Greek-Style Lemon Potatoes & Meatballs

Steps

▶ Tap a timecode to jump to roughly that moment in the video.

1. 1
   Combine olive oil, fresh lemon juice, and warm chicken stock in a bowl to make the marinade/broth. You'll only use part of it now, saving the rest for later.
   ▶ ≈0:34
2. 2
   Peel the potatoes and cut them into thick wedges — not too thin, or they'll fall apart, and not too big.
   ▶ ≈2:02
3. 3
   Preheat the oven to 425°F (220°C). Line a roasting pan with parchment paper, add the potato wedges along with minced garlic, dried oregano, and a pinch of salt, and toss to combine.
   ▶ ≈2:52
4. 4
   Pour about two-thirds of the marinade over the potatoes and toss. Save the rest. Cover with foil and roast for 45 minutes.
   ▶ ≈4:19
5. 5
   Make the meatball mixture: pulse shallot, garlic, tomato, dill, parsley, and a drizzle of olive oil in a food processor until very finely minced, almost a paste.
   ▶ ≈4:37
6. 6
   Add the processed vegetable mixture, milk-soaked breadcrumbs, Dijon mustard, egg, salt, and pepper to the ground beef, and mix everything together well.
   ▶ ≈5:23
7. 7
   Cover the meatball mixture tightly with plastic wrap and refrigerate for about 40 minutes, allowing the breadcrumbs to hydrate and the flavors to develop.
   ▶ ≈6:14
8. 8
   Remove the potatoes from the oven and take off the foil. Shape the chilled meat mixture into about 10 oblong patties/meatballs.
   ▶ ≈7:19
9. 9
   Heat a good amount of oil in a skillet over medium-high heat and sear the meatballs on each side for about a minute and a half, just until browned (not cooked through). This step is optional — you can skip searing and go straight to roasting.
   ▶ ≈8:14
10. 10
    Carefully nestle the seared meatballs among the potatoes, then pour the remaining marinade over the top.
    ▶ ≈10:30
11. 11
    Return to the oven, uncovered, and roast for another 40–45 minutes until the potatoes are tender and the meatballs are cooked through.
    ▶ ≈10:52
12. 12
    Let the dish rest for about 10 minutes after coming out of the oven, garnish with fresh dill and lemon wedges, and serve.
    ▶ ≈11:11