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Greek Roasted Potatoes with Meatballs in Tomato Sauce
Ingredients
  • 4 to 6 Russet potatoes, peeled and cut into wedges
  • Salt and pepper, to taste
  • 1 teaspoon dried oregano
  • subheading: For the Meatballs:
  • 2 pounds (1kg) ground beef
  • 1 large onion, quartered
  • 1 and ½ cup Panko bread crumbs
  • 1 cup milk
  • 1 bunch fresh parsley
  • 2 to 3 garlic cloves, minced
  • 2 eggs, beaten
  • 1 heaping teaspoon dried oregano
  • 2 teaspoons salt
  • freshly cracked black pepper to taste
  • ½ teaspoon dried mint
  • ¼ teaspoon crushed red pepper flakes
  • subheading: For the Tomato Sauce:
  • 28 ounces canned tomatoes, pureed
  • ½ cup olive oil
  • 1 small onion, finely chopped
  • 1 garlic clove, grated
  • ¾ teaspoon sugar, or more
  • 1 bay leaf
  • ½ teaspoon ground cinnamon
  • ½ teaspoon dried oregano
  • Salt and black pepper, to taste
  • Pinch of crushed red pepper flakes
  • subheading: Garnish:
  • fresh basil or parsley, chopped
  • subheading: serve with:
  • feta
  • olives
  • bread
  • salad
Steps
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