The oven hums, olive oil sizzles, and the kitchen fills with the scent of oregano, garlic, and lemon. That first bite of a juicy meatball, tucked next to caramelized veggies, hits every cozy note. This Sheet Pan Greek Meatballs and Vegetables recipe delivers big Mediterranean flavor with minimal mess. It’s on trend for a reasoneasy dinners with bold flavor are everyone’s weeknight dream.
These are chicken meatballs, seasoned with warm spices and fresh herbs, nestled between chunks of roasted zucchini, red onion, and bell pepper. It all roasts together on one panno juggling pots or fussing over timing. Like a Greek-style comfort meal that happens to be good for you, too. Family-friendly, low effort, and made with pantry ingredients. You can even prepare the meatballs ahead and freeze ’em. Game changer.
I first made this in the summer of 2020 when grocery trips were scarce and sheet pans were saving the day. My neighbor popped by and said, “What smells like heaven?” as I pulled it from the oven. Learned then that broiling the meatballs at the end gives them that just-grilled finishno outdoor grill needed. After over ten years of testing recipes for real home cooks, this one’s a keeper you’ll come back to anytime you want flavor and ease in one meal.
Joe Rooney
Sheet Pan Greek Meatballs and Vegetables: Easy & Delicious
Enjoy a vibrant and flavorful meal with this Sheet Pan Greek Meatballs and Vegetables recipe. These juicy Mediterranean meatballs paired with perfectly roasted veggies make for an easy sheet pan dinner that’s great for weeknights or meal prep. Full of fresh herbs and tangy feta, this dish is a healthy and comforting Greek inspired dinner everyone will love.
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″ pieces
2 tsp salt divided
2 tsp freshly ground pepper divided
3 zucchini sliced into 1/2″ circles
1 cup cherry tomatoes
3 red peppers sliced into 1/2″ 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
Method
Set your oven to 450°F to preheat.
Prepare three baking sheets by lining them with parchment paper. Place a rack over one tray covered with parchment, brush it generously with olive oil for the meatballs.
In a spacious bowl, combine the ground beef, finely ground pita crackers, beaten egg, crumbled feta, minced garlic, half of the lemon juice and zest, chopped oregano, 3 tablespoons olive oil, 2 tablespoons finely minced red onion, 1 teaspoon salt, and 1 teaspoon pepper. Mix thoroughly using your hands but handle gently.
Shape the mixture into 24 evenly sized golf ball-sized meatballs using a small scoop if available.
Arrange the meatballs on the prepared rack or directly on a parchment-lined tray.
In another large bowl, add the chopped zucchini, cherry tomatoes, red peppers, Greek seasoning, remaining lemon juice and zest, 1/4 cup olive oil, Kalamata olives, plus the last teaspoon each of salt and pepper. Toss everything together until well coated.
Distribute the vegetable mix evenly over the other two baking sheets.
Place all trays into the oven and roast for 18 to 22 minutes. Check at 18 minutes and remove when the meatballs reach an internal temperature of 165°F and vegetables are tender.
Serve hot and enjoy this easy, delicious Mediterranean meal.
Notes
Use leaner beef (92 or 93% lean) and low-fat feta for a lighter version. Handle the meat mixture gently to keep meatballs tender. If your oven can’t accommodate all trays simultaneously, cook meatballs first, then vegetables. Avoid overcrowding pans to ensure proper roasting and browning.
Why You’ll Love It!
This recipe is everything you want for a stress-free, delicious dinner:
One Pan Wonder: Everything roasts togethermeatballs and veggiesso cleanup is a breeze.
Bursts of Flavor: Juicy meatballs paired with lemony, oregano-spiced veggies for that Greek-inspired magic.
Family-Friendly: It’s hearty, colorful, and packed with ingredients everyone loves. Plus, you can tweak parts (no olives for the kids!) easily.
Prep Ahead: The meatballs can be made ahead and frozen, making weeknight dinners even easier.
Key Ingredients and Tools
Don’t let the simple list fool youthese ingredients pack huge flavor. Here’s a breakdown:
Ground Beef: The base for tender meatballs. I recommend 90% lean to keep them juicy but not greasy.
Feta Cheese: Adds salty, tangy bites within the meatballsdon’t skip this!
Fresh Herbs: Oregano is the star here, giving that Greek-inspired dinner vibe.
Veggies Galore: Zucchini, bell peppers, red onion, and cherry tomatoes roast to sweet, caramelized perfection.
Greek Seasoning + Lemon: These two bring everything together with the zesty, bold layers you’re craving.
Pro Tip: A parchment-lined sheet pan makes cleanup a breeze, and using a rack helps the meatballs cook evenly for a perfect sear!
How to Pull It All Together
If you’re like me, step-by-step guidance is the dream. Here’s exactly how I make this Sheet Pan Greek Meatballs and Vegetables recipe:
Prep the Oven: Preheat to 450°F and line your sheet pans with parchment paper. For the meatballs, use a cooling rack on top of one pan for better browning.
Mix the Meatballs: Combine ground beef, pita crumbs, egg, feta, minced garlic, oregano, chopped onion, olive oil, lemon juice/zest, salt, and pepper. Gently mix with your handsdon’t overwork it! Form into 24 golf ball-sized meatballs and set on the prepared rack or pan.
Veggie Time: Toss the chopped veggies, Greek seasoning, remaining lemon juice/zest, olive oil, olives, and remaining salt/pepper. Spread across the other two pans in an even layer.
Roast Away: Bake everything together for 18-22 minutes, checking at 18. Meatballs are perfect when they hit 165°F, and the veggies will look tender with a toasty edge.
Pro Tip: If your oven can’t fit all the pans at once, start with the meatballs, then roast the veggies in batches. It’s worth it for that even roast!
Timing Chart
Step
Item
Time
Prep
Meatballs
15 min
Prep
Veggies
10 min
Bake
Meatballs & Veggies
18-22 min
Tips and Tweaks for Success
For Juicier Meatballs: Handle the mixture gentlyover-mixing makes them dense.
Season to Taste: Love heat? Add a sprinkle of crushed red pepper to the meatballs or veggies.
Lean & Light Option: Opt for 92% beef or swap in ground chicken for lighter Sheet Pan Chicken Meatballs (you’ll still capture the Greek-inspired dinner flavors).
No Rack? No problem. Bake directly on parchment, but flip the meatballs halfway through for even browning.
Ingredient Swaps
Original Ingredient
Swap
Notes
Ground Beef
Ground Chicken or Turkey
Lighter but still flavorful. Watch cooking time closely!
Pita Crackers
Breadcrumbs
Use what you have in the pantry.
Kalamata Olives
Capers
For a briny touch without olives.
Serving and Storing
This dish is a meal in itself, but here are a few fun ways to enjoy it:
Serve With: Warm pita bread, tzatziki, or a simple side salad for extra freshness.
Leftovers: Store in an airtight container in the fridge for up to 4 days. Reheat in the oven to crisp the veggies back up.
Freeze the Meatballs: Cooked or uncooked meatballs can freeze up to 3 months. Thaw overnight and roast fresh!
Pro Tip: Use leftovers as meal-prep starstoss them into grain bowls or wraps for effortless lunches.
Expert Says
The sheet pan Greek meatballs and vegetables recipe is a simple, efficient way to cook proteins and veggies simultaneously, preserving nutrients and enhancing flavors through roasting. The even heat promotes caramelization, which intensifies taste while maintaining the juicy texture of the meatballs and the natural sweetness of the vegetables.
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The Journey to Perfecting My Sheet Pan Greek Meatballs and Vegetables
Getting this Sheet Pan Greek Meatballs and Vegetables recipe right took several tries, especially balancing the spices and cooking the veggies just so. I remember one batch where the meatballs fell apart, teaching me patience with mixing and baking times. Now, it’s a reliable, flavorful meal that feels like a win every time.
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 under 45 minutes, this Sheet Pan Greek Meatballs and Vegetables recipe delivers juicy, flavorful meatballs nestled among perfectly roasted veggies. You’ll love how the kitchen fills with those warm, herby aromasand how easy cleanup is after a tasty, wholesome meal.
For a twist, try swapping ground beef for chicken or turkey to lighten things up, or add a squeeze of fresh lemon just before serving for extra brightness. Leftovers reheat beautifully in the ovenjust like my aunt always said, “Good food deserves a second life.” Don’t hesitate to pair with warm pita or a cooling tzatziki for that authentic touch.
Did this one bring back memories or spark new favorites? I’d love to hear how your version turned outsnap a pic, share your tweaks, or pass it on to a friend who’d cherish this cozy, family-friendly dinner. Here’s to simple, homemade meals that feel like a warm hug in your kitchen.
