One Pan Greek Meatballs and Lemon Potatoes
This dish brings together juicy Greek-style meatballs (keftedes) with garlicky, oregano-infused lemon potatoes roasted to golden perfection. Everything cooks in one pan for easy prep and clean-up, and the flavors are bold, comforting, and authentically Mediterranean.
Time:
Prep time: 20 minutes
Cook time: 45–50 minutes
Total time: ~1 hour 10 minutes
Serves: 4–6
Ingredients:
For the Lemon Potatoes:
1.2 kg (2.5 lbs) Yukon Gold or baby potatoes, cut into wedges
1/4 cup olive oil
Juice of 2 lemons
4 garlic cloves, minced
1 tbsp dried oregano
1/2 cup low-sodium chicken broth
Salt and black pepper, to taste
For the Greek Meatballs (Keftedes):
500g (1.1 lbs) ground beef or lamb (or mix)
1/2 cup breadcrumbs
1/4 cup whole milk
1 egg
3 cloves garlic, minced
1/2 small red onion, grated
2 tbsp fresh parsley, chopped
1 tsp dried oregano
1/2 tsp cumin
Salt and pepper to taste
Optional: zest of 1 lemon
Instructions:
1. Preheat the Oven:
Set oven to 220°C (425°F). Line a large sheet pan or baking dish with parchment or foil.
2. Prepare the Potatoes:
In a bowl, toss the potato wedges with olive oil, lemon juice, garlic, oregano, broth, salt, and pepper. Spread them on one side of the baking dish or tray.
3. Make the Meatballs:
In a small bowl, soak breadcrumbs in milk for 2–3 minutes.
In a large bowl, combine the soaked breadcrumbs, ground meat, egg, garlic, grated onion, parsley, oregano, cumin, lemon zest, salt, and pepper.
Mix gently until just combined (don’t overwork).
Form into 1.5-inch meatballs (about 16–20 balls). Place them on the tray alongside the potatoes.
4. Bake:
Roast everything for 40–45 minutes, flipping the meatballs and potatoes halfway through for even browning.
If needed, broil for the last 2–3 minutes for extra crisp edges.
5. Serve:
Plate meatballs and potatoes together, drizzle with pan juices, and garnish with chopped parsley, fresh dill, or crumbled feta. Serve with tzatziki, lemon wedges, or warm pita bread.
Tips:
Want extra browning? Finish the dish under the broiler.
For juicier meatballs, use a mix of beef and pork or lamb.
Add zucchini chunks or bell peppers to the tray for added veggies.
Frequently Asked Questions
Q: Can I make this ahead?
A: Yes! Prep everything and refrigerate the tray before baking. Bake fresh when ready to eat.
Q: Can I freeze it?
A: Yes, cooked meatballs and potatoes freeze well. Cool fully, then freeze in portions.
Q: What sides go well?
A: Greek salad, tzatziki, cucumber yogurt sauce, or lemony green beans work great!
Nutritional Information
Calories: 490
Protein: 24g
Fat: 28g
Carbs: 34g
Fiber: 4g
Sugar: 2g
Sodium: 520mg