Warm pita, garlicky tzatziki, and that cozy roasted smell wrapping around the kitchen like a huge hug. That’s what I smelled the first time I tossed together this Sheet Pan Greek Meatballs and Vegetables dinner. It blew up on Pinterest, and for good reasonit’s quick, colorful, and cozy without trying too hard.
Think juicy chicken meatballs, crisp roasted zucchini and bell peppers, tossed all on one pan with lemon and herbs. This is one of those weeknight wonders that feels like a cheated vacation. Kind of like your grandma’s meatballsbut batch-baked and Mediterranean-kissed. Full details in the blog!
I first made a version of this while wrangling kids, laundry, and a bowl of olives. It wasn’t perfect, but it sure tasted like home. If you love a meal that forgives the chaos and still comes out delicious, this is your kind of recipe. I tested it. You’ll love the secret!
Enjoy a flavorful blend of Sheet Pan Greek Meatballs and Vegetables that’s perfect for easy weeknight dinners. This Mediterranean dish combines juicy meatballs with roasted vegetables for a healthy and satisfying meal featuring Easy Sheet Pan Meatballs and Mediterranean Meatballs.
Ingredients
Scale
16 oz ground beef 90% lean
1/4 cup finely ground pita crackers *I used Trader Joe’s brand (you can also use breadcrumbs)
1 egg lightly beaten
1/4 cup feta cheese finely chopped into small crumbles
2 cloves garlic minced
1 lemon juiced and zested divided
1 tbsp fresh oregano finely chopped
3 tbsp extra virgin olive oil
1 red onion divided- 2 tbsp finely minced and the rest chopped into 1 inch pieces
2 tsp salt divided
2 tsp freshly ground pepper divided
3 zucchini sliced into 1/2 inch circles
1 cup cherry tomatoes
3 red peppers sliced into 1/2 inch chunks
1/4 cup extra virgin olive oil
1 tbsp Greek seasoning Penzeys and Cavender’s are personal favs
1/2 cup Kalamata olives drained and pitted
Instructions
Heat your oven to 450 degrees F and prepare three baking sheets with parchment paper. Grease a cooling rack placed on one baking sheet with olive oil for the meatballs.
In a big bowl, blend the ground beef, pita cracker crumbs, beaten egg, crumbled feta, minced garlic, half of the lemon juice and zest, oregano, 3 tablespoons olive oil, 2 tablespoons finely minced red onion, 1 teaspoon salt, and 1 teaspoon pepper. Use your hands to mix thoroughly.
Shape the mixture into 24 golf ball-size meatballs and arrange them on the prepared rack or parchment-lined baking sheet.
Combine the chopped vegetables, Greek seasoning, remaining lemon juice and zest, 1/4 cup olive oil, Kalamata olives, cherry tomatoes, remaining 1 teaspoon salt, and 1 teaspoon pepper in another large bowl and toss to coat. Spread the vegetables evenly on the other two baking sheets.
Bake the meatballs and vegetables in the oven for 18 to 22 minutes, checking at 18 minutes, until meatballs reach 165 degrees F.
Notes
You can lower the fat by using leaner beef (92 or 93% lean and low-fat feta cheese) and increase the protein by adding extra meatballs to the individual serving
To keep your meatballs juicy and tender, use your clean hands to gently combine the ingredients without overworking the meat, which can lead to dense, tough meatballs
If all three sheet pans don’t fit in your oven at once, stagger the cooking times, starting with the meatballs and then the veggies
Make sure the meatballs and veggies are spread across the sheet pans in a single, even layer, as overcrowding can cause steaming instead of roasting, resulting in less browning and caramelization
Prep Time:15 minutes
Cook Time:20 minutes
Category:Main, Main Course
Method:Baked
Cuisine:Greek
Nutrition
Calories:376kcal
Sugar:7g
Sodium:1095mg
Fat:28g
Saturated Fat:6g
Unsaturated Fat:2g + 17g
Trans Fat:0.5g
Carbohydrates:14g
Fiber:4g
Protein:20g
Cholesterol:80mg
Why You’ll Love This Dish
If you’re a fan of meals that check all the boxessimple, comforting, and full of flavorthen this Sheet Pan Greek Meatballs and Vegetables recipe is sure to steal your heart. It’s the perfect all-in-one, no-fuss dinner that tastes like you spent hours, yet comes together in just 35 minutes from start to finish. Talk about a weeknight win!
This dish offers a warm Mediterranean embrace, featuring juicy, flavorful meatballs, perfectly roasted vegetables, and a vibrant pop of fresh lemon and herbs. The best part? It’s all made on sheet pans, guaranteeing minimal mess (hallelujah!) and fewer dishes to wash after dinner.
Whether you’re gathering the family or simply craving an easy, healthy dinner that doesn’t skimp on flavor, this recipe delivers every time. Get ready, your oven is about to become your new best friend.
Key Ingredients & Tools
Here’s a look at the essential ingredients and tools you’ll need to create this cozy dish, along with a few helpful tips:
Ground beef: Opt for 90% lean for the right balance of flavor and health.
Pita crackers: A delightful twist on traditional breadcrumbs, they bind your meatballs beautifully while adding a subtly nutty flavor.
Feta cheese: Crumbly, tangy, and oh-so-Greek. This is a must-have!
Fresh herbs and spices: Lemon zest, garlic, oregano, and Greek seasoning infuse everything with that bright, Mediterranean vibe.
Veggies galore: Zucchini, cherry tomatoes, red peppers, and red onion roast together to sweet, caramelized perfection.
Sheet pans: You’ll need threetwo for the veggies and one for the meatballs. If you don’t have a cooling rack for the meatballs, don’t worrythey’ll cook perfectly fine directly on the parchment paper.
Pro Tip: Prep all your ingredients before you start mixing; this ensures easy assembly and balanced flavors.
Simple Steps to Make It
This recipe comes together incredibly fast. Here’s a simple breakdown:
Step 1: Preheat your oven to 450°F and prepare your baking sheets. A parchment-lined pan beneath a greased cooling rack works wonders for perfectly juicy meatballs.
Step 2: In a large bowl, combine the meatball ingredients: ground beef, pita crumbs, feta, egg, garlic, lemon zest and juice, oregano, and finely chopped red onion. Add salt and pepper, then gently shape into 24 meatballs. Place them aside on your prepared baking sheet.
Step 3: Toss all the chopped vegetables with olive oil, Greek seasoning, and the remaining lemon zest. Spread them evenly onto two separate sheet pans for optimal roasting results.
Step 4: Bake! The meatballs and vegetables cook together in just 18–22 minutes. Check the meatballs for doneness (165°F internal temp), allowing the vegetables to become beautifully golden and tender.
Shortcut: No mini food processor? Simply crush the pita crackers in a bag with a rolling pin and crumble the feta by hand.
Quick Timing Chart
Task
Time
Prep Ingredients & Mix Meatballs
15 minutes
Roast Meatballs & Vegetables
18–22 minutes
Total Time
35 minutes
Easy Customizations
This dish is wonderfully forgiving and versatile, allowing you to easily tweak it to fit your tastes or pantry. Here are some ideas:
Swap proteins: For a lighter option, try ground chicken or turkey to make Sheet Pan Chicken Meatballs.
Change the veggies: Don’t have zucchini? Substitute with yellow squash, broccoli, or even asparagus for variety!
Dairy-free option: Skip the feta and instead add a spoonful of finely chopped olives or sun-dried tomatoes for an extra burst of flavor.
Add carbs: For a heartier meal, serve on a bed of warm orzo, quinoa, or alongside pita bread.
Note: To ensure optimal cooking times, especially for the meatballs, keep the ingredient ratios the same.
How to Serve & Store
This delightful Greek-inspired dinner is as flexible as it is deliciousperfect for serving fresh or as a convenient meal prep option!
Serving ideas: Dish it up right off the pan with a drizzle of tzatziki or a sprinkle of fresh parsley for an extra touch of flair. It’s also fantastic when stuffed into warm pita pockets!
Storage: Refrigerate any leftovers in an airtight container for up to 4 days.
Reheating: For best results, pop everything back onto a sheet pan and reheat at 375°F for about 10 minutes, ensuring the veggies stay crisp and the meatballs remain juicy.
Pro Tip: To freeze, arrange cooked meatballs on a tray and freeze until firm, then transfer them to an airtight freezer bag. Reheat straight from frozen at 425°F for 15–20 minutes.
Expert Says
Utilizing a sheet pan for these Greek meatballs and vegetables promotes even cooking, allowing heat to circulate freely. This technique helps the meatballs brown beautifully while ensuring the vegetables remain delightfully crisp. Furthermore, this method often reduces the need for excessive added fats, making the dish a healthier option without sacrificing flavor or texture. It’s truly an efficient and effective way to prepare a balanced, delicious meal.
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Mastering Sheet Pan Greek Meatballs and Vegetables
After several rounds of trial and errorincluding accidentally overbaking the meatballs or under-seasoning the vegetablesI finally perfected this version of Sheet Pan Greek Meatballs and Vegetables. Every tweak brought me closer to the juicy, flavorful dish my family now eagerly requests, making all the effort truly worth it.
FAQs ( Sheet Pan Greek Meatballs and Vegetables )
How do I prevent meatballs from falling apart?
Make sure to mix the meat gently with the binding ingredients like eggs and breadcrumbs but do not overwork the mixture. Chilling the formed meatballs in the fridge for at least 20 minutes before baking also helps them hold together better during cooking.
Can I use other vegetables in this recipe?
Absolutely. This meal works well with a variety of veggies like zucchini, bell peppers, or cherry tomatoes. Just be sure to cut them into similar sizes for even roasting and adjust the cooking time slightly if using softer vegetables.
Is this dish freezer friendly?
Yes, you can freeze cooked meatballs and vegetables separately in airtight containers. When reheating, thaw in the refrigerator overnight and warm in the oven at 350°F until heated through for best texture and flavor.
What are best sides to serve with this meal?
To complement the Mediterranean flavors, serve with a light Greek salad, pita bread, or a side of quinoa or couscous. These additions keep the meal balanced and add fresh or grain elements to the plate.
How can I make this dish gluten-free?
Use gluten-free breadcrumbs or crushed gluten-free crackers as a binder in place of regular breadcrumbs. Double-check any seasoning blends to ensure they are gluten-free, and this dish will remain delicious and safe for gluten-sensitive diners.
Conclusion
In just about 35 minutes, your kitchen will be filled with the inviting aroma of a warm Mediterranean hug. You’ll have a pan full of tender, juicy Sheet Pan Greek Meatballs and Vegetables that practically beg to be devoured. The meatballs are incredibly flavorful, and the vegetables roast to perfectionslightly caramelized, bright, and wonderfully cozy. You’ll be amazed at how effortlessly this dinner fills your home with such a comforting, just-right vibe.
Here’s a little trick I picked up from my aunt’s kitchen: consider adding a pinch of cinnamon or smoked paprika to your meatballs for a subtle, unexpected twist. And don’t be shy with swapping vegetables, eitherwhatever’s fresh and in season works beautifully. Got leftovers? Simply reheat them on a sheet pan to keep those edges crisp, avoiding the dreaded soggy veggie fate. It’s truly the kind of dinner that’s flexible, forgiving, and absolutely family-friendly.
I’d love to see your delicious takes on this recipe! Does your family have a go-to Greek-inspired dish or roast dinner that feels like a warm hug? Snap a pic, share your stories, or save this recipe for one of those nights when you need something both yummy and easy. Because, at the end of the day, good food should always feel like homebeautifully messy and full of love.
Sharing a handpicked collection of easy, healthy recipes made in our family kitchen. Rachel brings comforting classics, while Emily adds fresh, modern ideas together creating meals that are simple, flavorful, and family-friendly.
