If you adore Mediterranean flavors and crave a comforting meal that does not demand endless pots and pans, let me introduce you to this One-Pan Greek Meatballs and Potatoes Recipe. It’s a delightful fusion of juicy, herb-infused meatballs nestled alongside tender, golden potatoes, all roasted together with vibrant lemony flavors and the unmistakable aroma of oregano and garlic. This dish not only delivers a fantastic symphony of tastes but also keeps cleanup to a minimum, making it a favorite for busy weeknights or casual gatherings. Trust me, once you try this recipe, it will earn a permanent spot in your cooking rotation.
Ingredients You’ll Need
Gathering fresh and simple ingredients is the key to nailing this classic Greek-inspired dish. Each component plays an essential role in building layers of texture and bold, bright flavors that harmonize perfectly.
- Lemon juice (1/4 cup): Provides the bright, zesty backbone for the sauce that ties everything together.
- Lemon zest (1 teaspoon): Adds an extra punch of citrus aroma to the sauce and potatoes.
- Dijon mustard (2 teaspoons): Brings a subtle tang and helps emulsify the lemon sauce beautifully.
- Extra virgin olive oil (1 cup): The luscious base for roasting and sauce, adding depth and richness.
- Garlic paste (8 cloves total): Intensifies earthy, savory notes that Greek cooking is famous for.
- Dried Greek oregano (4 teaspoons): An iconic herb that infuses the dish with authentic Mediterranean character.
- Salt and pepper: Simple but critical seasoning to balance and enhance all flavors.
- Yukon Gold potatoes (5 large, cubed): Creamy in the center with a golden crust when roasted, perfect for soaking up sauce.
- Low sodium chicken stock (1/2 cup): Adds moisture and savory depth to the potatoes during roasting.
- Ground chuck (1 pound) and ground lamb (1 pound): A rich meat combo delivering juicy, flavorful meatballs.
- Day-old white bread slices (3): Soaked and mixed into the meatballs for tenderness and binding.
- Milk or water (for soaking bread): Moistens the bread to keep meatballs light and tender.
- Small onion (1, grated): Adds sweetness and moisture to the meatball mixture.
- Flat-leaf Italian parsley (1/2 cup, minced): Fresh herbal brightness in every bite.
- Fresh mint (1/4 cup, minced): The unexpected twist that gives these meatballs a lively, refreshing finish.
- Large egg (1, beaten): Acts as a natural binder, holding all the meatball ingredients together.
- Diamond Crystal Kosher salt (1 tablespoon): Ensures perfect seasoning for the meatballs.
- Black pepper (1/2 teaspoon): Adds a subtle warmth to the meat mixture.
- Nutmeg (3/4 teaspoon): Provides a warm, sweet undertone to elevate the meatballs’ flavor complexity.
How to Make One-Pan Greek Meatballs and Potatoes Recipe
Step 1: Make the Ladolemono Sauce
Start by blending lemon juice, lemon zest, Dijon mustard, olive oil, garlic paste, dried oregano, and salt and pepper in a bowl. You want this sauce to be smooth and well-emulsified because it will not only flavor the meatballs but also the potatoes, imparting that signature Greek brightness throughout the dish.
Step 2: Prepare the Bread for Meatballs
Soak the day-old white bread in milk or water until it softens, then squeeze out excess liquid. This step is crucial because the soaked bread ensures the meatballs stay tender and moist, preventing them from becoming dense or dry during baking.
Step 3: Mix the Meatball Ingredients
In a large bowl, combine the ground chuck, ground lamb, soaked bread, minced parsley, mint, grated onion, garlic paste, beaten egg, nutmeg, salt, and pepper. Mix gently with your hands or a spoon just until the ingredients come together. Overmixing can make the meatballs tough, so keep it light and careful.
Step 4: Form the Meatballs
Wet your hands to prevent sticking, then shape the mixture into roughly 2-inch diameter meatballs. Place them on a parchment-lined baking sheet and set aside while you prepare the potatoes. This step helps keep the meatballs uniform in size for even cooking.
Step 5: Preheat the Oven and Prepare Potatoes
Preheat your oven to 425°F (220°C). Spread the cubed Yukon Gold potatoes in a 9×13-inch baking dish. Pour half the ladolemono sauce over the potatoes, sprinkle with oregano, salt, and pepper, and toss everything together to coat evenly. Drizzle the chicken stock on top—this will help the potatoes roast beautifully, absorbing both moisture and flavor.
Step 6: Roast the Potatoes
Bake the potatoes uncovered for 30 minutes until they start to soften and soak in those zesty, herby notes. This initial roasting ensures the potatoes are tender and flavorful before the meatballs join the party.
Step 7: Add the Meatballs and Finish Baking
After 30 minutes, reduce oven temperature to 375°F (190°C). Arrange the meatballs directly on top of the potatoes. Return the dish to the oven and bake for another 30 minutes, until the potatoes are perfectly tender and the meatballs are cooked through. For a show-stopping golden finish, you can broil for 2 minutes at the end, but be sure to keep a close eye on them to avoid burning.
Step 8: Final Touch and Serving
Once out of the oven, spoon any remaining ladolemono sauce over the meatballs and potatoes. This adds a punch of fresh, lemony flavor that brings everything together beautifully. Serve immediately with extra sauce and feta cheese on the side for that classic Greek zest.
How to Serve One-Pan Greek Meatballs and Potatoes Recipe
Garnishes
Sprinkle freshly chopped parsley or mint leaves over the meatballs and potatoes for a vibrant, fresh look. Crumbled feta cheese is an absolute must for a creamy, salty contrast that complements the bright citrus notes perfectly.
Side Dishes
This One-Pan Greek Meatballs and Potatoes Recipe pairs wonderfully with a crisp Greek salad filled with cucumbers, tomatoes, olives, and red onion tossed in a light vinaigrette. A side of warm pita bread or a simple tzatziki sauce also elevates the meal, enhancing the meal’s authentic Mediterranean flair.
Creative Ways to Present
For a fun twist, serve portions in deep bowls topped with a dollop of creamy Greek yogurt or tzatziki. You can also turn leftovers into a delicious pita wrap with fresh vegetables and sauce, perfect for an easy lunch the next day.
Make Ahead and Storage
Storing Leftovers
Leftover meatballs and potatoes keep well in an airtight container in the refrigerator for up to 3 days. Make sure to cover the dish tightly to preserve moisture and flavor.
Freezing
If you want to save the dish for longer, freeze the cooked meatballs and potatoes in a freezer-safe container. They will last up to 2 months and remain delicious when reheated properly.
Reheating
Reheat leftovers gently in the oven at 350°F (175°C) until warmed through to maintain texture and flavor. Avoid microwaving if possible, since the potatoes can turn mushy and the meatballs may dry out.
FAQs
Can I use all beef instead of lamb and chuck?
Absolutely! While the lamb adds a delicious depth and richness, substituting all ground beef will still yield tasty meatballs. Just choose a mix with some fat content to keep them moist.
Is there a vegetarian version of this One-Pan Greek Meatballs and Potatoes Recipe?
Yes, you can try using plant-based meat alternatives or make falafel-style balls using chickpeas and herbs for a veggie-friendly twist that still delivers bold Greek flavors.
What if I don’t have Yukon Gold potatoes?
Russet potatoes or red potatoes are fine substitutes. Yukon Gold is preferred for its creamy texture and golden color, but the dish will still taste great with other varieties.
Can I make the meatballs ahead of time?
You can prepare and shape the meatballs a day ahead and store them covered in the refrigerator. Bake them fresh with the potatoes for the best texture and flavor.
How do I prevent the meatballs from drying out?
Using soaked bread and adding fresh herbs and moisture-rich ingredients like grated onion helps keep the meatballs tender. Also, baking them gently over the potatoes ensures they stay juicy.
Final Thoughts
This One-Pan Greek Meatballs and Potatoes Recipe is a genuine crowd-pleaser that balances ease and exceptional flavor effortlessly. It’s a joyous meal to share with family or friends any day of the week, and its vibrant Mediterranean character will brighten your table and your mood. I cannot recommend it enough—give it a try and watch it become one of your kitchen favorites!
Print
One-Pan Greek Meatballs and Potatoes Recipe
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 15 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Greek
Description
This One-Pan Greek Meatballs and Potatoes recipe offers a flavorful and authentic Greek meal, combining juicy lamb and beef meatballs with tender, oregano-infused roasted potatoes. The dish is finished with a bright and tangy ladolemono lemon-olive oil sauce, delivering fresh Mediterranean flavors in an easy, oven-baked preparation that’s perfect for a family dinner or entertaining guests.
Ingredients
Ladolemono Sauce
- 1/4 cup (60ml) lemon juice
- 1 teaspoon lemon zest
- 2 teaspoons Dijon mustard
- 1 cup (240ml) extra virgin olive oil
- 5 cloves garlic, paste
- 2 teaspoons dried Greek oregano
- Salt and pepper, to taste
Potatoes
- 5 large Yukon Gold potatoes, cubed
- 1/2 cup (120ml) low sodium chicken stock
- 2 teaspoons dried Greek oregano
- Salt and pepper, to taste
Meatballs
- 1 pound (454g) ground chuck
- 1 pound (454g) ground lamb
- 3 slices day-old white bread, crust removed
- Milk or water (for soaking the bread)
- 1 small onion, grated
- 1/2 cup minced flat-leaf Italian parsley
- 1/4 cup minced fresh mint
- 1 large egg, beaten
- 3 cloves garlic, paste
- 1 tablespoon Diamond Crystal Kosher salt
- 1/2 teaspoon black pepper
- 3/4 teaspoon nutmeg
Instructions
- Make the Ladolemono Sauce: In a bowl, blend or whisk together lemon juice, lemon zest, Dijon mustard, olive oil, garlic paste, dried Greek oregano, salt, and pepper until emulsified and smooth. Set aside for later use.
- Prepare the Bread for Meatballs: Submerge the white bread slices in milk or water for a few minutes until softened. Squeeze out the excess liquid, tear the bread into pieces, and place them into a large mixing bowl.
- Mix the Meatball Ingredients: To the soaked bread, add ground chuck, ground lamb, salt, pepper, nutmeg, parsley, mint, garlic paste, grated onion, and the beaten egg. Gently combine all ingredients with your hands or a spoon until just mixed—avoid overmixing to keep meatballs tender.
- Form the Meatballs: With wet hands, shape the mixture into approximately 2-inch diameter meatballs. Place the formed meatballs on a parchment-lined baking sheet and set aside while preparing the potatoes.
- Preheat the Oven and Prepare Potatoes: Preheat your oven to 425°F (220°C) and position a rack in the middle. Place the cubed Yukon Gold potatoes in a 9×13-inch baking dish. Add half of the prepared ladolemono sauce, sprinkle with oregano, salt, and pepper, then toss to coat the potatoes evenly. Pour the chicken stock over the potatoes.
- Roast the Potatoes: Bake the potatoes uncovered for 30 minutes until they start to soften and absorb the flavors from the sauce and stock.
- Add the Meatballs: Remove the dish from the oven, reduce the temperature to 375°F (190°C), and carefully arrange the raw meatballs evenly over the partially cooked potatoes. Return the dish to the oven and continue baking for an additional 30 minutes, until potatoes are tender and meatballs are fully cooked internally.
- Optional Broil: For a golden-brown finish on the meatballs, broil the dish for 2 minutes at the end of cooking. Watch closely to prevent burning.
- Finish and Serve: Spoon the remaining ladolemono sauce over the meatballs and potatoes. Serve the dish immediately, offering extra ladolemono sauce and crumbled feta cheese on the side as desired for added richness and flavor.
Notes
- Using day-old bread soaked in milk or water helps keep meatballs tender and moist.
- Yukon Gold potatoes hold their shape well and have a buttery flavor ideal for roasting in this dish.
- Adjust seasoning according to taste, especially salt and pepper levels in both the sauce and meatball mix.
- Broiling at the end is optional but gives an appealing golden crust on the meatballs.
- Extra ladolemono sauce can be refrigerated and used as a salad dressing or marinade.
- If desired, substitute ground lamb with all beef or mix with pork for different flavor profiles.
