If you’re searching for a weeknight meal that’s as nourishing as it is flavorful, look no further than this One-Pan Greek Meatballs and Potatoes Recipe. Juicy, herb-packed meatballs nestle perfectly among lemony roasted potatoes, all sizzling together for minimal fuss and maximum reward. Not only does this dish deliver the zesty, savory essence of Greek cooking, but it also wins major points for convenience—throw everything on one pan, bake, and voilà, your kitchen will smell like a bustling Mediterranean taverna.
Ingredients You’ll Need
The beauty of this dish lies in its unfussy yet vibrant ingredients—each one is essential in building layers of taste, texture, and enticing color. Don’t be tempted to skimp: every herb, citrus zest, and drizzle of olive oil earns its place in this Greek classic.
- Ground beef or lamb: The heart of the meatballs; choose lamb for authentic Greek flavor, or beef for a milder profile.
- Grated onion: Adds juiciness to the meatballs and melts away during baking, keeping them extra tender.
- Garlic (minced): Fresh garlic brings an unmistakable savory zing to the mix.
- Breadcrumbs: These act as the secret to soft, airy meatballs—use gluten-free breadcrumbs if needed.
- Large egg: It binds everything together and ensures the perfect texture.
- Chopped fresh parsley: Bright, grassy notes keep the meatballs tasting light and fresh.
- Fresh or dried oregano: Oregano is essential for that Mediterranean aroma—use fresh for subtlety or dried for intensity.
- Salt and black pepper: Balance and enhance all those bold flavors.
- Ground cumin: A pinch adds warmth and earthy depth to the meatballs.
- Lemon zest: Gives the meatballs a burst of citrusy brightness that’s so characteristic of Greek dishes.
- Baby potatoes (halved): They roast up creamy, and their small size means more golden, crisp edges.
- Olive oil: The foundation of Greek cooking; use your favorite extra-virgin variety for robust flavor.
- Lemon juice: Tangy freshness infuses the potatoes and ties the whole dish together beautifully.
- Dried oregano (for potatoes): A sprinkle over the potatoes echoes the herby notes in the meatballs.
- Salt and pepper (for potatoes): Crucial for drawing out the flavors and enhancing every bite.
- Optional: Crumbled feta and chopped parsley: Finish the dish with creamy, salty feta and a shower of fresh herbs for irresistible color and taste.
How to Make One-Pan Greek Meatballs and Potatoes Recipe
Step 1: Prep and Preheat
Begin by setting your oven to 400°F, giving it plenty of time to heat up while you pull everything together. This ensures your pan of meatballs and potatoes bakes up evenly and develops those beautiful golden edges that make this One-Pan Greek Meatballs and Potatoes Recipe so irresistible.
Step 2: Mix and Shape the Meatballs
In a large mixing bowl, gently combine your ground meat (beef or lamb), grated onion, minced garlic, breadcrumbs, egg, fresh parsley, oregano, salt, pepper, cumin, and lemon zest. Mix just until the ingredients are blended—overmixing can make the meatballs tough. With slightly damp hands, form the mixture into 1 1/2-inch meatballs and set them aside. Already, you can smell those fresh Greek herbs working their magic!
Step 3: Season the Potatoes
Spread your halved baby potatoes out on a large sheet pan or baking dish. Drizzle generously with olive oil and lemon juice, then sprinkle on dried oregano, salt, and pepper. Toss everything together so each potato gets a glistening coat of lemony, herby goodness. Arrange the potatoes into a single layer for even roasting.
Step 4: Nestle and Bake
Nestle the shaped meatballs among the potatoes, making sure they aren’t crowded. Pop the sheet pan into your hot oven, and let everything bake for 25 to 30 minutes. About halfway through, carefully flip the meatballs and give the potatoes a gentle stir—this guarantees an even browning and prevents sticking. When the meatballs are browned and cooked through and the potatoes are fork-tender, you’re ready for the grand finale.
Step 5: Garnish and Serve
Right after you pull the pan from the oven, shower with crumbled feta and a flourish of fresh parsley if you like. That final touch of creamy, salty cheese alongside the vivid green parsley brings your One-Pan Greek Meatballs and Potatoes Recipe to glorious, share-worthy life.
How to Serve One-Pan Greek Meatballs and Potatoes Recipe
Garnishes
A generous handful of crumbled feta is the classic crown for this dish, melting just slightly over the hot meatballs. For extra brightness, sprinkle over a handful of freshly chopped parsley and maybe a twist of lemon zest. If you’re feeling fancy, a few thinly sliced red onions or a dusting of sumac can add another pop of color and flavor.
Side Dishes
This One-Pan Greek Meatballs and Potatoes Recipe is perfect as a stand-alone meal, but it can really shine alongside a simple cucumber-tomato salad, briny Kalamata olives, or warm pita bread. A small bowl of tzatziki for dipping turns dinner into a Greek feast that’s sure to disappear fast!
Creative Ways to Present
Serve the meatballs and potatoes family style right from the pan for a rustic, inviting vibe—just set it in the middle of your table and let everyone help themselves. For something a bit more playful, pile meatballs and potatoes into mini pita pockets, or skewer them for a Mediterranean party platter. Leftovers work beautifully in grain bowls for a filling lunch the next day.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer leftovers to an airtight container and refrigerate for up to four days. The flavors actually deepen and meld overnight, making this One-Pan Greek Meatballs and Potatoes Recipe even tastier the next day.
Freezing
Both the uncooked meatballs (shaped and raw) and the finished dish freeze beautifully. Flash-freeze uncooked meatballs on a tray before bagging; the cooked combo can be portioned and frozen for up to three months. Just remember to cool completely before freezing for best texture.
Reheating
For maximum flavor, reheat in a 350°F oven until piping hot—you’ll revive that roasted goodness and keep the potatoes from getting mushy. If you’re short on time, a microwave works in a pinch, just be sure to cover the dish to preserve moisture.
FAQs
Can I use turkey or chicken instead of beef or lamb?
Absolutely! While beef or lamb are traditional, ground turkey or chicken work great if you want a lighter option—just be sure not to overbake, as leaner meats cook faster.
What’s the best way to make this gluten-free?
Simply swap out the regular breadcrumbs for your favorite gluten-free variety. The rest of the ingredients in this One-Pan Greek Meatballs and Potatoes Recipe are naturally gluten-free, so it’s an easy switch.
Can I add more vegetables to the pan?
Of course! Try tossing in bell peppers, red onion wedges, or even zucchini for more color and nutrients. Just make sure all vegetables are cut to similar sizes for even roasting.
How do I know when the meatballs are done?
The meatballs are ready when they’re nicely browned and reach an internal temperature of 165°F. If you’re unsure, slice one open—the centers should not be pink, and the juices should run clear.
Is this One-Pan Greek Meatballs and Potatoes Recipe kid-friendly?
Yes! Kids love the flavorful, tender meatballs and crispy potatoes. You can even shape the meatballs into smaller sizes for little hands, or serve them on skewers for fun dipping.
Final Thoughts
There’s nothing quite like the homestyle warmth and zesty brightness of a freshly baked One-Pan Greek Meatballs and Potatoes Recipe. With its crowd-pleasing flavors and effortless clean-up, it’s sure to become the hero of your dinner rotation—so grab your favorite pan, invite a few friends or family, and bring the taste of Greece home tonight!
Print
One-Pan Greek Meatballs and Potatoes Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Greek
- Diet: Non-Vegetarian
Description
Enjoy the flavors of Greece with this easy One-Pan Greek Meatballs and Potatoes recipe. Juicy meatballs seasoned with herbs, nestled among tender baby potatoes, all baked to perfection in one pan. Serve with a sprinkle of feta and fresh parsley for a delicious meal.
Ingredients
Meatballs:
- 1 pound ground beef or lamb
- 1/4 cup grated onion
- 2 cloves garlic (minced)
- 1/4 cup breadcrumbs
- 1 large egg
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh oregano (or 1 teaspoon dried)
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground cumin
- Zest of 1 lemon
Potatoes:
- 1 1/2 pounds baby potatoes (halved)
- 3 tablespoons olive oil
- Juice of 1 lemon
- 1 teaspoon dried oregano
- Salt and pepper to taste
Optional: crumbled feta and chopped parsley for serving
Instructions
- Preheat the oven: Preheat the oven to 400°F.
- Prepare meatballs: In a large bowl, mix ground meat, onion, garlic, breadcrumbs, egg, parsley, oregano, salt, pepper, cumin, and lemon zest. Form into meatballs.
- Prepare potatoes: Place halved potatoes on a baking dish. Drizzle with olive oil, lemon juice, oregano, salt, and pepper. Add meatballs among the potatoes.
- Bake: Bake for 25–30 minutes, flipping meatballs and stirring potatoes halfway through, until cooked through.
- Serve: Top with feta and parsley. Serve warm.
Notes
- Marinate potatoes in lemon and olive oil for added flavor before baking.
- Add red onions or bell peppers for extra veggies.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 480
- Sugar: 2g
- Sodium: 480mg
- Fat: 28g
- Saturated Fat: 9g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 27g
- Cholesterol: 95mg
