@mrsvitale: RECIPE: For The Potatoes: 2lb of Russets or Idaho Potatoes 1 1/4 cups of Chicken Stock 1/4 cup of Extra Virgin Olive Oil 1/4 cup (or 1/3 if you like it more lemon-y) of Freshly Squeezed Lemon Juice 1 Tbsp of Oregano Salt to taste 4 Cloves of Garlic, minced For The Meatballs: 1lb of Ground Beef 1 Roma Tomatoes, seeds removed and halved 2 Cloves of Garlic, smashed and peeled 1 Shallot, peeled and roughly chopped Small handful of Parsley Small handful of Dill 1 Tbsp of Dijon Mustard 1/2 cup of Breadcrumbs 1 Egg Salt to taste Proces: In a bowl combine the stock, lemon, extra virgin olive oil, salt and oregano. Cut the potatoes into thick wedges, place them in a roasting pan (do your best to fit the in a single layer) pour 2/3 of the stock mixture to the potatoes, scatter with garlic, cover with foil and pop them in the oven at 425 for 40 minutes. Meanwhile In a food processor finely chop the tomato, shallot, garlic, parsley and ill, add to a large bowl with the ground chicken, egg, dijon, salt and mix well, cover and refrigerate for half an hour. When ready, form into oblong shape (I do about 10) sear them in some light olive oil or place them directly over the part cooked potatoes, pour the remaining stock mixture all over and pop them back in the oven for another 40 minutes. Serve with a fresh chunky salad and dive in!

Laura Vitale

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Region: US

Tuesday 23 June 2026 15:09:58 GMT