DAILY DINNERS

In a large bowl mix together all the meatball ingredients. For best results we suggest you use a microplane for the garlic and crumble up the feta well. Cover and let rest in the fridge while you prepare everything else.

Preheat your oven to 400°F (200°C). Wash and chop your potatoes into 1 inch cubes. Wash the zucchini and cut them in 1/2 inch half moons.

Season the veggies with oil, garlic powder, salt, pepper and lemon juice.

On a large sheet pan, add the potatoes and bake for 10-15 minutes.

While they bake, remove the meatball mixture from the fridge and form 1 inch balls. Work with wet hands for easy handling.

Remove the sheet pan from the oven and add the meatballs and the zucchini.

Continue baking at 400°F (200°C) for another 10-15 minutes or until the meatballs are cooked through, reaching an internal temperature of 165°F (74°C). Garnish with feta cheese and fresh chopped herbs.

Make-Ahead and Storage Instructions

To make this recipe ahead of time, or for storing leftovers, make the recipe as directed and store in an airtight container for up to 3 -5 days. 

Reheating Instructions

Reheat leftovers in a skillet on the stove with a splash of water until heated through, in the microwave, or on a sheet pan in the oven.