Greek Soutzoukakia with Crispy Potatoes & Yogurt

Ingredients

• 1 lb ground beef
• 1.5 lbs red potatoes, quartered
• 1 can (14.5 oz) canned crushed tomatoes
• ¾ cup Greek yogurt
• ½ medium onion, minced
• 4 cloves garlic cloves, minced
• ¼ cup breadcrumbs
• 1.5 tsp combined cumin and oregano (dried)

Instructions

1. 1

   Toss potatoes with 1 tbsp oil, salt, and pepper. Spread on a sheet pan and roast at 425°F for 18 minutes.

2. 2

   While potatoes roast, mix beef, onion, 2 minced garlic cloves, breadcrumbs, cumin, oregano, salt, and pepper.

3. 3

   Roll into 12–16 balls. Heat 2 tbsp oil in a large skillet over medium-high until shimmering.

4. 4

   Sear meatballs 90 seconds per side without moving until browned, ~8 minutes total. Transfer to a plate.

5. 5

   Add remaining 2 garlic cloves to skillet, cook 30 seconds until fragrant, then add crushed tomatoes.

6. 6

   Return meatballs to skillet, simmer 8 minutes until sauce thickens. Stir yogurt with salt and serve alongside.

Tools you’ll need

• sheet pan
• large skillet (12-inch)
• wooden spoon
• small bowl

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