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Greek chicken meatballs in lemony olive oil sauce with fennel seeds, dried oregano, pototoes, onion and whole lemon for a pop of colour

Greek Chicken Meatballs with Oven Wedges and lemon kiss

There’s something deeply comforting about a tray of Greek Chicken Meatballs with Crispy Potato Wedges & Lemon Kiss emerging golden from the oven. This Mediterranean-inspired dish brings together tender, herby chicken meatballs, rustic potato wedges, sweet roasted onions, and a bright lemon sauce that ties everything together beautifully. It’s the kind of honest, generous food that feels both nourishing and celebratory — perfect for weeknight dinners, relaxed weekend lunches, or casual entertaining.
What makes these Greek Chicken Meatballs with Crispy Potato Wedges & Lemon Kiss so special is the balance of flavours: fragrant oregano and Italian herbs, freshly ground black pepper, creamy soaked bread for softness, and a vibrant citrus dressing that soaks into the potatoes as they bake. Serve it straight from the ovenproof dish with a crisp green salad and good olive oil. Simple, wholesome, and irresistibly Mediterranean.
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Prep Time 15 minutes
Cook Time 50 minutes
Course Main Course
Cuisine Greek
Servings 4 people

Ingredients
  

  • 8 Mediterranean potatoes
  • Chicken meatballs:
  • 2 slice stale toast
  • 80 ml milk
  • 800 g chicken mince
  • 2 tsp salt or to taste
  • freshly ground black pepper to taste
  • 2 tsp Italian herbs
  • 1 small onion, peeled and cut into wedges
  • lemony sauce:
  • 80 g fresh lemon juice
  • 2 minced garlic cloves
  • 1 tsp dried oregano
  • 1,5 tsp dried fennel seeds
  • 1 tsp salt
  • freshly ground black pepper to taste
  • 120 ml extra virgin olive oil

Instructions
 

  • Preheat the Oven
    Preheat your oven to 200°C (400°F) to ensure it is fully heated before baking.
  • Boil the Potatoes
    Place the whole potatoes (skins on) in a large pot of salted water. Bring to a boil and cook for 20–25 minutes, or until just tender when pierced with a knife.
  • Prepare the Potato Wedges
    Drain the potatoes and allow them to cool slightly. Peel off the skins, then cut into rustic wedges. Arrange the wedges evenly in the base of a large ovenproof baking dish (one you can bake and serve in).
  • Soak the Bread
    While the potatoes are cooking, soak the bread in the milk until fully absorbed and softened.
  • Prepare the Chicken Meatball Mixture
    Add the soaked bread to the chicken mince along with salt, freshly ground black pepper, and Italian herbs. Mix gently until just combined. OR use ready made chicken meatballs by Woolworths.
  • Shape the Meatballs
    Form the mixture into 12–16 evenly sized chicken meatballs.
  • Brown the Meatballs
    Heat a small amount of canola oil in a non-stick pan over medium heat. Brown the meatballs for 3–4 minutes per side, until lightly golden. They do not need to be fully cooked through at this stage.
  • Assemble the Dish
    Place the browned chicken meatballs on top of the potato wedges. Tuck the onion wedges evenly between the potatoes.
  • Add the Lemon Sauce
    Whisk together all the sauce ingredients until well combined. Pour the lemon dressing evenly over the meatballs and potatoes.
  • Bake Until Golden
    Bake in the preheated oven for 25 minutes, or until the chicken meatballs are fully cooked through and the top is golden and slightly crisp.
  • Serve and Enjoy
    Serve warm with a crisp green salad on the side for a complete Mediterranean-inspired meal.

Notes

You can cook and peel the potatoes ahead of time and just continue with the next step in the recipe.
You can use ready made meatballs for the recipe to save time or use beef and pork meatballs instead of chicken meatballs. 
Keyword Greek chicken meatballs