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Sheet Pan Baked Greek Meatballs & Lemon Potatoes

Name: Sheet Pan Baked Greek Meatballs & Lemon Potatoes
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients: 7 medium yellow-fleshed potatoes peeled (optional), each potato cut into 8 wedges; juice of 3 medium-large lemons (about ¾ cups total); 5 tbsp extra virgin olive oil; 3 tbsp yellow mustard; 1 tsp kosher salt; 2 tbsp dried oregano; 4 garlic cloves finely minced; 1 1/2 tbsp Better than Bouillon Organic Roasted Chicken Base; 2 cups warm water; 450 g (1 lb) lean ground beef; 1 large yellow onion, grated and juices squeezed out; 2 garlic cloves, minced; 2 tsp kosher salt; 1/4 tsp ground pepper; 1 egg; 6 tbsp fresh chopped mint; 1/2 cup breadcrumbs; fresh mint leaves; fresh dill; 1 cup baby tomatoes, halved; tzatziki for serving ((use our tzatziki recipe))

Last Updated: April 14, 2025

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A baked dish featuring meatballs, sliced yellow potatoes, cherry tomato halves, and fresh herbs like dill and mint on a sheet pan. The ingredients are evenly spread, with golden-brown edges visible on the pan.

Prep

15 minutes

Cook

45 minutes

Yield

4 -6

🍋 Get ready for a Mediterranean vacation on a sheet pan! These Greek meatballs nestled among tangy lemon potatoes deliver all the authentic flavors with minimal cleanup - just add tzatziki and transport your taste buds straight to Athens!

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Nothing says comfort food like juicy Greek meatballs and crispy potatoes, but who wants to spend hours in the kitchen and clean up multiple pots and pans? This sheet pan Greek meatballs and lemon potatoes recipe brings all the Mediterranean flavors together in one easy-to-clean pan. With aromatic herbs, tangy lemon, and savory Greek meatballs, this dish will transport you straight to Athens!

❤️ Why You’ll Love These Sheet Pan Baked Greek Meatballs & Lemon Potatoes

Family-Friendly: Both kids and adults will devour these Greek-inspired meatballs and potatoes.
One-Pan: Everything cooks on a single sheet pan for minimal cleanup.
Authentic Flavor: These Greek meatballs are packed with traditional herbs and spices for an authentic Mediterranean taste.

Jar of Better Than Bouillon on a kitchen counter, next to a white dish with cooked meat and vegetables. Behind it, a bowl filled with red tomatoes and three brown eggs. Blurred background features a wooden cabinet and a kitchen appliance.

🍲 Ingredients

Greek Lemon Potatoes – These aren’t your ordinary roasted potatoes. Bathed in a mixture of fresh lemon juice, olive oil, and herbs, they become crispy on the outside and tender within. The potatoes soak up all the tangy lemon and oregano flavors while developing a beautiful golden crust in the oven.

Traditional Greek Meatballs – What makes these Greek meatballs distinctly authentic is the generous amount of fresh mint incorporated into the mixture. Combining mint with beef creates a unique, refreshing flavor that perfectly complements the tangy lemon potatoes.

Better Than Bouillon – If there is one thing you’ll always find in my kitchen, it’s Better Than Bouillon. For this recipe, I used their Organic Better Than Bouillon Roasted Chicken Base, but any of their flavors would work wonderfully in this recipe. Better Than Bouillon adds incredible depth to dishes and elevates the taste profile of your recipes.

👩‍🍳 How to Make Sheet Pan Baked Greek Meatballs & Lemon Potatoes

Preheat the oven to 400F and set aside a baking dish or high-sided baking dish.
Into a large mixing bowl add lemon juice, olive oil, mustard, salt, pepper, dried oregano, garlic, Organic Better Than Bouillon Roasted Chicken Base and warm water. Whisk together to combine.
Transfer the potatoes to the baking sheet or dish and pour the lemon-olive oil sauce over top. Toss the potatoes well to coat.
Cook the potatoes for 25-35 minutes in the middle of the oven, until the potatoes are fork-tender and starting to turn golden brown.
While the potatoes are cooking, make the Greek meatballs. Mix together the ground beef, grated onion, minced garlic, salt, pepper, egg, chopped mint and breadcrumbs. Once combined, form into meatballs using about 1 heaping tablespoon per meatball and place on a plate. (Makes about 24-26 meatballs)
When the potatoes are fork-tender and starting to turn golden brown, remove the pan from the oven. Toss the potatoes and then nestle the meatballs in between the potatoes.
Bake for 10-12 more minutes or until the meatballs are cooked through.
For extra crispiness finish with a 2-3-minute broil in the oven.
Serve garnished with fresh mint, fresh dill, baby tomatoes and tzatziki if desired.

A close-up of a baked dish featuring meatballs, sliced potatoes, cherry tomatoes, and fresh herbs. The ingredients are arranged on a baking tray, with visible seasoning and a golden-brown finish on the potatoes.

🗒 Tips and Tricks

Onion Prep: Make sure to squeeze excess moisture from grated onion to prevent wet meatballs.
Meatball Texture: Don’t overwork the meat mixture, or your Greek meatballs will be tough.
Meatball Size: Keep your Greek meatballs around 1 tablespoon in size for even cooking.

🗒 Substitutions

I love this recipe because you can easily make it work for you with a few simple swaps:

Meat: Ground lamb or a beef-lamb mixture would work well for a different, authentic Greek flavor. If you are plant-based, you can use your favorite plant-based ground meat alternative.
Herbs: Fresh dill can replace or complement the mint in the meatballs.
Potatoes: Sweet potatoes create a delicious variation with different nutritional benefits.
Breadcrumbs: Use gluten-free breadcrumbs or almond meal for a gluten-free version.
Bouillon: Vegetable bouillon can replace the Organic Better Than Bouillon Roasted Chicken Base for a more vegetarian-friendly potato recipe.

A hand holding a spoon serves meatballs with potatoes, tomatoes, and herbs from a baking tray. The dish is garnished with fresh dill and mint. In the background, there are kitchen items and a bowl of cherry tomatoes.

🗒 Best served with

👝 How to Store Leftovers

Store in an airtight container in the refrigerator for up to 3 days.

A hand holds a bowl with a spoonful of meatballs, potatoes, and cherry tomatoes, garnished with herbs. A tray with more of the same dish is visible in the background, alongside kitchen items.

🤔 Common Questions

Can I prepare these Greek meatballs ahead of time?

Yes! You can mix and shape the meatballs up to 24 hours in advance and refrigerate them, covered, until ready to bake.

How do I know when the meatballs are fully cooked?

The meatballs should reach an internal temperature of 160°F. If you don’t have a meat thermometer, cut one open – it should be completely browned inside with no pink remaining.

Can I make this Greek meatballs dish vegetarian?

Absolutely! Replace the beef with a plant-based ground meat alternative or try this vegan meatball recipe. Also, substitute the Organic Better Than Bouillon Roasted Chicken Base with one of the vegetable bouillon options.

What’s the best way to serve these Greek meatballs?

These Greek meatballs are perfect with lemon potatoes, tzatziki, and a traditional Greek salad. You could also serve them with warm pita bread and a selection of Mediterranean dips like hummus or baba ganoush.

Can I freeze these meatballs?

Yes! You can freeze them, either cooked or uncooked. For uncooked, freeze them on a baking sheet until solid, then transfer to a freezer bag. For cooked, allow them to cool completely before freezing. They’ll keep for up to 3 months.

What’s the difference between Greek meatballs and Italian meatballs?

Greek meatballs (keftedes) typically use mint, oregano, and sometimes cinnamon for flavoring, while Italian meatballs usually incorporate parsley, basil, and Parmesan cheese. Greek meatballs are often served with tzatziki, while Italian meatballs are paired with tomato sauce.