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If there is one thing I love on a busy week it’s a sheet pan meal. Owning my own business, I’m constantly running around, working at all hours, and the one thing I never push to the side is eating healthy. These Greek Meatballs are nutritious and SO easy to make.
Why You’ll Love Greek Meatballs
- Easy: A sheet pan meal is meant to be simple and this is just that. Prep it, throw it all on a sheet pan, and cook
- Healthy: This meal has healthy protein and veggies, plus it’s full of flavor
- Less Dishes: What I love MOST about a sheet pan meal is that you have fewer dishes to wash at the end of it
Ingredients
Mint & Herbs – What makes these meatballs Greek is adding the herbs to pump up the flavor. The mint adds freshness, and the oregano is a go-to in this Greek mama’s kitchen for all things Greek
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.
Lemon – I LOVE lemon potatoes. Adding fresh lemon juice to your potato recipes is a great way to amp up the flavor, giving it a pop of freshness
Chicken – By using chicken in these Greek Meatballs, you have a lean source of protein that will keep you full, and help build a strong, healthy body
How to Make Greek Meatballs
- Preheat the oven to 375F. To a large baking dish add the potato pieces and smashed garlic cloves.
- Make the Greek lemon sauce by whisking together the lemon juice, olive oil, mustard, salt, pepper, dried oregano and garlic powder. Add half of the sauce to the baking dish, toss with the potatoes and then add 1/2 cup water to the baking dish too. Bake for 40 mins.
- While the potatoes are baking, make the meatballs. Mix together all the meatball ingredients in a bowl and then once combined, scoop about 2 tbsp at a time and form into meatballs.
- After 40 minutes, take the potatoes out of the oven and place the meatballs into the baking dish, nestled in between the potatoes. Drizzle the other half of the lemon sauce over the meatballs. Sprinkle the 1 cup of cubed feta throughout the baking dish. Bake for 18-20 more minutes or until the meatballs are cooked through to 165F.
- Serve with fresh halved cherry tomatoes and fresh mint.
Tips and Tricks
- If you like this recipe you’ll love Greek Chicken and Lemon Potatoes
- Meal prep this recipe on a Sunday to have a healthy meal to re-heat and grab all week
- Serve these meatballs and potatoes with a side of rice or your favorite grain
Variations
- You can make this recipe as a base with different proteins like salmon. Here’s another easy sheet pan recipe we have for salmon
- Swap the ground chicken in the meatballs with ground turkey, beef, or lamb
- Add in other veggies to the sheet pan to make the meal your own
Best served with
- Maroulosalata aka my Mamas Salad
- Greek Salad
- Greek Tzatziki Sauce
How to Store Leftovers
Store leftovers in a container in the fridge for up to 4 days. You can also freeze the meatballs (potatoes don’t freeze great) to easily take out and reheat.
Common Questions
This can be a quick trick to make sure your meatballs maintain moisture. You can soak them in warm water for a few minutes or milk.
You may need to add a little more moisture to your balls. For this recipe you can add a bit more egg or a splash of olive oil. Start small first!
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Ingredients
For the potatoes
- 4 yukon gold potatoes, cut into wedges then halved (about 1 1/2 – 2 inch pieces)
- 5 garlic cloves, smashed
- juice of 1 1/2 lemons
- ¼ cup olive oil
- 2 tsp yellow mustard
- 1 tsp salt
- ½ tsp pepper
- 2 ¼ tsp dried oregano
- 1 ¼ tsp garlic powder
- ½ cup water
For the chicken meatballs
- 1 lb ground chicken
- 1 small onion, grated
- 3 garlic cloves, pressed
- 1 tsp salt
- ½ tsp pepper
- 1 tsp dried oregano
- 1 tsp onion powder
- ½ tsp garlic powder
- zest from one lemon
- ½ cup breadcrumbs
- 1 egg
- 1 tbsp mustard
- ¼ cup fresh minced mint
For serving
Instructions
Start Cooking- Preheat the oven to 375F. To a large baking dish add the potato pieces and smashed garlic cloves.
- Make the Greek lemon suace by whisking together the lemon juice, olive oil, mustard, salt, pepper, dried oregano and garlic powder. Add half of the sauce to the baking dish, toss with the potatoes and then add 1/2 cup water to the baking dish too. Bake for 40 mins.
- While the potatoes are baking, make the meatballs. Mix together all the meatball ingredients in a bowl and then once combined, scoop about 2 tbsp at a time and form into meatballs.
- After 40 minutes, take the potatoes out of the oven and place the meatballs into the baking dish, nestled in between the potatoes. Drizzle the other half of the lemon sauce over the meatballs. Sprinkle the 1 cup of cubed feta throughout the baking dish. Bake for 18-20 more minutes or until the meatballs are cooked through to 165F.
- Serve with fresh halved cherry tomatoes and fresh mint.
Notes
- If you like this recipe you’ll love this Greek Chicken and Lemon Potatoes
- Serve this with our Maroulosalata aka my Mamas Salad
27 people are discussing this recipe. Join in
What is the serving size for the nutritional information?
1 serving, whole dish serves 4. That info can also be found in the recipe card!
I’m making this dish tonight but will be using ground beef for the meat balls. I will report back. Where is your baking tray from?
Let me know!! !! Farm House Pottery!
What kind of breadcrumbs did you use, Plain or Italian? It set to be made on Wednesday 😊
We used plain but ANY work!
Can you leave out the cheese ? what can you replace it with ?
It’s not needed! Just adds a yummy addition!