Greek Meatballs With Grated Potato

Here is my version of Greek meatballs. These are delicious, served with a yogurt salad and Greek bread. You can also stuff these in pita bread, with lettuce and some of the yogurt sauce poured on top.

• Ready In: 1 hr 10 mins
• Serves: 6

Ingredients

• Meatballs

• 1  large potato
• 1  lb ground beef or 1  lb ground lamb or 1  lb ground pork
• 1 1⁄2 teaspoons  dried onion flakes
• 1 1⁄2 teaspoons salt
• 1  teaspoon  minced garlic
• 1  teaspoon dried oregano
• 1  teaspoon dried mint
• 1⁄2 teaspoon ground black pepper
• 1⁄4 teaspoon cinnamon
• 6  tablespoons olive oil

• Yogurt Salad

• 2  cups yogurt
• 1⁄4-1⁄3 cup water
• 1  peeled finely diced cucumber
• 1  seeded finely diced tomatoes
• 1  teaspoon dried mint
• 1⁄4 teaspoon garlic powder
•  salt, as needed

Directions

1. To make the meatballs: Take one large potato and wash it.
2. Do not yet peel it.
3. Put the potato into a saucepan of water, bring to a boil, reduce heat and simmer 20 minutes.
4. Remove the potato from the hot water and let cool.
5. In a large mixing bowl put the meat.
6. Add the onion, salt, garlic, oregano, mint, black pepper and cinnamon.
7. Next, peel the potato and grate it.
8. Add the grated potato to the meat and spices and mix everything together.
9. Chill in the fridge for about one hour until the meat has gotten cold.
10. Make small meatballs and fry in a nonstick frying pan, on medium heat, in a little olive oil, until well browned.
11. Cook in batches, remove the meatballs and drain on paper towels. Note: I have also used frozen (and thawed) shredded hash browns in here rather than cooking a whole potato. This will speed up the recipe a little bit.
12. Greek Yogurt Salad: Mix together the yogurt and water and stir until blended.
13. If you want the yogurt thick, add less water, if you want it more thin, add more water. I often like to add several Tablespoons of olive oil here, but that is optional.
14. Add the remaining ingredients and mix well.
15. Chill in the fridge until serving time.