Description
A comforting bowl filled with savory meatballs, crispy potatoes, and a fresh Mediterranean salad.
Ingredients
Scale
- 1 lb ground beef
- 1 cup breadcrumbs
- 1 egg
- 2 cloves garlic, minced
- 1 onion, chopped
- 1 tsp salt
- 1/2 tsp pepper
- 3 medium potatoes, cut into wedges
- 2 tbsp olive oil
- 2 tbsp lemon juice
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 red onion, thinly sliced
- 1/2 cup feta cheese, crumbled
- 1/2 cup Kalamata olives
Instructions
- Preheat your oven to 400°F (200°C).
- Combine the ground beef, breadcrumbs, egg, minced garlic, chopped onion, salt, and pepper in a mixing bowl. Mix until well blended, then form into meatballs and arrange them on a baking sheet.
- Cut the potatoes into wedges. Toss them in olive oil, salt, and pepper, and place them on the baking sheet alongside the meatballs.
- Bake everything in the preheated oven for about 25 minutes, or until the meatballs are fully cooked and the potatoes are golden.
- Prepare the salad by mixing chopped cherry tomatoes, diced cucumber, thinly sliced red onion, crumbled feta cheese, and Kalamata olives in a separate bowl. Drizzle with lemon juice and olive oil for extra flavor.
- Serve the meatballs and potatoes in bowls with the Greek salad on the side.
Notes
Serve with warm pita or crusty bread. Leftovers can be stored separately in airtight containers. Meatballs and potatoes last up to 3–4 days in the fridge; salad is best consumed within a day.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 70mg