This one pot Greek inspired meatballs and potatoes is a one pot dinner you'll love. Juicy, garlicky meatballs and soft lemony potatoes cook together in one skillet, with a broth so good you'll love mopping it up with bread.
3yellow potatoes, peeled and cut into 1/4 inch cubes
1/2teaspoonsalt
3garlic cloves, finely diced
2cupschicken broth
2lemons, juiced
1/2cupparsley, to garnish
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Instructions
Mix And Roll The Meatballs:
Combine the onions, garlic and parsley in a food processor. Pulse until finely chopped. Place them in a large bowl along with the beef, spices, breadcrumbs, and egg. Mix just until combined, then roll into 32 meatballs.
To Cook:
Heat a large skillet over medium heat. Add one tablespoon of olive oil. Sear the meatballs for a few minutes on each side, until golden brown. This should take about 15 minutes. Remove and set aside. Leave the fat in the pan.
Add the cubed potatoes to the same skillet along with the rest of the olive oil. Sauté for 10 to 15 minutes, stirring occasionally, until they start to soften and pick up some colour.
Push the potatoes to one side of the skillet. Add the diced garlic to the cleared space and cook for a few seconds, just until fragrant, then stir it through the potatoes.
Return the meatballs to the skillet. Pour in the broth and lemon juice. Simmer for 10-15 minutes, covered, until the meatballs are cooked through and the potatoes are fork tender. Taste and adjust for salt.
Squeeze the last two lemons over top and scatter with fresh parsley. Serve straight from the skillet, with a side of rice or bread.
Notes
A key to making this recipe a quick stove top one is to ensure the potatoes are cut small and even. If they're too big, they'll need a lot longer to soften.
Don't skip searing the meatballs first - the fond that's created at the bottom of the pan carries a lot of the flavour.