There’s truly nothing easier than a sheet pan meal for an easy, prep-friendly lunch, or a weeknight dinner and these Sheet Pan Greek Style Meatballs and Veggies are no exception. The tangy feta is used directly in the meatball mixture and paired with the contrasting roasted char of the veggies for the ultimate creamy, Mediterranean inspired bite. These sheet pan meals are so forgiving, swap out the veggies or add more based on what you have on hand, you really can’t go wrong here!

Sheet Pan Greek Style Meatballs and Veggies Ingredients

Yukon Gold Potatoes: These are a sheet pan MVP—golden, crispy edges with a rich, creamy center. Their natural butteriness intensifies in the oven, creating the perfect contrast of crunch and fluff. You decide if you want to peel or leave the skin on, either way they soak up all the flavors around them.

Red Bell Pepper: Red bell peppers bring natural sweetness and a subtle smokiness when roasted, making them a vibrant addition to any sheet pan meal. Their tender-crisp texture turns perfectly soft with just a bit of char, adding depth and juiciness to every bite. As they roast, their sugars concentrate, balancing out bold spices, savory proteins, or tangy sauces.

Ground Chicken: Ground chicken is my go-to for meatballs, it’s leaner than ground beef and is the perfect base for bold seasonings. I find it’s not necessary to add a binder like egg or breadcrumb to my meatball mix, if yours seem crumbly, add in a egg or a tablespoon of oil.

Feta Cheese: Feta cheese is the perfect finishing touch to any meal—its salty, tangy bite adds contrast to rich, roasted flavors. In the oven, it turns slightly golden and warm while holding its crumbly texture, adding creamy pops of flavor to every bite.

Sheet Pan Greek Style Meatballs and Veggies

Recipe by Jenn Lueke

4.3 from 112 votes

Servings

–

servings

Prep time

minutes

Cooking time

minutes

Cook Mode

Keep the screen of your device on

Ingredients

For the Roasted Veggies
2 medium Yukon gold potatoes, peeled and 1/2-inch dice
1 medium red bell pepper, thinly sliced
1 small red onion, thinly sliced
2 tablespoons olive oil
1 1/2 teaspoons kosher salt
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon smoked paprika
1/2 teaspoon ground black pepper
For the Chicken Meatballs
1 pound ground chicken
3/4 cup crumbled feta cheese
1/4 cup finely chopped fresh parsley
2 garlic cloves, grated
2 teaspoons lemon zest
1 1/2 teaspoons dried oregano
1 teaspoon kosher salt
1 teaspoon smoked paprika
For the Lemon Yogurt Sauce
1 cup plain whole milk or low-fat Greek yogurt
juice of 1 lemon
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
2 tablespoons finely chopped fresh parsley (optional)

Directions

Preheat the oven to 400°F. Line a large sheet pan with parchment.
Add the potatoes, peppers, onions, oil, salt, garlic powder, oregano, paprika, and black pepper to a large bowl and toss to evenly coat. Transfer to the sheet pan and spread out in one even layer. Bake until the potatoes are fork tender but not crispy, 14 to 16 minutes.
Meanwhile, make the Chicken Meatballs: Add the ground chicken, feta, parsley, garlic, lemon zest, oregano, salt, and paprika to the same large bowl and mix until evenly combined. Set aside.
Remove the sheet pan from the oven, giving the vegetables a toss. Using a 2-tablespoon cookie scoop, scoop 16 to 20 meatballs onto the sheet pan. Nestle the meatballs between the vegetables. Lightly oil your hands and roll each meatball until smooth. Bake until the meatballs reach an internal temperature of 165ºF and vegetables are browned, about 15 minutes.
While that cooks, make the Yogurt Sauce: Combine the yogurt, lemon juice, salt, black pepper, and parsley (if using) in a small bowl and whisk until evenly combined.
Evenly divide the sheet pan components between 4 plates and top with yogurt sauce.

Notes

Store it: Refrigerate the meatballs and veggies in separate airtight containers for up to 4 days and the sauce up to 7 days. Freeze the meatballs for up to 3 months.
Reheat it: From refrigerated, microwave until warm, about 2 minutes or transfer to a small sheet pan and roast in a 350ºF oven until warm, about 10 minutes. From frozen, thaw in the fridge for at least 8 hours or overnight, then follow microwave or oven instructions.
Serving: Serve as a bowl with a steamed grain like rice or quinoa as a base. Add a dash of lime juice to balance the spices in the veggies and meatballs!
Chicken meatballs: Swap for ground turkey or ground beef. For plant-based, use cubed tofu in the same seasoning and bake as instructed until lightly crisp on the outside. If you’re in a time crunch, swap for sliced chicken sausage, bake on the sheet pan following the same instructions.
My favorite sheet pan!

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22 Comments

How come only some recipes have nutrition info? is there a way to see it in all recipes?

jenneatsgoood says:
May 2025 at 6:24 pm
Hi Katie! I recommend using your preferred macro counter or app to calculate for recipes you make, you can plug the link right in to most and it will calculate it automatically for you!
Reply

Sent this to my partner who again dit not pick a recipe or did groceries on their cooking day. Came home to this dish and it was delissssshhhhhhh

This was so good! I think I overcrowded the pan, so the potatoes weren’t as brown as I would’ve liked. So, after taking out the meatballs, I put the veggies back in for about 10 min and turned up the oven 450. It turned out great. Even my toddler liked it, which is a big win. Adding this recipe to my regular rotation!

Simple and delicious. The spice blend on the veggies is so good and balances really nicely with the lemon in the meatballs and yogurt sauce. Definitely will be making again!

amazing! made this last night and it was amazing…so delicious. I added asparagus in the pan as they are coming into season here – really good!

This was so good!! I used sweet potatoes instead of Yukon gold and it was delicious. The yogurt was perfect on top. My hubby loved it too!

Amazing flavors! The meatballs came out so juicy, even though I used 99% fat free chicken. We loved the caramelized veggies too!

I’ve prepped all my ingredients to try one of your amazing recipes for the first time!
I’m sure it will be delicious 😋

This was delicious! The roasted vegetables and meatballs had so much flavor. The lemon yogurt sauce was a perfect topper. This will definitely go into the rotation!

Just came here to say that these are FAB!

I used feta from trader joes that was mixed with oregano and sun-dried tomatoes and it really went well with the rest of the recipe. I would recommend! Loved this Jenn, thank you!

Best meatball dinner ever!!! Thank you for the great flavor profile 😍

Followed the recipe exactly. Turned out amazing! Thanks Jenn for all you create for us!

Loved this recipe! It’s going to make 5 meals for my husband and I. He’s lactose intolerant so we avoided the yogurt sauce but it was so good even without it. 10/10!

This has potential, overall. The meatballs were over cooked and I think they needed some moisture in them to help them not overcook so easily. But overall, enjoyed it, smelled amazing and received compliments on the smell when I reheated it at work.

So easy and delicious! Will definitely make again

Any sub options if you don’t like feta?

This was absolutely delicious! Very flavorful. I followed it to a T but doubled the recipe. Everyone in my house raved about it. I will absolutely be making the roasted veggies with other dishes as well. It would be a great side for steak, fish, or really so many things. Thank you so much!!!
PS: I appreciate the detailed directions. 🙂

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– meatballs are A+ and even my toddler ate them!
– veggies were a little salty but I think it was my fault increasing the spices disproportionately when increasing the recipe
– the sauce turned out too lemony for me and not enough ingredients? Maybe my lemons are just huge? I even used only 1.5 lemons to 2 cups yogurt. I added honey for a quick fix. I might just use tzatziki next time. But overall this is definitely a repeat dinner!!

Soooo flavorful and easy! I made the mistake of using table salt instead of kosher salt and it was way too salty. Next time will cut down the salt by a lot!
Thanks for a great recipe!