Sheet Pan Greek Meatballs + Potatoes

One pan, one killer sauce, zero complaints. These Greek meatballs are packed with fresh herbs and feta cheese and nestled alongside crispy roasted potatoes — all on one sheet pan! The lemony yogurt sauce ties everything together, making the perfect drizzle or dip!

The sheet pan dinner that actually tastes delicious.

• The meatballs are fresh and savory, with feta mixed right in. The potatoes get crispy edges from the roast and a quick broil at the end. And the yogurt sauce is cool, lemony, and herby, tying everything together perfectly.
• This recipe is SO easy! The potatoes go in first to get a head start, then the meatballs join them, and everything roasts together while you mix up the creamy sauce in a bowl.

Here’s what you’ll need.

Here’s how it all comes together.

PREP TATERS. Halve or quarter your potatoes and add them to a sheet pan. Drizzle with olive oil, sprinkle with oregano, garlic powder, dried sage, and a couple large pinches of salt and pepper, and toss until well coated.

GIVE TATERS A HEAD START. Roast the potatoes for about 10 minutes on their own before the meatballs join them.

MAKE MEATBALLS. Add ground beef, breadcrumbs, feta, milk, egg, garlic, fresh herbs, oregano, salt, and pepper to a large bowl. Mix with your hands just until combined. Use a cookie scoop to portion, then oil your hands and roll into uniform balls.

BAKE IT ALL TOGETHER. Add the meatballs to the sheet pan and roast everything for 20–25 minutes, until the meatballs are cooked through and the potatoes are fork-tender. Broil for 1 minute at the end to get a little crispy crust on both.

MAKE THE SAUCE. While everything roasts, stir together yogurt, fresh herbs, lemon zest and juice, olive oil, garlic, and a couple pinches of salt and pepper in a small bowl.

FINISH + SERVE. Serve the yogurt sauce with the meatballs and potatoes and garnish with fresh herbs, sliced feta, and a drizzle of olive oil.

Things I learned while testing this recipe.

• Fat percentage matters in the meatballs. An 80/20 ground beef gives you the best texture and flavor here. Leaner beef tends to make drier, denser meatballs, especially with breadcrumbs and feta already in the mix.
• Don’t skip the head start on the potatoes. Those extra ten minutes make a real difference. It means the potatoes are actually tender when the meatballs finish cooking, and both get a real shot at that broiled crust at the end.
• The herb mix is flexible, but use fresh if you can. Any combination of parsley, chives, mint, and dill works. Use whatever you have on hand. Fresh is non-negotiable in the sauce, though; dried herbs won’t give you the same brightness.
• Oil your hands generously when rolling. A thin coat of olive oil on your palms keeps the process clean and helps the meatballs roll smoothly.

Make it on Sunday and eat well all week.

• This recipe holds up beautifully as a make-ahead meal, which is why it’s one of my favorites!
• The meatballs and potatoes reheat well, the yogurt sauce keeps for days in the fridge, and the whole thing tastes just as good (maybe even better?) on day three.

Here’s what I’d serve with these meatballs and potatoes.

• easy Greek cucumber salad
• quick crispy garlic bread
• easy Greek chickpea pasta salad
• Greek orzo pasta salad
• easy Mediterranean garlic cheese bread

Just in case you have leftovers.

• STORING: Store meatballs and potatoes separately from the yogurt sauce in airtight containers in the fridge for up to 4 days. Season leftover yogurt sauce with salt and give it a good stir before serving if it’s been in the fridge for a couple days.
• FREEZING: The meatballs freeze well. Arrange them in a single layer on a baking sheet and freeze until solid, then transfer to a zip-top freezer bag for up to 3 months. The potatoes and yogurt sauce don’t freeze well, so you’ll want to prep those the day of.
• REHEATING: Reheat meatballs and potatoes in a 350-degree oven for 10–15 minutes until warmed through, or in an air fryer at 350 for about 5–7 minutes. You can also reheat them in a pan (covered with a lid) with a drizzle of olive oil over medium heat until warmed through.

More easy meatball recipes for your eating pleasure.