One pan, one flavorful sauce, zero fuss. These Greek meatballs are studded with fresh herbs and crumbled feta, roasted right alongside crispy potatoes on a single sheet pan. A bright lemony yogurt sauce brings everything together—perfect for drizzling or dipping.
The sheet pan dinner that actually tastes delicious.
- The meatballs are savory and fresh with feta folded in. The potatoes roast to crisp-edged perfection and finish under the broiler for extra crunch. The cool, lemony yogurt sauce ties the whole plate together.
- This method is incredibly simple: the potatoes get a head start, then the meatballs are added so everything finishes together while you whisk up the sauce.
Here’s what you’ll need.
How it comes together.
PREP THE POTATOES. Halve or quarter baby potatoes and spread them on a sheet pan. Drizzle with olive oil and season with dried oregano, garlic powder, rubbed sage, salt, and pepper. Toss until evenly coated.
GIVE THE POTATOES A HEAD START. Roast the potatoes for about 10 minutes before adding the meatballs so they have time to soften and begin to brown.
MAKE THE MEATBALLS. In a large bowl combine ground beef, breadcrumbs, crumbled feta, milk, beaten egg, grated garlic, chopped fresh herbs, dried oregano, salt, and pepper. Mix gently by hand until just combined. Portion with a cookie scoop or spoon, oil your palms lightly, and roll into uniform balls.
ROAST EVERYTHING TOGETHER. Nestle the meatballs onto the sheet pan with the par-roasted potatoes and continue roasting 20–25 minutes, until meatballs are cooked through and potatoes are fork-tender. Finish under the broiler for 1 minute to encourage a crisp, golden crust on both meatballs and potato edges.
MAKE THE SAUCE. While the pan roasts, whisk together plain Greek yogurt, plenty of fresh chopped herbs, lemon zest and juice, olive oil, minced garlic, and a pinch of salt and pepper. Adjust lemon and herbs to taste for a bright, creamy finish.
FINISH + SERVE. Plate the meatballs and potatoes, drizzle or dollop with the lemon-herb yogurt sauce, and garnish with additional fresh herbs, sliced feta, and a final drizzle of olive oil.
Tips from testing this recipe
- Use the right beef. An 80/20 ground beef gives juicy, flavorful meatballs. Leaner beef can become dry once mixed with breadcrumbs and feta.
- Don’t skip the potato head start. The extra 10 minutes ensures the potatoes are tender when the meatballs finish cooking and improves browning under the broiler.
- Fresh herbs matter. The herb blend is flexible—parsley, chives, mint, or dill all work—but use fresh herbs in the sauce for brightness that dried herbs can’t match.
- Oil your hands when shaping. A light coating of olive oil on your palms prevents sticking and helps form smooth, even meatballs.
Make it on Sunday and eat well all week.
- This dish stores and reheats well, making it ideal for meal prep.
- Meatballs and potatoes reheat nicely; the yogurt sauce keeps in the fridge for several days—give it a stir and a pinch of salt before serving if chilled.
Sides that pair well
- Simple cucumber salad with red onion and a light vinaigrette
- Crispy garlic bread or a warm pita to scoop up sauce
- Light pasta orzo salad with fresh herbs and lemon
- Chickpea salad tossed with olives and herbs for extra protein
Leftover storage and reheating
- Storing: Keep meatballs and potatoes separate from the yogurt sauce in airtight containers in the refrigerator for up to 4 days. Stir the sauce before serving if it has separated slightly.
- Freezing: Freeze meatballs on a baking sheet in a single layer until solid, then transfer to a freezer bag for up to 3 months. Potatoes and yogurt sauce are best made fresh.
- Reheating: Reheat meatballs and potatoes in a 350°F oven for 10–15 minutes, in an air fryer at 350°F for 5–7 minutes, or in a covered skillet over medium heat with a splash of olive oil until warmed through.
More easy meatball recipes
Sage Chicken Meatballs + Lemon Leek Orzo
Sunday Stovetop Meatballs
Sheet Pan Greek Meatballs + Potatoes
Herby Meatballs with Whipped Feta + Olives
Sheet Pan Greek Meatballs + Potatoes
One pan, one flavorful sauce, zero fuss. These Greek meatballs are studded with fresh herbs and crumbled feta, roasted alongside crispy potatoes. A lemony yogurt sauce finishes the dish.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Oven
- Cuisine: Greek
Ingredients
POTATOES
- 1.5 pounds baby gold potatoes, halved or quartered
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1/2 teaspoon rubbed sage
- Salt and fresh cracked black pepper, to taste
MEATBALLS
- 1 pound ground beef (80/20 recommended)
- 1/2 cup Italian seasoned breadcrumbs
- 1/2 cup crumbled feta cheese
- 1/3 cup milk
- 1 large egg, beaten
- 4 cloves garlic, grated or minced
- 2 tablespoons fresh chopped herbs (parsley, chives, mint, dill)
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- 1/2 teaspoon fresh cracked black pepper
SAUCE
- 1 cup plain Greek yogurt
- 1/2 cup fresh chopped herbs (parsley, chives, mint, dill)
- Zest and juice of 1 lemon
- 1 tablespoon olive oil
- 2–3 cloves garlic, finely minced
- Salt and fresh cracked black pepper, to taste
GARNISH
- Fresh chopped herbs
- Sliced feta cheese
- Olive oil for drizzling
Instructions
- Preheat oven. Heat oven to 425°F (220°C).
- Prep potatoes. Toss halved potatoes with olive oil, oregano, garlic powder, rubbed sage, salt, and pepper on a sheet pan.
- Head start. Roast potatoes alone for about 10 minutes.
- Make meatballs. Combine all meatball ingredients in a bowl and mix gently. Portion and roll into uniform meatballs, oiling hands if needed.
- Bake together. Add meatballs to the sheet pan and roast 20–25 minutes until cooked through and potatoes are tender. Broil 1 minute for extra crisping.
- Make the sauce. Stir yogurt, herbs, lemon zest and juice, olive oil, garlic, salt, and pepper in a small bowl.
- Finish and serve. Drizzle meatballs and potatoes with the yogurt sauce, garnish with herbs and feta, and enjoy.
Notes
- Fat percentage matters. Use 80/20 ground beef for best texture and flavor.
- Don’t skip the potato head start. That extra roasting time ensures tender potatoes and better browning.
- Fresh herbs brighten the sauce. The sauce relies on fresh herbs for its vibrant flavor.
- Oil your hands for rolling. A little olive oil prevents sticking and helps form smooth meatballs.