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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.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 people
Calories: 376
Ingredients Method Notes

Ingredients
  

  • 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" 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
 

  1. Set your oven to 450°F to preheat.
  2. 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.
  3. 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.
  4. Shape the mixture into 24 evenly sized golf ball-sized meatballs using a small scoop if available.
  5. Arrange the meatballs on the prepared rack or directly on a parchment-lined tray.
  6. 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.
  7. Distribute the vegetable mix evenly over the other two baking sheets.
  8. 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.
  9. 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.