Meatballs with lemon potatoes. Crispy on the outside, fluffy on the inside with yummy lemon-y flavor. Selecting the right potato variety for your Greek lemon potatoes is crucial if you want to achieve that perfectly crispy on the outside and fluffy on the inside texture. Greek Lemon Potatoes are cooked in garlic-lemon-oregano broth so they suck up all that flavour before being roasted to golden perfection.
For this recipe, I used the best Idaho® Potatoes roasted in a very flavorful liquid made from For this Greek Lemon Potatoes recipe, you will want to use the best russet Idaho® Potatoes.
You need the potatoes with a high starch content that.
It is easy and cheap to make and really filling too.
You can cook Meatballs with lemon potatoes using 10 ingredients and 3 steps. Here is how you achieve it.
Ingredients of Meatballs with lemon potatoes
- It's 1 lb of ground meat.
- Prepare 1 of onion.
- Prepare 3 of tomatoes.
- You need 4 of potatoes (peeled and quartered).
- You need 2/3 cup of chopped parsley.
- You need 3 piece of dried bread.
- It's of basil.
- Prepare 4 tbsp of oregano.
- You need of salt and pepper.
- It's 1 of lemon.
This recipe was sent in by Li Yang. This is a quick stir-fry dish, healthy, delicious and economical. Put the potato in to a colander (or sieve) and rinse in cold water to wash away the starch. Cut the lemon in half and squeeze out the juice into a bowl.
Meatballs with lemon potatoes step by step
- Peel and cut potatoes. Place in a bowl with juice of a lemon and season with oregano, salt and pepper.
- Place meat in separate large bowl. Grate onion and tomatoes into mix. Wet day old bread and squeeze out water, add to mix. Add fresh parsley and all herbs. I happen to love oregano and use a lot..
- Mix all the ingredients thoroughly. Form balls with the meat and arrange into a deep pan with the potatoes and the lemon juice it soaked in. Make sure to add water to the pan and cover with tinfoil. Bake at 450°F for about 75 minutes..
Greek lemon potatoes are thick, moist potato wedges that are soft on the inside and a little crispy on the outside. The lemon flavor makes the potatoes taste OUTRAGEOUS! Honestly, I make these for dinner parties all of the time because my guests go crazy over them. For even crispier potatoes, remove potatoes form the oven half way through baking, spray with a little extra cooking oil, and continue broiling (or grilling) in the oven until nice and golden brown. A staple of Greek cooking, avgolemono (av-go-LE-mo-no) is a creamy egg-lemon sauce that is often added to meats, vegetables, and soups.