Baked Meatballs with Potatoes and Onions from Kozani

Ingredients

• 1 cup olive oil
• 4 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 and
cook 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.

Submitted 8/31/11.
Source: Vefa's Kitchen
Submitted By: b smith

Baked Meatballs with Potatoes and Onions from Kozani