This post may contain affiliate links, please see our privacy policy for details.

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!

Sheet Pan Greek Meatballs and Tzatziki | halfbakedharvest.com

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.

Sheet Pan Greek Meatballs and Tzatziki | halfbakedharvest.com

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.

Sheet Pan Greek Meatballs and Tzatziki | halfbakedharvest.com

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.

Sheet Pan Greek Meatballs and Tzatziki | halfbakedharvest.com

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.

Sheet Pan Greek Meatballs and Tzatziki | halfbakedharvest.com

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.

Sheet Pan Greek Meatballs and Tzatziki | halfbakedharvest.comSuch 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! 

Sheet Pan Greek Meatballs and Tzatziki | halfbakedharvest.com

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

Chicken Tzatziki Bowls

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

Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings: 6
Calories Per Serving: 639 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Save This Recipe To Your Recipe Box

You can now create an account on our site and save your favorite recipes and access them on any device! You can keep track of your favorite recipes and generate a shopping list for recipes in your collections.

Register & Save

Already Registered? Login Now

Ingredients

Olive Dressing

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.
    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!).
View Recipe Comments
Sheet Pan Greek Meatballs and Tzatziki | halfbakedharvest.com

You May Also Like

Add a Comment

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. 5 stars
    Loved this recipe! The meatballs were delicious and will be used a lot in the our meal planning. We used lamb…and being a sheet pan recipe seals the deal.

  2. Deeelicious! I burned the sweet potatoes a bit but that’s on me. And I used spinach mix instead of lettuce. Wonderful! Will make it again!

  3. 5 stars
    This recipe was really delicious! I didn’t have ground lamb (bummer….I love it) but used ground turkey which I had in my freezer instead. I was worried it would be a little dry so I used an egg in addition to all the seasonings and made sure not to bake them too long–they were moist and perfect. The tzatziki and salad dressing made the entire meal a flavor bomb…it’s a keeper. Good one, Tieghan!