Sheet Pan Lemon Feta Meatballs & Potatoes
These Sheet Pan Lemon Feta Meatballs with roasted potatoes are a bright, Mediterranean-inspired dinner made with beef meatballs, crispy roasted potatoes, and a fresh olive salad. Everything cooks together on one pan for an easy, from-scratch meal that’s perfect for busy weeknights or casual entertaining.
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
Serving: 1servingCalories: 648kcalCarbohydrates: 56gProtein: 29gFat: 35gSaturated Fat: 13gPolyunsaturated Fat: 2gMonounsaturated Fat: 16gCholesterol: 87mgSodium: 1751mgPotassium: 1188mgFiber: 8gSugar: 4gVitamin A: 672IUVitamin C: 45mgCalcium: 264mgIron: 6mg