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About the Dish

  • Ground Lamb

    Ground Lamb

  • Dried Oregano

    Dried Oregano

  • White Potato

    White Potato

  • Lemon


  • Grape Tomatoes

    Grape Tomatoes

  • Cucumber


  • Green Bell Pepper

    Green Bell Pepper

  • Red Onion

    Red Onion

  • Feta Cheese

    Feta Cheese

  • Olives


  • Greek Yogurt

    Greek Yogurt


Heat oven to 400° F. Prepare your mise en place: Peel potatoes, and cut into 1-inch pieces. Halve grape tomatoes. Peel cucumber, halve lengthwise, and cut into 1/4-inch slices. Remove green pepper stem and seeds, and cut flesh into 1/2-inch pieces. Peel, halve and thinly slice red onion. Cut lemon in half.
In a medium bowl, combine lamb, 1/2 tsp. oregano, 1/4 teaspoon kosher salt and 1/2 teaspoon pepper. Mix well. Let mixture rest 15 minutes, at room temperature.
Place potatoes in an oven-safe dish. Drizzle with 2 tablespoons olive oil and the juice from 1 lemon half. Sprinkle with 1/2 teaspoon oregano, 1/4 teaspoon kosher salt and 1/4 teaspoon pepper. Toss well to combine. Place potatoes in oven, and roast until tender and slightly golden, 30-35 minutes.
While potatoes cook, make the salad: In a separate medium bowl, squeeze juice from remaining lemon half. Add remaining 1/2 teaspoon oregano, 1/4 teaspoon kosher salt and 1/4 teaspoon pepper, and stir until the salt is dissolved. Whisk in remaining 1 tablespoon olive oil. Add tomatoes, cucumber, green pepper, onion, feta cheese and olives. Set aside at room temperature.
Divide lamb mixture into 8 equal pieces, and shape into meatballs. Place a skillet over medium-high heat. When pan is hot, add the meatballs. Cook, turning them often, until meatballs are cooked through, about 8 minutes. (If potatoes are still cooking, keep meatballs warm over low heat.)
Divide the salad between 2 plates. Top each with 4 meatballs and a dollop of yogurt. Serve with potatoes on the side, and enjoy!