Sheet Pan Greek Meatballs & Lemon Potatoes
User Reviews
5
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Prep Time
15 mins
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Cook Time
1 hr
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Total Time
1 hr 15 mins
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Servings
4 -6
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Calories
674 kcal
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Cuisine
Greek
Sheet Pan Greek Meatballs & Lemon Potatoes
Description
This recipe includes Yukon Gold potato wedges tossed with lemon juice, olive oil, mustard, dried oregano, garlic powder, and spices, baked until tender. Ground chicken is mixed with grated onion, pressed garlic, spices, lemon zest, breadcrumbs, egg, mustard, and fresh minced mint to create flavorful meatballs. After partially baking the potatoes, the meatballs nestle among them and bake further with crumbled feta sprinkled on top.
The lemon sauce provides a tangy, herbaceous coating that complements the mild, moist meatballs and golden potatoes. The addition of fresh cherry tomatoes and mint garnishing adds freshness and color. Cooking everything together on one sheet pan simplifies preparation and creates harmonious flavors and textures.
This dish suits lunch or dinner and can be accompanied by a simple green salad. The recipe notes suggest pairing it with a traditional Greek salad (“Maroulosalata”) to complete the meal and enhance its cultural authenticity.
Ingredients
For the potatoes
- 4 Yukon Gold potatoes cut into wedges then halved (about 1 1/2 - 2 inch pieces
- 5 garlic cloves, smashed
- juice lemon of 1 1/2
- 1/4 cup olive oil
- 2 tsp yellow mustard
- 1 tsp salt
- 1/2 tsp black pepper
- 2 1/4 tsp oregano dried
- 1 1/4 tsp garlic powder
- 1/2 cup water
For the chicken meatballs
- 1 lb ground chicken
- 1 onion small, grated
- 3 garlic cloves, pressed
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp oregano dried
- 1 tsp onion powder
- 1/2 tsp garlic powder
- zest lemon from one lemon
- 1/2 cup breadcrumbs
- 1 egg
- 1 tbsp mustard
- 1/4 cup mint fresh, minced
For serving
- 1 cup feta cheese cubed
- 1 cup cherry tomato halved
- mint fresh, for garnish
Instructions
- Preheat the oven to 375F. To a large baking dish add the potato pieces and smashed garlic cloves.
- Make the Greek lemon suace by whisking together the lemon juice, olive oil, mustard, salt, pepper, dried oregano and garlic powder. Add half of the sauce to the baking dish, toss with the potatoes and then add 1/2 cup water to the baking dish too. Bake for 40 mins.
- While the potatoes are baking, make the meatballs. Mix together all the meatball ingredients in a bowl and then once combined, scoop about 2 tbsp at a time and form into meatballs.
- After 40 minutes, take the potatoes out of the oven and place the meatballs into the baking dish, nestled in between the potatoes. Drizzle the other half of the lemon sauce over the meatballs. Sprinkle the 1 cup of cubed feta throughout the baking dish. Bake for 18-20 more minutes or until the meatballs are cooked through to 165F.
- Serve with fresh halved cherry tomatoes and fresh mint.
Notes
- This recipe pairs well with traditional Greek salad such as Maroulosalata for a complete meal.
- Ensure meatballs reach an internal temperature of 165°F to confirm doneness and food safety.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4-6
Amount Per Serving
Calories 674 kcal
% Daily Value*
| Calories | 674kcal | 34% |
| Protein | 34.4g | 69% |
| Fat | 33.7g | 52% |
| Saturated Fat | 10.9g | 55% |
| Polyunsaturated Fat | 4.1g | 24% |
| Monounsaturated Fat | 16.5g | 83% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 176.6mg | 59% |
| Sodium | 1834.7mg | 76% |
| Fiber | 7.2g | 29% |
| Sugar | 8.4g | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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