Greek Meatballs and Potatoes with Ladolemono Sauce Recipe
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.
- 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
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
- Preheat the oven: Position a rack in the center of the oven and heat it to 375°F (190°C).
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
