Meatballs with Zucchini and Potatoes
These Meatballs with Zucchini and Potatoes is a Mediterranean-inspired meal featuring savory baked meatballs, roasted zucchini, and crispy lemon-garlic potatoes. Balanced with a bright, zesty flavor from Greek spices and optional creamy Greek yogurt, this dish is both hearty and fresh.
Prep Time
1 hour
Total Time
1 hour
Servings
4
Ingredients
Pantry
4 Russet Potatoes
1 tbs Greek Spice Blend
1 Lemon
¼ cup Breadcrumbs (optional)
Fridge and Freezer
3 Zucchini
1 lb Ground Beef, thawed
1 cup Plain Nonfat Greek Yogurt (optional)
2 Eggs (optional)
1 tbs minced Garlic
Directions
Wash hands with soap and water. Preheat the oven to 450 degrees. Grease 2 baking sheets. Wash and dry the produce. Halve and juice the lemon. Cut the zucchini into bite-size pieces.
Prick the potatoes all over with a fork and microwave on high for 5 minutes. Flip and cook for 5-10 minutes more, or until tender. Let cool.
In a large bowl, whisk together the lemon juice, garlic, spice blend, and 2 tbs oil. Cube the cooled potatoes and toss in the large bowl with this dressing. Season with salt and pepper.
Spread the potatoes on the greased baking sheet and bake for 20 minutes. Flip the potatoes using a spatula and bake for another 20 minutes, or until brown and crisp.
In a bowl, combine the ground beef, breadcrumbs (omit for gluten-free), eggs (omit for egg-free), and season with salt and pepper (always wash your hands before and after handling raw meat). Form into 12 meatballs.
Arrange the zucchini and meatballs on the second greased baking sheet and bake until the meatballs are cooked through.
Serve potatoes, zucchini and meatballs with a dollop of Greek yogurt (omit for dairy-free). This recipe makes 4 servings. Refrigerate leftovers within 2 hours.
*Omit breadcrumbs to make this recipe gluten-free.
*Omit eggs to make this recipe egg-free.
*Omit yogurt to make this recipe dairy-free.