Sheet pan Greek meatballs with lemon potatoes
Oregano and mint beef meatballs roasted with garlicky lemon potatoes, finished with feta and served with cool tzatziki.
- 55 min total
- 20 min hands-on
- Follow-a-recipe easy
- Serves 4
- About $4.05 a serving
- 520 calories
- Good the next day
- Gluten-free
Dolly says: Make the full amount. It’s just as good for lunch the next day.
Ingredients
For 4 servings.
- 3 Yukon Gold potatoes, cut into wedges
- 2 lemons, zested and juiced
- 4 cloves garlic, minced, divided
- 1 lb 85/15 ground beef
- ½ red onion
- ¼ cup fresh parsley, chopped
- 2 tbsp fresh mint, chopped
- 1 large egg
- ½ cup feta cheese, crumbled
- ½ cup tzatziki
From your pantry
- 2 tbsp olive oil
- 2 tsp dried oregano, divided
- 1¾ tsp salt, divided
- ½ tsp black pepper
Each serving has about 520 calories, 30 g protein, 31 g carbs and 31 g fat, and costs about $4.05 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No Yukon Gold potatoes? Russet potatoes or red potatoes work.
- No lemons? Limes work.
- No 85/15 ground beef? 90/10 ground beef works.
- No red onions? White onions or yellow onions work.
- No fresh parsley? Cilantro works.
- No feta cheese? Goat cheese works.
Steps
Tap an underlined word for a quick explanation.
the oven to 425°F.
Preheat. Preheating means turning the oven on before you start, so it’s fully hot when the food goes in. Food that starts in a cold oven cooks unevenly and doesn’t brown the same.
How you’ll know: The oven beeps or its light clicks off, usually 10 to 15 minutes after you turn it on.
the potato wedges on a large with the oil, the juice of 1 lemon, half the garlic, 1 teaspoon oregano and ¾ teaspoon salt. Spread them out and 20 minutes.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
Sheet pan. A sheet pan is a flat metal baking tray with a low rim all the way around. The rim catches juices, and the wide surface lets food spread out and brown.
How you’ll know: Everything fits in one layer with a little space between the pieces.
Roast. Roasting means cooking in a hot oven, around 400°F to 450°F, usually spread out on a sheet pan. The dry heat browns the outside and brings out sweetness, especially in vegetables.
How you’ll know: The edges are browned and a little crisp, and a fork slides easily into the thickest piece.
Timer: 20 min
While they roast, the onion on the large holes of a box grater.
Grate. Grating means rubbing food across the holes of a grater to make fine shreds or flakes. It spreads cheese, garlic or ginger evenly through a dish so it melts right in.
How you’ll know: Even shreds fall off the back of the grater, and you stop while the piece is still big enough to hold.
Mix the beef, grated onion, the rest of the garlic and oregano, the parsley, mint, egg, 1 teaspoon salt and the pepper with your hands, and roll into 1½-inch balls.
Dolly’s tip: The mix is soft. Wet your hands with cold water and roll gently.Food safety: Wash your hands, the board and the knife with hot soapy water after touching raw meat, and don’t rinse raw chicken in the sink.
Flip the potatoes, tuck the meatballs in between them, and 15 to 18 minutes more, until the meatballs read 160°F and the potatoes are .
Roast. Roasting means cooking in a hot oven, around 400°F to 450°F, usually spread out on a sheet pan. The dry heat browns the outside and brings out sweetness, especially in vegetables.
How you’ll know: The edges are browned and a little crisp, and a fork slides easily into the thickest piece.
Golden brown. Golden brown is the color of good toast, somewhere between yellow and light brown. It means the outside is cooked and crisp but not burnt.
How you’ll know: It looks like toast and smells toasty; dark brown with a bitter smell means it went too far.
Timer: 16 min 30 sec
Food safety: Ground beef, pork and lamb are done at 160°F. When it’s cooked through there’s no pink left anywhere in the pan.
Squeeze the second lemon over the pan, then scatter the zest and feta on top.
Serve with the tzatziki for dipping.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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