Baked Greek Meatballs and Potatoes

Why You’ll Love This Recipe

• One-pan meal for easy cleanup.
• Bold Mediterranean flavors with simple ingredients.
• Tender, juicy meatballs with crispy roasted potatoes.
• Great for meal prep and leftovers.
• Customizable with your favorite herbs and toppings.
• Perfect balance of protein and hearty sides.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the meatballs
1 pound ground beef or ground lamb
1/2 cup breadcrumbs
1/4 cup milk
1 large egg
3 cloves garlic, minced
1/4 cup fresh parsley, chopped
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon black pepper

For the potatoes
1 1/2 pounds baby potatoes, halved
3 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon dried oregano
Juice of 1 lemon
1/2 teaspoon salt
1/2 teaspoon black pepper

Optional for serving
Crumbled feta cheese
Fresh parsley
Tzatziki sauce

Directions

1. Preheat your oven to 400°F (200°C). Lightly grease or line a large baking sheet with parchment paper.
2. In a large bowl, combine ground meat, breadcrumbs, milk, egg, garlic, parsley, oregano, salt, and pepper. Mix gently until just combined.
3. Form the mixture into evenly sized meatballs and set aside.
4. In another bowl, toss the halved potatoes with olive oil, garlic, oregano, lemon juice, salt, and pepper until well coated.
5. Spread the potatoes evenly on the prepared baking sheet.
6. Arrange the meatballs among the potatoes, leaving space between them for even cooking.
7. Bake for 35–40 minutes, or until the potatoes are golden and tender and the meatballs are fully cooked through.
8. For extra browning, broil for 2–3 minutes at the end, watching carefully.
9. Remove from the oven and garnish with crumbled feta and fresh parsley if desired. Serve warm with tzatziki sauce.

Servings and timing

Servings: 4–6 servings

Preparation time: 15 minutes
Cooking time: 40 minutes
Total time: Approximately 55 minutes

Variations

• Use ground turkey or chicken for a lighter version.
• Add chopped spinach or grated zucchini to the meatball mixture for extra vegetables.
• Include red onion wedges or cherry tomatoes on the pan for more roasted flavor.
• Sprinkle smoked paprika over the potatoes for a subtle smoky twist.
• Serve in warm pita bread for a handheld option.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.

To freeze, allow the meatballs and potatoes to cool completely and store in a freezer-safe container for up to 2 months.

To reheat, warm in a 350°F (175°C) oven for 10–15 minutes or microwave individual portions until heated through.

FAQs

Can I prepare the meatballs ahead of time?

Yes, you can form the meatballs and refrigerate them up to 24 hours before baking.

What type of potatoes work best?

Baby potatoes or Yukon Gold potatoes roast beautifully and become crispy on the outside.

Can I make this recipe gluten-free?

Yes, substitute gluten-free breadcrumbs in the meatball mixture.

How do I keep the meatballs from drying out?

Avoid overmixing and include milk-soaked breadcrumbs to maintain moisture.

Can I cook this in a baking dish instead of a sheet pan?

Yes, but ensure everything is spread out to allow proper roasting.

Is lamb traditional for Greek meatballs?

Yes, lamb is traditional, but beef or a mixture of both works well.

Can I add more lemon flavor?

Yes, drizzle additional fresh lemon juice over the dish before serving.

How do I know when the meatballs are done?

They should reach an internal temperature of 165°F (74°C).

What can I serve with this dish?

A Greek salad, warm pita bread, or a side of rice pairs perfectly.

Can I make this dairy-free?

Yes, simply omit the feta topping and ensure no dairy-based sauces are used.

Conclusion

Baked Greek Meatballs and Potatoes is a flavorful, satisfying meal that brings together juicy herb-seasoned meatballs and crispy, lemony potatoes in one simple pan. With its bright Mediterranean flavors and easy preparation, this recipe is sure to become a dependable favorite for busy weeknights and relaxed weekend dinners alike.

Baked Greek Meatballs and Potatoes

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Baked Greek Meatballs and Potatoes is a flavorful one-pan meal featuring juicy herb-seasoned meatballs roasted alongside crispy lemon-garlic potatoes. Infused with Mediterranean spices, this comforting dish is perfect for easy weeknight dinners or family gatherings.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 4–6 servings
• Category: Main Course
• Method: Baking
• Cuisine: Greek
• Diet: Halal

Ingredients

• For the meatballs:
• 1 pound ground beef or ground lamb
• 1/2 cup breadcrumbs
• 1/4 cup milk
• 1 large egg
• 3 cloves garlic, minced
• 1/4 cup fresh parsley, chopped
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• For the potatoes:
• 1 1/2 pounds baby potatoes, halved
• 3 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• Juice of 1 lemon
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• Optional for serving:
• Crumbled feta cheese
• Fresh parsley
• Tzatziki sauce

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Instructions

1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it.
2. In a large bowl, combine ground meat, breadcrumbs, milk, egg, garlic, parsley, oregano, salt, and pepper. Mix gently until just combined.
3. Form mixture into evenly sized meatballs.
4. In another bowl, toss potatoes with olive oil, garlic, oregano, lemon juice, salt, and pepper until coated.
5. Spread potatoes evenly on the prepared baking sheet.
6. Arrange meatballs among the potatoes, leaving space between each.
7. Bake for 35–40 minutes, until potatoes are golden and tender and meatballs reach 165°F (74°C).
8. Broil for 2–3 minutes at the end for extra browning if desired.
9. Garnish with feta and fresh parsley if using, and serve warm with tzatziki sauce.

Notes

• Do not overcrowd the pan to ensure proper roasting and browning.
• Yukon Gold or baby potatoes work best for crispy edges.
• Substitute gluten-free breadcrumbs if needed.
• Store leftovers in the refrigerator for up to 4 days.
• Freeze cooled portions for up to 2 months.

Nutrition

• Serving Size: 1 serving (based on 6 servings)
• Calories: 460 kcal
• Sugar: 3 g
• Sodium: 520 mg
• Fat: 28 g
• Saturated Fat: 9 g
• Unsaturated Fat: 17 g
• Trans Fat: 1 g
• Carbohydrates: 25 g
• Fiber: 3 g
• Protein: 28 g
• Cholesterol: 95 mg