Greek Meatballs and Potatoes with Ladolemono Sauce Recipe

Introduction

Greek Meatballs and Potatoes, also known as keftedes, offer a delightful combination of tender meatballs infused with aromatic herbs and spices, paired with golden, roasted potatoes. This comforting dish is perfect for weeknight dinners or casual gatherings, bringing a taste of Mediterranean sunshine 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 soak for a few minutes until very soft, then wring out excess liquid and crumble the bread into a medium mixing bowl.
3. Step 3: Add the ground beef, grated onion, minced garlic, egg, chopped herbs, oregano, coriander, cumin, nutmeg, and a generous pinch of salt and pepper to the bowl with the bread. Use your hands to knead everything together until well combined.
4. Step 4: Spread the potato chunks 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 evenly over the entire dish.
5. Step 5: Cover the dish with foil and bake for 30 to 40 minutes, until the meatballs are nearly cooked through. Remove the foil and bake uncovered for an additional 10 minutes or until the meatballs are fully cooked and the potatoes are golden and tender.
6. Step 6: Garnish with more fresh herbs and serve warm.

Tips & Variations

• For a lighter version, substitute ground lamb or turkey instead of beef.
• Use fresh breadcrumbs soaked in milk if day-old bread is unavailable.
• Add a squeeze of lemon juice to the Ladolemono sauce for an extra bright finish.
• Serve with a side of Greek salad or tzatziki for a complete meal.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a 350°F oven until heated through, about 15 to 20 minutes. Meatballs and potatoes can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the meatballs ahead of time?

Yes, you can prepare the meat mixture and shape the meatballs a day ahead. Store them covered in the refrigerator and bake just before serving.

What is Ladolemono sauce?

Ladolemono is a traditional Greek dressing made from olive oil, lemon juice, garlic, oregano, and sometimes mustard. It adds bright, tangy flavor and moisture to the meatballs and potatoes.

Greek Meatballs and Potatoes with Ladolemono Sauce Recipe

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These Greek Meatballs and Potatoes are a hearty, flavorful dish featuring tender meatballs infused with aromatic herbs and spices, baked alongside golden Yukon gold potatoes and red onions, all drizzled with vibrant Ladolemono sauce. Perfectly balanced with cumin, coriander, and fresh parsley, this comforting meal brings authentic Greek flavors to your table with easy oven baking.

• Author: Sana
• Prep Time: 20 minutes
• Cook Time: 45–55 minutes
• Total Time: 1 hour 15 minutes
• Yield: Serves 4 to 6 1x
• Category: Main Course
• Method: Baking
• Cuisine: Greek
• Diet: Halal

Ingredients

Scale 1x2x3x

Meatballs

• 1 slice sandwich bread (day-old or toasted, gluten free if needed)
• 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, to taste
• Black pepper, to taste

Vegetables

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

Sauce

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

Instructions

1. Preheat the oven: Position a rack in the center of the oven and heat it to 375°F (190°C).
2. Soak the bread: Place the bread slice in a small bowl and cover it with water or milk. Let it soak until fully saturated and falling apart. Wring out the excess liquid with your hands and crumble the bread into a medium mixing bowl.
3. Prepare the meatball mixture: Add the ground beef, grated yellow onion, minced garlic, egg, chopped parsley and/or mint, dried oregano, ground coriander, ground cumin, ground nutmeg, a generous pinch of kosher salt, and black pepper to the bowl with the bread. Use your hands to knead the mixture thoroughly until well combined.
4. Assemble the dish: Arrange the cut Yukon gold potatoes and thinly sliced red onion evenly in the bottom of a 9×13-inch baking dish. Season with salt and pepper. Form the meat mixture into about 15 small meatballs and nestle them between the potatoes and onions. Pour the prepared 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, until the meatballs are nearly cooked through.
6. Finish baking uncovered: Remove the foil and continue baking for an additional 10 to 15 minutes until the meatballs are fully cooked and the potatoes are tender and golden.
7. Garnish and serve: Sprinkle extra fresh parsley or mint over the top before serving. Enjoy warm as a satisfying Greek-inspired meal.

Notes

• You can substitute ground lamb or a mix of beef and pork for the meatballs for a richer flavor.
• Leftover meatballs can be refrigerated for up to 3 days or frozen for up to 2 months.
• If you don’t have Ladolemono sauce, a simple dressing of lemon juice, olive oil, garlic, and oregano works well as a substitute.
• For a gluten-free option, use gluten-free bread or omit the bread entirely, adding an extra egg to bind.
• Ensure potatoes are cut into small chunks to cook through evenly within the baking time.

Keywords: Greek meatballs, keftedes, baked meatballs, Ladolemono, Greek potatoes, Mediterranean cuisine