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
- Kosher salt, to taste
- Fresh cracked black pepper, to taste
Meatballs
- 1 pound ground beef
- 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 finely 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
- Olive oil for oiling hands
Yogurt Sauce
- 1 cup plain Greek yogurt (4-5% fat)
- 1/2 cup fresh chopped herbs (parsley, chives, mint, dill)
- Zest and juice of 1 lemon
- 1 tablespoon olive oil
- 2-3 cloves finely minced garlic
- Kosher salt, to taste
- Fresh cracked black pepper, to taste
Garnish
- Fresh chopped herbs
- Sliced feta cheese
- Olive oil for drizzling
Instructions
- Preheat oven: Heat your oven to 425°F (220°C) to prepare for roasting the potatoes and meatballs.
- Prep the potatoes: Place the halved or quartered baby gold potatoes on a sheet pan. Drizzle with olive oil and sprinkle dried oregano, garlic powder, rubbed sage, kosher salt, and freshly cracked black pepper. Toss well to coat all the potatoes evenly.
- Roast the potatoes: Roast the potatoes alone on the sheet pan in the preheated oven for about 10 minutes to give them a head start on cooking.
- Make meatballs: In a large mixing bowl, combine ground beef, breadcrumbs, crumbled feta cheese, milk, beaten egg, grated garlic, fresh chopped herbs, dried oregano, kosher salt, and black pepper. Mix gently with your hands just until combined. Oil your hands with olive oil and shape the mixture into uniform meatballs using a cookie scoop or by hand.
- Add meatballs to sheet pan: After the potatoes have roasted for 10 minutes, place the formed meatballs onto the same sheet pan with the potatoes.
- Continue roasting: Roast the potatoes and meatballs together for an additional 20-25 minutes, or until the meatballs are cooked through and the potatoes are tender when pierced with a fork.
- Broil for crispiness: Place the sheet pan under the broiler for 1 minute to achieve a crispy crust on the meatballs and potatoes. Watch carefully to prevent burning.
- Make the yogurt sauce: While the meatballs and potatoes are roasting, mix Greek yogurt, fresh chopped herbs, lemon zest and juice, olive oil, minced garlic, kosher salt, and black pepper in a small bowl until well combined.
- Serve: Plate the roasted meatballs and potatoes, drizzle generously with the creamy yogurt sauce. Garnish with fresh herbs, sliced feta cheese, and a drizzle of olive oil. Enjoy your flavorful Greek-inspired meal!
- Share your experience: If you loved this recipe, consider leaving a 5-star rating and review to share the love!
Notes
- Oiling your hands before shaping the meatballs prevents sticking and helps form smooth, uniform balls.
- Roasting the potatoes alone for 10 minutes before adding the meatballs ensures the potatoes cook evenly and become tender.
- Use fresh herbs in the yogurt sauce and meatballs to brighten up the flavors.
- Broiling at the end crisps up the edges for added texture, but keep a close eye to prevent burning.
- Feel free to substitute ground lamb for beef for a more traditional Greek flavor.
- This recipe can be doubled easily by using two sheet pans to maintain proper roasting space.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Roasting
- Cuisine: Greek
