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🍽️ Meatballs with Yogurt Dip and Lemon-Parsley Potatoes

524 kcal · 30 min · 4 servings

Meatballs with Yogurt Dip and Lemon-Parsley Potatoes Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Preheat the oven to 220 degrees Celsius with top and bottom heat.
  2. 2. Wash the potatoes thoroughly under running water.
  3. 3. Cut the potatoes into wedges about as wide as your finger.
  4. 4. Place the potatoes on a baking sheet.
  5. 5. Sprinkle them with some salt and oregano.
  6. 6. Drizzle two tablespoons of olive oil over them.
  7. 7. Mix everything well so the potatoes are evenly coated.
  8. 8. Place the tray in the upper section of the oven.
  9. 9. Bake the potatoes for about 20 to 25 minutes.
  10. 10. Turn the potatoes after ten minutes of baking time.
  11. 11. Turn them again after fifteen minutes of baking time.
  12. 12. Remove the potatoes when they are golden brown.
  13. 13. Wash the cucumber under running water.
  14. 14. Cut off the ends of the cucumber.
  15. 15. Cut the cucumber lengthwise into quarters.
  16. 16. Remove the seeds from the cucumber pieces.
  17. 17. Grate the cucumber pieces coarsely into a bowl.
  18. 18. Lightly salt the grated cucumbers.
  19. 19. Set the bowl aside to let the water draw out.
  20. 20. Wash the lemon under running water.
  21. 21. Grate about one teaspoon of the lemon zest finely.
  22. 22. Cut the lemon in half.
  23. 23. Squeeze the juice out of the lemon.
  24. 24. Peel the garlic.
  25. 25. Press the garlic clove flat with the palm of your hand.
  26. 26. Pour off the water from the cucumbers.
  27. 27. Add the yogurt to the cucumber mixture.
  28. 28. Add the pressed garlic clove.
  29. 29. Drizzle one tablespoon of olive oil in.
  30. 30. Mix all ingredients for the dip well together.
  31. 31. Season the dip with some lemon juice.
  32. 32. Salt the dip to taste.
  33. 33. Let the dip rest for about 15 minutes.
  34. 34. Remove the garlic clove from the dip.
  35. 35. Heat one tablespoon of olive oil in a pan.
  36. 36. Set the pan to medium heat.
  37. 37. Warm the meatballs in the pan.
  38. 38. Turn the meatballs around for about three minutes.
  39. 39. Wash the parsley under running water.
  40. 40. Shake the parsley dry.
  41. 41. Remove the coarse stems from the leaves.
  42. 42. Finely chop the parsley leaves.
  43. 43. Take the potatoes out of the oven.
  44. 44. Place the potatoes in a bowl.
  45. 45. Sprinkle the lemon zest over the potatoes.
  46. 46. Add the chopped parsley.
  47. 47. Salt the potatoes to taste.
  48. 48. Season the potatoes well.
  49. 49. Plate the potatoes.
  50. 50. Place the meatballs on the plates.
  51. 51. Add the yogurt dip.
  52. 52. Serve the dish immediately.
  53. 53. Enjoy your meal!

Nutrition per serving