Sheet Pan Greek Meatballs and Vegetables
This Sheet Pan Meatballs and Vegetables recipe, featuring juicy Greek meatballs and a medley of colorful roasted veggies, is convenient for healthy meal prep and stress-free weeknight dinners. Ready in 30 minutes or less, it’s a recipe everyone will love!
*This ground beef sheet pan dinner is sponsored by ‘Beef. It’s What’s for Dinner.’ As a compensated member of the Beef Expert Bureau, I’m excited to share this recipe with you. All opinions expressed are entirely my own.*
I have quite the taste for Greek food, which is no surprise considering the many Greek-inspired dishes I’ve shared –from Greek Chicken Stew to Air Fryer Greek Potatoes and even Greek Chicken Pasta Salad!
Today’s sheet pan Greek meatballs and vegetables recipe is no exception! With simple ingredients –tangy lemon, salty olives, earthy oregano, and creamy feta, this easy recipe successfully captures that vibrant Greek flavor in a batch of juicy, tender ground beef meatballs.
But that’s not at all –while the meatballs bake to perfection in the oven, a medley of colorful, fresh veggies roasts alongside them, soaking up all that Mediterranean deliciousness and getting nice and crispy! Dinner doesn’t get much more straightforward or more stress-free than this!
Recipe highlights
- Easy, peasy prep! Perfect for make-ahead meals and easy weeknight dinners that support our health-conscious eating goals without sacrificing deliciousness.
- Sheet pan time-saver. The moist, flavorful Greek meatballs and delectable roasted veggies cook simultaneously, saving you time and stress in the kitchen!
- Balanced and nutritious. Fresh, lean, beefy meatballs and roasted veggies fit perfectly into the Mediterranean-style eating pattern, emphasizing fruits, vegetables, whole grains, nuts, seeds, and olive oil.
If you’re as obsessed with Mediterranean flavors as I am, these Greek meatballs and vegetables are just the beginning! You’ll also love my Mediterranean Steak Quesadilla, Mediterranean Vegetable Beef Stew, Mediterranean Steak, Instant Pot Mediterranean Beef, and Mediterranean Burgers. But first, let’s dive into these meatballs and veggies!
Ingredients needed
- Lean ground beef. Opt for 85-90% lean ground beef for a good balance of flavor and moisture.
- Crushed pita crackers. I ventured away from classic breadcrumbs and used crushed Trader Joe’s pita crackers as the binder. But any plain pita crackers will do –or you can just use regular breadcrumbs.
- Feta cheese. Adds a tangy, salty element that ties into the Greek theme of this sheet pan recipe. Use a mini food processor to break the feta into fine crumbles for the best results.
- Egg. Helps the meatballs hold their shape. Remember to lightly beat the egg before adding it to the meat mixture.
- Garlic. Fresh garlic is best, but about ½ teaspoon of pre-minced jarred garlic or ¼ teaspoon of garlic powder per clove can also work in a pinch.
- Lemon juice and zest. Adds a bright, tangy flavor, enhancing the meatballs and vegetables.
- Fresh oregano. An essential herb for the Greek flavor profile. Pull the leaves from fresh oregano and finely chop them before adding. If you don’t have fresh oregano, substitute about 1 teaspoon of dried per tablespoon of fresh.
- Extra virgin olive oil. Adds richness to the meatballs and helps the vegetables roast to perfection.
- Red onion. Minced finely for the meatballs and chopped into 1-inch pieces for the roasted veggies. Shallots also work here,
- Zucchini. Sliced into ½” rounds. Choose small to medium firm zucchini that will hold up well during roasting.
- Red bell peppers. Use fresh, firm red bell peppers (or any color pepper you prefer) and cut into ½” chunks.
- Cherry tomatoes. Leave them whole for roasting. They’ll blister beautifully in the oven. Grape tomatoes or larger tomatoes cut into chunks work just as well.
- Kalamata olives. Add a distinct kick of briny Mediterranean flavor.
- Greek seasonings. Penzeys and Cavender’s Greek Seasonings are personal favorites, but any quality blend of Greek herbs and spices will work. Add extra fresh oregano to boost the flavor even more.
- Salt and black pepper. Preferably kosher salt and freshly ground black pepper.
How to make sheet pan meatballs and veggies
Step 1: Preheat oven and prepare sheet pans. Preheat your oven to 450°F. Line three baking sheets with parchment paper. Place a cooling rack on top of one of the lined sheets and brush it liberally with olive oil (this one is for the meatballs). Set aside.
Step 2: Crush crackers and crumble the feta. Crush the crackers to a breadcrumb consistency –a mini food processor works great here. If you don’t have one, place the crackers in a zip-top bag and crush them with a rolling pin. Finely crumble the feta cheese.
Step 3: Combine the ingredients. In a large bowl, mix the ground beef, cracker crumbs, beaten egg, feta crumbles, minced garlic, juice/zest from half of the lemon, chopped oregano, 3 tablespoons of olive oil, minced red onion, salt and pepper with your hands until well combined.
Step 4: Shape the meatballs. Using your hands or a small scoop, form the mixture into 24 uniform meatballs about the size of a golf ball. Place the meatballs on the baking sheet with the rack and set aside.
Step 5: Prep the vegetables. In another large bowl, toss the chopped vegetables, Greek seasoning blend, remaining lemon juice and zest, remaining olive oil, olives, tomatoes, and salt and pepper together. Spread the mixture evenly on the other two baking sheets.
Step 6: Bake and serve. Transfer all three sheet pans to the preheated oven, and bake until the meatballs reach an internal temperature of 165°F (18-22 minutes) and the veggies are crisp-tender. Enjoy!
Recipe tips and FAQs
- 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.
Variations
- Other veggies – Switch things up by adding or substituting vegetables like yellow squash, eggplant, sweet potatoes, or asparagus. Make sure to cut them into similar-sized pieces for even roasting.
- Cheese options – If feta isn’t your favorite, try Parmesan, goat cheese, or ricotta for a milder taste that still brings a creamy texture. Substitute nutritional yeast for a dairy-free option.
- Gluten-free – Replace the crushed pita crackers with any gluten-free crackers or breadcrumbs for a gluten-free version that doesn’t compromise texture.
FAQ
If you don’t have pre-mixed Greek seasoning, make a homemade blend using equal parts dried oregano, dried basil, garlic powder, and onion powder. For added depth, include a pinch of dried rosemary and thyme. Alternatively, you can use an Italian seasoning instead of Greek.
The best way to check is with a reliable meat thermometer. The meatballs should reach an internal temperature of 165°F. Alternatively, cut one open to ensure it’s cooked through and no longer pink in the center. Properly cooked meatballs will be firm and have a nicely browned exterior.
Yes! Simply arrange the meatballs and veggies in a single layer in the air fryer basket, making sure they aren’t overcrowded, and cook at 400°F for 10-12 minutes or until the meatballs reach an internal temperature of 165°F. You may need to cook in batches, depending on the size of your air fryer. I love the air fryer parchment liners for recipes like this!
Serving suggestions
These Greek meatballs with feta cheese and roasted veggies make a satisfying meal, but you could pair them with a wholesome grain like quinoa or brown rice to make it more filling. I love jasmine rice.
For meal prep, I like to portion out ½ cup of jasmine rice, 3-4 meatballs, and 1 cup of roasted veggies per container. You can always add more meatballs or veggies to suit your goals. See the full nutritional breakdown in the recipe card below.
If you’re looking for a lower-carb option, cauliflower mash, cauliflower rice, or spaghetti squash makes a fantastic alternative. Consider whipping up a creamy sauce to dip the meatballs and veggies in, such as avocado yogurt dip, spicy tzatziki, or paprika hummus.
Storing and freezing
Storing: Let the Greek meatballs and roasted veggies cool completely, then transfer them to airtight containers and store them in the fridge for up to 4 days.
Freezing: I don’t recommend freezing the roasted vegetables, but the meatballs freeze very well. Once cooled, arrange them in a single layer on a baking sheet and freeze until solid, then transfer to a resealable freezer bag and keep frozen for up to 3 months.
More meatball recipes
- Bison Meatballs
- Air Fryer Chicken Meatballs
- Gluten-Free Meatballs
- Spaghetti Squash Meatball Casserole
- Meatball Soup
If you love this Greek Meatballs with Feta Cheese and Roasted Vegetables recipe, I would be so grateful if you could leave a 5-star 🌟 rating in the recipe card below. I love reading your comments and feedback!
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Sheet Pan Greek Meatballs and Vegetables
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
Instructions
- Preheat oven to 450 degrees F.
- Line three baking sheets with parchment paper. Place a cooling rack on top of one of the baking sheets covered in parchment for the meatballs to drain and brush liberally with olive oil. Set aside.
- In a large bowl, mix lean ground beef, pita cracker crumbs, beaten egg, finely crumbled feta (I use a mini food processor for the cheese and pita crumbs), minced garlic, 1/2 of the lemon juice (juice of 1/2 a lemon), 1/2 of the lemon zest, fresh oregano finely chopped, 3 tbsp olive oil, 2 tbsp finely minced red onion, 1 tsp salt and 1 tsp pepper.
- Mix well, using your hands to thoroughly combine.
- Form meatballs into 24, evenly sized, balls. They should be about the size of a golf ball or slightly larger. I use a small scoop for this.
- Place meatballs onto the baking sheet with rack (or just place them directly on the parchment-lined pan), and set aside while you prep the vegetables.
- In another large bowl, combine chopped vegetables, Greek seasoning blend, remaining lemon juice and zest (of 1/2 the lemon), 1/4 cup olive oil, olives, tomatoes and remaining 1 tsp of salt and 1 tsp pepper. Toss to blend.
- Spread vegetables onto the remaining two baking sheets.
- Bake meatballs and vegetables for 18-22 minutes. I start checking at 18 minutes and pull them when the meatballs are 165 degrees F.
Notes
- 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.
Nutrition
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