Greek Meatballs and Potatoes with Ladolemono Sauce Recipe

Introduction

Greek Meatballs and Potatoes is a comforting, flavorful dish combining tender ground beef meatballs with golden roasted potatoes and onions. Infused with fragrant herbs and spices, this one-pan meal is perfect for a cozy dinner with family or friends.

Ingredients

• 1 slice sandwich bread (day-old or toasted; gluten free is okay)
• 1 1/2 pounds lean ground beef
• 1 yellow onion, grated
• 2 garlic cloves, minced
• 1 large egg
• 1/4 cup chopped fresh parsley and/or mint (plus more for garnish)
• 1 teaspoon dried oregano
• 1 tablespoon ground coriander
• 1 teaspoon ground cumin
• 1/2 teaspoon ground nutmeg
• Kosher salt
• Black pepper
• 4 Yukon gold potatoes, cut into small chunks or cubes
• 1 red onion, halved and thinly sliced
• 1 batch Ladolemono Sauce (Greek lemon-olive oil dressing)

Instructions

1. Step 1: Position a rack in the center of the oven and preheat to 375°F.
2. Step 2: Place the bread in a small bowl and cover with water or milk. Let it soak until very soft, then squeeze out excess liquid and crumble the bread into a medium mixing bowl.
3. Step 3: Add ground beef, grated onion, minced garlic, egg, chopped herbs, oregano, coriander, cumin, nutmeg, salt, and pepper to the bowl with the bread. Knead with your hands until evenly combined.
4. Step 4: Spread the potatoes and sliced red onion evenly in the bottom of a 9×13 inch baking dish. Season with salt and pepper. Shape the meat mixture into about 15 small meatballs and nestle them among the potatoes and onions. Pour the Ladolemono Sauce over everything.
5. Step 5: Cover the dish with foil and bake for 30–40 minutes until meatballs are almost cooked. Remove the foil and bake another 10 minutes until meatballs are fully cooked and potatoes are tender and golden.
6. Step 6: Garnish with extra fresh herbs and serve warm.

Tips & Variations

• For a gluten-free option, use gluten-free bread or substitute with gluten-free breadcrumbs.
• Add a pinch of red pepper flakes to the meat mixture for a subtle heat.
• Use a mixture of parsley and mint for a fresh, bright flavor typical of Greek cuisine.
• Make the Ladolemono Sauce in advance to let the flavors meld beautifully.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F until warmed through to maintain texture and flavor. Avoid microwaving to keep the potatoes from becoming mushy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

What is Ladolemono Sauce?

Ladolemono is a traditional Greek lemon and olive oil dressing flavored with garlic and oregano. It adds bright acidity and richness to dishes like these meatballs and potatoes. You can find recipes online or use your favorite lemon-olive oil vinaigrette as a substitute.

Can I use other types of meat for the meatballs?

Yes, ground lamb or a mix of beef and pork works well and adds deeper flavor. Just adjust seasoning as needed to suit the meat choice.

Greek Meatballs and Potatoes with Ladolemono Sauce Recipe

Print Recipe

★★★★★

4.8 from 142 reviews

This Greek Meatballs and Potatoes recipe offers a deliciously aromatic and hearty meal combining tender, flavorful meatballs baked alongside golden, tender potatoes. Infused with traditional Mediterranean herbs and spices and finished with a zesty Ladolemono sauce, this dish brings authentic Greek flavors to your table with ease.

• Author: Maya
• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 10 minutes
• Yield: Serves 4 to 5 1x
• Category: Main Course
• Method: Baking
• Cuisine: Greek
• Diet: Halal

Ingredients

Scale 1x2x3x

For the Meatballs

• 1 slice sandwich bread (day-old or toasted, gluten free is okay)
• 1 1/2 pounds lean ground beef
• 1 yellow onion, grated
• 2 garlic cloves, minced
• 1 large egg
• 1/4 cup chopped fresh parsley and/or mint (plus more for garnish)
• 1 teaspoon dried oregano
• 1 tablespoon ground coriander
• 1 teaspoon ground cumin
• 1/2 teaspoon ground nutmeg
• Kosher salt
• Black pepper

For the Vegetables

• 4 Yukon gold potatoes, cut into small chunks or cubes
• 1 red onion, halved and thinly sliced

For the Sauce

• 1 batch Ladolemono Sauce (Greek lemon-olive oil sauce)

Instructions

1. Preheat Oven: Position a rack in the center of the oven and preheat to 375°F (190°C) to prepare for baking.
2. Soak the Bread: Place the bread slice in a small bowl and cover with water or milk. Let it soak until it becomes very soft and falls apart. Squeeze out excess liquid with your hands and crumble the soaked bread into a medium mixing bowl.
3. Make the Meatball Mixture: To the bowl with the soaked bread, add ground beef, grated yellow onion, minced garlic, egg, chopped parsley and/or mint, dried oregano, ground coriander, ground cumin, ground nutmeg, plus a big pinch of kosher salt and black pepper. Use your hands to knead everything together until fully combined and well mixed.
4. Assemble Meatballs and Potatoes: Arrange the cubed potatoes and thinly sliced red onion evenly in the bottom of a 9×13 inch baking dish. Season generously with salt and pepper. Form the meat mixture into about 15 small meatballs and nestle them between the potatoes and onions. Pour the Ladolemono sauce evenly over the meatballs and potatoes.
5. Bake Covered: Cover the baking dish with aluminum foil and bake in the preheated oven for 30 to 40 minutes, or until the meatballs are nearly cooked through and the potatoes are starting to soften.
6. Uncover and Finish Baking: Remove the foil and continue baking for another 10 to 15 minutes until the meatballs are fully cooked through, the potatoes are golden and tender, and the onions are caramelized.
7. Garnish and Serve: Sprinkle additional fresh chopped parsley or mint over the dish before serving. Serve warm as a comforting and flavor-packed main course.

Notes

• If you prefer, substitute milk for water to soak the bread for a richer flavor and texture.
• Make sure not to overmix the meatball mixture to keep meatballs tender.
• Ladolemono sauce is a classic Greek lemon-olive oil dressing; if unavailable, mix fresh lemon juice, olive oil, garlic, oregano, salt, and pepper.
• Use Yukon gold potatoes as they hold their shape well during baking but feel free to substitute with red potatoes.
• Leftovers can be refrigerated for up to 3 days and reheated in the oven gently to retain moisture.

Keywords: Greek meatballs, keftedes, baked potatoes, Mediterranean recipe, Greek cuisine, Ladolemono sauce, oven-baked meatballs