Greek Meatball and Potato Bake

Name: Greek Meatball and Potato Bake
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1.5 lbs baby Yukon gold potatoes, quartered; 2 tablespoons extra virgin olive oil; 2 teaspoons salt, divided; 1 teaspoon black pepper, divided; ½ red onion, thinly sliced; 1 lb ground beef (90/10); 1 egg; ¼ cup gluten-free panko breadcrumbs (such as Aleia’s); ¼ cup finely chopped fresh parsley; ½ cup SideDish Greek Vinaigrette, plus more for serving; ¼ cup crumbled feta cheese; ¼ cup pitted and halved kalamata olives; ¼ cup fresh dill fronds; 4 cups baby arugula

Alex Snodgrass

Servings

Cook Time

45 minutes

Ingredients

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1.5 lbs baby Yukon gold potatoes, quartered
2 tablespoons extra virgin olive oil
2 teaspoons salt, divided
1 teaspoon black pepper, divided
½ red onion, thinly sliced
1 lb ground beef (90/10)
1 egg
¼ cup gluten-free panko breadcrumbs (such as Aleia’s)
¼ cup finely chopped fresh parsley
½ cup SideDish Greek Vinaigrette, plus more for serving

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¼ cup crumbled feta cheese
¼ cup pitted and halved kalamata olives
¼ cup fresh dill fronds
4 cups baby arugula

Method

Preheat the ovento 375°F.
In a 9x13-inch baking dish, toss the quartered potatoes with olive oil, 1 teaspoon of salt, ½ teaspoon of pepper, and the sliced red onion. Spread into an even layer.
In a medium bowl, combine the ground beef, egg, panko, parsley, remaining 1 teaspoon of salt, and remaining ½ teaspoon of pepper. Mix until well combined.
Roll into 2-inch meatballs and nestle them among the potatoes in the baking dish. Drizzle the entire dish with ½ cup of SideDishGreek Vinaigrette.
Transfer to the oven and bake for 30 minutes, gently tossing the potatoes halfway through, until the potatoes are fork-tender and the meatballs are cooked through.
Remove from the oven and let cool slightly. Drizzle with additional SideDish Greek Vinaigrette, then top with feta, olives, and dill fronds, if using.
Serve warm over a bed of baby arugula. Enjoy!