Greek Meatballs and Potatoes

Step 1

Get ready. Position a rack in the center of the oven and heat to 375°F.

Step 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 medium mixing bowl.

Step 3

Prepare the Greek Meatballs. To the bowl with the bread, add the onion, garlic, egg, parsley and/or mint, oregano, cumin, and nutmeg. Add a big pinch of salt and pepper. Use your hands to knead the mixture until well combined.

Step 4

Assemble the keftedes and potatoes. Arrange the potato and onion in the bottom of a 9x13 baking dish and season with a big pinch of salt and pepper. Form the meat mixture into about 15 small meatballs, tucking them in between the potatoes and onions as you go. Pour the Ladolemono all over the meatballs and potatoes.

Step 5

Bake. 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.

Step 6

Finish and serve. Garnish with more fresh herbs and serve.