Greek Meatballs with Roasted Potatoes Recipe courtesy of Marisa Churchill, culinary director of TerraVia.
Ingredients: Serves 4
(For the meatballs)
1 pound lean ground beef
1 clove garlic, crushed
½ yellow onion, finely grated
2 tablespoons fresh mint, finely chopped
1 teaspoon salt
½ teaspoon freshly ground pepper
½ cup all-purpose flour
2/3 cup Thrive® Culinary Algae Oil, for frying
(For the potatoes)
2 large Russet potatoes
1 teaspoon salt
2 teaspoons dried oregano
Juice of 1 lemon
To prepare the potatoes, preheat the oven to 400F. Peel the potatoes, cut in half, lengthwise and then cut the halves into long wedges. Toss the potatoes with salt, oregano, oil, and the lemon. Transfer to a sheet pan lined with parchment paper or a silicone baking mat. Bake the potatoes in the oven in one layer. This will help to ensure that they crisp when baking. Bake for an hour, or until fork tender and golden brown.
Meanwhile, in a large bowl, stir together the crushed garlic, grated onion, mint, salt and pepper. In a separate bowl, whisk the eggs. Add the ground beef and eggs to the onion mixture and knead with your hands until thoroughly combined.
Roll the mixture into small balls, about 2 inches in diameter. Place the flour in a shallow pan and roll the balls in the flour, to coat. Shake off any excess flour and gently press the meatballs in the palms of your hands to slightly flatten. Transfer the meatballs to a plate until ready to fry. Ideally, fry the meatballs once the potatoes are out of the oven. Once the meatballs have been cooked, the potatoes will have cooled sufficiently.
To fry the meatballs, heat 1 inch of oil in a large skillet over medium heat. Add 8 to 10 meatballs at a time, depending upon the size of the pan. Cook on each side for 4 to 5 minutes, until nicely browned outside and no longer pink inside. Serve the meatballs with the potatoes.
Posted on WholeFoods Magazine Online, 9/21/2016