Sheet Pan Greek Meatballs with Tzatziki

Sheet Pan Greek Meatballs with Tzatziki

If you’re craving a quick, flavor-packed meal with minimal cleanup, these Sheet Pan Greek Meatballs with Tzatziki are the perfect solution! Juicy, herb-loaded meatballs roasted to perfection, crispy sweet potatoes, and a tangy olive dressing—all served with creamy tzatziki and warm pita.

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Course: Main Dish

Cuisine: Mediterranean

Keyword: Sheet Pan Greek Meatballs with Tzatziki

Prep Time: 25

Cook Time: 25

Total Time: 50

Servings:

.

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

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