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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!
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Oven
- Cuisine: Greek
Ingredients
Units
Scale
POTATOES
- 1.5 pounds baby gold potatoes (halved or quartered)
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1/2 teaspoon rubbed sage
- Kosher salt
- fresh cracked black pepper
MEATBALLS
- 1 pound ground beef
- 1/2 cup Italian seasoned breadcrumbs
- 1/2 cup crumbled feta cheese
- 1/3 cup milk
- 1 large egg, beaten
- 4 cloves garlic, grated (or finely minced)
- 2 tablespoons fresh chopped herbs (parsley, chives, mint, dill)
- 1 teaspoon dried oregano
- 1 teaspoon Kosher salt
- 1/2 teaspoon fresh cracked black pepper
SAUCE
- 1 cup plain Greek yogurt (4-5%)
- 1/2 cup fresh chopped herbs (parsley, chives, mint, dill)
- zest and juice of 1 lemon
- 1 tablespoon olive oil
- 2-3 cloves finely minced garlic
- Kosher salt
- fresh cracked black pepper
GARNISH
- fresh chopped herbs
- sliced feta cheese
- olive oil for drizzling
Instructions
- PREHEAT OVEN. Heat oven to 425 degrees.
- PREP TATERS. Add halved potatoes to the sheet pan. Drizzle with olive oil and sprinkle with dried oregano, garlic powder, rubbed sage, and a couple large pinches of salt and pepper. Toss until potatoes are well coated.
- GIVE TATERS A HEAD START. Roast the potatoes for about 10 minutes on their own before adding the meatballs.
- MAKE MEATBALLS. Add ground beef, breadcrumbs, feta cheese, milk, egg, garlic, fresh herbs, dried oregano, salt, and pepper to a large bowl. Mix with hands just until combined. Use a cookie scoop to form meatballs. Oil hands with olive oil and roll into uniform balls.
- BAKE IT ALL TOGETHER. Add meatballs to the sheet pan of potatoes and roast for 20-25 minutes or until the meatballs are cooked through and the potatoes are fork-tender. Broil for 1 minute to get a crispy crust on both.
- MAKE THE SAUCE. While everything is roasting, combine 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 meatballs and potatoes drizzled with the creamy yogurt sauce. Garnish with fresh herbs, sliced feta, and a drizzle of olive oil. Enjoy!
- SHARE THE LOVE. If you loved this recipe, please leave a 5-star rating and review below.
Notes
- 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.
Find it online: https://midwestfoodieblog.com/greek-meatballs/
