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Sheet Pan Greek Meatballs and Vegetables: Easy & Delicious

SHEET PAN GREEK MEATBALLS AND VEGETABLES centered hero view, clean and uncluttered
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Enjoy a flavorful blend of Sheet Pan Greek Meatballs and Vegetables that’s perfect for easy weeknight dinners. This Mediterranean dish combines juicy meatballs with roasted vegetables for a healthy and satisfying meal featuring Easy Sheet Pan Meatballs and Mediterranean Meatballs.

Ingredients

Scale
  • 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 inch pieces
  • 2 tsp salt divided
  • 2 tsp freshly ground pepper divided
  • 3 zucchini sliced into 1/2 inch circles
  • 1 cup cherry tomatoes
  • 3 red peppers sliced into 1/2 inch 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

  1. Heat your oven to 450 degrees F and prepare three baking sheets with parchment paper. Grease a cooling rack placed on one baking sheet with olive oil for the meatballs.
  2. In a big bowl, blend the ground beef, pita cracker crumbs, beaten egg, crumbled feta, minced garlic, half of the lemon juice and zest, oregano, 3 tablespoons olive oil, 2 tablespoons finely minced red onion, 1 teaspoon salt, and 1 teaspoon pepper. Use your hands to mix thoroughly.
  3. Shape the mixture into 24 golf ball-size meatballs and arrange them on the prepared rack or parchment-lined baking sheet.
  4. Combine the chopped vegetables, Greek seasoning, remaining lemon juice and zest, 1/4 cup olive oil, Kalamata olives, cherry tomatoes, remaining 1 teaspoon salt, and 1 teaspoon pepper in another large bowl and toss to coat. Spread the vegetables evenly on the other two baking sheets.
  5. Bake the meatballs and vegetables in the oven for 18 to 22 minutes, checking at 18 minutes, until meatballs reach 165 degrees F.

Notes

  • You can lower the fat by using leaner beef (92 or 93% lean and low-fat feta cheese) and increase the protein by adding extra meatballs to the individual serving
  • 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

Find it online: https://www.amgroyal.com/sheet-pan-greek-meatballs-vegetables-2/