Baked Yiouvarlakia & Potatoes | Greek Meat & Rice Balls
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Ingredients List:
- 1 lb. ground beef
- 2 lbs. potatoes
- 1 cup rice
- 2 garlic cloves
- Chili pepper (optional)
- 1 jar crushed tomatoes
- 1/8 tsp. cumin
- 1 onion
- Bunch of parsley
- 2 tbsp. dried Greek oregano
- 1/4 cup Greek extra virgin olive oil
- Salt & pepper to taste
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Method:
- Pre-heat oven to 400*f/200*c
- Peel and quarter potatoes and place in bottom of roasting pan
- Drizzle with olive oil, sprinkle with 1 tbsp. of oregano and season
- With a food processor or by hand, finely chop onion, parsley, garlic and chili pepper
- In a mixing bowl combine ground beef and chopped ingredients
- Add the rice and mix very well
- Form into 1" balls and place over potatoes in the pan
- Pour over the crushed tomatoes, drizzle with olive oil and sprinkle with cumin and remaining oregano
- Cover and bake for 45 minutes
- Uncover and continue cooking and meatballs are browned and rice is done
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Notes & Tips:
- Makes 4-6 servings
- Serve with feta cheese and a Greek side salad
- Other veggies can be added with the potatoes
- Use cauliflower rice for a low carb version
- Can be frozen after cooking
