One-Pan Greek Meatballs and Potatoes Recipe
If you’re craving a dish that bursts with vibrant Mediterranean flavors and requires minimal cleanup, the One-Pan Greek Meatballs and Potatoes Recipe is your new best friend. This recipe harmonizes juicy lamb and beef meatballs with tender, herby potatoes, all bathed in a zesty, garlicky lemon dressing known as ladolemono that brightens every bite. Perfectly balanced with fresh herbs and a touch of warmth from nutmeg, this meal brings the heart of Greece right to your kitchen in just one pan. You’ll love how simple yet impressive this recipe feels whether you’re making a weeknight dinner or hosting friends.
Ingredients You’ll Need
These ingredients might sound straightforward, but each one plays a vital role in delivering the authentic flavors and satisfying textures that make this dish so memorable. From the rich blend of meats to the fresh herbs and tangy lemon dressing, everything works together beautifully.
- Lemon juice (1/4 cup): Gives the dish its bright, refreshing citrus zip that cuts through the richness.
- Lemon zest (1 teaspoon): Adds a fragrant, intense lemon aroma that enhances the liveliness of the sauce.
- Dijon mustard (2 teaspoons): Helps emulsify the lemon sauce while lending a subtle tang and depth of flavor.
- Extra virgin olive oil (1 cup): Provides a silky base for the ladolemono sauce and keeps the meatballs moist and flavorful.
- Garlic paste (5 cloves total): Infuses the dish with its signature garlicky punch without any harshness.
- Dried Greek oregano (4 teaspoons total): Brings that unmistakable herbal earthiness characteristic of Greek cuisine.
- Salt and pepper: Essential for seasoning every layer of the dish perfectly.
- Yukon Gold potatoes (5 large, cubed): Their creamy texture holds up beautifully while roasting, soaking up all the delicious flavors.
- Low sodium chicken stock (1/2 cup): Adds moisture and savory depth to the potatoes as they cook.
- Ground chuck (1 pound) and ground lamb (1 pound): A luscious meat combo that brings both hearty and slightly gamey notes to the meatballs.
- Day-old white bread (3 slices, crust removed): Soaked to tenderize the meatballs and keep them juicy.
- Milk or water: Used for soaking the bread to achieve the perfect meatball texture.
- Grated onion (1 small): Adds moisture and a subtle sweetness to the meat mixture.
- Flat-leaf Italian parsley (1/2 cup, minced): Fresh and bright, parsley lifts the overall flavor profile.
- Fresh mint (1/4 cup, minced): Offers a cooling herbal contrast that balances the richness.
- Large egg (1, beaten): Binds everything together so the meatballs hold their shape.
- Diamond Crystal Kosher salt (1 tablespoon): Ensures even seasoning for a well-rounded taste.
- Black pepper (1/2 teaspoon): Adds gentle heat and complexity.
- Nutmeg (3/4 teaspoon): Brings warmth and subtle spice, giving the meatballs a uniquely comforting aroma.
How to Make One-Pan Greek Meatballs and Potatoes Recipe
Step 1: Make the Ladolemono Sauce
Start by blending together lemon juice, lemon zest, Dijon mustard, olive oil, garlic paste, dried oregano, salt, and pepper until the sauce is smooth and emulsified. This zesty dressing will become the star of the show, infusing every ingredient with vibrant Greek flair.
Step 2: Prepare the Bread for Meatballs
Soak the crustless white bread slices in milk or water just until they soften. This simple step is essential because it ensures the meatballs stay moist and tender without drying out during baking.
Step 3: Mix the Meatball Ingredients
In a large bowl, combine the soaked bread, ground chuck and lamb, grated onion, minced parsley and mint, beaten egg, garlic paste, salt, pepper, and nutmeg. Gently mix everything together with your hands or a spoon until just combined—you want the mixture to hold together without overworking it.
Step 4: Form the Meatballs
With wet hands to prevent sticking, roll the mixture into approximately 2-inch diameter meatballs. Place them on a parchment-lined baking sheet and set aside while you prepare the potatoes.
Step 5: Preheat the Oven and Prepare Potatoes
Set your oven to 425°F (220°C) and position a rack in the middle. Spread the cubed Yukon Gold potatoes evenly in a 9×13-inch baking dish. Pour half of the ladolemono sauce over the potatoes, sprinkle with oregano, salt, and pepper, then toss gently to coat. Pour the chicken stock over everything to help the potatoes stay moist and flavorful during roasting.
Step 6: Roast the Potatoes
Bake the potatoes uncovered for 30 minutes. This initial roasting softens them and allows the flavors to start melding together beautifully.
Step 7: Add the Meatballs
Reduce the oven temperature to 375°F (190°C). Remove the dish from the oven and carefully nestle the raw meatballs on top of the potatoes. Return to the oven and bake for an additional 30 minutes until the potatoes are tender and the meatballs are cooked through.
Step 8: Finish with a Golden Top
For an irresistible golden crust, broil the dish for 2 minutes at the end—but watch closely to avoid burning. Once done, spoon the remaining ladolemono sauce over the entire dish and get ready to enjoy.
How to Serve One-Pan Greek Meatballs and Potatoes Recipe
Garnishes
Freshness is key for serving this dish. Sprinkle additional chopped parsley and a few mint leaves on top for visual appeal and an extra burst of herbal brightness. Don’t forget to serve alongside crumbled feta cheese to add creamy, salty contrast that complements the meatballs perfectly.
Side Dishes
This One-Pan Greek Meatballs and Potatoes Recipe doesn’t require much accompaniment, but a simple Greek salad with crisp cucumbers, juicy tomatoes, olives, and red onions dressed in olive oil and oregano can elevate the meal spectacularly. Warm pita bread or crusty artisan bread is also perfect for soaking up the delicious juices.
Creative Ways to Present
For a family-style feast, serve the entire baking dish right from the oven on the table—there’s something irresistible about digging into a dish straight from the pan. Alternatively, plate individual servings with a drizzle of extra ladolemono sauce and a wedge of lemon for guests to squeeze as they like. This dish also works beautifully as a party platter when paired with small bowls of tzatziki.
Make Ahead and Storage
Storing Leftovers
Leftover meatballs and potatoes store wonderfully in an airtight container in the refrigerator for up to three days. The flavors actually deepen overnight, making for an even tastier lunch or dinner the next day.
Freezing
You can freeze the meatballs before baking by arranging them on a baking sheet until firm, then transferring to a freezer-safe container or bag. Freeze for up to three months. When ready, thaw in the refrigerator overnight and bake with the potatoes as instructed. Cooked leftovers can also be frozen but are best eaten within one month for optimal flavor and texture.
Reheating
Reheat leftovers in a preheated oven at 350°F (175°C) until warmed through, about 15-20 minutes. Cover the dish loosely with foil to prevent drying out. Alternatively, microwave individual servings, though the oven method preserves the dish’s texture best.
FAQs
Can I make this recipe without lamb?
Absolutely! While lamb adds a distinct richness and traditional flavor, using all ground beef or a mix of beef and pork will still yield delicious meatballs with a slightly different character.
Is there a vegetarian alternative?
For a vegetarian twist, try substituting meatballs with falafel-style chickpea patties seasoned with similar herbs and spices, then roast them with the potatoes and drizzle with the ladolemono sauce for that familiar bright flavor.
What if I don’t have Yukon Gold potatoes?
Yukon Golds are ideal because of their creamy texture, but you can use red potatoes or even baby potatoes cut into similar-sized pieces. Just keep an eye on roast time, as some potatoes may cook faster or slower.
Can I prepare the meatballs ahead of time?
Yes, you can form the meatballs a few hours or even the day before and keep them covered in the fridge. This can make assembly quicker when you’re ready to cook.
How important is the ladolemono sauce?
The ladolemono sauce is key to tying the whole dish together with its bright, garlicky, herbaceous notes. It’s worth making it fresh, as it brings authenticity and freshness to every bite of the One-Pan Greek Meatballs and Potatoes Recipe.
Final Thoughts
Trust me, once you try this One-Pan Greek Meatballs and Potatoes Recipe, it will quickly become a favorite in your home cooking repertoire. It’s comforting yet fresh, hearty but bright, and so simple to prepare that you’ll be reaching for it again and again. Whenever you crave that perfect blend of Greek flavors without fuss or mess, this one-pan wonder is exactly what you need. Give it a go—you won’t regret it!
Print
One-Pan Greek Meatballs and Potatoes Recipe
- Total Time: 1 hour 15 minutes
- Yield: 6 servings 1x
Description
This One-Pan Greek Meatballs and Potatoes recipe offers a deliciously simple way to enjoy traditional Greek flavors with minimal cleanup. Juicy lamb and chuck meatballs seasoned with herbs and spices are roasted alongside tender Yukon Gold potatoes, all enhanced with a tangy ladolemono lemon-oregano sauce. Perfectly balanced with fresh mint and parsley, this dish is a comforting delight that pairs beautifully with feta cheese for an authentic Mediterranean experience.
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: Blend or whisk together the lemon juice, lemon zest, Dijon mustard, olive oil, garlic paste, dried Greek oregano, and salt and pepper in a bowl until emulsified and smooth. Set aside for later.
- Prepare the Bread for Meatballs: Submerge the bread slices in milk or water for a few minutes until softened. Squeeze out the excess liquid, tear into pieces, and place in a large mixing bowl.
- Mix the Meatball Ingredients: Add ground chuck, ground lamb, salt, pepper, nutmeg, parsley, mint, garlic paste, grated onion, and the beaten egg to the bread. Gently combine all ingredients with your hands or a spoon until just mixed.
- Form the Meatballs: With wet hands, shape the mixture into approximately 2-inch diameter meatballs and place them on a parchment-lined baking sheet. 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. Spread the cubed potatoes in a 9×13-inch baking dish. Add half the ladolemono sauce, sprinkle with oregano, salt, and pepper, and mix to coat. Pour chicken stock over the potatoes.
- Roast the Potatoes: Bake the potatoes for 30 minutes, uncovered, until they begin to soften and absorb flavors.
- Add the Meatballs: Remove the dish from the oven, lower the heat to 375°F (190°C), and arrange the raw meatballs over the potatoes. Return to the oven and bake for another 30 minutes, until the potatoes are tender and meatballs are fully cooked. Optionally, broil for the last 2 minutes for a golden top, watching closely to prevent burning.
- Finish and Serve: Spoon some of the remaining ladolemono sauce over the finished dish. Serve extra sauce on the side alongside feta cheese, if desired. Enjoy immediately!
Notes
- Using day-old bread helps the bread soak properly and bind the meatballs better.
- Wet your hands when shaping meatballs to prevent sticking.
- Be careful when broiling the meatballs at the end to avoid burning; watch closely.
- Serve with extra ladolemono sauce and crumbled feta cheese for traditional flavor balance.
- Yukon Gold potatoes are ideal for roasting due to their creamy texture.
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Greek
