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Preheat the oven to 200C fan forced.
Peel potatoes and cut into thin wedges.
Place potatoes in a large stainless steel, enamel cast iron or aluminum baking dish.
In a small jug, combine Bertolli extra virgin olive oil, lemon juice, chicken stock, Dijon and garlic.
Pour this over the potatoes and bake for 45 minutes.
Meanwhile, prepare meatballs by blending tomato, onion and garlic in a food processor until finely chopped. Add mint for a final few pulses to thinly slice it. Alternatively you can grate these vegetables.
Add mince to a mixing bowl, processed vegetables, eggs, 3 slices of bread soaked in milk or water and squeezed out and dried oregano. Season with salt and pepper.
Mix the mince with your hands until very well combined - approx 2 minutes.
Shape into meatballs.
Remove tray from the oven and turn the potatoes over.
Place the meatballs on top of the potatoes, brush lightly with extra virgin olive oil and bake for approx 30 minutes, or until both the meatballs and potatoes are cooked through.
Serve with a scattering of fresh parsley/mint and Greek salad.