foodbymaria | Jupiter Shop

Preheat the oven to 375F. To a large baking dish add the potato wedges, olive oil, dried oregano, salt and pepper. Toss to combine and then add the water to the dish. Cover the baking dish with foil and bake in the oven for 30 minutes.

While the potatoes are cooking, make the sauce. In a medium pot, heat the olive oil over medium heat. When the oil is hot, add the onion and saute for a few minutes until softened. Add the garlic and cook for 1 minute until fragrant. Add the bay leaf, onion powder, garlic powder, salt, pepper and sugar, stir to combine. Pour in the passata and water and bring it to a simmer over medium-high heat. Turn to medium-low and keep at a simmer for about 15-20 minutes with the lid partially on the pot, stirring occasionally, until the sauce has thickened just slightly. Remove from the heat.

Remove the crust from the bread slices and soak in a bowl of water for 5 minutes.
Once the bread is soaked, remove from the water and mix with the ground beef, pressed garlic, salt, cumin, pepper, egg, olive oil, onion powder, all spice, cinnamon and dried oregano. Knead well to combine the mixture. Let sit for 10 minutes
After 10 minutes, scoop 2 tablespoons at a time and form into ovals / logs, about 2-3 inches in length.
Set aside on a plate until the potatoes come out of the oven.

Once the potatoes have cooked for 30 minutes, remove them from the oven and remove the foil from the baking dish. Nestle the meatballs in between the potato wedges. Pour the sauce all over the potatoes and meatballs in the baking dish. Drizzle with a bit of olive oil and then bake for 20-25 minutes uncovered or until the meatballs are cooked through.
Garnish with fresh parsley and cubed feta cheese (if desired).

Soutzoukakia: Greek Baked Meatballs + Potatoes in Tomato Sauce