Can I use all beef instead of beef and lamb?

Definitely! While lamb adds traditional Greek depth, all-beef meatballs still turn out juicy and delicious. Use a flavorful cut like ground chuck for best results.

What makes the potatoes so flavorful?

The potatoes soak up all the lemony, garlicky olive oil sauce (ladolemono) and the savory pan juices from the meatballs as they bake. It’s the ultimate flavor boost—don’t skip pouring sauce over at the end!

Can I prepare this recipe ahead of time?

Absolutely. Prep the meatball mixture and potatoes separately; assemble right before baking. You can also shape the meatballs ahead and refrigerate until ready to cook, making dinner even faster.

Is there a dairy-free option?

Yes! To keep things dairy-free, skip the feta garnish. Also, soak your bread in water instead of milk for the meatballs. The result will still be packed with flavor—promise.

One-Pan Greek Meatballs and Potatoes Recipe

Name: One-Pan Greek Meatballs and Potatoes Recipe
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Cuisine: Greek
Ingredients: 1/4 cup (60ml) lemon juice; 1 teaspoon lemon zest; 2 teaspoons Dijon mustard; 1 cup (240ml) extra virgin olive oil; 5 cloves garlic, paste; 2 teaspoons dried Greek oregano; Salt and pepper, to taste; 5 large Yukon Gold potatoes, cubed; 1/2 cup (120ml) low sodium chicken stock; 2 teaspoons dried Greek oregano; Salt and pepper, to taste; 1 pound (454g) ground chuck; 1 pound (454g) ground lamb; 3 slices day-old white bread, crust removed; Milk or water (for soaking the bread); 1 small onion, grated; 1/2 cup minced flat-leaf Italian parsley; 1/4 cup minced fresh mint; 1 large egg, beaten; 3 cloves garlic, paste; 1 tablespoon Diamond Crystal Kosher salt; 1/2 teaspoon black pepper; 3/4 teaspoon nutmeg

Description

This flavorful one-pan Greek Meatballs and Potatoes recipe features juicy, herb-infused meatballs made from a blend of ground chuck and lamb, paired with tender, oven-roasted Yukon Gold potatoes. Everything is tied together with a zesty ladolemono (lemon-olive oil) sauce, making for an easy, satisfying Mediterranean-style main course that’s perfect for family or gatherings.

Ingredients

Units Scale

For the Ladolemono Sauce

1/4 cup (60ml) lemon juice
1 teaspoon lemon zest
2 teaspoons Dijon mustard
1 cup (240ml) extra virgin olive oil
5 cloves garlic, paste
2 teaspoons dried Greek oregano
Salt and pepper, to taste

For the Potatoes

5 large Yukon Gold potatoes, cubed
1/2 cup (120ml) low sodium chicken stock
2 teaspoons dried Greek oregano
Salt and pepper, to taste

For the Meatballs

1 pound (454g) ground chuck
1 pound (454g) ground lamb
3 slices day-old white bread, crust removed
Milk or water (for soaking the bread)
1 small onion, grated
1/2 cup minced flat-leaf Italian parsley
1/4 cup minced fresh mint
1 large egg, beaten
3 cloves garlic, paste
1 tablespoon Diamond Crystal Kosher salt
1/2 teaspoon black pepper
3/4 teaspoon nutmeg

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Instructions

Make the Ladolemono Sauce: Blend or whisk together the lemon juice, lemon zest, Dijon mustard, olive oil, garlic paste, dried Greek oregano, and salt and pepper in a bowl until emulsified and smooth. Set aside for later.
Prepare the Bread for Meatballs: Submerge the bread slices in milk or water for a few minutes until softened. Squeeze out the excess liquid, tear into pieces, and place in a large mixing bowl.
Mix the Meatball Ingredients: Add ground chuck, ground lamb, salt, pepper, nutmeg, parsley, mint, garlic paste, grated onion, and the beaten egg to the bread. Gently combine all ingredients with your hands or a spoon until just mixed.
Form the Meatballs: With wet hands, shape the mixture into approximately 2-inch diameter meatballs and place them on a parchment-lined baking sheet. Set aside while preparing the potatoes.
Preheat the Oven and Prepare Potatoes: Preheat your oven to 425°F (220°C) and position a rack in the middle. Spread the cubed potatoes in a 9×13-inch baking dish. Add half the ladolemono sauce, sprinkle with oregano, salt, and pepper, and mix to coat. Pour chicken stock over the potatoes.
Roast the Potatoes: Bake the potatoes for 30 minutes, uncovered, until they begin to soften and absorb flavors.
Add the Meatballs: Remove the dish from the oven, lower the heat to 375°F (190°C), and arrange the raw meatballs over the potatoes. Return to the oven and bake for another 30 minutes, until the potatoes are tender and meatballs are fully cooked. Optionally, broil for the last 2 minutes for a golden top, watching closely to prevent burning.
Finish and Serve: Spoon some of the remaining ladolemono sauce over the finished dish. Serve extra sauce on the side alongside feta cheese, if desired. Enjoy immediately!

Notes

Soak bread in milk or water for extra moist meatballs.
Broil at the end for a crispier top, but watch closely to avoid burning.
Serve with feta cheese and extra ladolemono sauce for added flavor.
Can be made ahead and reheated; flavors deepen over time.
Use fresh herbs for the best flavor, but dried can be substituted in a pinch.

Nutrition

Serving Size: 1/6 of recipe
Calories: 620
Sugar: 3g
Sodium: 940mg
Fat: 38g
Saturated Fat: 11g
Unsaturated Fat: 24g
Trans Fat: 0g
Carbohydrates: 37g
Fiber: 4g
Protein: 33g
Cholesterol: 135mg