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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!

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: 639 kcal

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

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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!).
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Sheet Pan Greek Meatballs and Tzatziki |

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    1. Hi Emily,
      You could do regular potatoes:) Let me know how the recipe turns out, I hope you love it! xx

  1. Delicious! Made the meatballs with ground chicken because we had it on hand and they were great but will try with lamb next time. The olives and sweet potatoes went really well together even though it sounded like an odd combination at first. So happy we have leftovers for lunch tomorrow!

    1. Hi Bridget,
      Awesome!! Thanks for making this recipe, I love to hear that it was enjoyed! Have a great week:) xTieghan

    2. 5 stars
      Made this for dinner tonight! It was delicious!! I made my own tzatziki. Perfection!! Thanks for a great recipe!

      1. Hi Francesca,
        Thanks so much for your comment and sharing your feedback! I love to hear that this recipe was a hit and thanks for making it! xTieghan

  2. I’m planning on making this tonight. Any thoughts on substituting dried oregano in place of fresh? If so, how much would I use? Thanks

    1. Hi Caroline,
      Sure, that would work. For every 1 tablespoon of fresh oregano you will want to use 1 teaspoon of dried. Please let me know if you give this recipe a try, I hope you love it! xx

  3. 5 stars
    Omg – my friend served this at our book club last night and it was INCREDIBLE!!! I woke up this morning wanting more and quickly texted her for the recipe! Thank you!!! ❤️❤️❤️

    1. Hi Robin,
      Awesome!! Thanks a bunch for trying this recipe, I love to hear that it was a hit! Have the best weekend!💐 xxTieghan

  4. 5 stars
    This might be the most delicious thing I’ve ever made in my life. Thank you!!! My family devoured it. I wouldn’t change a thing.

    1. Hey Catherine,
      Happy Friday!! Thanks a lot for giving this recipe a try and sharing your feedback, I love to hear that it was enjoyed!! xT

  5. 5 stars
    This was easy to make and so flavorful! I had it all almost all cleaned up by the time I finished making it too, which is always a win.

    1. Hi Allison,
      Awesome!! I am thrilled to hear that this recipe was enjoyed, thanks a bunch for giving it a try! xx

  6. 5 stars
    This was delicious! I was honestly not too sure about it with the sweet potato/olives combo — was just something I’d never seen before — but this turned out really well! We used ground beef because that’s what we had on hand, but we’ll make sure to use lamb next time as I think it’ll be even better.
    Only change we made was that we used maybe half of the mixed herbs called for in the olive dressing because that’s all we had, but I can’t imagine actually using the full 2c — seems like way too much, and the ~1c of herbs was perfect for us! I’m a huge olive fan though so I really was mostly interested in the olives, lol.
    I was also skeptical of the lemon & garlic being roasted in the oven with the meatballs, but I do think it makes a difference and was really delicious (and smelled good!)
    Overall this tasted awesome and we’ll definitely make it again.

    1. Hey Meghan,
      Awesome!! I am thrilled to hear that this recipe was enjoyed, thanks a bunch for giving it a try! Thanks for sharing your feedback and what worked well for you! xx

  7. 5 stars
    Hi Tieghan!
    Holy moly this is delicious!!
    Used turkey for the meatballs and followed everything else as written. It was honestly one of the best meals, my family devoured it.
    Don’t change a thing, people! The flavors are spectacular. That olive dressing is to die for, and I don’t even like olives!
    Warm wishes from New Mexico. Have a great week, Tieghan.

    1. Hi Shannon,
      I love to hear that this recipe was a winner, thanks so much for giving it a try and sharing your review:) xxTieghan

  8. 5 stars
    I just found your page and this is the first recipe I tried. It was amazing! I will definitely be making it again!

    1. Hi Brenda,
      I love to hear that this recipe was a winner, thanks so much for giving it a try and sharing your review:) xxTieghan

    1. Hi Laura,
      Awesome!! I am so glad that this recipe was enjoyed, thanks for your comment and sharing your feedback! xxT

  9. Making this tonight though I do have a clarifying question, when you say 3 tablespoon meatballs do you mean each should be about 3tbsp of mixture or is it 30 1tbsp meatballs? Thank you so much for this!

    1. Hi Jessica,
      Each meatball should be about 3 tablespoons. I hope this recipe turns out amazing for you, let me know if you give it a try! xx

  10. We love your recipes….and have both cookbooks!!
    Your ingredients are for Greek olives which I think of as Kalamata olives but the picture shows green olives. Is one better than the other in this dish?

    1. Hey Karen,
      Thanks for your kind message! Any olive that you like will work well here:) Let me know if you give this recipe a try, I hope you love it! xx

  11. I am not a fan of olives or pepperoncini, but everything else looks amazing! Any ideas for a different dressing that might work?

    1. Hey Ashley,
      You could just skip the olives and pepperoncini, capers would be a great option or sun dried tomatoes. Let me know if you give the recipe a try, I hope it turns out amazing for you! xx

  12. I’m Greek and do my the Greek meatballs but my recipe is different from yours. I’m going to try yours next week and let you know what I think…
    And I’ve never baked my mine but this I’ll try baking. I love make my your dishes.
    Have a lovely day..

  13. I haven’t made this. Yet. But holy cow. I can’t wait. Looks amazing and the ingredients are so balanced!