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 |

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 |

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 |

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 |

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 |


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 |

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: 776 kcal

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

Fulfilled by target bullseyes logo

Shop ingredients at your local Target store. Learn more


Olive Dressing


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

Add a Comment

Recipe Rating

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


  1. 5 stars
    I have never made a recipe from HBH that I haven’t loved and this was another winner in my eyes. Came together fairly quickly without too much work or too much mess. I left out the pepperoncini and the olives because I couldn’t justify the cost. I also used dried herbs instead of fresh and it was still delicious, I do find sweet potatoes take longer to cook so I ended up throwing them in the air fryer and they were nice and crispy. All in all, this was delicious and I will for sure be adding this to the rotation.

    1. Hey Jenna,
      Wonderful!! I love to hear that this recipe turned out well for you and thanks so much for trying it out! xx

  2. 5 stars
    We absolutely loved these and I was even missing ingredients. Can’t wait to make them again when I have fresh herbs on hand. I used lamb for the meatballs. Wasn’t sure going in about Tzatziki plus the olive feta dressing but I went with it and it was amazing. I’m on a meatball roll- maybe the coq-au- vain next?

    1. Hey Susan,
      Fantastic!! So glad to hear that this recipe turned out well for you, thanks a bunch for giving it a try! xx

  3. 5 stars
    Followed the recipe to a T and used lamb – absolutely delish!
    Made for the first time for a few friends last night and your recipes never disappoint allowing me try new recipes and never worry how it will turn out!

    1. Hey Michelle,
      Happy Friday!!🌟 Love to hear that this recipe was tasty for you, thanks so much for trying it out! xT

  4. 5 stars
    Another winner! I used ground chicken, so I added an egg. They turned out great. I can’t wait to make this with ground lamb! I didn’t have pepperoncini and couldn’t think of a good substitute, so I left that out. Added some couscous and cucumbers.

    1. Hey Djienne,
      Happy Monday! 👻 I am thrilled to hear that this recipe was a winner, thanks so much for making it! Happy Halloween! 🎃

  5. Hi! If I double the batch, do you have a recommendation for freezing half cooked or uncooked? And any suggestions for thawing / cooking? Thanks!

    1. Hi Samantha,
      I would freeze after baking and then thaw and reheat on low. Please let me know if you have any other questions! xx

  6. 5 stars
    I make this weekly! Probably on my 10th round. It’s so nourishing and delicious. I simplify it a bit though… instead of the dressing, I just throw all the ingredients of the dressing (pepperocini, olive, feta) in a bowl with the meatballs and tzatziki. I put garlic cloves in the meatballs instead of smashing them on the plate. And sometimes I swap the sweet potatoes for some quinoa. If you’re debating making this…. JUST DO IT you will not regret.

    1. Hey Hammah,
      Happy Friday!! I am thrilled to hear that this recipe is always a hit, thanks a bunch for making it so often!? xT

    1. Hi Mindy,
      Happy Monday!! Thanks a lot for making this dish and sharing your review, I am so glad it was enjoyed! Have a great week! xx

      1. 5 stars
        These meatballs were so delish! I used ground chicken and yumm!! Kid approved and easy enough for a weeknight dinner, which is such a win!

    1. Hi Aileen,
      Thanks so much for making this dish and sharing your review, I am so glad to hear it was enjoyed! Have a great weekend:) xx

  7. This recipe was so so good! All of the fresh herbs take this over the top. Thanks for the super easy, extremely satisfying recipes.

    1. Hi Nicole,
      Amazing!! I love to hear that this recipe was tasty, thanks so much for making it and sharing your review:) xTieghan

  8. How do you make Tzakiki sauce? Or can you recommend a good store bought one? Making this for my dinner group. We meet every other Tuesday and we can only make your recipes!

  9. 5 stars
    I’m not going to lie, I was missing quite a few ingredients and had to swap or skip, which turned into winging it and hoping for the best.
    Well, it actually was amazing.
    Both my husband & I couldn’t get enough & we can’t wait to properly follow the recipe, with all the ingredients.
    But just know that this was a fantastic base and worked great with substitutions!

    1. Hey Jenna,
      Awesome!! I love to hear that this recipe was enjoyed, thanks for making it! Have the best weekend! xxT

  10. 5 stars
    I’ve been camping for the last month and this is the first meal when I got home. It was absolutely delicious!!! I made the fries in the air fryer, that is the only change I made. Oh I used ground turkey because I had it in the fridge already. It was so good and I’ll make it again for sure!

    1. Hey Kelly,
      Happy Monday!! I really appreciate you trying this recipe out, I am so glad it was enjoyed! Have a great week:)

    1. Hey Blair,
      Wonderful! I am so excited to hear that this recipe was a hit, thanks for trying it out! xx

  11. So delicious!! I had some leftover olive dressing (minus olives just cause I’m not a fan) and used them as a condiment on burgers a couple days later. Amazing!
    Thanks so much for your delicious recipes!

    1. Hey Julia,
      Thanks for your review and trying this recipe out, I love to hear that it was a winner! Have the best Thursday! ?xTieghan

  12. Hi Tieghan!

    If using ground chicken, do you use egg? Is there a huge difference in texture if you don’t? Some of your chicken meatball recipes call for it and some don’t so I totally was just curious! Thanks for all your wonderful recipes. You’re great!

    1. Hey Christina,
      I don’t use the egg for this recipe, but if you feel like you might need it you can totally add it:) Let me know how the recipe turns out, I hope you love it! xTieghan

      1. This is so good!!! I could eat the dressing with a spoon. I used parsley and mint, and subbed capers for peppercinis.

        1. Hey Elise,
          Thanks for your comment! So glad to hear that this dish was a winner, thanks a lot for giving it a go! ?xTieghan