Sheet Pan Greek Chicken Meatballs + Potatoes

These Greek chicken meatballs and potatoes come together on one sheet pan for an easy, satisfying weeknight dinner. Juicy ground chicken meatballs are packed with feta, fresh herbs, and lemon zest, then roasted alongside crispy oregano-seasoned potatoes until golden. Serve it all with a creamy garlic-herb yogurt sauce for a fresh, Mediterranean-inspired meal that’s ready in about an hour!

The sheet pan meal that dreams are made of.

The best part about these Greek chicken meatballs is that they’re cooked to perfection on a sheet pan alongside tender, yet crispy herby potato wedges. Top with my easy Greek yogurt sauce and serve with sliced feta, and dinner is done!

Here’s what you’ll need.

Here’s how it all comes together

PREP TATERS. Toss halved baby potatoes with olive oil, oregano, garlic powder, rubbed sage, salt, and pepper.

GIVE TATERS A HEAD START. Roast the potatoes alone for about 10 minutes. They need a little extra time to get tender and golden.

MIX MEATBALLS. Mix ground chicken with breadcrumbs, feta, milk, egg, garlic, fresh herbs, lemon zest, oregano, salt, and pepper.

ROLL MEATBALLS. Scoop and roll into balls with oiled hands.

ADD MEATBALLS TO TATERS. Nestle the meatballs onto the sheet pan with the par-baked potatoes.

BAKE IT ALL TOGETHER. Roast everything for another 20-25 minutes, then broil for one minute for a crispy finish.

MAKE THE SAUCE. While it all roasts, whisk together Greek yogurt, fresh herbs, lemon zest and juice, olive oil, garlic, salt, and pepper.

FINISH + SERVE. Plate the meatballs and potatoes, drizzle generously with the yogurt sauce, and top with fresh herbs, sliced feta, and a final drizzle of olive oil.

Things I learned while testing this recipe

• Grating the garlic on a microplane (instead of mincing) gives the meatballs a much more even, mellow garlic flavor throughout. No surprise garlic chunks! You can use garlic paste from a tube or jar instead if you’re looking for a shortcut.
• Oiling your hands before rolling the meatballs is a small step that makes a big difference. The meatballs are a bit sticky, so oiled hands keep everything from turning into a mess. BONUS: The oil also helps give the meatballs a nice crust on the outside!
• Giving the potatoes a 10-minute head start is necessary. They take a bit longer to get fork-tender than chicken meatballs take to cook through, so this timing keeps both perfectly done at the same time.
• Don’t skip the broil at the end! That quick minute leaves the meatballs and potatoes with a deliciously crispy finish.

The perfect make-ahead weeknight dinner.

• The meatball mixture can be portioned and rolled up to a day in advance. Store in the fridge, tightly covered, so when you’re ready to cook, all you have to do is preheat and bake.
• The yogurt sauce actually gets better as it sits. Make it a day or two in advance and let the flavors meld in the fridge until you’re ready to serve. Add a pinch of salt to taste before serving if it’s been in the fridge for a couple days.
• This is a fantastic meal-prep recipe! Roast a batch on Sunday afternoon and portion it into containers for grab-and-go lunches all week.

Here’s what I’d serve with this.

• easy Greek orzo pasta salad
• balsamic cucumber + tomato salad
• air fryer asparagus
• 15-minute creamy feta pasta
• marinated white bean + burrata salad

Just in case you have leftovers.

• STORING: Let the meatballs and potatoes cool completely, then store in an airtight container in the fridge for up to 4 days. Keep the yogurt sauce in a jar in the fridge for up to 5 days.
• FREEZING: Freeze cooked and cooled meatballs in a freezer-safe bag or container for up to 3 months. Thaw overnight in the fridge before reheating.
• REHEATING: Reheat meatballs and potatoes on a sheet pan in a 375-degree oven for about 10-12 minutes, or until warmed through, to keep the potatoes crispy. Microwaving works in a pinch, but the texture of the potatoes will be softer.

More easy chicken recipes for your eating pleasure.