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A sheet pan with chicken meat balls, potato wedges and a bowl of garlic feta yogurt
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5 from 3 votes

Sheet Pan Greek Chicken Meatballs with Crispy Potatoes and Garlic-Feta Yogurt

There's a whole lot of flavor going on in this super-simple sheet pan dinner! Crispy roasted potato wedges seasoned with garlic, cumin and oregano cooked alongside juicy chicken meat balls then topped with creamy garlic and feta infused yogurt! This recipe is the perfect crowd-pleasing weeknight dinner!
Prep Time10 minutes
Cook Time30 minutes
Course: dinner
Cuisine: Greek
Servings: 4
Calories: 530kcal

Ingredients

Meatballs

  • 2 lb ground chicken
  • 1/4 c chopped mint plus extra mint leaves for garnish
  • 1 tbsp lemon zest
  • 2 cloves garlic grated
  • 1 egg
  • salt and pepper

Potatoes

  • 2 lbs small potatoes baby Yukon gold or red skin potatoes
  • 4 cloves garlic grated
  • 3 tbsp olive oil
  • 1 tbsp dried oregano
  • 1 tbsp ground cumin
  • 1 tsp chili powder or paprika

Garlic-Feta Yogurt

  • 1 c plain Greek yogurt
  • 1/2 c crumbled feta cheese
  • 2 tbsp lemon juice
  • 1 cloves garlic grated
  • salt

Instructions

  • Preheat your oven to 425 F.
  • In a large bowl, mix together the meatball ingredients then scoop and roll them into bite-sized balls. Place the meatballs on a baking tray and put them in the refrigerator while you prepare the potatoes. Chilling them like this before cooking will help them cook more evenly and hold their shape.
  • Cut the potatoes into wedges then toss with the olive oil, spices, grated garlic, and a big pinch of salt. Transfer the potatoes to a sheet pan and spread them out into an even layer. Transfer to the oven and bake for 20 minutes, flipping half way through.
  • Turn the oven temperature down to 400. Add the meatballs to the sheet pan with the potatoes and cook for an additional 12-15mins until the meatballs are cooked through and the potatoes are golden-brown.
  • While the meatballs and potatoes are in the oven make the garlic-feta yogurt. In a medium-sized bowl whisk together the yogurt, lemon juice, crumbled feta, garlic and a pinch of salt.
  • Top the meatballs and potatoes with lots of fresh mint and lemon slices. Serve with the feta-yogurt either drizzled over top or on the side.

Notes

Ingredient Notes and Substitutions: 
  • Ground Chicken: You could also use turkey, beef or lamb.
  • Potatoes: Baby Yukon gold potatoes or red bliss potatoes work best for this recipe.
  • Greek Yogurt: You could also use labneh.
Storing and Reheating Leftovers:
  • Leftovers will stay fresh in the refrigerator for up to 5 days. Reheat in the oven at 375 for 10-12 minutes.
Equipment:
The Best Sheet Pans | All Kitchen Essentials 

Nutrition

Calories: 530kcal | Carbohydrates: 6g | Protein: 49g | Fat: 35g | Saturated Fat: 10g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 255mg | Sodium: 384mg | Potassium: 1355mg | Fiber: 1g | Sugar: 3g | Vitamin A: 281IU | Vitamin C: 7mg | Calcium: 200mg | Iron: 4mg