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Sheet Pan Greek Meatballs & Lemon Potatoes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 160 reviews
  • Author: Elina
  • 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

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Find it online: https://recipes.mbeams.com/sheet-pan-greek-meatballs-and-lemon-potatoes-recipe/