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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!
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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.
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.
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.
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.
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.
Such 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!
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
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
Ingredients
- 1 1/2 pounds ground lamb, beef, or chicken, (I use lamb)
- 2 shallots, chopped
- 1/2 cup fresh parsley, chopped
- 1/4 cup fresh oregano, chopped
- 2 teaspoons sweet or regular paprika
- 1 tablespoon dijon mustard
- kosher salt and black pepper
- chili flakes
- 2 tablespoons extra virgin olive oil
- 2 medium sweet potatoes, cut into matchsticks
- 1-2 cups Tzakiki sauce
- lettuce, tomatoes, avocado, and pitas, for serving
Olive Dressing
- 1/2 lemon, halved
- 4 cloves garlic cloves, smashed
- 1/3 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 2 cups mixed fresh herbs, parsley, dill, and or mint, chopped
- 3/4 cup pitted Greek olives, torn
- 2 tablespoons chopped pepperoncini
- 3/4 cup crumbled feta
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. 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!).
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
Love this recipe! Everything came out as recipe describes & the flavors were outstanding! Your recipes come out perfect every time! I love following you because I know you will have fabulous food to make !
Hey Sheila!
Fantastic! Thanks for your comment and trying the recipe:) I am so glad it was enjoyed! Thanks so much for your kind message? xxT
Full disclosure – I only made the meatballs as I’m not an olive fan.
That being said… holy moly! I read the prep time and was immediately skeptical. But nope, they came together so fast and I only had to dirty 1 bowl and 1 cutting board? Sold!
I used ground lamb and it was perfect – crispy meatballs but still juicy. The shallots were the perfect addition. The combination of fresh herbs and alliums made each one a flavor bomb! I did make my own tzatziki which paired perfectly with the naan and meatballs. I can’t praise these enough. They will absolutely be added to the rotation! 10/10!
Hi Christina,
Wonderful!! I love to hear that this recipe was enjoyed, thanks for making it and sharing your feedback! Hope you’re off to a great weekend:)
What sweet potato fry recipe did you use? I’m making this for Sunday night dinner!
Hey Sara,
You can use this recipe for the sweet potato fries:
https://www.halfbakedharvest.com/sweet-potato-fry-steak-salad/
Please let me know if you have any other questions! xTieghan
Once again, this is the bomb! Such a wonderful combination of flavors. Kudos Tieghan for another easy and spectacular recipe!
Hey Carol,
Thanks for your comment and making this recipe, I love to hear that it was enjoyed!! Hope you’re off to a great week! ? xT
HOLY YUM!!! So impressed with this recipe! Gave some to a friend and she was obsessed! I will absolutely be making this one again.
Hey Christina,
Thanks so much for your comment and sharing your feedback! I am glad that this recipe was enjoyed, thanks for trying it out! xTieghan
Just finish this dinner, my whole family loved it.
Hey Colleen,
Happy Sunday!! Thanks for sharing your feedback and making this recipe, I am so glad it was a hit! Happy 4th of July!??
My husband said to keep the recipe, because it was so good! I thought so too. Thanks Tieghan!
Hey Teresa,
Happy Friday!! Thanks a bunch for trying this recipe and sharing your review. I love that it was enjoyed!! Happy 4th of July weekend!??
Absolutely delicious! So flavorful and very easy to make!
Hi Mackenzie,
Happy Monday!! I love to hear that this recipe was enjoyed, thanks so much for giving it a go! xxT
I guess I forgot to grab garlic. Can I used minced 🙁
Sure, that would be just fine:) xx
Love the flavor combinations on this!! Greek is one of our favorites! Sooo yummy!
Hey Katie,
Happy Sunday!! I appreciate you giving this recipe a try and sharing your feedback!! I love to hear that it was enjoyed:) xxT
FANTASTIC! And so simple. Will definitely be making again soon.
Hi Nicolette,
Happy Friday!! Thanks so much for trying this recipe out and sharing your feedback! I love to hear that it was a hit!☀️
This was delicious! I especially liked the olive dressing. So good with the sweet potatoes and salad. I’ll make it again
Hey Diana,
Wonderful!! Love to hear that this recipe was a winner, thanks for sharing your review and making the recipe!! xTieghan
This was delicious and easy! I’ll be making it again for sure ?
Hey Kathleen,
Thanks for your feedback! I love to hear that this recipe was enjoyed, thanks for making it:) Have the best week! xxT
Hello! Love you page and IG! And I’m making these for dinner tonight, but I have a quick question, I can’t help but noticing that in the ingredients you have listed pitted Greek olives, yet in the pictures you show green olives? Why is that
Hi Michelle,
My Greek olives are green:) Use any olives that you like! Let me know if you give the recipe a try, I hope you love it! xTieghan
Going to make this tonight! LOVE LOVE LOVE the meatballs with lemon butter orzo (like literally my fiancés favorite meal), so know this will be just as good (and lower on the refined carbs! Always a plus!)
Will these meatballs freeze well? Do I freeze raw or cooked? Thanks!!
Hey Caitlin,
I hope you love the recipe!! Sure, you could freeze the meatballs after cooking:) Let me know if you have any other questions! xTieghan
Okay!!! This was so so good!
Hey Chantelle,
I am thrilled to hear that this recipe was a hit, thanks so much for making it and sharing your review! xTieghan