Say goodbye to kitchen stress with this simple Sheet Pan Dinner. This Greek recipe brings out the vibrant flavors of the Mediterranean with minimal effort and hardly any cleanup. This recipe combines juicy beef meatballs with lemon potatoes and is served on a bed of whipped feta. Seriously, it’s so good and such a good recipe for when you’re hosting or just looking for an easy dish to serve your family during a busy week.

❤️ Why You’ll Love This Sheet Pan Dinner

• Easy Clean-Up: This Sheet Pan Dinner requires minimal clean-up because it’s all made on a sheet pan. I love dishes like this for busy weeknights or when you’re hosting and don’t want to spend all night doing the dishes.
• Healthy: This recipe is loaded with protein and nutrients. It is a well-rounded dish that you can feel good about serving your whole family.
• Versatile: Like any sheet pan meal, you can make this dinner your own by adding in your fav veggies, swapping the ground beef for another ground meat alternative, or serving it with different side dishes.

🍲 Ingredients

Baby Potatoes – For this recipe, use baby potatoes. Baby potatoes are an ideal choice for baking due to their size and shape. Their small surface area allows them to cook quickly with a crispy skin, while their interior stays tender and fluffy.

Meatballs – This recipe uses ground beef to make the perfect juicy meatballs. You can totally use this recipe as a base and swap this for juicy chicken thighs, or your choice of meatballs, such as lamb meatballs, pork, or even turkey or chicken. Just adjust the cooking time as required.

👩‍🍳 How to Make a Greek Sheet Pan Dinner

1. Preheat the oven to 375F.
2. 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.
3. 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.
4. 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.
5. 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.
6. Place back in the oven for 15 minutes or until the meatballs are cooked through and the potatoes are golden brown.
7. 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.
8. Top with finely chopped parsley or mint, a pinch of dried oregano, a squeeze of lemon juice and an extra pinch of salt and pepper. Sprinkle over 1/2 cup halved baby tomatoes if desired.

🪄 Tips and Tricks

• Choose the Right Potato: Baby potatoes are ideal because their small size matches the cooking time of meatballs. You can use larger potatoes, but be sure to cut them into uniform, bite-sized pieces so they cook evenly.
• Don’t Overwork the Meat: Mix the meat with your seasonings and binders gently. Overworking the meat can make the meatballs dense and tough.
• Single Layer is a Must: Arrange your meatballs and potatoes in a single, uncrowded layer on the sheet pan. If they are piled up or touching, they will steam instead of roast.

🗒 Variations

If you like this sheet pan meal, try one of my other sheet pan dinners:

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• Sheet Pan Gnocchi
• Healthy Blue Zone Baked Gnocchi
• Greek Lemon Garlic Sheet Pan Salmon with Potatoes
• Sheet Pan Baked Greek Meatballs & Lemon Potatoes

🗒 Substitutions

Here are some easy substitutions you can make to this recipe to make it your own:

• Ground Beef: Swap for ground pork, ground lamb, or ground turkey or chicken. You can also use a mixture.
• Baby Potatoes: Use regular potatoes in place of baby but make sure they are cut into small bite-size pieces so they cook evenly.
• Whipped Feta: You can serve this dish without the whipped feta. The meatballs and potatoes are just as good on their own.

🗒 Best served with

• Greek Salad Recipe
• Greek Salad with Quinoa and Mint
• The Best Greek Tzatziki (great substitute for the whipped feta)

👝 How to Store Leftovers

Once cooled, store leftovers in an airtight container in the fridge for up to 4 days. This can be a great recipe to meal prep and use as easy lunches during the week.

🤔 Common Questions

Greek Sheet Pan Dinner

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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.

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Course Main

Cuisine Greek-Inspired

Servings 4 -6

Calories 403 kcal

I’m Your Mommy Now

Your Greek mommy that is. 😍 Step into my kitchen to learn how to make yummy Greek food. 🍽️💃

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Ingredients

  

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For the meatballs

• 2 tsp Better Than Bouillon Beef Base
• 450 g 1 lb lean ground beef
• 1 large yellow onion grated
• 2 garlic cloves minced
• 1/4 tsp pepper
• 1 egg
• 6 tbsp fresh chopped mint
• 1/2 cup breadcrumbs

For the whipped feta

• 3/4 cup crumbled feta cheese
• 3/4 cup full fat Greek yogurt
• zest of one lemon
• 1 tbsp olive oil
• 1 tsp salt

For the lemon garlic sauce and baby potatoes

• 1 – 1.5 lbs baby potatoes halved
• 2 tsp Better Than Bouillon Chicken Base
• 1 tsp garlic powder
• juice of 1 lemon
• 1/4 cup olive oil
• 1 tbsp dried oregano
• 1/2 tsp pepper

For serving

• 1 lemon cut into wedges, for serving
• Fresh parsley or mint or other fresh herbs for garnish
• 1/2 cup halved cherry tomatoes (optional)

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Instructions

 

• 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.

Notes

• 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!

Nutrition

Calories: 403kcal | Carbohydrates: 27.8g | Protein: 26.7g | Fat: 21.3g | Saturated Fat: 6.9g | Polyunsaturated Fat: 2.1g | Monounsaturated Fat: 11.2g | Trans Fat: 0.1g | Cholesterol: 97.4mg | Sodium: 720.3mg | Fiber: 3.4g | Sugar: 6.2g

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