Transform your weeknight dinner with these Sheet Pan Greek Meatballs & Lemony Potatoes, drizzled with @getsidedish Greek Vinaigrette. One pan + 30 minutes = Mediterranean magic! These juicy meatballs and crispy potatoes soak up every drop of that herbaceous, tangy vinaigrette. It’s the secret sauce that ties it all together ✨ Greek-Inspired Meatball & Potato Bake Serves 4 Total Cook Time: 45 Minutes For the Bake: 1.5 lbs baby Yukon gold potatoes, quartered 2 tablespoons extra virgin olive oil 2 teaspoons salt, divided 1 teaspoon black pepper, divided ½ red onion, thinly sliced 1 lb ground beef (90/10) 1 egg ¼ cup gluten-free panko breadcrumbs (such as Aleia’s) ¼ cup finely chopped fresh parsley ½ cup SideDish Greek Vinaigrette, plus more for serving Optional, for Serving: ¼ cup crumbled feta cheese ¼ cup pitted and halved kalamata olives ¼ cup fresh dill fronds 4 cups baby arugula Preheat the oven to 375°F. Prepare the potatoes: In a 9x13-inch baking dish, toss the quartered potatoes with olive oil, 1 teaspoon of salt, ½ teaspoon of pepper, and the sliced red onion. Spread into an even layer. Make the meatballs: In a medium bowl, combine the ground beef, egg, panko, parsley, remaining 1 teaspoon of salt, and remaining ½ teaspoon of pepper. Mix until well combined. Roll into 2-inch meatballs and nestle them among the potatoes in the baking dish. Bake: Drizzle the entire dish with ½ cup of SideDish Greek Vinaigrette. Transfer to the oven and bake for 30 minutes, gently tossing the potatoes halfway through, until the potatoes are fork-tender and the meatballs are cooked through. Finish & Serve: Remove from the oven and let cool slightly. Drizzle with additional SideDish Greek Vinaigrette, then top with feta, olives, and dill fronds, if using. Serve warm over a bed of baby arugula. Enjoy! LTKWatchNow LTKFindsUnder50 LTKFindsUnder100