Baked Keftedes (Greek Meatballs) with Lemon Potatoes
This healthier version of the traditional Greek keftedes combines lean ground beef meatballs with crispy lemon potatoes, all baked together for a comforting and flavorful dish.
Ingredients
For the Lemon Potatoes
- 6 medium potatoes about 1lkg, cut into wedges
- 2 tablespoons olive oil use spray oil for a lighter version
- 4 garlic cloves minced
- 2 tbsp mild mustard
- Juice and zest of 1 lemon
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Salt and freshly ground black pepper to taste
- 1/2 cup water
For the Keftedes (Meatballs)
- 500 g ground beef lean for a healthier option
- 1/4 cup breadcrumbs
- 1 large egg
- 1/2 onion finely chopped
- 3 cloves garlic minced
- 1/4 cup fresh parsley finely chopped
- 1 teaspoon dried oregano
- 1/2 teaspoon dried mint optional, but adds a nice depth
- Salt and freshly ground black pepper to taste
- 1 tablespoon olive oil for mixing
For the Broth and Baking
- 1/2 cup beef or chicken broth low-sodium for a healthier option
- Optional: Fresh parsley or mint for garnish
Instructions
Preheat the Oven
- Set your oven to 180°C (350°F), using the regular bake setting.
Prepare the Potatoes
- In a large bowl, toss the potato wedges with olive oil, garlic, lemon juice, lemon zest, oregano, thyme, salt, and pepper. Pour 1/2 cup of water over the potatoes to help them steam and soften as they bake.
Cover the Potatoes
- Cover the baking tray loosely with aluminum foil to lock in moisture and steam the potatoes. Bake the potatoes for 25 minutes.
Make the Keftedes (Meatballs)
- While the potatoes are baking, prepare the meatball mixture. In a large bowl, combine the ground beef, breadcrumbs, egg, onion, garlic, parsley, oregano, mint (if using), salt, and pepper. Mix thoroughly until the ingredients are evenly distributed. Shape the mixture into meatballs, about 1.5 inches in diameter.
Uncover and Add Meatballs
- After 25 minutes, remove the tray from the oven and discard the foil. Nestle the meatballs among the potato wedges. Drizzle the broth over the entire dish to keep everything moist as it bakes.
Bake Together
- Return the tray to the oven, uncovered, and bake for 25–30 minutes or until the meatballs are cooked through (internal temperature of 75°C/165°F) and the potatoes are golden and crispy.
Optional Crispy Finish
- For an extra crispy finish, switch to the broil setting for the last 5 minutes of baking, but keep an eye on it to prevent burning.
Garnish and Serve
- Garnish the dish with freshly chopped parsley or mint, if desired, and serve warm.