Greek Meatballs and Potatoes with Ladolemono Sauce Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
