Greek Lamb Meatballs Bowls

Make the potatoes.
0 Preheat oven to 400 degrees F. Place potatoes in a roasting pan with all of the other potato ingredients. Toss until fully combined.
2 Roast for 20 minutes. Turn potatoes, roast for a further 25 to 30 minutes until the liquid is mostly absorbed by potatoes/evaporated and you're left with mainly oil in the pan.
3 Transfer potatoes to a separate tray. Spooning some of the juices/oil over the potatoes. Add potatoes back to oven and roast for 35 to 40 minutes, turning once or twice, until potatoes are golden and a bit crispy on the edges.
Make the meatballs.
4 In a large bowl add ground lamb, red onion, and seasonings. Mix with your hands until fully incorporated. Form into 1 inch balls.
6 Heat a cast iron skillet with 1 tbsp of olive oil to a medium high heat. Once hot, add the meatballs to the pan.
7 Cook for about 5-7 minutes and then use tongs to flip the meatballs. Cook for another 5-7 minutes or until the meatballs are browned/crispy on all sides. If needed, cover for a minute or two to make sure they are cooked all the way through. Remove from skillet.
Make the salad.
8 In a large bowl add cucumber, tomatoes, red onion, feta, fresh parsley, and dressing. Toss until fully combined.
Assemble the bowls.
10 To serve the greek lamb meatballs bowls, first add potatoes to a bowl, followed by the greek salad and the meatballs. Garnish with fresh parsley and enjoy!