Tried a new recipe, Greek meatballs and potatoes. The potatoes are coated and par baked in the EVOO lemon sauce. The meatball are comprised of lamb, beef, eggs, bread crumbs, and Greek seasonings. The meatballs are placed on top of the par bake potatoes and baked some more. Added some crumbled feta cheese to the meatballs and potatoes. Made two dipping sauces; tzatziki and shawarma. Definitely worth a try.
today I’m going to be cooking Greek meatballs over potatoes Uh the Greek meatballs are a combination of lamb ground lamb and some ground beef Uh it is 2/3 lamb and a third beef Uh the potatoes are small uh I’m using uh new not new potatoes but small yellow potatoes I’ve quarted them I will be cooking them separately in the oven Uh at least part cooking them separately in the oven and then uh dressing them with a sauce putting the meatballs on top of those afterwards and then cooking uh it like a casserole with the meatballs on top with the potatoes on the bottom Letting the potatoes absorb the fat that is released from the uh meatballs and uh then having a dipping sauce u for for everything So uh let’s begin In my editing of my u cooking episode I erased or deleted one of my sections one of my segments So I am going to use um this segment I have up now and just talk through it have a voice over on it So what I did was I had some um small potatoes some small yellow potatoes uh pound and a half and I um quarted them Then I made a sauce to pour over The sauce was uh olive oil lemon garlic um lemon zest and dijon mustard salt and pepper Whisked it together Uh poured half of the mixture over the potatoes Um and save the other half for when I cook the meatballs So once the potatoes are in the baking dish I put them in a preheated oven at 425 for 30 minutes and let them let them cook While the potatoes were cooking I worked on my meatballs I had a pound of ground beef two lbs of ground lamb So it is a 2/3 to 1/3 ratio of the meat Now I also had one red onion that I started off grating because that’s what the recipe called for but that seemed to be way too labor intensive So I cut it up into um probably quarter inch slices Then I put it in a small food processor and I liquefied it that way Um it worked out pretty well Then I had five cloves of approximately five cloves of garlic that is also in a paste Put that in into the into the mixture Uh two eggs cup of breadrumbs um mixed it all together Has some Italian seasonings Not Italian seasoning I take that back I had mint uh parsley um and some nutmeg Mixed all that together um with the meat Just thoroughly mix it so you don’t have any streaks of bread crumbs or streaks of onion paste or garlic paste You want to make sure everything’s incorporated well so it’s an even even flavor and even coated throughout everything I used a scoop an ice cream scoop um to make my meatballs or size my meatballs Um the scoop I had is I don’t know it’s quarter of a quarter of a cup a third of a cup about that size get my meat put it in the scoop discharge the meat roll in the ball and put it on a plate Okay here we go Just going to put them on top Place them on top Yeah you don’t want your potatoes u too high You want them to be just like a single layer You don’t want your meatballs too close either So my meatballs are about the size of a lacrosse ball Okay Um so not overly big but there’ll be plenty here for us to eat And it says to coat the meatballs Give it some more Oh I’m going to cover this also I do that Yeah I’ll do that All right let’s get them in Okay uh we’ve taken the meatballs out of the oven They’re finished cooking now While I’m letting them set for a few minutes and I’ve turned the broiler on we’re going to stick them back in the oven under the broiler for a couple minutes just to brown up a little bit The parchment paper that I left on the meatballs look like looks like it did its job It looked like it kept the meatballs moist And now the only thing left to do is to make two different dipping sauces I am going to use a u schwama white sauce which has mayo Greek yogurt um some tahini and some garlic Uh but it’s relatively thin I’m also going to make taziki um which is another Greek sauce um that has yogurt um some a lot of cucumber flavor to it some onion and some garlic All right we’re back Um just took the meatballs out of the broiler Uh they were in there for three minutes just to give them a little bit of color And now we’re going to do a taste test I made some taziki Um and um we have a potato and uh one meatball we’ve cut into quarters and we’ll both taste it So here we go Give it a taste Meatball’s moist Very moist Very moist Mhm Has a definitely a lamb flavor Definitely strong lamb flavor Potato’s good I haven’t had a potato yet Yeah What’s this that’s better Oh I like that Really really good Okay So I think we’ve had a successful um taste test and um All right But the success um keep trying new things keep reaching out Uh don’t be afraid of failure Make this recipe your