John Myers
Ingredients for 4 servings:
- 500 g minced meat, mixed
- 1 m.-sized onion(s)
- 1 clove(s) garlic
- 2 m.-sized eggs
- 1 tsp tomato paste
- 5 tbsp breadcrumbs
- 1 pack of Greek sheep cheese
- 1 kg potatoes, waxy
- Herbs of Provence
- Spice mix (gyros)
- 1 pinch of cumin
- Salt
- pepper
- Thyme
- 3 tbsp oil
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
Boil the potatoes until soft and cool to lukewarm. Then peel and slice into evenly thick slices. Oil a suitably sized casserole dish or baking sheet, add the potato slices (if you like, you can also oil them from the top; I prefer a more “Greek” taste when they’re a bit drier), season with salt and pepper, and sprinkle with the herbs de Provence. Place them on the top rack of an oven preheated to 250°C (480°F). This way, they won’t absorb as much oil and will pair better with the tzatziki. While the potatoes are slowly browning (monitoring them constantly so they don’t turn to char), finely chop the onion. Place the ground meat in a bowl, add the onion, the crushed garlic clove, the eggs, the tomato paste, the breadcrumbs, the gyro seasoning, the cumin (use carefully, as it has a very intense flavor!), salt, and pepper. Knead until a smooth mixture forms. Cut the feta cheese into thin, 4 cm long slices. Scoop larger balls from the minced meat dough, shape them into a small bowl, and place 2 to 4 slices of feta cheese inside, forming a meatball. Make sure the minced meat is sealed all the way around, otherwise cheese will leak out when frying. Place the meatballs in a hot, oiled pan, add the thyme, and fry gently. Serve the meatballs with the fried potatoes. Serve with tzatziki and a fresh salad. Tip: I deliberately didn’t specify the exact amounts of spices; everyone should find out for themselves. Only add cumin, as it has a very strong flavor and can easily overpower all the other spices. Of course, you can add a clove or two more garlic. If you like, you can also add onions to the fried potatoes.
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