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Preheat the oven to 400 °F, 200 °C.
To Make the Meatballs: Place the ground beef in a large bowl.
Chop the garlic in the food processor until minced. Add the parsley and pulse until finely chopped. Transfer to the bowl with the ground beef.
Add the onions to the food processor and pulse until finely chopped.
Whisk the milk and egg together.
In a large mixing bowl, combine all of the meatball ingredients and knead well to combine and evenly distribute everything.
Form golf-sized meatballs or into burger patties.
To put it all together: Drain the water from the potatoes and place the slices in a 9 by 13-inch baking dish or lasagna pan.
Combine the olive oil, mustard, grated garlic, and lemon juice in a mixing bowl. Whisk well to combine. Pour this marinade over the potatoes. Season them with salt, pepper, cumin, and oregano. Toss to coat.
Pour the water over the potatoes making sure that they are covered halfway. Add more water if needed.
Place the meatballs/patties on top of the potatoes.
Cover with foil and bake for 40 minutes.
Remove the foil and bake an additional 35-40 minutes, uncovered, or until the potatoes are fork-tender and the meatballs/patties are golden.
Garnish with fresh parsley.