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
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: 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
