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Sheet Pan Greek Meatballs and Tzatziki bowls are an easy weeknight dinner that always tastes delicious and feels special. Oven baked meatballs served with thick sweet potatoes fries, lots of Tzatziki sauce, and all the “extras”. Lettuce, avocado, tomatoes, and a tasty olive and feta dressing. Serve these easy-to-throw-together bowls with fresh pitas and you’ll have a Greek-inspired dinner that’s SO GOOD!
It’s the first week of May and I’m really feeling and embracing the springtime vibes after a week spent in sunny LA. It’s not very springy here, but as is usual at this time of year, I’m working to surround myself with flowers.
And keeping the recipes I create very spring-inspired!
We’re starting the week off with a fun, and even more delicious, Greek-inspired meatball and Tzatziki bowl. Which, of course, was very much inspired by my oldest brother, Creighton.
By now we all know that Creighton loves meatballs and adores Greek food. Growing up and living in Cleveland, we were lucky to enjoy authentic Greek food. It’s one of the things I miss about Ohio.
Thankfully, I have Creighton always pushing me to try new things, especially cooking with lamb. Yes, lately he’s really been on me to create more lamb recipes. So these meatballs started there, with ground lamb as the base.
The details
I kept these pretty simple. Most Greek meatballs use onions, but I decided to use shallots since I enjoy the flavor a little more. Then lots of fresh parsley, oregano, paprika, and chili flakes.
Instead of getting the stovetop all messy, I baked the meatballs. Which I love because they always turn out perfect.
Another food that Creighton’s been loving is sweet potatoes. So I added sweet potato fries into the mix as well. Just roast them up while the meatballs bake. The timing works out perfectly.
While everything is cooking, I began to work on the dressing. It’s an olive oil based red wine dressing with herbs, chunky olives, and feta cheese. I tossed in roasted lemon and garlic too, which makes the dressing super flavorful and rich.
It really is yummy when spooned over the meatballs. The Greek olives are my favorite ingredient. Oh, and the pepperoncini, which I’m very into right now.
Assemble
Like a lot of my recipes these days, I ended up serving this bowl-style. First I layered in lots of Tzatziki sauce (our favorite). Added a mix of lettuce, avocado, and tomatoes. Threw the meatballs and potatoes into the mix. And then spooned the dressing over everything.
Lastly, as I usually do with any Greek-inspired recipe I serve, I added pitas on the side.
Such a fun and bright dinner for any night of the week. And what I love is that the leftovers are perfect for enjoying the next day for lunch! I know many of you make a double batch of meatballs to enjoy throughout the week. These meatballs are perfect for batch cooking!
Creighton wasn’t in Colorado when I made this. But when I sent him the photo, he was bummed he wasn’t. Definitely his kind of dinner!
Looking for other easy dinners? Here are some favorites:
Easy Greek Sheet Pan Chicken and Potatoes
30 Minute Spicy Indian Butter Chicken
Sheet Pan Chicken Gyros with Feta Tzatziki
Lastly, if you make these Sheet Pan Greek Meatballs and Tzatziki, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Sheet Pan Greek Meatballs and Tzatzik
Servings: 6
Calories Per Serving: 776 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1 1/2 pounds ground lamb, beef, or chicken (I use lamb)
- 2 shallots, chopped
- 1/2 cup fresh parsley, chopped
- 1/4 cup fresh oregano, chopped
- 2 teaspoons sweet or regular paprika
- 1 tablespoon dijon mustard
- kosher salt and black pepper
- chili flakes
- 2 tablespoons extra virgin olive oil
- 2 medium sweet potatoes, cut into matchsticks
- 1-2 cups Tzakiki sauce
- lettuce, tomatoes, avocado, and pitas, for serving
Olive Dressing
- 1/2 lemon, halved
- 4 cloves garlic cloves, smashed
- 1/3 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 2 cups mixed fresh herbs, parsley, dill, and or mint, chopped
- 3/4 cup pitted Greek olives, torn
- 2 tablespoons chopped pepperoncini
- 3/4 cup crumbled feta
Instructions
- 1. Preheat the oven to 425° F. Line a baking sheet with parchment.2. Combine the lamb, shallots, parsley, oregano, paprika, dijon, salt, pepper, and chili flakes in a bowl. Coat your hands with a bit of olive oil, and roll the meat into 3 tablespoon size balls, placing them on the prepared baking sheet. Add the lemon wedges and garlic (for the dressing) to the baking sheet. Bake for 15-20 minutes, until the meatballs are crisp and cooked through on the inside.3. During the same time, toss together the sweet potatoes with 2 tablespoons olive oil and a pinch of salt and pepper on another baking sheet. Bake 25 minutes, until the potatoes are crispy.4. Meanwhile, make the dressing. Whisk together the olive oil, red wine vinegar, herbs, olives, and pepperoncini. Grab the meatballs from the oven, remove the lemons and garlic. Juice the lemons into the dressing. Chop the garlic and mix into the dressing. Add the feta.5. To assemble, add Tzakiki and lettuce to a bowl. Top with meatballs and spoon the dressing over the meatballs. Add the potatoes and any other desired toppings. Serve with additional Tzakiki (of course!).
I’ve made this recipe countless times and it never disappoints! It’s always a hit for family and friends. I’ve began tweaking it by adding some zucchini and yellow squash into the mix to get more veggies into the dish. Thanks for creating such a good and beautiful dish!
Hi Carolyn,
Wonderful!! I am so glad this recipe always turns out well for you, thanks for making it so often! Xx
10/10! Amazing. I used dried oregano and it was still delicious.
I also used a chicken breast and smothered it in the same seasonings, but added garlic and lemon. It was also very good. Bookmarked this and will be continuing to make for years!
Hey Janae,
Fantastic! I appreciate you making this recipe and your comment, so glad to hear that it was enjoyed! Xx
The fresh herbs in the meatballs and the dressing really puts the flavor on another level! We loved it.
Thank you SO much for trying out this recipe! Loveee to hear that you enjoyed it! 🙂 xT
Can you be specific with what type of Olive you use? Are Kalamata Olives OK? Making tonight and can’t wait! Using fresh garden herbs.
Hi there! Yes I usually use kalamata olives! xT
I made this with the ground chicken (breast) option. Due to lack of any type of fat in the meatballs they were super dry. No amount of tzatziki is going to help that. I should have known using chicken with recipe as is wouldn’t come out well.
Hi there,
Thanks for trying this recipe and sharing your feedback, sorry to hear it was not enjoyed. I would try the ground beef next time:) Let me know if there is anything that I can do! xT
Breast meat is dry to begin with. I wonder if you could add ground dark meat turkey next time? Best wishes
Your food is always great but why don’t you correct your spelling? You misspelled tzatziki here and you still have Szechuan sauce misspelled. It just makes it hard to trust your recipes even though I know they’re great.
WOW! “It makes it hard to trust your recipes” Poeple still amzee me evryday. Yuo mus lvie a vibrnat lief Christene.
You’re the best Lin 🙂
These are delicious! I usually make them with ground beef. Do you think they would freeze well?
Hey Bethany,
Happy Monday!!😎 I appreciate you making this recipe and your feedback, so glad to hear that it turned out well for you! Yes, you could totally freeze these! xT
Delicious! Great recipe to use up the spring herbs growing in my garden. I used ground chicken and put most of the chopped up herbs (fresh oregano, chives, basil, parsley) in the meatball mixture and used Boars Head Tzatziki sauce to reduce the number of steps. My picky husband loved it too. Thanks! 🙂
Hey Kate,
Awesome!! I love to hear that this recipe was a hit and appreciate you making it! Thanks for your comment! xT
Love,Love,Love this! My whole family ate it ate every last bite! The flavors were fantastic and the sweet potatoes added the extra touch! Another keeper!
Hi Lori,
Happy Monday!! I am so glad to hear that this recipe turned out well for you, thanks so much for making it! xT
I found this so taste and easy to make…talk less of its healthy benefits…thank you
Hey Susan,
Wonderful!! I am thrilled to hear that this recipe turned out well for you, thanks a lot for making it! xT
Delicious! Pretty! All the flavors play so well together, too. I had ground pork on hand and used it for the meatballs—excellent flavor.
Minor point: “matchstick” size sweet potatoes conflict with what’s shown in the recipe’s photo.
Hi Laura,
Perfect!! Love to hear that this recipe was enjoyed and thanks so much for making it! Happy Mother’s Day!💐
Hi! Two questions – #1, about how many meatballs does this recipe make? And #2, how would you recommend reheating them? I’m considering making them for a dinner party, and would love if I could make them ahead then reheat when it’s time to serve!
Hey Courtney,
This makes about 24 meatballs. I probably wouldn’t recommend making these ahead of time, you could have them prepped and ready to go but lamb or chicken would dry out! I hope this helps! xT