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
Scale
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.
