This Greek meatballs and potatoes combo is one of my favorite sheet pan chicken dinners ever! The meatballs are unbelievably tender for meatballs made with 97% lean ground chicken, and both the potatoes and meatballs are packed with lemon herb flavors. And thanks to the lean ground chicken, every serving has 36 grams of protein with only 11 grams of fat and 370 calories. Everything reheats really well, too, making these meatballs and potatoes perfect for meal prep!
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Sheet Pan Meatballs and Potatoes Recipe Walkthrough
As you’d expect from a sheet pan recipe, it’s pretty simple to put everything together here. I’ve included a visual rundown, ingredient notes and substitution tips, and serving recommendations below. If you’re a meatball making machine, you can probably skip straight to the recipe card at the bottom of the post.
Toss quartered gold potatoes with olive oil, Greek seasoning, and dried oregano. Bake for 15-20 minutes at 450ºF.
If you’ve tried my air fryer Greek chicken and potatoes or air fried Greek potatoes, these meatballs and potatoes call for the same Cavender’s Greek seasoning. With 240mg of sodium per 1/4 tsp, you’ll want to try and get close to that if you’re using another Greek seasoning. If you’re using a salt free seasoning, you’ll definitely want to add some salt.
And if you wanted to make your own blend, check out this Greek seasoning recipe.
As for the potatoes, you can use other types of potatoes, but a waxy potatoes (new potatoes, fingerlings, etc.) will work best for this recipe.
Mix feta, red onion, mint and parsley, breadcrumbs, lemon juice and zest, and Greek seasoning with ground chicken and an egg. Form 16 chicken meatballs.
Unlike my BBQ chicken meatballs and sweet chili chicken meatballs, these Greek chicken meatballs use feta cheese instead of parmesan. The feta adds great flavor and provides a lot of moisture. Just be sure to break up any large chunks of feta during mixing.
If you have another Greek meatballs ingredient question, leave it in a comment at the bottom of the post.
Push the potatoes to one side of the sheet pan and bake for 10 minutes at 450ºF + an additional 5-10 minutes under the broiler.
The bottom side of the potatoes should develop a golden brown crust during the first 25 minutes. Be sure to give them a flip and stir before pushing all of them to one side. A flexible metal spatula does a great job at getting all the crispy bits off of the sheet pan without breaking away from the potatoes.
You’ll want to use your oven’s broil setting for an additional 10 minutes after cooking for 15 minutes at 450ºF to create some browning on top of the meatballs. Don’t worry about drying out the meatballs. Broiling cooks with direct heat and the combination of the feta, onion, and cook method keeps the Greek meatballs moist and tender.
Drizzle lemon juice over the finished Greek meatballs and potatoes before serving.
For serving with your chicken meatballs and potatoes, I recommend some form of Greek salad. And you can never go wrong with a little dipping action so check out this fat free Tzatziki sauce. Or if you have access to HEB, they carry a Cedar’s Tzatziki Cucumber and Garlic Dip that’s solid and has great macros.
That should be everything you need to know. If you have a question I missed, drop a comment below. And if you love these Greek meatballs and potatoes, I’d appreciate a recipe review!
Now get out there and strive to be more like meatballs. Well seasoned and well rounded.
For the Potatoes
- 1 1/2 lb Baby Gold Potatoes, quartered
- 2 Tbsp (32g) Olive Oil
- 2 tsp Greek Seasoning
- 1 tsp Dried Oregano
For the Meatballs
- 1 lb Ground Chicken (97/3)
- 1/2 (100g) Red Onion, finely diced
- 1 Tbsp (15g) Lemon Juice
- Zest of 1 Lemon
- 1 Tbsp Parsley, minced
- 1 Tbsp Mint, minced
- 2 oz Crumbled Feta Cheese
- 1/4 C (30g) Breadcrumbs
- 1 tsp Greek Seasoning
- 1 large Egg
- Preheat oven to 450ºF. Toss the potatoes in the olive oil and seasoning before adding to a rimmed half sheet pan. Bake for 15-20 minutes while preparing the meatballs.
- For the meatballs, mix all the ingredients except the ground chicken and egg in a large bowl. Once mixed, add the two remaining ingredients and mix everything together.
- Form 16 50-gram meatballs and place them on parchment paper. Set aside.
- Remove the potatoes from the oven and use a spatula to flip the potatoes and push them to one side of the sheet pan. Drizzle a tiny bit of oil or cooking spray over the empty side before placing the meatballs on the pan.
- Bake for 10 minutes at 450ºF before broiling for 5-10 additional minutes until the meatballs reach an internal temperature of 165ºF and are golden brown on top.
- Drizzle fresh lemon juice over the finished dish and serve with a Greek salad, Tzatziki, Kalamata olives, and crumbled feta.
Each serving has 8 WW SmartPoints (blue).
Nutrition Information:Yield: 4 Serving Size: 4 Meatballs + 1/4 the Potatoes
Amount Per Serving: Calories: 370Total Fat: 11gCarbohydrates: 39gProtein: 36g