Greek Meatballs Sheet Pan Dinner

This Greek Meatballs Sheet Pan Dinner recipe is an easy, healthy weeknight meal made with juicy chicken meatballs and Greek-style roasted veggies.

Course Dinner, Main Course

Cuisine Comfort Food, Easy, Family Meal, Mexican, Weeknight Meal

Keyword Greek Meatball Sheet Pan Dinner

Prep Time 15

Cook Time 30

Total Time 45

Servings servings

Calories 418kcal

Author Chrissie (thebusybaker.ca)

In a large bowl, mix together all the meatball ingredients. For best results we suggest you use a microplane for the garlic and crumble up the feta well. Cover and let rest in the fridge while you prepare everything else.
Preheat your oven to 400°F (200°C).
Wash and chop your potatoes into 1 inch cubes. Wash the zucchini and cut them in 1/2 inch half moons.
Season the veggies with oil, garlic powder, salt, pepper, and lemon juice.
On a large sheet pan, add the potatoes and bake for 10-15 minutes.
While they bake, remove the meatball mixture from the fridge and form 1 inch balls. Work with wet hands for easy handling.
Remove the sheet pan from the oven and add the meatballs and the zucchini, along with the red onions.
Continue baking at 400°F (200°C) for another 10-15 minutes or until the meatballs are cooked through, reaching an internal temperature of 165°F (74°C).
Garnish with feta cheese and fresh chopped herbs.

To make this recipe ahead of time, or for storing leftovers, make the recipe as directed and store in an airtight container for up to 3 - 5 days.

Reheat leftovers in a skillet on the stove with a splash of water until heated through, in the microwave, or on a sheet pan in the oven.