Sheet Pan Greek Meatball Bowl

These meatballs are made with just one pan, so a complete kitchen cleanup isn’t on the menu. We’ve topped them with homemade Tzatziki sauce, but you can swap in store bought if you’re short on time.

Meatballs

  • 1/2 pound ground beef
  • 1/2 pound ground pork
  • 1 egg, beaten
  • 1/4 cup breadcrumbs
  • 1/2 cup milk
  • 1 Tbsp. garlic powder
  • 2 tsp. dried parsley
  • 1 tsp. dried oregano
  • 1 tsp. dried dill
  • 1 tsp. onion powder
  • to taste, salt and pepper

Tzatziki

  • 1 cup Greek yogurt, plain
  • 1/2 cup finely diced cucumber
  • 1 Tbsp. lemon juice
  • 2 garlic cloves, grated, pressed or finely minced
  • 2 Tbsp. fresh dill
  • pinch red pepper flakes, optional
  • to taste, salt
Sheet Pan Greek Meatball Bowl
Total Time: 35 minutes

Nutrition

Servings: 4

Approximate nutrition information per serving (meatballs using 85% ground beef and 2% milk; includes Tzatziki sauce; ¼ of recipe):  364 calories; 22 g fat; 8 g saturated fat; 127 mg cholesterol; 142 mg sodium; 31 g carbohydrate; 3 g fiber; 1 g sugar; 29 g protein

Preparation Notes

Bowl Suggestions

Cooked rice
Romaine lettuce, chopped
Garbanzo beans
Sliced tomato
Sliced red onion
Sliced cucumber
Feta cheese

Directions

For the meatballs

Combine all ingredients and shape into golf ball-sized meatballs, about 20. Place on a sheet pan covered in parchment paper.

Bake at 400°F until meatballs are cooked through, 20 minutes.

For the Tzatziki sauce

Combine all ingredients and store in the refrigerator.

To assemble

Top cooked rice with meatballs. Add desired toppings and Tzatziki sauce. 

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