Mediterranean Herb Meatballs with Crispy Potatoes
4 large Yukon, gold potatoes, washed and sliced in 3/4″ circles
1 lb ground beef.
One medium onion, grated.
4 large garlic cloves, minced
2 tsp salt
1/2 tsp ground black pepper
2 tsp ground cinnamon
2 tsp sweet paprika
1 cup flat leaf parsley, finely chopped
1/2 cup potato starch
1 egg
2 tsp salt
2 tsp garlic powder
1 cup grape tomatoes, halved
1 large lemon, juiced
1/3 cup extra-virgin olive oil
Preheat oven to 375°F.
Place sliced potatoes in a large saucepan. Pour boiling water over the potatoes, then set aside.
In a large bowl, combine the ground beef with onion, garlic, 2 teaspoons salt, pepper, cinnamon, paprika, parsley, potato starch and egg.
Drain the water from the potatoes and arrange them in a large oven proof baking dish. Sprinkle 2 teaspoons salt and garlic powder over the potatoes.
Form flat 3 inch round meatballs and place them on top of the potatoes. Sprinkle the tomatoes around the meatballs. Pour the lemon juice evenly over the meatballs. Drizzle the olive oil over the meatballs. Cover with a piece of crumpled wet parchment paper, then cover with a piece of aluminum foil. Bake in the oven for 30 to 40 minutes. Uncover and bake for another 10 to 15 minutes, until meatballs are a golden brown and potatoes are fork tender.
