Greek Sheet Pan Dinner

This super easy Sheet Pan Dinner is Greek-inspired with its lemon potatoes, and juicy beef meatballs that are served on a bed of whipped feta.

Course Main

Cuisine Greek-Inspired

Keyword sheet pan, Meatballs

Prep Time 20

Cook Time 30

Total Time 50

Servings -6

Calories 403kcal

Preheat the oven to 375F.
Make the meatballs: Mix together Better Than Bouillon Beef Base, ground beef, grated onion, minced garlic, pepper, egg, chopped mint and breadcrumbs. Once combined, form into meatballs using about 1 heaping tablespoon per meatball and set aside on a plate.
Make the whipped feta by adding the crumbled feta, greek yogurt, zest of one lemon, olive oil and salt to a food processor and whip on high speed until combined and creamy. Set aside in the fridge.
Make the lemon garlic sauce for the potatoes: Whisk together Better Than Bouillon Chicken Base, lemon juice, olive oil, dried oregano, garlic powder and pepper. Set aside.
To a large sheet pan add halved baby potatoes. Drizzle with three-quarters of the lemon garlic sauce (save a quarter of the sauce for later), toss and then roast cut-side down for 15 minutes. After 15 minutes, add the prepared meatballs to the sheet pan.
Place back in the oven for 15 minutes or until the meatballs are cooked through and the potatoes are golden brown.
To serve: layer the whipped feta on the bottom of a platter and top with the roasted potatoes and meatballs. Drizzle the rest of the lemon garlic sauce over top of everything.
Top with finely chopped parsley or mint, a pinch of dried oregano, squeeze of lemon juice and extra pinch of salt and pepper. Sprinkle over 1/2 cup halved baby tomatoes if desired.

Serve this with our Maroulosalata aka my Mama's Salad
While this is great for a dinner, this can also be served as an appetizer for a crowd!