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
Scale
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
