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Sheet Pan Greek Meatballs with Vegetables

A delicious and easy meal prep recipe for Greek meatballs with vegetables made with beef   
Course Main, Main Course
Cuisine Greek
Keyword beef
Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings 8 people
Calories 287kcal
Author Amee

Ingredients

  • 16 oz ground beef 90% lean
  • 1/4 cup finely ground pita crackers *I used Trader Joe's brand
  • 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 grated 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 recommended: Penzeys Spices
  • 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.  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), beaten egg, feta, 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 grated 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 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 18-20 minutes.  It was exactly 18 minutes to perfection in my oven.  

Notes

Each serving contains 3 meatballs.  Macros: Fat- 21 grams, Carbs- 11 grams, Protein- 14 grams.  You can lower the fat by using a leaner beef (92 or 96% lean and low-fat feta cheese) and increase the protein by adding extra meatballs to the individual serving.

Nutrition

Calories: 287kcal