Aromatic Meatballs in the Oven with Spicy Potatoes and Yogurt Dip – Kalamata Papadimitriou

Aromatic Meatballs in the Oven with Spicy Potatoes and Yogurt Dip

grammi_sintagis
TV Show: -
Recipy: Dimitris Skarmoutsos, Chef
Product:
Mustard Squeeze - Spicy

TIME: 140min
SERVES: 6
DIFFICULTY LEVEL: 2 

INGREDIENTS

For the meatballs:
100ml olive oil
3 onions, finely chopped
1 tsp sugar
700 gr ground beef
200 gr ground pork
2 cloves garlic, crushed
350gr stale bread, crust removed, soaked in milk
1 tbsp tomato paste
1 tbsp spicy mustard Kalamata Papadimitriou
2 eggs
1 lemon, juice and zest
1 tsp dry oregano
1 tsp dry spearmint
1 tbsp parsley, finely chopped
Salt, to taste
Pepper, to taste

For the potatoes:
1,5 kg potatoes, quartered
2 cloves garlic, crushed
2 tbsp spicy mustard Kalamata Papadimitriou
1 lemon, the juice
½ cup olive oil
Salt, to taste
Pepper, to taste
1 tbsp dill, finely chopped, for the garnish 

For the yogurt dip:
200 gr strained yogurt
1 clove garlic, crushed
1/2 tsp salt
dill, finely chopped, for the garnish 

PREPARATION
For the meatballs:
Heat up the olive oil in a frying pan.
Add the onions and the sugar and sauté over low heat for about 10 minutes until translucent and caramelized.
Remove the onions from the heat and allow them to cool down a little.
In a large bowl add the minced meat (ground beef and ground pork) with the caramelized onions in their oil, the garlic, soaked bread, tomato paste, mustard, eggs, lemon juice and zest, oregano, spearmint, parsley, salt and pepper; mix thoroughly to combine the ingredients.
Cover the bowl with cling film and leave it in the fridge for one hour to mature.
Make about 25-30 meatballs, weighing about 50gr each and leave aside. 

For the potatoes:
Preheat the oven at 180oC.
In an oven-proof dish, add the potatoes together with the garlic, spicy mustard, lemon juice, olive oil, salt and pepper; mix thoroughly by hand.
Add a cup of water, cover the oven-proof dish with aluminium foil and bake in the oven for 50 minutes.
Remove the aluminium foil; place the meatballs well-spaced over the potatoes and roast for another 20 minutes.
Use a spoon to turn the meatballs over so they get nicely browned from the other side and roast for 5 more minutes.
Take the food out of the oven, sprinkle with dill and serve with the yogurt dip. 

For the yogurt dip:
In a bowl add the yogurt, garlic and salt and mix thoroughly to combine the ingredients.
Garnish with dill, cover the bowl with cling film and place in the fridge until needed.

Source: http://www.dimitrisskarmoutsos.gr/

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