One-Pan Greek Meatballs and Potatoes

Loaded with flavor, this incredible one-pan Greek Meatballs and Potatoes is a dish you’ll make on repeat! Since the potatoes roast along with the meatballs, they absorb their flavor, leaving you with some of the tastiest potatoes you’ll ever have.

One-pan Greek goodness

I’ve been on a one-pan meal kick lately, and this Greek meatballs with potatoes is really good! I received so many great comments about my Greek leg of lamb and potatoes (which is more of a special occasion dish), that I decided to make something similar that could be enjoyed in a more casual setting, such as a busy weeknight!

This dish gets a ton of flavor from the beef and lamb meatballs and the ladolemono sauce, but for even more flavor, you could serve it with tzatziki and/or crumbled feta.

While this is a one-pan dish, serving it alongside a Greek salad and warm pitas would be great!

Recipe Ingredients

All ingredients for this recipe are shown in the pic below and special notes are made in this bulleted list to assist you.

• Meat. I’m using a combination of ground lamb and ground beef. Most recipes for Greek meatballs, or keftedes, use just beef but I love how the flavors in the lamb and beef combine. Feel free to use just beef, or just lamb, if you prefer.
• Potatoes. Yukon gold potatoes are preferred here as they hold up well to roasting.
• Bread. I’m using day-old white bread in place of breadcrumbs to make a panade as I find it yields slightly softer meatballs (I do this in my spaghetti and meatballs recipe as well). You can also use storebought breadcrumbs if preferred.
• Herbs. I use fresh parsley along with fresh mint for even more Mediterranean flavor.

See the recipe card for full information on ingredients and quantities.

How to make it

Each number corresponds to the numbered written steps below.

1. Preheat the oven to 425°F and set the rack to the middle level. Make the ladolemon sauce by blending or whisking together the lemon juice, lemon zest, Dijon mustard, extra virgin olive oil, garlic paste, Greek oregano, and salt and pepper. Place the cubed potatoes in a 9×13″ baking dish and pour half the ladolemono sauce on top. Season with the oregano, salt and pepper, and mix well to coat. Pour the chicken stock into the baking dish and bake for 30 minutes.

2. While the potatoes par-bake, make the meatballs. Submerge the day-old bread slices in either milk or water for a few minutes, then squeeze out the liquid and place into a large mixing bowl and use a fork to break it up.
3. Add the beef and lamb to the bowl and season with the salt, pepper, and nutmeg.

4. Add the parsley, mint, garlic paste, and grated onion, then add the beaten egg and gently mix everything together. With wet hands, roll each meatball to approximately 2″ in diameter, then set them on a parchment paper-lined baking sheet.
5. Remove the potatoes from the oven and place the meatballs on top of the potatoes. Turn the heat on the oven down to 375°F and return the baking pan to the oven to bake for another 30 minutes or until the potatoes are tender and the meatballs have cooked through.

6. If desired, broil the Greek meatballs and potatoes for the last 2 minutes, but watch carefully to prevent burning. Spoon some of the remaining ladolemono sauce over the meatballs and serve the remaining on the side along with some feta cheese. Enjoy!

More Greek-inspired recipes

If you love the flavors in these Greek meatballs and potatoes, give these other recipes a try.

• Easy Greek lemon chicken and potatoes
• Greek beans with sausage
• Mediterranean chicken and orzo