If you’re craving a dish that bursts with vibrant Mediterranean flavors yet keeps things wonderfully simple, you’re going to love this Sheet Pan Greek Meatballs & Lemon Potatoes Recipe. It’s a one-pan wonder where juicy, herb-infused chicken meatballs meet crispy, tangy lemon potatoes, all roasted to golden perfection together. The best part? Minimal cleanup and maximum deliciousness, making it perfect for busy weeknights or anytime you want a fuss-free, crowd-pleasing meal that feels like a warm hug from a Greek kitchen. Trust me, once you try this, it’ll become one of your favorite go-to dinners.
Ingredients You’ll Need
Gathering fresh, simple ingredients is the secret here—each one plays a starring role in creating the classic, irresistible taste of this recipe. From tangy lemons to fragrant herbs, these essentials blend beautifully to bring out the perfect balance of zest, savory richness, and comforting textures.
- Yukon Gold Potatoes: Their creamy texture and ability to crisp up nicely make them ideal for roasting.
- Garlic cloves: Adds a deep aromatic punch that infuses both the potatoes and meatballs.
- Lemon juice: Brings bright acidity that wakes up the entire dish with refreshing zest.
- Olive oil: Helps everything roast up golden and adds that signature Mediterranean richness.
- Yellow mustard: A tangy touch that enhances complexity in the lemon sauce and meatballs.
- Dried oregano: Classic Greek herb delivering that earthy, piney flavor.
- Ground chicken: Light and tender, it’s the perfect base for juicy meatballs.
- Onion and garlic powder: For layering savory flavors inside the meatballs.
- Fresh mint: Bright and cooling, it’s a wonderful contrast in both the meatballs and as garnish.
- Breadcrumbs and egg: These bind the meatballs together perfectly without drying them out.
- Feta cheese: Crumbled over the dish for a salty, creamy finish that defines Greek cooking.
- Cherry tomatoes: Add freshness and a burst of natural sweetness when served alongside.
How to Make Sheet Pan Greek Meatballs & Lemon Potatoes Recipe
Step 1: Prepare and Roast the Potatoes
Start by preheating your oven to 375°F. Toss the halved Yukon gold potatoes and smashed garlic cloves into a large baking dish. Whisk together fresh lemon juice, olive oil, mustard, salt, pepper, oregano, and garlic powder to create the zesty lemon sauce. Pour half of this vibrant sauce over the potatoes and garlic, tossing everything until well coated. Add water to the dish to keep the potatoes nice and moist while roasting. Pop this in the oven and bake for about 40 minutes to let the potatoes soften and start to develop a golden crust.
Step 2: Mix and Shape the Meatballs
While the potatoes are roasting, get your hands dirty mixing up the meatballs. Combine ground chicken, grated onion, pressed garlic, salt, pepper, oregano, onion powder, garlic powder, fresh lemon zest, breadcrumbs, egg, mustard, and minced mint in a bowl. This blend of ingredients ensures the meatballs will be moist, flavorful, and bursting with herbaceous punch. Once the mixture is evenly combined, shape into generous 2-tablespoon meatballs, making sure they’re all roughly the same size for even cooking.
Step 3: Add Meatballs, Feta & Finish Baking
After the initial 40 minutes, take the potatoes out and nestle the meatballs in among them in the baking dish. Drizzle the remaining lemon sauce over the meatballs, ensuring they soak up that vibrant flavor. Scatter cubed feta cheese all around, which will melt slightly during the final bake, adding a salty, creamy element that’s pure deliciousness. Return the pan to the oven for an additional 18 to 20 minutes, or until the meatballs reach an internal temperature of 165°F and are cooked through.
How to Serve Sheet Pan Greek Meatballs & Lemon Potatoes Recipe
Garnishes
Freshness is key to elevating this dish to the next level. Scatter halved cherry tomatoes over the top for juicy bursts of sweetness. Sprinkle a handful of fresh mint leaves, which add a cooling, aromatic contrast that’s unexpectedly delightful alongside the warm, savory flavors.
Side Dishes
Though this recipe stands beautifully on its own, pairing it with a crisp Greek salad—like a Maroulosalata with greens and vinegary dressing—or some warm pita bread will round out the meal perfectly. These sides add crunch and variety, complementing the rich meatballs and tender potatoes.
Creative Ways to Present
Serve everything straight from the sheet pan for a rustic, family-style vibe that encourages sharing and casual dining. Alternatively, plating each portion with a drizzle of extra lemon sauce and a sprinkle of crumbled feta makes for a more elegant presentation when entertaining guests.
Make Ahead and Storage
Storing Leftovers
Leftovers keep well in an airtight container in the refrigerator for up to 3-4 days. Keep the meatballs and potatoes together so the flavors continue to meld, just make sure to store any garnishes separately to keep them fresh.
Freezing
This Sheet Pan Greek Meatballs & Lemon Potatoes Recipe freezes beautifully. Place cooled meatballs and potatoes in a freezer-safe container or bag for up to 2 months. When you’re ready to enjoy, thaw overnight in the fridge for best texture.
Reheating
Reheat leftovers gently in a preheated oven at 350°F for about 15-20 minutes until warmed through. This method helps retain crisp edges on the potatoes and keeps meatballs tender without drying out. You can also reheat in a skillet over medium heat for a quick option.
FAQs
Can I use beef or lamb instead of chicken for the meatballs?
Absolutely! Ground beef or lamb would add a richer flavor and firmer texture. Just keep the seasoning and lemon sauce the same to maintain that classic Greek profile.
Is there a gluten-free option for the breadcrumbs?
Yes! You can substitute regular breadcrumbs with gluten-free breadcrumbs or even crushed gluten-free crackers to keep the meatballs light and gluten-free.
Can I prepare parts of this in advance?
You can mix and shape the meatballs a day ahead and keep them covered in the fridge. Similarly, you can prep the lemon sauce and potatoes early, then assemble right before baking.
What’s the best way to get crispy potatoes?
Make sure to cut the potatoes into even-sized pieces, toss well with oil, and avoid overcrowding the pan so they roast evenly and crisp up perfectly.
Can I make this vegetarian?
While this recipe is designed around chicken meatballs, you could swap in plant-based meat alternatives or hearty vegetable balls, but the cooking times and texture will vary.
Final Thoughts
There’s something truly special about the simplicity and soulfulness of this Sheet Pan Greek Meatballs & Lemon Potatoes Recipe. It’s one of those dishes that makes dinner feel like a celebration, even on an ordinary weeknight. Dive in, share it with loved ones, and enjoy every lemony, herby, tender bite. Trust me, once you try it, this recipe will hold a special place in your kitchen rotation!
Print
Sheet Pan Greek Meatballs & Lemon Potatoes Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 4–6 servings 1x
- Category: Mediterranean
- Method: Baking
- Cuisine: Greek-Inspired
Description
This Sheet Pan Greek Meatballs & Lemon Potatoes recipe offers a vibrant and easy one-pan meal featuring juicy ground chicken meatballs and tangy, lemon-infused potatoes baked together with garlic, oregano, and fresh herbs. Perfect for busy weeknights, this dish captures the essence of Greek cuisine with a delicious balance of bright lemon, aromatic oregano, and creamy feta cheese, served with fresh cherry tomatoes and mint for garnish.
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
- 1/4 cup olive oil
- 2 tsp yellow mustard
- 1 tsp salt
- 1/2 tsp pepper
- 2 1/4 tsp dried oregano
- 1 1/4 tsp garlic powder
- 1/2 cup water
For the chicken meatballs
- 1 lb ground chicken
- 1 small onion, grated
- 3 garlic cloves, pressed
- 1 tsp salt
- 1/2 tsp pepper
- 1 tsp dried oregano
- 1 tsp onion powder
- 1/2 tsp garlic powder
- Zest from one lemon
- 1/2 cup breadcrumbs
- 1 egg
- 1 tbsp mustard
- 1/4 cup fresh minced mint
For serving
- 1 cup cubed feta cheese
- 1 cup halved cherry tomatoes
- Fresh mint for garnish
Instructions
- Preheat and prepare potatoes: Preheat your oven to 375°F (190°C). In a large baking dish, add the cut Yukon gold potatoes along with the smashed garlic cloves to prepare them for roasting.
- Make lemon sauce and bake potatoes: Whisk together the lemon juice, olive oil, yellow mustard, salt, pepper, dried oregano, and garlic powder to create a bright Greek lemon sauce. Pour half of this sauce over the potatoes in the baking dish, tossing to coat evenly. Add 1/2 cup water to the dish to help steam the potatoes. Bake for 40 minutes to partially cook the potatoes.
- Prepare the meatball mixture: While the potatoes bake, combine the ground chicken, grated onion, pressed garlic, salt, pepper, dried oregano, onion powder, garlic powder, lemon zest, breadcrumbs, egg, mustard, and fresh minced mint in a mixing bowl. Mix thoroughly until all ingredients are well incorporated. Form the mixture into approximately 2-tablespoon-sized meatballs, shaping them gently with your hands.
- Add meatballs and feta to the baking dish: After the potatoes have baked for 40 minutes, remove the baking dish from the oven. Nestle the meatballs between the potato wedges, ensuring they are evenly spaced. Drizzle the remaining half of the lemon sauce over the meatballs and potatoes. Scatter the cubed feta cheese evenly throughout the dish.
- Bake until meatballs are cooked: Return the baking dish to the oven and bake for an additional 18 to 20 minutes, or until the meatballs reach an internal temperature of 165°F (74°C), indicating they are fully cooked.
- Serve and garnish: Remove from the oven and serve the meatballs and lemon potatoes garnished with fresh halved cherry tomatoes and fresh mint leaves for a refreshing finish.
Notes
- If you enjoy this recipe, you’ll also love the Greek Chicken and Lemon Potatoes variation.
- Pair this meal with Maroulosalata, a traditional Greek salad known as Mama’s Salad for a complete Mediterranean experience.
Your email address will not be published. Required fields are marked *