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.
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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.
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How to make it
Each number corresponds to the numbered written steps below.
- 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.
- 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.
- Add the beef and lamb to the bowl and season with the salt, pepper, and nutmeg.
- 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.
- 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.
- 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!
Recipe tip
Don’t overmix the meatballs! Overmixing and forming the meatballs too tightly can lead to tough meatballs. If you’re having a hard time getting the meatballs to come together, you may just need to add a touch more dry breadcrumbs.
More Greek-inspired recipes
If you love the flavors in these Greek meatballs and potatoes, give these other recipes a try.
If you’ve enjoyed this One-Pan Greek Meatballs and Potatoes recipe, give it a 5-star rating.
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One-Pan Greek Meatballs and Potatoes
Ingredients
For the 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
For the 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
For the meatballs
- 1 pound (454g) ground chuck
- 1 pound (454g) ground lamb
- 3 slices day old white bread crust removed
- 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
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Instructions
For the ladolemono sauce
- Blend or whisk the ingredients and season with salt and pepper to taste.
For the meatballs
- Submerge the bread slices in either milk or water for a few minutes then squeeze out the liquid. Place the bread into a large mixing bowl and break it up with a fork.
- Add the beef and lamb to the bowl and season with salt, pepper, and nutmeg.
- To the meat, add the parsley, mint, garlic paste, and grated onion. Add the beaten egg and gently mix everything together.
- With wet hands roll approximately 2" diameter meatballs and set them on a parchment paper lined baking sheet. Note: It's quicker to get the potatoes cooking and start prepping the meatballs.
For the potatoes
- Preheat oven to 425°F and set the rack to the middle level.
- Place the potatoes into a 9×13" baking dish and pour half of the ladolemono sauce onto the potatoes. Season with oregano and salt and pepper and mix well to coat. Pour the stock into the baking dish. Bake for 30 minutes.
- After 30 minutes, remove the dish from the oven and place the meatballs on top of the potatoes. Turn the heat down to 375°F and return to the oven and bake for another 30 minutes or until the potatoes are tender and the meatballs are cooked through. You can broil for the last 2 minutes if you like but watch carefully. Spoon over a bit of the remaining ladolemono sauce and serve the remainder along with some feta cheese at the table. Enjoy!
Notes
- Meat. Chuck, which has a large amount of fat and flavor, and ground lamb are a great combo for juicy tender meatballs. Avoid using really lean meats if at all possible.
- Mixing the meatballs. It’s crucial to not over-mix a meatball and to not form them too tightly. Use wet hands and roll the meatballs by hand until there are no cracks.
- Breadcrumbs. If needed, substitute 1/2-3/4 cup plain breadcrumbs in place of the 2 slices of white bread.
- Eggs. 2 eggs is a good starting point, but don’t be shy about using an extra one if the mix is too dry. The eggs are the binder and ensure the meatballs can be formed properly.
- Leftovers. The Greek meatballs and potatoes can be stored in the fridge for 3 days and can be reheated in the oven or microwave. The ladolemono sauce can be saved in the fridge for up to 5 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Hi!!! Love your recipes!!! Making this now- but- why are the video ingredient amounts different from the printed version? No mint in video….
Hi Jaime, sometimes Jim will tweak the written recipe after he gets feedback from the taste test portion of the video. Always go with the written recipe vs. the video since the written one is easy to make adjustments to, if need be, and the video can’t be changed once published.
Hi, this recipe looks delicious. What is your recommendation for a good white sandwich bread that doesn’t have an overly yeasty taste? Thanks
I believe we used the white sandwich bread from Whole Foods, 365 brand here.
Okay now I just realized you did not post the recipe for the white sauce. I thought that’s what the ladolemomo sauce was. So now I wasted a whole cup of olive oil and the mayo, sour crème and everything else. When I tasted it, I realized how horrible it was and that I was confusing the two sauces. It would’ve been helpful if you would’ve listed the white sauce recipe in the recipe! Too much confusion!
Hi Dan, the white sauce isn’t part of our written recipe. It was a last minute decision we made while filming the video for this recipe. Sorry you experienced confusion with this but Jim did clearly explain in the video and here on the website what is needed for the ladolemono sauce. Jim did link the white sauce recipe in the YouTube description.
Good meatballs —
In the video you said you would include the recipe for the white sauce. Where is it?
Hi Ann, it’s linked in the video description on YouTube.
This was great and very fault-tolerant! I had no chicken stock and used beef stock (should have used more than 1/2 cup). No mint so just added orgeno to the meatballs. And all beef, no lamb. Still delicious! I used a good bit more lemon juice and garlic in the sauce too.
So glad you enjoyed, Chris!
Hi Jim and Tara, this recipe looks great just like all your recipes have been that I’ve made! Question, did you post the recipe for the Halal sauce that James loved in the video? I looked but I can’t find it. Looking forward to making this one in the next few days!
Hi Kerri, it’s linked in the description for the video on YouTube. Hope you enjoy the meatballs!
Hi Jim
I began enjoying your recipes with your NY style potato, macaroni and Cole slaw.
Your recipes are spot on, nailed, bullseyes!
I have continued to follow your recipes with confidence and enjoyment.
Onto the latest received, Greek meatballs and potatoes
Your recipes are easy to follow with predictable outcomes
Thank you
Bev Rath
We appreciate the comment, Bev, and so happy you’re enjoying the recipes!
Hey friends! Husband and I are big fans! I made this tonight and let me tell you, in all my 40 years I’ve never left a recipe review but THIS WAS SO GOOD I couldn’t not.
Subbed lean beef for all meat, subbed dill for mint, used a little less oil in the sauce. (Just trying to keep my calories down but im certain made the original way would be even better of that’s possible.
🥰
We are so happy to hear that, Erica! Thanks for the comment!
I just made this and I’m wondering if I could make a thicker sauce with the oil the potato are cooked in. It seems excessive and not sure what to do with it. A whole cup of oil…though I did make the mistake of putting the whole sauce in and forgot to reserve any 🤔 …and I needed more guidance for the salt instead of “to taste.” Mine’s very bland but probably better for me.😉
Hi Jay, I think you would have been ok with the sauce if you only added half, as the recipe instructs, and reserved the rest for the end. As far as salt “to taste”, we say that because many people have different palates when it comes to salt levels so we suggest you taste it first, then make adjustments to your liking. We do provide the exact amount of salt for the meatballs, because those can’t be tasted from their raw state.
Hi. You sound just like Vince Vaughn😀
Did you have gloves on when forming the meatballs?
Hi Sally, you can use gloves or not. It doesn’t make too much a difference.
Thank you for making Greek dishes!!! Love your recipes!
We’re so glad you’re enjoying the recipes, Nic! Thanks for the comment!
The flavor and concept is great, but the ratios are way off! 5 Yukon Gold potatoes to 2 pounds of meat? Those are small potatoes so even large ones aren’t that big. Then 1 cup of olive oil? That is drowning in oil! The chicken stock in the ingredient list isn’t even mentioned in the instructions. A good lesson to me to check all recipes before trying them!
Trinka, the cup of olive oil is for the lado lemono sauce. Yes, there are 5 large Yukon Golds for this recipe. You can see if the photos we take that we are using the ingredients listed. And the chicken stock is clearly mentioned in step one of the process shots where it says “pour the chicken stock into the baking dish”, and if you’re looking at the recipe card, it’s in step 2 under “for the potatoes”. This recipe, as all of our recipes, was extensively tested and is accurate.
Jim and staff, your recipes are AlwAYS spot on, elevating anything that I make! Every recipe is a proven winner in my book! Just got back from the grocery with most of the ingredients and will make this later today.
Question: when what amounts do you suggest when substituting dried mint for fresh mint and dried oregano for fresh Greek oregano?
Hi Lori, thanks for the comment and so glad you’re enjoying the recipes. For herbs, the rule of thumb is 3:1 ratio. Since dried herbs are much stronger than fresh, you’d use 1/3 of what the recipe states. So if a recipe calls for 1 tablespoon of a fresh herb, you’d use 1 teaspoon of dried. I hope that helps!
Jim and staff, your recipes are AlwAYS spot on, elevating anything that I make! Every recipe is a proven winner in my book! Just got back from the grocery with most of the ingredients and will make this later today.
Question: when what amounts do you suggest when substituting dried mint for fresh mint and dried oregano for fresh Greek oregano?
I have a question regarding the recommended steps for the recipe. Do we submerge the bread slices in the ladolemono sauce before pouring half the sauce onto the potatoes or do we pour half the sauce onto the potatoes first and then submerge the slices of bread?
Hi Brian, the bread gets submerged in water or milk and then the meat gets added to the bread. The bread goes into the meatballs. The recommended steps are to make the ladolemono sauce and pour half of it over the potatoes along with the chicken stock and bake for 30 minutes. While those potatoes are baking, that’s when you’d wet the bread with milk or water to begin the meatball making process.
As a Greek girl all your Greek recipes are pretty spot on! My Mom would approve!
So glad to hear that, Barbara!
Jim, first let me mention I am a huge fan. Question: is it possible to substitute the potatoes with orzo and if so, could it be baked is a similar fashion
Hi Peter, we haven’t tested this particular recipe with orzo so can’t say for sure what the outcome would be, however, we do have a few orzo recipes that you can refer to: https://www.sipandfeast.com/mediterranean-chicken-orzo/ and https://www.sipandfeast.com/baked-orzo/
Can these be made in advance and frozen?
Hi Alexandra, the meatballs can be made in advance, but the potatoes would be better made fresh.
Sounds wonderful. Can’t wait to try this recipe!!!
We hope you love it, Pam!