If you are on the hunt for a dish that brings the heart of Mediterranean flavor right to your table with minimal fuss, the One-Pan Greek Meatballs and Potatoes Recipe is an absolute game-changer. Picture tender, juicy meatballs infused with fresh herbs and spices, roasted together with golden, crispy-on-the-outside, soft-on-the-inside potatoes, all kissed by a bright and tangy ladolemono sauce. This recipe is a perfect weeknight meal but elegant enough to impress guests, delivering vibrant Greek flavors with the ease of one-pan cooking. The harmonious blend of lamb, beef, aromatic herbs, and that luscious lemon-olive oil drizzle makes every bite a celebration of simple, wholesome ingredients.
Ingredients You’ll Need
Each ingredient in this recipe plays a crucial role, layering textures and flavors that transform a humble meal into something unforgettable. From the richness of the ground meats to the freshness of mint and parsley, and the brightness brought by lemon juice, these essentials work together to ensure each mouthful sings.
- Lemon juice (1/4 cup / 60ml): Adds a fresh, zesty brightness that balances the richness perfectly.
- Lemon zest (1 teaspoon): Enhances the citrus aroma with an extra punch of flavor.
- Dijon mustard (2 teaspoons): Provides a subtle tang and emulsifies the sauce beautifully.
- Extra virgin olive oil (1 cup / 240ml): The backbone of the sauce, delivering fruitiness and richness.
- Garlic paste (5 cloves + 3 cloves): Adds deep, fragrant notes that are quintessentially Greek.
- Dried Greek oregano (2 teaspoons + 2 teaspoons): Brings the classic herbal aroma that transports you straight to the Mediterranean.
- Salt and pepper: Essential seasonings that enhance every component.
- Yukon Gold potatoes (5 large, cubed): Their buttery texture crisps up wonderfully while absorbing all those savory flavors.
- Low sodium chicken stock (1/2 cup / 120ml): Adds moisture and subtle depth to the potatoes as they roast.
- Ground chuck (1 lb / 454g): Gives the meatballs a tender, juicy foundation.
- Ground lamb (1 lb / 454g): Infuses the meatballs with rich, authentic Greek flavor.
- Day-old white bread (3 slices, crust removed): Soaked to create a light, tender texture in the meatballs.
- Milk or water (for soaking bread): Softens the bread to blend seamlessly in the meatball mixture.
- Small onion (1, grated): Adds natural sweetness and moisture.
- Flat-leaf Italian parsley (1/2 cup, minced): Brightens the flavor with its fresh, herbaceous notes.
- Fresh mint (1/4 cup, minced): Gives an unmistakable fresh and slightly cooling contrast that balances the richness.
- Large egg (1, beaten): Binds all ingredients gently together for perfect meatball shape and texture.
- Diamond Crystal Kosher salt (1 tablespoon): Ensures the seasoning is just right, enhancing all flavors without overpowering.
- Black pepper (1/2 teaspoon): Adds a subtle heat and earthiness.
- Nutmeg (3/4 teaspoon): Warms and rounds out the flavor profile beautifully.
How to Make One-Pan Greek Meatballs and Potatoes Recipe
Step 1: Make the Ladolemono Sauce
Start by blending the lemon juice, lemon zest, Dijon mustard, olive oil, garlic paste, dried Greek oregano, salt, and pepper until you get a silky, emulsified sauce. This vibrant dressing is the star that ties the entire dish together, bringing brightness and depth with every drizzle.
Step 2: Prepare the Bread for Meatballs
Soak the slices of day-old bread in milk or water just until softened, then gently squeeze out excess liquid. This humble step prevents the meatballs from becoming dense, helping them stay moist and tender as they bake.
Step 3: Mix the Meatball Ingredients
In a large bowl, combine the soaked bread pieces with ground chuck, ground lamb, grated onion, minced parsley and mint, garlic paste, beaten egg, kosher salt, black pepper, and nutmeg. Mix gently by hand or with a spoon until everything is evenly incorporated but not overworked, ensuring the meatballs stay light and juicy.
Step 4: Form the Meatballs
With wet hands to prevent sticking, roll the mixture into evenly sized meatballs about 2 inches in diameter. Place them on a parchment-lined baking sheet, and let them rest while you get the potatoes ready. The uniform size helps them cook evenly alongside the potatoes.
Step 5: Preheat Oven and Prepare Potatoes
Heat your oven to a hot 425°F (220°C). Spread the cubed Yukon Gold potatoes in a large baking dish, then toss them with half of the prepared ladolemono sauce. Sprinkle with oregano, salt, and pepper, and pour in the chicken stock. This step starts the magic by giving the potatoes a flavorful bath that will result in crispy edges and tender centers.
Step 6: Roast the Potatoes
Bake the potatoes uncovered for 30 minutes, allowing them to soften and soak up those bright, herbal tones from the sauce. This gentle roasting develops crucial flavor and texture before the meatballs join the party.
Step 7: Add the Meatballs and Finish Cooking
Lower the oven temperature to 375°F (190°C). Arrange your meatballs carefully on top of the partially cooked potatoes, then return the dish to the oven. Bake for an additional 30 minutes until the meatballs are cooked through and the potatoes are perfectly tender. If you want a gorgeous golden finish, broil for the last 2 minutes, watching carefully to avoid burning.
Step 8: Finish and Serve
Just before serving, spoon the remaining ladolemono sauce over the meatballs and potatoes, letting that luscious drizzle add a fresh, citrusy gloss. Serve with extra sauce on the side and optionally sprinkle with crumbled feta cheese for authentic Greek flair. Dive in immediately and relish the beautifully balanced flavors!
How to Serve One-Pan Greek Meatballs and Potatoes Recipe
Garnishes
Brighten this dish further with a scattering of fresh parsley or mint leaves just before serving. A generous crumble of feta cheese adds creaminess and salty tang, balancing the lemony sauce perfectly. Thinly sliced red onions or a sprinkle of smoked paprika can also lend visual appeal and flavor accents.
Side Dishes
While this One-Pan Greek Meatballs and Potatoes Recipe is a complete meal on its own, pairing it with a fresh Greek salad featuring cucumbers, tomatoes, olives, and red onions dressed in olive oil and red wine vinegar enhances the Mediterranean experience. Warm pita bread or a light tzatziki sauce also complement the rich meatballs beautifully.
Creative Ways to Present
For a fun twist, serve this dish family-style on a large platter, encouraging everyone to help themselves. Alternatively, place meatballs on small skewers for a party appetizer vibe or make sliders using pita pockets stuffed with meatballs, potatoes, and a dollop of ladolemono sauce. The possibilities for presentation are as vibrant as the flavors!
Make Ahead and Storage
Storing Leftovers
After enjoying your feast, store any leftovers in an airtight container in the refrigerator. The meatballs and potatoes will keep well for up to 3 days, making it a convenient option when you want a flavorful meal ready to go.
Freezing
If you want to make this One-Pan Greek Meatballs and Potatoes Recipe ahead of time, you can freeze the cooked meatballs and potatoes separately in freezer-safe containers. They will remain delicious for up to 3 months. Be sure to thaw overnight in the refrigerator before reheating.
Reheating
Reheat leftovers gently in a 350°F (175°C) oven until warmed through to maintain the crispy texture of the potatoes and juicy moisture of the meatballs. Alternatively, microwave until hot, but expect a softer potato texture. Drizzle with leftover ladolemono sauce after reheating to revive flavors.
FAQs
Can I use just beef instead of a mix of beef and lamb?
Absolutely! Using only ground beef will still deliver tasty meatballs, though lamb adds that signature earthy richness typical of Greek cooking. If you prefer beef, consider adding an extra pinch of oregano and mint to mimic some of the traditional flavor.
What can I substitute for day-old bread?
If you don’t have day-old bread, fresh white bread will work fine as long as you soak it well in milk or water until softened. The goal is to create a binder that keeps your meatballs tender and moist.
Is it possible to make the sauce ahead of time?
Yes! The ladolemono sauce actually improves when made a few hours ahead as flavors meld together beautifully. Store it covered in the refrigerator and bring to room temperature before tossing with potatoes and serving.
Can I use other potatoes besides Yukon Gold?
Yukon Gold are preferred for their creamy texture and ability to crisp up nicely, but you can substitute with red potatoes or even fingerlings. Just ensure they are cut into uniform pieces for even cooking.
How do I prevent the meatballs from drying out?
Using soaked bread in the mixture and handling the meat gently without overmixing helps keep the meatballs juicy. Baking them alongside potatoes in a sauce also locks in moisture and flavor.
Final Thoughts
This One-Pan Greek Meatballs and Potatoes Recipe is truly one of those joyful meals you’ll want to make again and again. It brilliantly combines vibrant, fresh flavors with wonderfully satisfying textures in the easiest way possible—just one pan and a handful of simple ingredients. Whether you’re cooking for family, friends, or keeping it cozy solo, this dish promises a warm, delicious embrace that feels like a hug from Greek cuisine itself. Give it a try, and soon it might just become your new favorite go-to dinner!
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One-Pan Greek Meatballs and Potatoes Recipe
- Total Time: 1 hour 15 minutes
- Yield: 6 servings 1x
Description
This One-Pan Greek Meatballs and Potatoes recipe features succulent lamb and beef meatballs baked together with tender, oregano-infused Yukon Gold potatoes in a vibrant lemony ladolemono sauce. Perfect for a hearty and flavorful meal that combines traditional Greek flavors into a simple, all-in-one oven dish.
Ingredients
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 and Seasoning
- 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, extra virgin olive oil, garlic paste, dried Greek oregano, salt, and pepper in a bowl until emulsified and smooth. Set aside to let the flavors meld.
- Prepare the Bread for Meatballs: Submerge the white bread slices in milk or water for a few minutes until softened. Squeeze out the excess liquid, tear the bread into small pieces, and place them in a large mixing bowl.
- Mix the Meatball Ingredients: Add the ground chuck, ground lamb, kosher salt, black pepper, nutmeg, minced parsley, minced mint, garlic paste, grated onion, and beaten egg to the soaked bread. Gently combine all ingredients by hand or with a spoon until just mixed without overworking.
- Form the Meatballs: With wet hands, shape the meat mixture into approximately 2-inch diameter meatballs. Place them on a parchment-lined baking sheet and set aside while preparing the potatoes.
- Preheat the Oven and Prepare Potatoes: Preheat your oven to 425°F (220°C) with a rack in the middle position. Spread the cubed Yukon Gold potatoes evenly in a 9×13-inch baking dish. Pour half of the prepared ladolemono sauce over the potatoes, sprinkle with dried oregano, salt, and pepper, then toss to coat. Pour the low sodium chicken stock over the potatoes to add moisture.
- Roast the Potatoes: Bake the potatoes uncovered for 30 minutes, allowing them to soften and absorb the vibrant flavors from the sauce and seasonings.
- Add the Meatballs: Remove the dish from the oven carefully. Reduce the oven temperature to 375°F (190°C). Arrange the raw meatballs evenly on top of the partially cooked potatoes.
- Finish Baking: Return the baking dish to the oven and cook for an additional 30 minutes, or until the potatoes are tender and the meatballs are thoroughly cooked. Optionally, broil the dish for the last 2 minutes to achieve a golden, slightly crisp top, monitoring closely to prevent burning.
- Finish and Serve: Remove from the oven and spoon some of the remaining ladolemono sauce over the cooked meatballs and potatoes for extra flavor. Serve immediately with extra ladolemono sauce on the side. Optionally, garnish with crumbled feta cheese. Enjoy your Greek-inspired meal!
Notes
- Using day-old bread soaked in milk or water helps keep the meatballs tender and moist.
- Adjust oregano and garlic quantities to taste if you prefer stronger or milder flavors.
- Broiling at the end adds a nice golden crust to the meatballs but watch carefully to avoid burning.
- Leftover ladolemono sauce can be refrigerated and used as a salad dressing or marinade.
- For a vegetarian version, substitute meatballs with plant-based meat alternatives and use vegetable stock.
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Greek
