These Sheet Pan Lemon Feta Meatballs with Potatoes are a bright, Mediterranean-inspired dinner with homemade beef meatballs, crispy baby potatoes, and a fresh lemony olive salad. Toss everything together on a sheet pan and let cook while you combine the olive salad. Serve over shredded lettuce with warm pita bread for a fresh, flavorful meal!
The combination of feta, fresh herbs, and lemon keeps the meatballs tender and flavorful, while the potatoes soak up the drippings as they roast. This meal works just as well for meal prep as it does for busy weeknights!
As a former restaurant chef, I try to focus on from-scratch recipes that feel approachable. This sheet pan dinner comes together in no time at all and doesn’t require any special equipment. You’ll also like my Sheet Pan Chicken Pitas or these Easy Baked Buffalo Chicken Thighs. Find all of my one-pan recipes here for more busy night inspiration!
TL;DR (Quick Recipe Overview)
Recipe: Lemon Feta Meatballs
Ready In: 45 minutes
Difficulty: easy!
Serves: 4 servings
Staple Ingredients: ground beef, feta cheese, fresh lemon, parsley, green olives, yellow baby potatoes, pita bread
What Makes It Special: the homemade meatballs come together quickly, combine everything in a bowl give it a mix, scoop meatballs, and bake with the halved baby potatoes! Both the meatballs and potatoes cook at the same time, in the meantime whip up your olive salad which adds a fresh, salty balance!
What Are Lemon Feta Meatballs?
Lemon feta meatballs are Mediterranean-style meatballs made with ground beef, crumbled feta cheese, fresh parsley, bread crumbs, and lemon zest. In this recipe, the meatballs are roasted on a sheet pan alongside baby potatoes, then served with a simple olive salad and pita bread.
More Dinner Ideas
Key Ingredients & Substitutions
Mini Yellow Potatoes: halved for even roasting and crisp edges when placed cut-side down on the pan. Quarter if using larger potatoes.
Olive Oil: helps the potatoes roast and brings the olive salad together, use a good quality oil if possible!
Everyday Seasoning Blend: adds balanced garlic and herb flavor, or swap with a simple mix of salt, pepper, garlic powder, and onion powder.
Ground Beef: provides rich flavor and juicy texture for the meatballs, an 80/20 blend works well.
Italian Bread Crumbs: help bind the meatballs while keeping them tender, plain breadcrumbs can also be used.
Egg: acts as a binder to hold the meatballs together as they cook.
Feta Cheese: crumbled feta adds salt and moisture, avoid feta packed in brine to prevent excess liquid.
Lemon Juice: fresh lemon juice brightens both the meatballs and the olive salad.
Lemon Zest: adds citrus flavor without extra moisture, zest before juicing for best results.
Fresh Parsley: brings freshness to the meatballs and olive salad, chop finely for even distribution.
Shallot: finely diced shallot adds mild onion flavor without overpowering the meatballs.
Green Olives: chopped olives add briny contrast and texture to balance the richness of the dish.
Pita Bread: optional for serving, perfect for scooping meatballs and potatoes.
Shredded Lettuce: optional for serving, adds freshness and crunch.
Avocado: optional for serving, adds creaminess and balance.
How to Make The Feta Meatballs
Let’s talk a little about how to make the sheet pan meal (The printable instructions are in the recipe card below.)
Quick overview:
- Combine meatball mix, scoop, and roll.
- Halve potatoes, add to pan with meatballs, bake.
- Prep olive salad.
- Assemble bowls and enjoy!
- Preheat oven to 400 degrees, add halved potatoes to a large pan with oil and seasoning.
- Toss to combine, flip potatoes so they are all cut side down.
- In a mixing bowl combine ground beef, bread crumbs, egg, feta cheese, seasoning, lemon juice and zest, parsley, and shallot. Mix to combine, use a portion scoop or measure spoon to scoop 2 oz. meatballs. Form into balls and place on the sheet pan with the potatoes.
- Bake at 400 degrees for 30 minutes, flipping the meatballs half way through. Meatballs are done once they reach and internal temperature of 155 degrees F and the potatoes once tender.
- While the meatballs cook, prep the olive salad by combing the olives, olive oil, parsley, lemon juice and zest in a mixing bowl. Toss to combine.
- Serve over shredded lettuce or in a warm pita, top with the olive salad, extra feta cheese, and avocado slices if desired. Serve crispy potatoes on the side and enjoy!
Why This Recipe Works
- Feta keeps the meatballs tender and flavorful. The salt and moisture from the feta melt into the beef as it cooks, preventing the meatballs from drying out while adding flavor.
- Lemon brightens the dish. Using fresh lemon zest and juice in the meatballs and olive salad adds freshness and tang.
- Roasting everything on one pan builds depth. The meatballs and potatoes cook side by side, allowing the potatoes to absorb the savory drippings while developing crisp, golden edges. Pro tip: roast the potatoes face down.
- Designed for real life cooking. This recipe is approachable enough for a weeknight dinner but elegant enough to serve for guests, making it a versatile, repeatable meal. Perfect for busy weeknights!
Sheet Pan Lemon Feta Meatballs & Potatoes
Equipment
Ingredients
- 3 tbsp Olive oil
- 1.5 lbs. Mini yellow potatoes, halved
- 1 tbsp Everyday Seasoning Blend
- Pita bread , optional for serving
- Shredded lettuce, optional for serving
- Sliced avocado , optional for serving
For the meatballs:
- 1 lb. Ground beef
- 1 cup Italian bread crumbs
- 1 whole Egg
- 4 oz. Feta cheese, crumbled, no brine
- 1 tbsp Everyday Seasoning Blend
- 1 tbsp Lemon Juice, fresh
- 1 tbsp Lemon zest, fresh
- 3 tbsp Fresh parsley, chopped
- 1 small Shallot , finely diced
For the Olive salad:
- 2 tbsp Olive oil
- 7 oz. Green olives , drained and chopped
- 2 tbsp Fresh parsely, chopped
- 1 tbsp Lemon zest, fresh
- 1 tsp Lemon juice, fresh
Instructions
- Preheat oven to 400 degrees F. Add halved potatoes to a large sheet pan, drizzle with olive oil and seasoning. Toss to combine, flip potatoes so they are all cut side down.3 tbsp Olive oil, 1.5 lbs. Mini yellow potatoes, 1 tbsp Everyday Seasoning Blend
- In a mixing bowl combine ground beef, bread crumbs, egg, feta cheese, seasoning, lemon juice and zest, parsley, and shallot. Mix to combine, use a portion scoop or measure spoon to scoop 2 oz. meatballs. Form into balls and place on the sheet pan with the potatoes.1 lb. Ground beef, 1 cup Italian bread crumbs , 1 whole Egg, 4 oz. Feta cheese, 1 tbsp Everyday Seasoning Blend , 1 tbsp Lemon Juice, 1 tbsp Lemon zest, 3 tbsp Fresh parsley, 1 small Shallot
- Bake at 400 degrees for 30 minutes, flipping the meatballs half way through. Meatballs are done once they reach and internal temperature of 155 degrees F and the potatoes once tender.
- While the meatballs cook, prep the olive salad by combing the olives, olive oil, parsley, lemon juice and zest in a mixing bowl. Toss to combine.2 tbsp Olive oil, 7 oz. Green olives , 2 tbsp Fresh parsely, 1 tbsp Lemon zest, 1 tsp Lemon juice
- Serve over shredded lettuce or in a warm pita, top with the olive salad, extra feta cheese, and avocado slices if desired. Serve crispy potatoes on the side and enjoy!Pita bread , Shredded lettuce, Sliced avocado
Notes
- Season with Everyday Blend or your own mix: I use my Everyday Blend for balanced flavor, but a simple mix of garlic powder, onion powder, salt, and black pepper works just as well.
- Don’t overmix the meatballs: Gently combine the ingredients just until mixed. Overmixing can make the meatballs dense.
- Roast potatoes cut-side down: Placing the potatoes cut-side down against the sheet pan helps them caramelize and develop golden, crispy edges.
- Cut potatoes evenly: Keeping the potatoes similar in size ensures they roast at the same rate as the meatballs. Make sure to use mini, baby potatoes, if not quarter them.
- Serve sauce on the side: Yogurt sauce or tzatziki-style sauce pairs well!
Nutrition
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Storage, Serving, & Reheating
This recipe stores well and reheats easily, making it a great option for meal prep or make-ahead dinners.
How to Serve
Serve the meatballs and potatoes with warm pita bread, the olive salad, and a dollop of your favorite yogurt or tzatziki-style sauce. This dish can be plated as a bowl, made into pita, or served family-style from the sheet pan.
Storage
Store leftover meatballs and potatoes in an airtight container in the refrigerator for up to 4 days. Keep the olive salad stored separately for the best texture and flavor.
Reheating
Reheat the meatballs and potatoes in a 350°F oven for 10–15 minutes, or until warmed through. For smaller portions, reheat in the microwave in 30-second intervals. Add the olive salad and any sauces after reheating to keep everything fresh.
Perfect Pairing: Everyday Blend
This recipe pairs perfectly with my Everyday Blend. It’s balanced with garlic, onion, and warm herbs that bring out the best in simple ingredients. Use it on chicken, veggies, or even eggs to take your everyday cooking up a notch.
Recipe FAQs
Yes. You can mix and shape the meatballs up to 24 hours in advance. Store them covered in the refrigerator, then cook as directed when ready.
Yes. Ground chicken or ground turkey can be used in place of beef. The texture will be slightly lighter, but the flavors still work.
Feta adds salt and moisture, but you can substitute crumbled goat cheese or omit the cheese entirely if needed. Season slightly more if skipping the cheese.
These meatballs pair well with warm pita bread, roasted vegetables, rice, or a simple green salad.
Yes. Use gluten-free bread crumbs and serve with gluten-free pita or over rice instead.
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Cheers!
-Rachel
