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Keftethes (Spicy Greek Meatballs) with Potatoes sto fourno | Paprika dusted Calamari with Greek Taramasalata Dip | Fruity Christmas Slice

Keftethes (Spicy Greek Meatballs) with Potatoes sto fourno

Ingredients:
Keftethes:
500g Lamb mince
Brown Onion (diced and microwaved for 1 min)
1 tbsp Minced or fresh Garlic
2 Eggs
Spices to taste (Oregano/Cumin/Fresh Mint&Parsley/Salt/Cracked pepper)
Flour to coat meatballs

Potatoes sto Fourno:
6 Large Nadine Washed Potatoes
2 clove garlic, squashed whole with skin
Oregano/Rosemary sprigs/Lemon/Salt n pepper
Good quality Olive oil and 1 cup water

Method:

1. In a medium bowl, mix all ingredients together with your hands ensuring the meat is well combined with spices and egg mixture. 
2. Roll individual meatballs into a 'cigar' shape and roll in flour.
3. Shallow fry until golden brown, turn once and drain on paper towel and serve.

Potatoes sto Fourno:

1. Bake at 190°C slowly for 50 minutes with alfoil cover.
2. For the last 20 mins of cooking, remove foil and let potatoes crisp up slightly.
3. Depending on oven heat and power, you may need to add more liquid as potates soak up liquid quickly, they must remain wet at all times to retain softness.