Name: Sheet Pan Greek Meatballs with Tzatziki
Prep time: 25 min
Cook time: 25 min
Total time: 50 min

Sheet Pan Greek Meatballs with Tzatziki

Whisk yourself away to the sun-drenched shores of the Mediterranean
with our simple and scrumptious Sheet Pan Greek Meatballs with Tzatziki recipe.

Ideal for those evenings when you crave something hearty yet healthy,
this dish combines the rustic charm of seasoned meatballs with the cool zest of Tzatziki.

Let’s cook a big batch tonight and savor the essence of Greek flavors all week long!

Happy cooking!

For the Greek Meatballs

Ground Meat – You can use ground lamb, beef, or chicken. Lamb adds the most authentic Mediterranean flavor, but any will work!
Shallots – Finely chopped for a mild, slightly sweet onion flavor.
Fresh Parsley – Adds a bright, herby freshness.
Fresh Oregano – For that classic Greek flavor. Fresh is best, but dried works too!
Paprika – Sweet or regular paprika for a gentle warmth and color.
Dijon Mustard – Adds a subtle tang and depth.
Kosher Salt & Black Pepper – Essential seasoning to taste.
Chili Flakes – Optional, but great if you want a hint of heat.
Olive Oil – For rolling the meatballs and helping them bake beautifully.

For the Sheet Pan Sides

Sweet Potatoes – Cut into matchsticks; they bake up perfectly crisp and sweet.
Lemon & Garlic – Roasted alongside the meatballs to infuse the dressing later.

For the Olive Dressing

Olive Oil – A good quality extra virgin for the best flavor.
Lemon Juice – For acidity and balance.
Fresh Herbs – A mix of parsley, dill, and/or mint—use what you have!
Greek Olives – Torn into pieces for briny, savory bites.
Pepperoncini – Chopped for a little kick and tang.
Feta Cheese – Crumbled to add salty, creamy goodness.

For Serving

Tzatziki Sauce – Cool, creamy, and essential! Use store-bought or homemade.
Lettuce, Tomatoes, Avocado – For freshness and to build your plate.
Pitas – To scoop up everything and make it a full meal!

Sheet Pan Greek Meatballs with Tzatziki

Craving a taste of the Mediterranean but short on time? Dive into this quick and easy Sheet Pan Greek Meatballs with Tzatziki recipe! With just one pan and 50 minutes, you can transform simple ingredients into a delicious feast that brings the aromatic flavors of Greece right to your dinner table.

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Course: Main Course

Cuisine: Greek, Mediterranean

Keyword: Sheet Pan Greek Meatballs with Tzatziki

Prep Time: 25

Cook Time: 25

Total Time: 50

Servings:

Notes

Ingredients:

1 1/2 pounds ground lamb, beef, or chicken (lamb recommended)
2 shallots, finely chopped
1/2 cup chopped fresh parsley
1/4 cup chopped fresh oregano
2 teaspoons paprika (sweet or regular)
1 tablespoon Dijon mustard
Kosher salt and black pepper to taste
A pinch of chili flakes
2 tablespoons extra virgin olive oil
2 medium sweet potatoes, sliced into matchsticks
1-2 cups Tzatziki sauce
Lettuce, tomatoes, avocado, and pitas for serving

For the Olive Dressing:

1/2 lemon
4 cloves garlic, smashed
1/3 cup extra virgin olive oil
2 tablespoons lemon juice
2 cups mixed fresh herbs (parsley, dill, mint), chopped
3/4 cup Greek olives, torn
2 tablespoons chopped pepperoncini
3/4 cup crumbled feta cheese

Instructions:

Step 1: Prepare the Oven and Baking Sheet

Preheat the oven to 425°F.
Line a baking sheet with parchment paper.

Step 2: Mix the Meatball Ingredients

In a mixing bowl, combine the following:
- Ground meat
- Shallots, finely chopped
- Parsley, finely chopped
- Oregano
- Paprika
- Dijon mustard
- Salt and pepper to taste
- Chili flakes

Step 3: Form and Bake the Meatballs

Lightly oil your hands and form the mixture into 3-tablespoon-sized balls.
Place the meatballs on the prepared baking sheet.
Add halved lemons and smashed garlic cloves to the sheet.
Bake for 15-20 minutes until the meatballs are crispy on the outside and cooked through.

Step 4: Prepare and Bake Sweet Potatoes

On a separate baking sheet, toss sweet potatoes with 2 tablespoons of olive oil.
Season with salt and pepper.
Bake for 25 minutes until crispy.

Step 5: Prepare the Dressing

In a bowl, whisk together:
- Olive oil
- Lemon juice
- Chopped herbs
- Olives, chopped
- Pepperoncini, chopped
Once meatballs are baked, squeeze the roasted lemon halves into the dressing.
Stir in the roasted garlic, now chopped.
Mix in crumbled feta cheese.

Step 6: Assemble and Serve

In a serving bowl, place Tzatziki sauce and lettuce.
Add the meatballs and drizzle with olive dressing.
Include the roasted sweet potatoes and your choice of additional toppings.
Serve with extra Tzatziki sauce and pitas on the side.
Enjoy your meal!

Nutrition

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Can I make the meatballs ahead of time?

Absolutely! You can prepare the meatballs ahead of time and store them in the refrigerator for up to 24 hours before baking. This will save you time on the day of cooking.
How do I ensure the meatballs stay moist?

To keep your meatballs juicy, avoid overmixing the ingredients. Use a little olive oil when forming the meatballs, and be sure to bake them just until cooked through—not overdone!
Can I use frozen sweet potatoes?

Yes, you can use frozen sweet potatoes for an even quicker prep time! Just ensure they’re fully thawed before roasting to achieve the best crispiness.
Can I skip the tzatziki sauce?

If you’re not a fan of tzatziki, feel free to swap it with a different yogurt-based sauce or even a hummus dip for an equally creamy, tangy alternative!
What should I do if I don’t have fresh herbs?

If fresh herbs aren’t available, you can use dried herbs in a pinch. Just reduce the quantity—about 1/3 of the fresh amount will be enough to still get great flavor.