with Lemon-Pepper Potatoes and Feta Sauce
Feta cheese is the secret ingredient for giving juicy DIY meatballs a briny, salty pop! Complete this Greek-inspired feast with roasted potatoes and a fresh side salad that will please the whole family.
Allergens
Utensils
Tags
Ground Beef
250 g
Italian Breadcrumbs
4 tbsp
Chicken Broth Concentrate
1 unit(s)
Lemon-Pepper Seasoning
1 tbsp
Feta Cheese, crumbled
0.25 cup
Russet Potato
2 unit(s)
Italian Dressing
2 tbsp
Tomato
1 unit(s)
Spring Mix
56 g
Yogurt Sauce
6 tbsp
Mini Cucumber
2 unit(s)
Salt
0.313 tsp
Oil
1 tbsp
Pepper
0.063 tsp
- Cut potatoes into 1/2-inch wedges.
- Add potatoes, half the Lemon-Pepper Seasoning and 1 tbsp (2 tbsp) oil to a parchment-lined baking sheet. Season with salt, then toss to coat.
- Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 22-25 min.**
- Meanwhile, add yogurt sauce and 1 tbsp (2 tbsp) feta to a small bowl.
- Season with pepper, to taste, then stir to combine.
- Add ground beef, breadcrumbs, broth concentrate, remaining Lemon-Pepper Seasoning and 1/4 tsp (1/2 tsp) salt to a large bowl, then combine.
- Add remaining feta, then gently mix.
- Roll mixture into 8 equal-sized meatballs (16 meatballs for 4 ppl).
- Transfer to another parchment-lined baking sheet.
- Roast in the top of the oven until cooked through, 12-14 min.**
- Meanwhile, cut tomato into 1/2-inch pieces.
- Slice cucumber into 1/4-inch rounds.
- When meatballs and potatoes are done, add spring mix, cucumbers and tomatoes to another large bowl. Drizzle Italian dressing over top, then toss to combine.
- Divide potatoes, meatballs and salad between plates.
- Serve feta sauce alongside for dipping.
750
kcal
Calories
40
g
Fat
13
g
Saturated Fat
62
g
Carbohydrate
8
g
Sugar
6
g
Dietary Fiber
38
g
Protein
100
mg
Cholesterol
1570
mg
Sodium
0.5
g
Trans Fat
1700
mg
Potassium
250
mg
Calcium
5.5
mg
Iron
with Lemon-Pepper Potatoes and Garlic-Feta Sauce
with Lemon-Pepper Potatoes and Garlic-Feta Sauce
