs good, potatoes not so good. I had decided to use frozen "Greek style" potatoes. I'm at a cottage after all, so I used what I had. Hey, you win some, you lose some.
Ingredients:
- 1 slice sandwich bread, day-old or toasted
- 1 1/2 pounds lean ground beef
- 1 yellow onion, grated
- 2 garlic cloves, minced
- 1 large egg
- 1/4 cup chopped fresh mint, plus more for garnish
- 1 teaspoon dried oregano
- 1 tablespoon ground coriander
- 1 teaspoon ground cumin
- 1/2 teaspoon ground nutmeg
- Kosher salt
- Black pepper
- 4 Yukon gold potatoes, cut into small chunks or cubes
- 1 red onion, halved and thinly sliced
- ¼ cup fresh lemon juice (juice of 2 large lemons)
- 1 to 2 teaspoons dried oregano
- 1 large garlic clove minced
- ¾ teaspoon kosher salt
- ¾ teaspoon black pepper
- ¾ cup extra virgin olive oil
Methods:
1. Position a rack in the center of the oven and heat to 375°F.
2. Soak the bread. Place the bread in a small bowl and cover with water (or milk, if you like). Set aside for a few minutes until the bread is so tender and fully soaked that it falls apart. Use your hands to wring out excess water, then crumble into a mixing bowl.
3.To the bowl with the bread, add the beef, onion, garlic, egg, mint, oregano, coriander, cumin, and nutmeg. Add a big pinch of salt and pepper. Use your hands to knead the mixture until well combined.
4.Arrange the potato and onion in the bottom of a 9×13 baking dish and season with a big pinch of salt and pepper. Form the meat mixture into about 20 small meatballs, tucking them in between the potatoes and onions as you go. Pour the Ladolemono all over the meatballs and potatoes.
5.Cover the baking dish with a piece of foil and bake in the heated oven until the meatballs are nearly cooked through, about 30 to 40 minutes. Uncover and return the dish to the oven for another 10 to minutes, or until the meatballs are fully cooked through and the potatoes are golden and tender. My sister had to bake hers for an hour.
6. Garnish with more fresh herbs and serve.
