Bringing together the best of Mediterranean comfort food with easy, modern cooking, the One-Pan Greek Meatballs and Potatoes Recipe is your ticket to a fabulously satisfying dinner in less than an hour. Juicy, herb-flecked meatballs and golden roasted potatoes bake side by side, infused with bright lemon, garlic, and oregano. Best of all, this charming one-pan wonder promises big flavor with minimal clean-up. Whether you’re craving a weekday treat or hosting friends, this meal is pure magic on a single sheet pan.
Ingredients You’ll Need
The beauty of this One-Pan Greek Meatballs and Potatoes Recipe is that every ingredient plays a crucial role in building classic Greek flavor. These components are easy to find, but when combined, they create a dish that’s both hearty and fresh.
- Ground Beef or Lamb: Look for fresh, high-quality meat—the heartiness of beef or the robust flavor of lamb really anchors this dish.
- Bread Crumbs: Helps bind the meatballs and keeps them tender (soak them in milk for irresistibly juicy texture).
- Milk: This draws out the crumbs’ moisture, which makes meatballs wonderfully fluffy inside.
- Egg: A must-have binder that ensures the meatballs keep their shape during roasting.
- Garlic: Don’t skimp—these minced cloves infuse everything with punchy, authentic flavor.
- Red Onion: Finely chopped onion offers a subtle sweetness and delicate crunch.
- Fresh Parsley: Brightens up the meatballs and adds that signature Greek freshness.
- Dried Oregano: Classic, aromatic, and the unmistakable backbone to so many Greek recipes.
- Salt and Black Pepper: Key for bringing all the flavors into harmony—season generously.
- Baby Potatoes: Halved and roasted, they turn golden on the outside and fluffy inside.
- Olive Oil: Adds rich flavor and ensures the potatoes roast up beautifully without sticking.
- Lemon Juice: For a bright, citrusy finish that lifts the whole pan.
- Dried Oregano (for potatoes): Echoes the herby notes in the meatballs and doubles the flavor.
- Garlic Powder: Seasoned potatoes crave a bit of extra garlic depth.
- Crumbled Feta and Fresh Dill (optional): These garnishes are the crowning glory, adding saltiness and a burst of fresh flavor.
How to Make One-Pan Greek Meatballs and Potatoes Recipe
Step 1: Soak Breadcrumbs and Mix the Meatball Ingredients
Start by soaking the breadcrumbs in milk for about 2 minutes in a large mixing bowl. This quick trick ensures the meatballs turn out ultra-soft and never dry. Once the crumbs are puffed up, add in your ground beef or lamb, egg, minced garlic, chopped red onion, fresh parsley, dried oregano, salt, and pepper. Gently mix everything together—don’t overwork, just until it’s nicely combined to keep your meatballs tender.
Step 2: Shape the Meatballs
With damp hands, scoop up the mixture and roll it into small balls, about 1 to 1.5 inches across. Line them up on a plate as you go. By making them all uniform in size, you’ll ensure even cooking—a must for that juicy, restaurant-style perfection.
Step 3: Prepare the Potatoes
Grab your halved baby potatoes and toss them straight onto a large sheet pan. Drizzle with olive oil and a good squeeze of lemon juice, then sprinkle with dried oregano, garlic powder, salt, and pepper. Give everything a nice mix right on the pan so each piece is coated in that sunny herb mixture.
Step 4: Arrange Everything on the Pan
Push the potatoes over to one half of the sheet pan, then nestle the meatballs onto the other half. Keeping them separated like this gives both the spuds and the meatballs their space to brown and develop their gorgeous flavors without steaming.
Step 5: Roast to Golden Perfection
Slide your pan into a preheated 400°F (200°C) oven and let the magic happen! Roast for 25 to 30 minutes, flipping the potatoes and turning the meatballs halfway through. You’re looking for deeply golden potatoes and meatballs cooked all the way through, their exteriors just starting to caramelize.
Step 6: Garnish and Serve
Once everything is perfectly roasted, sprinkle the whole pan with crumbled feta and a handful of fresh dill if you like. Serve the One-Pan Greek Meatballs and Potatoes Recipe hot from the oven for an instant Greek getaway, right at your dinner table.
How to Serve One-Pan Greek Meatballs and Potatoes Recipe
Garnishes
Embellish your hot-from-the-oven creation with crumbled feta and fresh dill for a tangy, herbal contrast. A light grating of lemon zest on top also adds a breezy Mediterranean touch to your One-Pan Greek Meatballs and Potatoes Recipe. Don’t be shy—these garnishes deliver both color and flavor you’ll love.
Side Dishes
To really bring the feast together, add a chilled bowl of tzatziki or a crisp Greek salad on the side. These cool, creamy accompaniments provide balance to the warm, savory meatballs and potatoes, and turn your meal into a complete spread. Warm, fluffy pita would also be a perfect vehicle for scooping up every last bit!
Creative Ways to Present
Serve everything straight from the pan for a rustic family-style dinner—or plate individual servings with a scattering of microgreens and heirloom cherry tomatoes for a more modern, colorful look. For parties, you can even stick toothpicks into the meatballs and offer them as pass-around bites, with the potatoes on a platter alongside.
Make Ahead and Storage
Storing Leftovers
The One-Pan Greek Meatballs and Potatoes Recipe holds up beautifully in the fridge. Place any cooled leftovers in an airtight container and keep refrigerated for up to three days. The flavors deepen overnight, making that next-day lunch even more irresistible. Just be sure to store garnishes separately for best texture.
Freezing
Have extras? You can freeze both meatballs and potatoes, though the potatoes may become a touch softer after thawing. Let everything cool completely, then arrange in a single layer in a freezer-safe container. Store for up to two months, and remember to label with the date!
Reheating
For best results, reheat the One-Pan Greek Meatballs and Potatoes Recipe in a 350°F (175°C) oven until warmed through—about 10–15 minutes. This helps restore some crispness. In a pinch, you can microwave, but the oven really brings back that fresh-from-the-pan texture.
FAQs
Can I make this recipe gluten-free?
Absolutely! Just swap in your favorite gluten-free breadcrumbs. Everything else in the One-Pan Greek Meatballs and Potatoes Recipe is naturally gluten-free, making it an easy adaptation for those with dietary restrictions.
What’s the best way to prep this ahead for a party?
You can form the meatballs and toss the potatoes with their seasonings a day ahead. Cover and refrigerate, then simply arrange on the pan and bake just before guests arrive. This keeps everything fresh and takes the stress out of party prep!
Is it possible to use ground turkey or chicken?
Definitely. Ground turkey or chicken are great lighter alternatives—just be careful not to overcook, since they can dry out a bit faster than beef or lamb. A splash of extra olive oil mixed in can help maintain moisture.
Can I customize the herbs?
For sure! Dill, mint, or a touch of rosemary each give their own unique twist. If you love herbs, try mixing chopped fresh mint with the parsley for a flavor boost in the meatballs.
What if I don’t have baby potatoes?
Not a problem! Simply cut larger Yukon Gold or russet potatoes into small, even cubes. Just make sure they’re all about the same size to ensure they roast at the same rate as the meatballs.
Final Thoughts
There’s a reason the One-Pan Greek Meatballs and Potatoes Recipe is such a staple in my kitchen—every bite delivers tons of flavor with barely any fuss. Give it a try, and you might just find it becomes your new weeknight go-to. I know you’ll love how tasty, colorful, and satisfying it is!
Print
One-Pan Greek Meatballs and Potatoes Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This One-Pan Greek Meatballs and Potatoes recipe is a flavorful and satisfying dish that brings together juicy meatballs with tender roasted potatoes, all seasoned with traditional Greek herbs and spices.
Ingredients
For the Meatballs:
- 1 pound ground beef or lamb
- 1/3 cup breadcrumbs
- 1/4 cup milk
- 1 egg
- 2 cloves garlic, minced
- 1/4 cup red onion, finely chopped
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Potatoes:
- 1 1/2 pounds baby potatoes, halved
- 3 tablespoons olive oil
- juice of 1 lemon
- 1 teaspoon dried oregano (for potatoes)
- 1/2 teaspoon garlic powder
- salt and pepper to taste
For Garnish:
- crumbled feta
- fresh dill (optional)
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C).
- Prepare the meatballs: Soak breadcrumbs in milk for 2 minutes. Add ground meat, egg, garlic, red onion, parsley, oregano, salt, and pepper. Form into small meatballs.
- Prepare the potatoes: Toss halved baby potatoes with olive oil, lemon juice, oregano, garlic powder, salt, and pepper. Spread on one half of a sheet pan.
- Cook: Arrange meatballs on the other half of the pan. Roast for 25-30 minutes, flipping halfway through, until meatballs are cooked through and potatoes are golden.
- Serve: Garnish with feta and dill. Serve warm.
Notes
- Serve with tzatziki or Greek salad on the side.
- Ground turkey or chicken can be used as a leaner alternative.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 1 portion
- Calories: 480
- Sugar: 2g
- Sodium: 450mg
- Fat: 28g
- Saturated Fat: 9g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 27g
- Cholesterol: 110mg
