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Nothing says comfort food like juicy Greek meatballs and crispy potatoes, but who wants to spend hours in the kitchen and clean up multiple pots and pans? This sheet pan Greek meatballs and lemon potatoes recipe brings all the Mediterranean flavors together in one easy-to-clean pan. With aromatic herbs, tangy lemon, and savory Greek meatballs, this dish will transport you straight to Athens!
Why Youāll Love These Sheet Pan Baked Greek Meatballs & Lemon Potatoes
- Family-Friendly: Both kids and adults will devour these Greek-inspired meatballs and potatoes.
- One-Pan: Everything cooks on a single sheet pan for minimal cleanup.
- Authentic Flavor: These Greek meatballs are packed with traditional herbs and spices for an authentic Mediterranean taste.
Ingredients
Greek Lemon Potatoes ā These arenāt your ordinary roasted potatoes. Bathed in a mixture of fresh lemon juice, olive oil, and herbs, they become crispy on the outside and tender within. The potatoes soak up all the tangy lemon and oregano flavors while developing a beautiful golden crust in the oven.
Maria Koutsogiannia
Maria is the creator of FoodByMaria and your go-to Greek food expert for cozy, flavor-packed recipes. Inspired by her Mediterranean roots, she brings traditional Greek flavors, feel-good ingredients, and a whole lot of joy to everyday cooking.
Traditional Greek Meatballs ā What makes these Greek meatballs distinctly authentic is the generous amount of fresh mint incorporated into the mixture. Combining mint with beef creates a unique, refreshing flavor that perfectly complements the tangy lemon potatoes.
Better Than Bouillon āĀ If there is one thing youāll always find in my kitchen, itāsĀ Better Than Bouillon. For this recipe, I used their Better Than Bouillon Organic Roasted Chicken Base, but any of their flavors would work wonderfully in this recipe. Better Than Bouillon adds incredible depth to dishes and elevates the taste profile of your recipes.
How to Make Sheet Pan Baked Greek Meatballs & Lemon Potatoes
- Preheat the oven to 400F and set aside a baking dish or high-sided baking dish.
- Into a large mixing bowl add lemon juice, olive oil, mustard, salt, pepper, dried oregano, garlic, Better Than Bouillon OrganicĀ Roasted Chicken Base and warm water. Whisk together to combine.
- Transfer the potatoes to the baking sheet or dish and pour the lemon-olive oil sauce over top. Toss the potatoes well to coat.
- Cook the potatoes for 25-35 minutes in the middle of the oven, until the potatoes are fork-tender and starting to turn golden brown.
- While the potatoes are cooking, make the Greek meatballs. Mix together the ground beef, grated onion, minced garlic, salt, pepper, egg, chopped mint and breadcrumbs. Once combined, form into meatballs using about 1 heaping tablespoon per meatball and place on a plate. (Makes about 24-26 meatballs)
- When the potatoes are fork-tender and starting to turn golden brown, remove the pan from the oven. Toss the potatoes and then nestle the meatballs in between the potatoes.
- Bake for 10-12 more minutes or until the meatballs are cooked through.
- For extra crispiness finish with a 2-3-minute broil in the oven.
- Serve garnished with fresh mint, fresh dill, baby tomatoes and tzatziki if desired.
Ā Tips and Tricks
- Onion Prep: Make sure to squeeze excess moisture from grated onion to prevent wet meatballs.
- Meatball Texture: Donāt overwork the meat mixture, or your Greek meatballs will be tough.
- Meatball Size: Keep your Greek meatballs around 1 tablespoon in size for even cooking.
Substitutions
I love this recipe because you can easily make it work for you with a few simple swaps:
- Meat: Ground lamb or a beef-lamb mixture would work well for a different, authentic Greek flavor. If you are plant-based, you can use your favorite plant-based ground meat alternative.
- Herbs: Fresh dill can replace or complement the mint in the meatballs.
- Potatoes: Sweet potatoes create a delicious variation with different nutritional benefits.
- Breadcrumbs: Use gluten-free breadcrumbs or almond meal for a gluten-free version.
- Bouillon: Better Than Bouillon Seasoned Vegetable Base can be used instead of Better Than Bouillon Organic Roasted Chicken Base for a more vegetarian-friendly potato recipe.
Best served with
- Easy & Authentic Greek Salad Recipe
- Fluffy Greek Pita Bread Recipe
- Greek Tzatziki Sauce
- Greek Stuffed Vegetables (Gemista)
How to Store Leftovers
Store in an airtight container in the refrigerator for up to 3 days.
Common Questions
Yes! You can mix and shape the meatballs up to 24 hours in advance and refrigerate them, covered, until ready to bake.
The meatballs should reach an internal temperature of 160Ā°F. If you donāt have a meat thermometer, cut one open ā it should be completely browned inside with no pink remaining.
Absolutely! Replace the beef with a plant-based ground meat alternative or try this vegan meatball recipe. Also, substitute the Better Than Bouillon Organic Roasted Chicken Base with one of the vegetarian base options.
These Greek meatballs are perfect with lemon potatoes, tzatziki, and a traditional Greek salad. You could also serve them with warm pita bread and a selection of Mediterranean dips like hummus or baba ganoush.
Yes! You can freeze them, either cooked or uncooked. For uncooked, freeze them on a baking sheet until solid, then transfer to a freezer bag. For cooked, allow them to cool completely before freezing. Theyāll keep for up to 3 months.
Greek meatballs (keftedes) typically use mint, oregano, and sometimes cinnamon for flavoring, while Italian meatballs usually incorporate parsley, basil, and Parmesan cheese. Greek meatballs are often served with tzatziki, while Italian meatballs are paired with tomato sauce.
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Ingredients
For the Greek lemon potatoes
- 7 medium yellow-fleshed potatoes peeled (optional), each potato cut into 8 wedges
- juice of 3 medium-large lemons (about Ā¾ cups total)
- 5 tbsp extra virgin olive oil
- 3 tbsp yellow mustard
- 1 tsp kosher salt
- 2 tbsp dried oregano
- 4 garlic cloves finely mincedĀ
- 1 Ā½ tbsp Better Than Bouillon OrganicĀ Roasted Chicken Base
- 2 cups warm water
For the Greek meatballs
- 450 g (1 lb) lean ground beef
- 1 large yellow onion, grated and juices squeezed out
- 2 garlic cloves, minced
- 2 tsp kosher salt
- Ā¼ tsp ground pepper
- 1 egg
- 6 tbsp fresh chopped mint
- Ā½ cup breadcrumbs
Toppings
InstructionsĀ
Start Cooking- Preheat the oven to 400F and set aside a baking dish or high-sided baking dish.
- Into a large mixing bowl add lemon juice, olive oil, mustard, salt, pepper, dried oregano, garlic, Better Than Bouillon Organic Roasted Chicken Base and warm water. Whisk together to combine.
- Transfer the potatoes to the baking sheet or dish and pour the lemon-olive oil sauce over top. Toss the potatoes well to coat.
- Cook the potatoes for 25-35 minutes in the middle of the oven, until the potatoes are fork-tender and starting to turn golden brown.
- While the potatoes are cooking, make the Greek meatballs. Mix together the ground beef, grated onion, minced garlic, salt, pepper, egg, chopped mint and breadcrumbs. Once combined, form into meatballs using about 1 heaping tablespoon per meatball and place on a plate. (Makes about 24-26 meatballs)
- When the potatoes are fork-tender and starting to turn golden brown, remove the pan from the oven. Toss the potatoes and then nestle the meatballs in between the potatoes.
- Bake for 10-12 more minutes or until the meatballs are cooked through.
- For extra crispiness finish with a 2-3-minute broil in the oven.
- Serve garnished with fresh mint, fresh dill, baby tomatoes and tzatziki if desired.
Notes
-
- Serve this sheet pan meal with ourĀ Easy Authentic Greek Salad Recipe
- If you love sheet pan meals, try ourĀ Chicken & Feta Baked Meatballs or ourĀ Sheet Pan Gnocchi
21 people are discussing this recipe. Join in
Thiss was delish. Everyone was taken back by the tender juicy flavors. Only thing, the potatoes did not cook in that time frame.. had to put them in a little longer. Thanks for sharing this recipe !
Thank you so much, Dimitra!!
Great recipe, thanks! I made it and everyone loved it! Quick question, when cooking are the meatballs meant to be placed overtop the potatoes, or should they be in between them, touching the pan? Thanks!
Great recipe, thanks! I made it and everyone loved it! I wasn’t sure if I should be placing the meatballs over top the potatoes, or in between so they’re touching the pan? Which is best?
either is fine honestly, you can’t go wrong!!
Perfect weeknight recipe! Itās healthy and I love all the herbs it calls for, super easy and the staggered prep makes for easy clean up once everything is in the oven! Iāve made this multiple times now and itās definitely a new go-to for dinners, I love the lemon and all the flavors this brings out!
OH!!! This makes me so happy, thank you so much, Adriana!!!!
So simple and so so good. Made a double batch and Iām so glad I did! My family is going to devour this. Thank you for making such delicious and simple recipes!
Thank you so much for making my recipes, Lee!!!
This was very delicious. My oven always takes longer to cook potatoes so I took that in to consideration when I made this meal. Meatballs were very tender, just a tad salty. My favorite Greek potatoes at a local restaurant is no longer open, so this was so good to eat.
Love to hear it! Please make sure you are using Kosher Salt when cooking, table salt is WAY TO SALTY. I recommend Diamond Crystal Salt. You won’t find anything too salty again.
This was tasty. Not sure if I didnāt something wrong, but there was a lot of liquid that I ended up having to drain off the potatoes before o put the meatnballs in.
OH, so that liquid needed to stay in order to complete the cooking process. It woud have cooked off with the meatballs and help them get juicy!
I have made this a few times now and itās a family favourite. Thank you for the delish recipe!
thank you so much for the love, Paris!!!
This recipe was so easy, but it taste like you spent the day preparing it. I love lemon so when I looked at the list of ingredients, I knew I had to make this. I did substitute lamb for the ground beef since we raise our own lamb, Adding the tomatoes on top Really brought a freshness to this dish. I also made tzatziki to top it as suggested. Try it. Youāll love it!
Wow, thank you so much for the love, Carla!
Have tried this. Can I use ossobuco ?
I don’t see why not! I think that would be yummy!