Juicy Feta Meatballs with Roasted Potatoes and Tzatziki

Ingredients

• 1 lb ground beef ( preferably 85–90% lean)
• 1 slice white sandwich bread (torn into pieces)
• 0.25 cup milk (for soaking the bread)
• 0.5 cup feta cheese (crumbled)
• 2 cloves garlic (minced)
• 1 tsp dried oregano
• kosher salt (to taste)
• black pepper (to taste)
• 2 lb potatoes (cut into bite-size chunks)
• 2 tbsp olive oil (for the potatoes)
• 1 medium cucumber (shredded and squeezed dry)
• 1 cup Greek yogurt (plain)
• 1 tbsp lemon juice (for the tzatziki)
• 1 tbsp fresh dill (chopped, optional)

Steps

1. 1

   Preheat the oven to 425°F (220°C). Lightly oil a large rimmed baking dish or sheet pan.

2. 2

   Tear the bread into a small bowl, pour in the milk, and let it stand for about 5 minutes until thoroughly softened. Mash it into a paste with a fork.

3. 3

   Add the ground beef, soaked bread, crumbled feta, minced garlic, oregano, salt, and pepper to a large bowl. Mix gently with your hands just until combined; do not overwork the meat, or the meatballs may become dense.

4. 4

   Shape the mixture into about 16 meatballs, using roughly 2 tablespoons per meatball. Set them aside while preparing the potatoes.

5. 5

   Put the potato chunks in the baking dish, drizzle with the olive oil, and season with salt and pepper. Toss to coat, then spread them into an even layer.

6. 6

   Arrange the meatballs on top of the potatoes, leaving a little space between them so they brown rather than steam.

7. 7

   Bake for 35–40 minutes, turning the potatoes once halfway through, until the potatoes are tender and browned and the meatballs reach 160°F (71°C) in the center.

8. 8

   While the meatballs bake, shred the cucumber. Squeeze it firmly in a clean towel or between your hands to remove excess liquid.

9. 9

   Stir the shredded cucumber, Greek yogurt, lemon juice, dill, salt, and pepper together in a bowl. Chill or set aside until serving.

10. 10

    Remove the cooked meatballs from the pan. Toss the potatoes with the flavorful juices left in the baking dish, then serve the meatballs and potatoes with the tzatziki on the side.

Notes

The transcript specifically emphasizes soaking bread in milk to keep the meatballs juicy and adding feta for extra moisture. Quantities were not provided in the available description or transcript, so the ingredient amounts and timings are practical estimates. Refrigerate leftovers in an airtight container for up to 3 days; reheat gently until hot.

Nutrition per serving

• main
• Greek-inspired
• baked
• family meal
• high-protein
• comfort food