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1
To make meatballs, heat oil in a large nonstick skillet over low heat.
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2
Add zucchini and saute until softened, about 10 minutes.
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3
Add onions and chili and cook, stirring, for 2 minutes more.
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4
Remove from heat and stir in bulgur and milk.
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5
Let stand until wheat absorbs liquid and becomes soft, 10 to 15 minutes.
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6
In a medium bowl, mix the ground beef with the egg, garlic, mint, parsley and ouzo or wine.
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7
Stir in the zucchini and bulgur mixture.
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8
Add Parmesan and salt and mix well.
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9
Let stand at least 1 hour or prepare the night before.
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10
Meanwhile, to make the stew, preheat oven to 375 degrees.
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11
In a large, heavy and deep nonreactive skillet, heat the oil over medium-high heat.
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12
Add potatoes and saute until golden brown on all sides, about 15 minutes.
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13
Remove potatoes with a slotted spoon.
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14
Add onions and cook until transparent, about 3 minutes.
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15
Add garlic, chili pepper, wine, oregano, tomatoes and olives.
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16
Cook for 1 minute.
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17
Place potatoes in a clay or glass baking dish large enough to hold them in a single layer.
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18
Season with salt.
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19
Pour sauce over the potatoes and bake, adding a little water if needed, until potatoes are tender, 30 to 45 minutes.
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20
Taste and season with added salt if needed.
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21
Set aside and keep warm.
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22
Preheat broiler.
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23
Take a heaping tablespoon of the meatball mixture in your hand and shape into a ball.
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24
Place on a broiler pan and broil until browned and cooked through, about 10 minutes, turning once.
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25
Place the meatballs over the stew, sprinkle with parsley and serve.
