Greek Meatballs and Potatoes - Our New Favorite One-Pan Dinner

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey reduces fat while still providing flavor.

feta cheese

🥗Healthier: ricotta cheese

💰Cheaper: cottage cheese

Ricotta offers a similar texture with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable and has a neutral flavor.

bread crumbs

🥗Healthier: oats

💰Cheaper: crushed crackers

Oats are healthier and provide fiber.

Make the lemon sauce by whisking together 1/4 cup lemon juice, 1 teaspoon lemon zest, 2 teaspoons dijon mustard, 2 cloves garlic (made into paste), and 1 cup extra virgin olive oil.

Prepare the potatoes by cutting 5 Yukon Gold potatoes into cubes and place them in a 9x13 baking dish.

Add 1/2 cup low sodium chicken stock and 2 teaspoons dried oregano to the potatoes.

Pour a good amount of the lemon sauce over the potatoes and roast them ahead of time.

For the meatballs, combine 1 lb ground chuck, 1 lb ground lamb, 2 slices of stale white bread soaked in water, 1 grated medium onion, 1/2 cup minced parsley, 2 eggs, 3 cloves garlic (made into paste), 2 teaspoons kosher salt, 1/2 teaspoon black pepper, and 1/4 teaspoon nutmeg in a bowl.

Mix the meatball ingredients until well combined.

Shape the mixture into meatballs and place them on top of the roasted potatoes in the baking dish.

Drizzle more lemon sauce over the meatballs and potatoes.

Bake the dish at 425°F (218°C) until the meatballs are cooked through and potatoes are tender.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens