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Sheet Pan Greek Meatballs + Potatoes

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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!

  • Author: Kylie
  • 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

  1. PREHEAT OVEN. Heat oven to 425 degrees.
  2. 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.
  3. GIVE TATERS A HEAD START. Roast the potatoes for about 10 minutes on their own before adding the meatballs.
  4. 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.
  5. 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.
  6. 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.
  7. 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!
  8. 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/