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Baked Meatballs with Potatoes and Onions from Kozani Recipe | |
Greek Beef | |
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Ingredients:
1 cup olive oil4 large potatoes, sliced 1 lb 2 oz ground (minced) beef 1/2 teaspoon sweet paprika 1/2 teaspoon dried thyme 3 tablespoons finely chopped fresh mint or 1/2 teaspoon dried mint 2 eggs, beaten 1/2 cup fine dried bread crumbs 1 onion, grated salt and pepper flour, for coating 2 large onions, sliced 1 cup beef stock 2 teaspoons hot paprika grated kefalotiri or Parmesan cheese, for sprinkling
Directions:
Heat half the oil in a heavy skillet or frying pan. Add the potatoes andcook over medium heat, turning occasionally, for 5-7 minutes, until golden. Remove with a slotted spoon and drain. Combine the ground beef, 3 tablespoons of the oil, the sweet paprika, herbs, eggs, bread crumbs, and grated onion into a bowl, season with salt and pepper, and knead with dampened hands until thoroughly combined. Shape into small balls and coat lightly with flour. Reheat the oil in the skillet, add the meatballs, and cook over medium heat for 7-8 minutes, until golden all over. Heat the remaining oil in a heavy pan. Add the sliced onions and cook over low heat, for 5 minutes, until softened. Add the stock and hot paprika, season with salt and pepper, and bring to a boil. Cover and simmer for 20 minutes, until tender. Preheat the oven to 400°F (2OO0C/Gas Mark 6). Spread the potato slices in an oven- proof dish, put the meatballs on top, and spoon the onion mixture over them. Bake for 30 minutes, until the potatoes are tender and lightly browned. Serve immediately, sprinkled with grated cheese. Serves 4
Preparation time 1 hour
Cooking time 30 minutes
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