Description
A vibrant Greek platter featuring crispy roasted potato wedges topped with spicy feta, tender ground meatballs, refreshing homemade tzatziki, and toasted pitta bread. Perfect for a flavorful main course that combines baking and stovetop cooking with classic Mediterranean ingredients.
Ingredients
Scale
Potato Wedges
- 4 medium russet potatoes, cut into wedges
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 1/2 cup crumbled feta cheese
- 1 teaspoon red pepper flakes
- 1/2 teaspoon dried oregano
Meatballs
- 1 pound ground beef or lamb
- 1/2 small onion, finely grated
- 2 garlic cloves, minced
- 1/4 cup breadcrumbs
- 1 egg
- 1 tablespoon chopped fresh parsley
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried mint
- Salt and pepper to taste
Tzatziki
- 1 cup Greek yogurt
- 1/2 cucumber, grated and squeezed dry
- 1 tablespoon lemon juice
- 1 tablespoon chopped fresh dill
- 1 garlic clove, finely minced
- Salt to taste
Toasted Pitta
- 4 pitta breads
- Olive oil for brushing
Instructions
- Roast Potato Wedges: Preheat oven to 425°F (220°C). Toss potato wedges with olive oil, smoked paprika, garlic powder, salt, and pepper until thoroughly coated. Arrange them evenly on a baking sheet and roast for 35 to 40 minutes until they are golden brown and crispy.
- Prepare Spicy Feta Topping: In a small bowl, mix the crumbled feta cheese with red pepper flakes and dried oregano. Once the potato wedges are done roasting, remove the tray from the oven, evenly spread the spicy feta mixture over the wedges, and return to the oven for an additional 5 minutes to warm and slightly soften the feta.
- Make Meatballs: In a large bowl, combine ground beef or lamb with grated onion, minced garlic, breadcrumbs, egg, chopped parsley, ground cumin, dried mint, salt, and pepper. Mix gently until combined, being careful not to overmix. Shape the mixture into small meatballs.
- Cook Meatballs: Heat a skillet over medium heat and add a small amount of oil. Place the meatballs in the skillet and cook for 8 to 10 minutes, turning occasionally to brown all sides and ensure they are cooked through.
- Prepare Tzatziki Sauce: In a bowl, mix Greek yogurt, grated cucumber, lemon juice, chopped fresh dill, minced garlic, and salt. Stir well to combine and refrigerate until ready to serve.
- Toast Pitta Bread: Brush each pitta bread lightly with olive oil. Toast in a hot pan or under the broiler for several minutes until golden and slightly crisp.
- Assemble the Platter: Arrange the spicy feta-topped potato wedges, cooked meatballs, chilled tzatziki, and toasted pitta breads on a large serving platter. Serve immediately and enjoy.
Notes
- Feel free to replace lamb with beef or turkey in the meatballs to suit your preference.
- For an extra spicy kick, add a pinch of cayenne pepper to the feta topping mixture.
- Serving with olives and cherry tomatoes makes for a more abundant and colorful platter.
