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The Ultimate Greek Comfort Meal: Beeftekia me Patates
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Ingredients
4-6 Russet potatoes, peeled and cut into wedges
Salt and pepper, to taste
1 teaspoon dried oregano
For the Meatballs:
2 pounds (1kg) ground beef
1 large onion, quartered
1 and 1/2 cup Panko bread crumbs
1 cup milk
1 bunch fresh parsley
2-3 garlic cloves, minced
2 eggs, beaten
1 heaping teaspoon dried oregano
2 teaspoons salt
freshly cracked black pepper to taste
1/2 teaspoon dried mint
1/4 teaspoon crushed red pepper flakes
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
Garnish:
fresh basil or parsley, chopped
serve with:
feta
olives
bread
salad
Instructions
Preheat the oven to 400 °F, 200 °C.
To Make the Sauce:
In a saucepan, combine the chopped onions and oil and cook over medium heat for about 10 minutes or until they are soft and golden. Add the grated garlic and stir to warm through.
Add all of the remaining sauce ingredients and cook over medium heat until thickened. About 10-15 minutes.
Taste and adjust seasoning if needed.
To Make the Meatballs:
Chop the garlic in the food processor until minced. Add the parsley and pulse until finely chopped.
Add the onions to the food processor and pulse until finely chopped.
Whisk the milk and egg together.
In a large mixing bowl, combine all of the meatball ingredients and knead well to combine and evenly distribute everything.
Form golf -sized meatballs, burger patties, or beeftekia shape (see video)
To put it all together:
Place the potato wedges in a 9 by 13-inch baking dish or lasagna pan. Season them with salt, pepper, and dried oregano.
Pour half of the tomato sauce over the potatoes.
Place the meatballs over the potatoes and pour the remaining sauce over them.
Cover with foil and bake for 40 minutes.
Remove the foil and bake an additional 35-40 minutes, uncovered, or until the potatoes are fork tender.
Enjoy! Kali orexi!
Notes
Make an extra batch of beeftekia and place them on a tray. Freeze until solid and transfer them into freezer-safe bags. They will keep fresh up to 3 months.
Music Used:
Greek Sun Time (With Intro)
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