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Easy Oven Greek Inspired Meatballs & Potatoes

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If you’re craving something cozy, flavorful, and easy enough for a weeknight dinner, these Greek Inspired Meatballs & Potatoes are about to become a new favorite. Juicy, herb-packed meatballs are roasted alongside tender, golden potatoes and finished with bright Mediterranean flavors like garlic, thyme, and dill.
Course Dinner
Keyword greek, meatballs, one pan
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4 servings

Equipment

  • Large Cookie Sheet
  • Mason Jar or Glass Container

Ingredients

  • 3-4 Potatoes pealed & large diced
  • Olive Oil
  • Salt
  • Dill
  • Garlic Powder
  • Onion Powder
  • Dried Thyme
  • Dried Parsley
  • 1 lb Ground Meat
  • 1 slice Bread
  • Splash of Milk
  • 1 large Egg
  • 2 tsp Minced Garlic from Jar

For The Quick Pickled Onions

  • Mason Jar or Class Container
  • 1 Thin Sliced Red Onion
  • Big Pinch of Salt
  • 1 tbsp Honey
  • 1/2 cup Very Hot Water
  • 1/2 cup White Vinegar
  • 1 tbsp Minced Garlic

For the Tomato & Cucumber

  • 1/2 English Cucumber small diced
  • 1 Tomato small diced
  • Olive Oil
  • Salt

Instructions

  • Start by making the quick pickled onions so they have time to develop flavor while the rest of the meal cooks.
  • Thinly slice the red onion and place it in a jar or small bowl. Add a pinch of salt, the minced garlic, a drizzle of honey, 1/2 white vinegar, and 1/2 enough really hot water to cover the onions. Stir everything together and set the jar aside to pickle while you prepare the rest of the dish.
    Mason Jar or Class Container, 1 Thin Sliced Red Onion, Big Pinch of Salt, 1 tbsp Honey, 1/2 cup Very Hot Water, 1/2 cup White Vinegar, 1 tbsp Minced Garlic
  • Next, preheat your oven to 375°F. Peel the potatoes and cut them into large bite-sized cubes. Spread them out on a baking sheet, drizzle with olive oil, and season with salt, dill, garlic powder, thyme, onion powder, and parsley.
    3-4 Potatoes, Olive Oil, Salt, Dill, Garlic Powder, Onion Powder, Dried Thyme, Dried Parsley
  • Toss everything together so the potatoes are well coated, then spread them out in an even layer. Roast for 45–50 minutes, until the potatoes are golden and tender.
  • While the potatoes roast, prepare the meatballs.
  • Place the slice of bread in a small bowl and soak it with a little milk until softened, then break it up into small pieces.
    1 slice Bread, Splash of Milk
  • In a mixing bowl, combine the ground meat (I used venison because I have a big freezer full), egg, soaked bread, minced garlic, and the same seasonings used for the potatoes (salt, dill, garlic powder, thyme, onion powder, and parsley).
    Dill, Garlic Powder, Onion Powder, Dried Thyme, 1 lb Ground Meat, 1 large Egg, Salt, Dried Parsley
  • Mix until everything is just combined.
  • Use a cookie scoop to portion the mixture, then roll each portion into a ball and place them on a lined baking sheet.
  • Bake the meatballs in the oven for 25–30 minutes, or until fully cooked and lightly browned.
  • While the meatballs finish cooking, make a quick fresh cucumber and tomato salad by finely dicing the cucumbers and tomatoes and adding them to a bowl with a drizzle of olive oil and a pinch of salt.
    2 tsp Minced Garlic from Jar, 1/2 English Cucumber, 1 Tomato, Olive Oil, Salt
  • Toss everything together and set aside.
  • To assemble the dish, start with a generous layer of roasted potatoes on a plate or bowl.
    Add the warm meatballs on top, followed by a scoop of the cucumber and tomato mixture.
    Finish with a spoonful of the quick pickled onions and a sprinkle of crumbled feta cheese (or goat cheese if you’re using that instead). Serve immediately and enjoy all the bright, fresh flavors together.

Notes

Storage Tips For This Recipe

  • Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
  • Keep components separate if possible (potatoes, meatballs, salad, and onions) to maintain the best texture.
  • Reheat the potatoes and meatballs in the microwave or oven until warmed through before serving.
  • Store the cucumber and tomato mixture separately and add it fresh when ready to eat.
  • Quick pickled onions will keep in the refrigerator for up to 1 week in their jar.
  • Avoid freezing the full assembled dish, but the meatballs can be frozen for up to 2 months in an airtight container.

Common FAQ's Related to This Recipe

  • Can I use a different type of meat for the meatballs?
    • Yes! Ground beef, ground turkey, chicken, or lamb all work well. You can even use a mixture for extra flavor.
  • Can I make the meatballs ahead of time?
    • Absolutely. You can prepare and shape the meatballs ahead of time and store them in the refrigerator for up to 24 hours before baking.
  • Why do you soak the bread in milk for the meatballs?
    • Soaking the bread helps keep the meatballs tender and moist, giving them a softer texture.
  • How long do the quick pickled onions last?
    • They can be stored in the refrigerator in their jar for up to one week.
  • Can I add a sauce to this dish?
    • Yes! Tzatziki sauce pairs wonderfully with the meatballs, potatoes, and fresh vegetables.
  • Can I make this recipe for meal prep?
    • Definitely. The meatballs and potatoes reheat well, making this a great option for lunches throughout the week.
  • What other vegetables could I add?
    • Bell peppers, olives, or even a simple Greek salad would be great additions to this dish.

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