Greek Meatballs with Tomato Sauce and Lemony Potatoes
These aren’t the lemon-and-oregano Greek meatballs you might be expecting. Warm cumin and a hint of cinnamon give them a deeper, almost unexpected flavor before they’re tucked into a rich tomato sauce and finished with salty feta. Add crispy lemony potatoes alongside and it’s cozy, bright and a little different from your usual meatball night.
Servings: FOUR
INGREDIENTS
1 1/2 pounds ground beef
1 large egg
1/3 cup gluten-free breadcrumbs
1/4 cup finely grated yellow onion
2 cloves garlic, grated
1 teaspoon ground cumin
1 teaspoon dried oregano
1/4 teaspoon ground cinnamon
2 tablespoons chopped fresh parsley
1 tablespoon olive oil
Tomato sauce
1/2 medium yellow onion, finely diced
2 cloves garlic, minced
1 tablespoon tomato paste
1 28-ounce can crushed tomatoes
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
1/3 cup crumbled feta cheese
Kalamata olives (optional)
Lemony potatoes
1 1/2 pounds Yukon Gold potatoes, cut into 1-inch pieces
2 tablespoons olive oil
1 teaspoon dried oregano
1 lemon, zested and juiced
2 cloves garlic, grated
1/2 cup chicken stock
PREPARATION
Roast potatoes: Preheat oven to 425°F (220°C). Toss potatoes with olive oil, oregano, lemon zest, garlic, salt and pepper. Spread in a baking dish or on a rimmed sheet pan, pour chicken stock and lemon juice around potatoes, and roast for 35 to 45 minutes, turning once, until tender with deeply golden edges.
Make meatballs: Combine ground beef, egg, breadcrumbs, grated onion, garlic, cumin, oregano, cinnamon, parsley, salt and pepper. Mix gently until just combined, then shape into about 16 meatballs.
Brown meatballs: Heat olive oil in a large stainless steel skillet over medium-high heat. Add meatballs and brown on all sides, about 6 to 8 minutes total. Transfer to a plate. They do not need to be cooked through.
Build sauce: Reduce heat to medium and add diced onion to same skillet. Cook for 4 to 5 minutes until softened. Add garlic and cook for 30 seconds. Stir in tomato paste, cumin and oregano and cook for 1 minute.
Simmer sauce: Add crushed tomatoes, season with salt and pepper, and simmer for 8 to 10 minutes until slightly thickened.
Finish meatballs: Nestle meatballs into tomato sauce. Reduce heat to medium-low, cover partially and simmer for 10 to 12 minutes, turning meatballs once, until cooked through and sauce is rich and thick.
Finish potatoes: Taste roasted potatoes and add another squeeze of lemon if you want them brighter. Season with salt and pepper as needed.
Plate: Spoon tomato sauce and meatballs onto plates and scatter feta over top. Serve with lemony roasted potatoes alongside.
Notes:
For softer meatballs, mix only until ingredients are combined. Overmixing can make them dense.
Kalamata olives are optional. Add them to sauce rather than meatballs so their briny flavor stays distinct.
Feta is best added after cooking so it stays creamy and salty against warm tomato sauce.
