Greek Meatballs and Potatoes with Ladolemono Sauce Recipe

Introduction

Greek Meatballs and Potatoes is a comforting, flavorful dish combining tender meatballs spiced with traditional herbs and spices alongside perfectly roasted potatoes and onions. This baked meal is simple to prepare and brings a taste of the Mediterranean to your table.

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

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 wring out excess liquid and crumble into a medium mixing bowl.
3. Step 3: Add the ground beef, grated yellow onion, minced garlic, egg, chopped parsley and/or mint, dried oregano, ground coriander, ground cumin, ground nutmeg, and a generous pinch of salt and black pepper to the bowl with bread. Knead the mixture by hand until well combined.
4. Step 4: In a 9×13 baking dish, spread the potato chunks and sliced red onion evenly and season with salt and pepper. Form the meat mixture into about 15 small meatballs and tuck them among the potatoes and onions. Pour the Ladolemono sauce over everything.
5. Step 5: Cover the baking dish with foil and bake for 30 to 40 minutes, until the meatballs are nearly cooked through. Remove the foil and bake for an additional 10 minutes or until the meatballs are fully cooked and the potatoes are golden and tender.
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 crushed gluten-free crackers.
• Add a squeeze of fresh lemon juice to the Ladolemono sauce for extra brightness.
• Try mixing fresh dill into the meatball mixture for a different herbal note.

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 prevent sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

What is Ladolemono Sauce?

Ladolemono is a traditional Greek vinaigrette made with olive oil, lemon juice, garlic, and oregano. It brightens the dish and adds a fresh, tangy flavor.

Can I use a different type of meat for the meatballs?

Yes, ground lamb or a mixture of beef and lamb work well and add a rich flavor typical of Greek cuisine.

Greek Meatballs and Potatoes with Ladolemono Sauce Recipe

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★★★★★

4.8 from 118 reviews

This Greek Meatballs and Potatoes recipe features tender meatballs flavored with aromatic herbs and spices, baked to perfection alongside golden, tender Yukon gold potatoes and red onions. Finished with a traditional Ladolemono sauce, this dish offers a comforting, Mediterranean-inspired meal that’s perfect for family dinners or special occasions.

• Author: Lena
• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 10 minutes
• Yield: Serves 4 to 6 1x
• Category: Main Course
• Method: Baking
• Cuisine: Greek

Ingredients

Scale 1x2x3x

Meatballs

• 1 slice sandwich bread (day-old or toasted, gluten free if preferred)
• 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

Potatoes and Vegetables

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

Sauce

• 1 batch Ladolemono Sauce (a traditional Greek lemon and olive oil dressing)

Instructions

1. Preheat the Oven: Position a rack in the center of the oven and heat to 375°F (190°C) to prepare for baking the dish.
2. Soak the Bread: Place the sandwich bread in a small bowl and cover with water or milk. Let it soak for a few minutes until fully softened. Squeeze out the excess liquid using your hands and crumble the bread into a medium mixing bowl.
3. Prepare the Meatball Mixture: To the bowl with the soaked bread, add the lean ground beef, grated yellow onion, minced garlic, egg, chopped fresh parsley and/or mint, dried oregano, ground coriander, ground cumin, ground nutmeg, kosher salt, and black pepper. Knead the mixture thoroughly with your hands until all ingredients are well combined.
4. Assemble Meatballs and Potatoes: Season the cubed Yukon gold potatoes and thinly sliced red onion with salt and pepper, then spread them evenly in the bottom of a 9×13-inch baking dish. Form the meat mixture into approximately 15 small meatballs and nestle them in between the potatoes and onions. Pour the Ladolemono sauce evenly over the entire dish.
5. Bake Covered: Cover the baking dish with foil and bake in the preheated oven for 30 to 40 minutes, or until the meatballs are nearly cooked through and the potatoes begin to soften.
6. Finish Baking Uncovered: Remove the foil and return the dish to the oven for an additional 10 minutes or until the meatballs are fully cooked and the potatoes are golden and tender.
7. Garnish and Serve: Once baked, garnish with extra fresh parsley or mint and serve warm, allowing the flavors of the meatballs, potatoes, and Ladolemono sauce to meld beautifully.

Notes

• Use day-old or toasted bread to help the meatballs hold together better.
• The Ladolemono Sauce is essential for authentic flavor; substitute with a lemon-olive oil dressing if unavailable.
• For a gluten-free option, use gluten-free bread and ensure all spices are gluten-free certified.
• Feel free to swap ground beef for ground lamb or a mix for a richer flavor.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated gently in the oven.

Keywords: Greek meatballs, keftedes, baked meatballs, Ladolemono sauce, Greek potatoes, Mediterranean dinner