Description
This One-Pan Greek Meatballs and Potatoes recipe features juicy meatballs made from a flavorful mix of ground chuck and lamb, seasoned with herbs and spices, and roasted alongside tender Yukon Gold potatoes. Tossed in a vibrant and tangy ladolemono sauce made of lemon, Dijon mustard, olive oil, garlic, and oregano, this comforting dish combines bright Mediterranean flavors in a single baking dish, making it perfect for an easy yet impressive dinner.
Ingredients
Scale
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
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
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
Instructions
- Make the Ladolemono Sauce: Blend or whisk together the lemon juice, lemon zest, Dijon mustard, olive oil, garlic paste, dried Greek oregano, salt, and pepper in a bowl until emulsified and smooth. Set aside for later use.
- 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 the ground chuck, ground lamb, salt, pepper, nutmeg, parsley, mint, garlic paste, grated onion, and beaten egg to the soaked 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. Place them on a parchment-lined baking sheet and 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 of the ladolemono sauce, sprinkle with dried oregano, salt, and pepper, then mix to coat. Pour chicken stock evenly over the potatoes.
- Roast the Potatoes: Bake the potatoes uncovered for 30 minutes until they begin to soften and absorb the 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 partially cooked potatoes. Return the dish to the oven and bake for an additional 30 minutes, until the potatoes are tender and the meatballs are fully cooked.
- Optional Broil: For a golden finish, broil the dish for the last 2 minutes, watching closely to avoid burning.
- Finish and Serve: Spoon some of the remaining ladolemono sauce over the finished meatballs and potatoes. Serve with extra sauce on the side and feta cheese if desired. Enjoy immediately.
Notes
- Use gentle mixing to avoid overworking the meatball mixture, which can make them tough.
- Soaking the bread in milk or water keeps the meatballs moist and tender.
- Adjust seasoning according to taste, especially salt and pepper.
- Potatoes can be parboiled briefly if you want to reduce roasting time.
- This dish pairs well with a fresh Greek salad or steamed vegetables.
- Leftover meatballs and potatoes reheat well in the oven or microwave.
