I still had some of our home grown potatoes, so I cut them in to small pieces and popped them in a 400º oven coated with lemon juice, olive oil, oregano, and salt.
The simple meatball recipe turned out to be another good canvas for our home grown produce. Our garlic, bay leaves, tomatoes, parsley, eggs, lemons, and mint all helped flavor the zesty dish. This was my first go around with Greek meatballs (unless you count NYC diners) so I'm not sure if the soft almost crumbly texture is what the recipe intended but I think it will make a pretty nice meatball sandwich topped with roasted peppers and feta cheese.
More Saveur inspired Greek dishes to come.