Greek Meatballs and Potatoes in One Pot

מצרכים

• 1 pound lean ground beef
• ½ onion, finely chopped
• 1–2 garlic cloves, minced
• ¼ cup finely chopped fresh parsley
• ¾ cup unseasoned breadcrumbs
• ½ cup milk
• ¼ cup shredded Parmesan cheese, optional
• 1 egg
• 1 teaspoon dried oregano
• ¼ teaspoon dried mint
• Salt and freshly ground black pepper, to taste
• ⅛ teaspoon crushed red pepper flakes, optional
• 4 medium Yukon Gold or red potatoes, peeled if desired and cut into cubes
• ¼ cup olive oil, divided, plus more as needed
• 1½ teaspoons Dijon mustard
• 1 teaspoon dried oregano
• ⅛ teaspoon ground cumin
• Pinch of crushed red pepper flakes, optional
• Salt and freshly ground black pepper, to taste
• 2–3 cups chicken broth
• ¼ cup freshly squeezed lemon juice, from about 2 lemons, or to taste
• Chopped fresh parsley
• Lemon wedges

אופן ההכנה

1. Cut the potatoes into bite-sized cubes and place them in a bowl of cold water until ready to cook.
2. Place the ground beef in a large mixing bowl. Add the onion, garlic, parsley, breadcrumbs, milk, Parmesan, egg, oregano, mint, salt, pepper, and crushed red pepper flakes. Knead everything together until evenly combined, then form the mixture into golf ball-sized meatballs.
3. Heat a generous drizzle of olive oil in a wide pot or deep skillet over medium-high heat. Sear the meatballs in batches so that the pan is not overcrowded. Brown them on all sides, then transfer them to a plate. They do not need to be fully cooked at this stage.
4. Drain the potatoes well and pat them dry. Add them to the same pot along with more olive oil as needed. Season with salt, pepper, oregano, cumin, and crushed red pepper flakes. Sauté for 15–20 minutes, stirring occasionally, until lightly golden and beginning to soften.
5. Return the meatballs and any juices from the plate to the pot. Whisk the mustard into 2 cups of chicken broth and add it to the pot along with the fresh lemon juice. The liquid should come about halfwa