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Some dishes just feel like comfort on a plate, and this oven-baked meatball dish with tender potatoes and a vibrant side salad is exactly that. Imagine perfectly seasoned, juicy meatballs nestled over thin slices of golden potatoes, all baked in a creamy yogurt-herb sauce and topped with melted cheddar cheese. Pair that with a crisp, colorful salad of cucumbers, tomatoes, avocado, and greens drizzled with a zesty dressing, and you’ve got a meal that’s hearty yet balanced.

This recipe takes you through every step, from seasoning the beef and sautéing the aromatics to creating a creamy sauce that ties everything together. The result is a dish that looks impressive but is surprisingly simple to make. It’s the kind of recipe you’ll want to pull out for family dinners, small gatherings, or when you’re craving something deeply satisfying and nourishing.

Full Recipe

Ingredients

For the Meatballs and Potatoes:

1.5 pounds (700 g) ground beef
2 teaspoons salt
1 teaspoon black pepper
2 teaspoons oregano
2 teaspoons rosemary
1 large egg
1 cup (125 g) oatmeal
½ cup (120 ml) warm cream
1 onion, finely chopped
2 garlic cloves, grated
4–6 potatoes, thinly sliced
Olive oil for greasing and sautéing

For the Yogurt Sauce:

4 ounces (120 g) Greek yogurt
1 teaspoon oregano
1 teaspoon black pepper
½ bunch fresh parsley, finely chopped
½ cup (120 ml) water

For the Topping:

7 ounces (200 g) cheddar cheese, grated
Fresh green onions, chopped (for garnish)

For the Fresh Salad:

A few handfuls of mixed salad greens
1 bell pepper, finely chopped
3–4 mini cucumbers, sliced into rings
5–6 cherry tomatoes, halved
1 avocado, diced

For the Salad Dressing:

2 tablespoons olive oil
1 teaspoon mustard
1 tablespoon lemon juice
1 teaspoon salt
1 teaspoon oregano
1 teaspoon black pepper

Cooking Directions

Start with a large bowl and add 1.5 pounds (700 g) ground beef. Season with salt, black pepper, oregano, and rosemary. Crack in 1 egg.
Blend 1 cup of oatmeal until it turns into fine flour. Mix with ½ cup warm cream until smooth. Add this mixture to the beef.
Heat olive oil in a pan and sauté the finely chopped onion for 3–4 minutes. Add grated garlic and cook for another 2–3 minutes. Transfer to the beef mixture.
Mix the beef thoroughly until all ingredients are well combined. Shape into even-sized meatballs.
Grease a baking dish with olive oil. Slice 4–6 potatoes thinly and arrange in a spiral pattern at the bottom of the dish.
Place the meatballs on top of the potatoes.
In a bowl, combine Greek yogurt, oregano, black pepper, parsley, and water. Mix until smooth. Pour this sauce evenly over the meatballs and potatoes.
Bake at 360°F (180°C) for 40 minutes.
Remove from the oven, sprinkle grated cheddar cheese on top, and return to the oven for another 20 minutes until golden and bubbling.
Meanwhile, prepare the salad. In a bowl, add mixed greens, chopped bell pepper, sliced cucumbers, halved cherry tomatoes, and diced avocado.
For the dressing, whisk olive oil, mustard, lemon juice, salt, oregano, and pepper together. Pour over the salad and toss gently.
Once the meatballs are done, sprinkle chopped green onions on top. Serve hot with a scoop of salad on the side.

Nutrients (per serving, approx.)

Calories: 520
Protein: 29 g
Fat: 32 g
Carbohydrates: 28 g
Fiber: 4 g
Sugars: 5 g
Sodium: 860 mg

Why You’ll Love This Recipe

This dish is a complete meal—protein, carbs, and veggies all working together in harmony. The meatballs are juicy thanks to the oat-cream binder, the potatoes soak up the herby yogurt sauce, and the cheese topping adds that melty indulgence. Then, just when you think it can’t get better, the crisp salad comes in to refresh your palate. It’s hearty but not heavy, indulgent yet wholesome.

The Origins and Inspiration Behind the Dish

This recipe brings together elements of Mediterranean and homestyle cooking. Using oats instead of breadcrumbs for the meatballs adds nutrition while keeping them moist. The yogurt sauce nods to Greek flavors, while the potato base is a comforting classic found in many European dishes. It’s a modern family-friendly twist on old-world flavors.

Ingredient Spotlight

Oats: A healthy alternative to breadcrumbs, adding fiber.
Greek Yogurt: Brings creaminess and tang, plus protein.
Potatoes: The ultimate comfort food, becoming tender and flavorful when baked.
Herbs (oregano, rosemary, parsley): Elevate the dish with freshness and fragrance.
Cheddar Cheese: Adds richness and a satisfying finish.

Storage and Reheating Tips

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) for 15–20 minutes to keep the texture intact. The salad is best eaten fresh, but you can prep the vegetables ahead and toss with dressing just before serving.

Common Variations to Try

Swap beef with ground turkey or chicken for a lighter version.
Add zucchini or spinach to the meatball mixture for hidden veggies.
Use mozzarella instead of cheddar for a creamier topping.
Spice it up with chili flakes or paprika.
Try sweet potatoes instead of white potatoes for a twist.

Pairing Recommendations

This dish pairs well with a glass of red wine like Merlot or a lighter white like Sauvignon Blanc. For a non-alcoholic option, sparkling water with lemon or mint works beautifully.

Health Benefits

Oats add heart-healthy fiber.
Yogurt provides probiotics and protein.
Lean beef gives iron and B vitamins.
Fresh salad boosts vitamins, antioxidants, and healthy fats from avocado.

Conclusion

Oven-baked meatballs with potatoes and salad isn’t just dinner—it’s a complete experience. You get juicy, flavorful meatballs, creamy herbed potatoes, melted cheese, and a refreshing salad all on one plate. It’s the kind of recipe that feels homely but also special enough to serve to guests. Once you try it, you’ll understand why it hits the sweet spot between comfort and elegance. This is a dish worth repeating, one that brings warmth, color, and joy to your dinner table every single time.