Meatballs and Baby Potatoes
Tender baby gold potatoes and savory seasoned beef meatballs roasted together with garlic, oregano, and fresh lemon.
Ingredients
- 1.5 lbs baby gold potatoes, halved
- 1.5 lbs ground beef
- 4 garlic cloves, minced
- 1 tbsp dried oregano
- 1 egg, beaten
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 3 tbsp extra-virgin olive oil
- 2 tbsp lemon juice
Instructions
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1
Preheat oven to 400°F.
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2
Boil 1.5 lbs halved baby gold potatoes in water for 8 minutes until slightly tender, then drain.
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3
In a bowl, mix 1.5 lbs ground beef, half of the 4 minced garlic cloves, half of the 1 tbsp dried oregano, 1 beaten egg, half of the 1 tsp kosher salt, and half of the 1/2 tsp black pepper.
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4
Form the beef mixture into 16 round meatballs.
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5
Heat 3 tbsp extra-virgin olive oil in an oven-safe skillet over medium heat and add 1.5 lbs halved baby gold potatoes, remaining 4 minced garlic cloves, remaining 1 tbsp dried oregano, remaining 1 tsp kosher salt, and remaining 1/2 tsp black pepper.
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6
Nestle the meatballs among the potatoes and transfer the skillet to the oven.
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7
Roast for 15 minutes until the meatballs reach an internal temperature of 160°F.
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8
Remove from oven and stir in 2 tbsp lemon juice before serving.