08 Dec 2017 1 kg beef minced meat, 2-3 fresh onions, 4-5 basil leafs, 2 medium tomatoes, 1 spoon mustard, 1 200 gr kefalotiri cheese, 1 teaspoon sumac, 1 teaspoon apple cider vinegar, 1 spoon olive oil, ½ cup water, Juice from a lemon, Salt, pepper
For the potatoes:
1½-2 Kg freshly cut potatoes, 1 lemon, 1 spoon mustard, 1-2 teaspoon sumac, 4-5 spoons olive oil, 1 cup water, Salt, paper
Preheat the oven at 200C. Place tomatoes, onion and basil in a blender and blend. Place the minced meat in a bowl along with the olive oil, mustard, sumac and the rest of ingredients except water and lemon juice. Knead for 20 minutes. Use the finished mixture to create meatballs and place them in a big pot. In another bowl, mix water with the remaining mustard, lemon juice and olive oil. When finished, pour the contents on top of the meatballs. Add kefalotiri on top and cook for 30 minutes until they are thoroughly cooked.
For the potatoes:
Place the potatoes in a Pyrex. Use the lemon zest in the Pyrex and keep the juice separately. In a bowl mix the olive oil, water, lemon juice and the mustard. Pour over the potatoes and then add sumac and thyme. Cook alongside the meatballs for about an hour.
