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Sheet Pan Greek Meatball and Potatoes

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Juicy sumac meatballs with crisp potato wedges and all the fresh Mediterranean veggies and flavors: these Sheet Pan Greek Meatballs and Potatoes are my go-to fresh dinner!!

Jump to Recipe

Greek food is just always a good idea. Scorching hot outside? Give me all the Greek salad. Cold and gray? What about a bowl of Avgolemono? It truly always hits the spot. Plus, there are just so many ways you can approach this versatile cuisine. Personally, when cooking with these flavors, I like to break it down into a few components to make things a bit less overwhelming. You’ve got a spiced protein, some tangy veggies, all the cheese (feta or halloumi, usually), some type of starchy component, and a variety of dips/spreads. With this formula, you can truly make any dinner into a crowd-pleasing sensation. If you don’t believe me, just try this Sheet Pan Greek Meatballs and Potatoes — aka the perfect example of my ideal Greek dinner. It’s the best!

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The breakdown…

This Sheet Pan Greek Meatballs and Potatoes may have a few components, but I swear it comes together so so fast. Plus, it makes for the best make-ahead meal! I like to start off by whipping up a huge batch of my Greek Style Bruschetta. Using whatever olives I feel like, a variety of tomatoes, and so much good feta cheese, you can never go wrong with keeping this salad stored in your fridge. As a matter of fact, I think the flavors develop better over time, so go ahead and make this for some weekly meal prep (to serve with proteins, as a dip, or even to top off some salads), and pull it out when you’re putting together your Sheet Pan Greek Meatballs and Potatoes. Alternatively, you can just finish off this dish with some fresh veggies… all are delicious options!

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the potatoes…

Next, I go ahead and get those potatoes going. This is a bit of a peculiar way to prepare potatoes, but it is truly one of my new favorite methods. In steaming and blanching the potatoes simultaneously in the microwave, it reduces the cooking time in the oven by a whole lot. Plus, the blanching process helps bring some of those starches to the exterior of the potato wedges — ensuring a super crispy finish. That being said, you definitely want to pat those potatoes dry before tossing in all the flavor — that’s tip #2 for crispiness. Speaking of that flavor, you want to go in with a good bit of olive oil, dried oregano, sumac, salt, and pepper before popping those wedges into the oven. This way, the potatoes really become a Greek food lover’s heaven. 

the meatballs…

Give those potatoes some time in the oven, then get going with the meatballs. These are truly the simplest meatballs. Use whatever type of meat you would like. My suggestions would be lamb, chicken, or turkey — just because a leaner meat is more traditionally Greek. With that, you want to go in with some egg for moisture, parsley for freshness, and some salt, sumac, and pepper for more flavor. Super simple, yet so good. Roll those up into golf ball sized meatballs then line them up on your baking sheet. I recommend a lined baking sheet with a wire baking rack, but, if you don’t have a rack, you could also just go with a lined baking sheet. Either way, you want to pop those meatballs into the oven just below your potatoes and get them nice and crispy and cooked through. After just 20 minutes, they will be perfect!

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The last piece of this Sheet Pan Greek Meatballs and Potatoes recipe is to assemble your plates! Start off with a base of lettuce. I like to use baby gem lettuces or arugula. You could also use spinach, mixed greens, or romaine… a grain, like couscous or rice pilaf, would also be delicious! Then, layer on your potatoes and meatballs, followed by some of that Greek Style Bruschetta. Lastly, finish things off with your favorite dip. Mine is tzatziki for this recipe, but hummus, baba ganoush, labneh, or pesto would all be delicious options, too. Really, you just want an extra bit of flavor and moisture! 

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how to serve it up…

These Sheet Pan Greek Meatballs and Potatoes are truly my end all be all dinner. Serve them up for a fun and versatile weeknight dinner then eat them the next day for lunches, too. Alternatively, these make for a great dinner party/ entertaining meal. I mean, who doesn’t love to build their own Greek plate??? You could even add some pita, naan, other dips, more veggies (like bell peppers or roasted cauliflower!), or any other Greek recipe to your spread. A mezze board is always a must, too! Really, however you severe this up, you can’t go wrong. 

I hope you love this Sheet Pan Greek Meatballs and Potatoes recipe as much as I do! Let me know what you think in the comments below:))

Sheet Pan Greek Meatball and Potatoes

Recipe by Annie PatrickCourse: Main CourseCuisine: Greek, Mediterranean, FusionDifficulty: Easy
Servings

4

servings
Prep time

20

minutes
Cooking time

45

minutes
Total time

1

hour 

5

minutes

Juicy sumac meatballs with crisp potato wedges with all the fresh Mediterranean veggies and flavors: these Sheet Pan Greek Meatballs and Potatoes are my go-to fresh dinner!!

Ingredients

  • potatoes:
  • 1.5 lb Yukon gold potatoes, sliced into thin wedges

  • 2 cup water

  • 2 tsp salt (plus more for seasoning)

  • 2 tbsp olive oil

  • 2 tsp dried oregano

  • 2 tsp sumac

  • Freshly cracked pepper

  • meatballs:
  • 1 lb ground lamb, chicken, or turkey

  • 1 egg

  • ⅓ cup Panko breadcrumbs

  • ⅓ cup fresh parsley, finely chopped

  • 1 tsp salt

  • 1 tsp sumac

  • Freshly cracked pepper

  • Olive oil or olive oil spray, to coat

  • assembly:
  • 2-3 cups baby gem lettuces or baby arugula

  • 1 batch Greek Style Bruschetta (or cucumbers, tomatoes, and/or olives)

  • Tzatziki, to serve

Instructions

  • Preheat the oven to 425 degrees. Line two large baking sheets with parchment paper. Fit one of the baking sheets with a greased wire baking rack.
  • Toss the potatoes, water, and salt in a microwave safe bowl. Transfer the bowl to the microwave and cover with a plate. Microwave on high for 8 minutes. Drain the potatoes from the water and pat them dry with a paper towel or cotton cloth. Return the dry potatoes to the bowl and vigorously mix with the olive oil, oregano, sumac, pepper, and more salt, as needed. Then, spread them out on one of the baking sheets, and transfer the sheet to the oven. Roast for 15 initial minutes.
  • During this time, combine all of the meatball ingredients in a medium sized bowl. Roll into 16-18 1 inch balls, and line them up on the baking rack lined baking sheet. Spray or drizzle with olive oil. Transfer to the oven below the potatoes and cook everything for an additional 20 minutes, or until the meatballs are cooked through and the potatoes are crisp.
  • Serve your meatballs and potatoes over a bed of lettuce or arugula. Top with some tzatziki and some Greek Style Bruschetta, as desired. Enjoy!
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