I liked it more than Eric.
Eric said needed less balsamic and fresh tomatoes. Balsamic wasn't in the recipe, but I had just cooked the extra veggies in it. Maybe bc it was a special aged Balsamic that was sweeter.
I also forgot the grated onion in the meatballs, but I thought they tasted good. Eric thought they were dry. Could do less potato if adding in a 2nd onion.
Ingredients:
-1 slice of sandwich bread, day-old or toasted (I used the sourdough we already had)
-1.5 pounds lean ground beef (I used 1 full 99% turkey + 1/2 93% turkey)
-1 yellow onion, grated (I MISSED THIS INGREDIENT)
-2 garlic cloves, minced
-1 large egg
-1/4 cup chopped fresh parsley and/or mint (DIDN'T USE)
-1 tsp dried oregano
-1 TBSP ground coriander
-1 tsp ground cumin
-1/2 tsp ground nutmeg
-salt
-pepper
-4 Yukon gold potatoes, cut into small chunks or cubes
-1 red onion, halved and thinly sliced
-1 batch Ladolemono Sauce
-VEGGIES: 2 bell peppers and 2 zucchini + fresh tomatoes on top
Ladolemono Sauce Ingredients
-1/4 cup fresh lemon juice, juice of 2 large lemons
-1 tsp dried oregano
-1 large garlic clove minced
-3/4 tsp kosher salt
-3/4 tsp black pepper
-3/4 cup extra virgin olive oil ---> drizzle olive oil while whisking
Directions:
1. Soak bread in water for a few minutes until bread tender and fully soaked/falls apart. Use hands to wring out excess water, then crumble into a medium mixing bowl
2. MEATBALLS: oregano, coriander, cumin, nutmeg, beef, bread, onion, garlic, egg, parsley
3. Put potato and onion in 9 x 13 baking dish and season with salt and pepper.
4. Add meatballs and Ladolemono sauce
5. Bake 375 degrees for 30 to 40 minutes with foil covering. Then cooked uncovered another 10 minutes. I removed the meatballs after this and let cook another 15 minutes because potatoes still hard
6. Bake veggies at same time - I used salt, pepper, garlic, and balsamic, but too much of the latter
