The Ultimate One-Pan Greek Meatball Dinner
This Sheet Pan Greek Meatballs with Tzatziki recipe is everything you want in a weeknight dinner—flavorful, easy, and packed with wholesome ingredients.
Juicy, spiced meatballs roasted alongside crispy sweet potatoes make this a meal worth repeating.
The secret? A zesty olive dressing loaded with fresh herbs, tangy feta, and briny olives that ties everything together.
Minimal prep, bold Mediterranean flavors, and just one sheet pan? Yes, please!
Whether you’re feeding a crowd or meal-prepping for the week, this recipe is a winner.
Serve it up with warm pita, creamy tzatziki, and fresh veggies for a dish that’s as satisfying as it is simple.
For the Greek Meatballs
- Ground Meat – Use lamb, beef, or chicken. Lamb gives the richest flavor.
- Shallots – Adds a mild, slightly sweet onion flavor.
- Fresh Parsley – Brings freshness and a vibrant taste.
- Fresh Oregano – Provides a bold, earthy flavor.
- Paprika – Adds warmth and a subtle smokiness.
- Dijon Mustard – Enhances depth and adds a slight tang.
- Kosher Salt & Black Pepper – Essential for seasoning.
- Chili Flakes – A touch of heat for extra flavor.
- Olive Oil – Keeps the meatballs juicy and flavorful.
For the Roasted Sweet Potatoes
- Sweet Potatoes – Cut into matchsticks for crispy edges.
- Olive Oil – Helps them roast to golden perfection.
- Salt & Pepper – Brings out the natural sweetness.
For the Olive Dressing
- Lemon – Roasted and juiced for a bright, tangy kick.
- Garlic Cloves – Roasted and mixed in for depth.
- Olive Oil – The base of the dressing for richness.
- Apple Cider Vinegar – Adds acidity and balance.
- Fresh Herbs – A mix of parsley, dill, and/or mint for freshness.
- Greek Olives – Torn for a salty, briny contrast.
- Pepperoncini – A slight tangy heat for extra zing.
- Feta Cheese – Crumbled in for a creamy, salty bite.
For Serving
- Tzatziki Sauce – Cool, creamy, and packed with flavor.
- Lettuce, Tomatoes, Avocado – Adds freshness and crunch.
- Pita Bread – Perfect for scooping up all the delicious flavors.
Sheet Pan Greek Meatballs with Tzatziki
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Ingredients
Meatballs
- 1 ½ lbs ground lamb, beef, or chicken (lamb recommended)
- 2 shallots, chopped
- ½ cup fresh parsley, chopped
- ¼ cup fresh oregano, chopped
- 2 tsp sweet or regular paprika
- 1 tbsp Dijon mustard
- Kosher salt and black pepper, to taste
- Chili flakes, to taste
- 2 tbsp extra virgin olive oil
Sweet Potatoes
- 2 medium sweet potatoes, cut into matchsticks
- 2 tbsp extra virgin olive oil
- Kosher salt and black pepper, to taste
Olive Dressing
- ½ lemon, halved
- 4 garlic cloves, smashed
- ⅓ cup extra virgin olive oil
- 2 tbsp apple cider vinegar
- 2 cups mixed fresh herbs (parsley, dill, and/or mint), chopped
- ¾ cup pitted Greek olives, torn
- 2 tbsp chopped pepperoncini
- ¾ cup crumbled feta cheese
For Serving
- 1-2 cups tzatziki sauce
- Lettuce, tomatoes, avocado
- Pita bread
Instructions
1. Prepare the Oven and Baking Sheets
Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.2. Make the Meatballs
In a large bowl, mix the ground meat with shallots, parsley, oregano, paprika, Dijon mustard, salt, pepper, and chili flakes. Lightly coat your hands with olive oil and shape the mixture into meatballs, about 3 tablespoons each. Place them on the prepared baking sheet. Add the lemon halves and smashed garlic cloves (for the dressing) to the same sheet. Bake for 15-20 minutes, or until the meatballs are golden brown and cooked through.3. Roast the Sweet Potatoes
On a separate baking sheet, toss the sweet potatoes with 2 tablespoons of olive oil, salt, and pepper. Spread them out in an even layer and bake for about 25 minutes, or until crispy and tender.4. Prepare the Olive Dressing
In a bowl, whisk together the olive oil, apple cider vinegar, chopped herbs, torn olives, and pepperoncini. Once the meatballs are done, remove the lemons and garlic from the baking sheet. Squeeze the roasted lemon juice into the dressing and finely chop the roasted garlic, then stir it into the mixture. Add the crumbled feta and mix well.5. Assemble and Serve
In a serving bowl, layer tzatziki and lettuce. Add the cooked meatballs, then spoon the olive dressing over the top. Serve with roasted sweet potatoes, fresh tomatoes, avocado, and warm pita bread. Add extra tzatziki on the side, if desired.Nutrition
Calories: 450 kcal | Carbohydrates: 16g | Protein: 22g | Fat: 34g | Saturated Fat: 12g Cholesterol: 67mg | Sodium: 84mg | Potassium: 398mg | Fiber: 3g | Sugar: 5g | Vitamin A: 3898 IU | Vitamin C: 18mg | Calcium: 62mg | Iron: 2mg
- Can I use a different kind of meat for the meatballs?
Absolutely! You can swap lamb for ground beef, chicken, or turkey—whichever you prefer. Lamb gives the dish a richer flavor, but the others will work just as well.
- What can I do if the meatball mixture sticks to my hands?
No worries! Just coat your hands with a bit of olive oil before forming the meatballs. This little trick will keep the mixture from sticking and make shaping the balls a breeze.
- Can I make the meatballs or tzatziki in advance?
Yes, absolutely! You can prep the meatballs ahead of time and store them in the fridge until you’re ready to bake. The tzatziki sauce can also be made a day before and will only get better as the flavors meld together.
- What’s a good side dish to go with this meal?
Serve your meatballs with a simple side salad, some roasted veggies, or warm pita bread. If you’re feeling extra, add a big spoonful of extra tzatziki on the side. You can’t go wrong!
- How do I store leftovers?
Leftovers are super easy to store! Keep the meatballs and tzatziki in separate airtight containers in the fridge for up to 3 days. Reheat the meatballs in the oven or microwave when you’re ready to enjoy them again!
