Sheet Pan Greek Meatballs with Potatoes
Greek Meatballs with Potatoes
Juicy oregano-scented meatballs roast on one pan with lemony potatoes, red onion, and olive oil for a complete Greek-inspired dinner.
This sheet pan dinner borrows the flavors of Greek keftedes and lemon potatoes, then streamlines them into one practical oven meal. The potatoes go in first so they have time to soften and brown before the meatballs join the pan.
A mix of ground beef and lamb gives the meatballs a full, savory flavor, while parsley, oregano, garlic, and lemon zest keep them bright. Breadcrumbs and egg hold the mixture together without making it dense.
The potatoes roast in olive oil, lemon juice, broth, and oregano, soaking up the pan juices as they cook. Red onion wedges turn sweet at the edges, and a final scatter of feta and herbs adds a salty finish.
Serve the meatballs and potatoes with a cucumber salad, warm pita, or a spoonful of tzatziki. The recipe is built for weeknights, but it is sturdy enough to make ahead and reheat for lunches.
Nutrition (per serving)
Directions
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1
Heat the oven to 425°F and line a large rimmed sheet pan with parchment paper.
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2
On the sheet pan, toss the potatoes and red onion with the olive oil, lemon juice, chicken broth, 1 teaspoon oregano, 1 teaspoon salt, and 1/2 teaspoon pepper. Spread into an even layer with the potatoes cut side down where possible.
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3
Roast the potatoes for 20 minutes, flipping them once halfway through, until they are beginning to soften and brown around the edges.
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4
While the potatoes roast, combine the ground beef, ground lamb, breadcrumbs, egg, garlic, parsley, lemon zest, remaining 1 teaspoon oregano, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper in a bowl. Mix gently just until combined.
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5
Shape the meat mixture into 16 meatballs, each about 1 1/2 inches wide.
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6
Remove the sheet pan from the oven, stir the potatoes, and nestle the meatballs among them with a little space between each one.
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7
Return the pan to the oven and roast for 18 to 20 minutes, until the meatballs are browned and cooked through and the potatoes are tender with crisp edges.
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8
Rest for 5 minutes, then sprinkle with feta and fresh dill or parsley before serving with the lemony pan juices.
Ingredients
- Yukon Gold Potatoes, cut into 1-inch wedges:1 1/2 lb
- Red Onion, cut into wedges:1 medium
- Olive Oil:1/4 cup
- Fresh Lemon Juice:3 tbsp
- Low-Sodium Chicken Broth:1/3 cup
- Dried Oregano:2 tsp
- Kosher Salt:1 1/2 tsp
- Black Pepper:3/4 tsp
- Ground Beef:1/2 lb
- Ground Lamb:1/2 lb
- Plain Breadcrumbs:1/3 cup
- Large Egg:1
- Garlic Cloves, minced:3
- Fresh Parsley, chopped:1/4 cup
- Lemon Zest:1 tsp
- Crumbled Feta Cheese:1/3 cup
- Fresh Dill or Parsley, for serving:2 tbsp
Tips & Notes
- For a beef-only version, use 1 pound ground beef and keep the rest of the recipe the same.
- If the potatoes are crowded, divide everything between two sheet pans so the meatballs brown instead of steaming.
- Tzatziki, cucumber salad, or warm pita make easy sides without adding much extra cooking.
