Sheet Pan Greek Meatballs with Veggies and Chickpeas (2024)

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This Sheet Pan Greek Meatballs recipe is a one-dish meal that the whole family will love! This recipe features lemon and herb chicken meatballs and a blend of perfectly seasoned roasted veggies and chickpeas.

Easy Sheet Pan Dinner

We can’t get enough of sheet-pan dinners in our house. I mean, what’s not to love? They’re largely hands-off; you only dirty one dish and can feed the whole family.

This Sheet Pan Greek Meatballs recipe is a favorite for all those reasons, but also because the flavor is amazing, and you get a large serving of veggies with added fiber from the chickpeas! The perfectly seasoned veggies and chickpeas complement the lemon and herb flavor of the chicken meatballs.

This recipe is delicious, gluten-free, and optionally dairy-free!

Is It Better to Cook Meatballs in the Oven or on the Stovetop?

While both cooking methods have their benefits, I love to make this chicken meatball recipe on a sheet pan alongside the veggies and chickpeas. That way, I get a healthy, hearty meal with just one dish to clean later!

Ingredients Needed

This Greek meatball recipe is made with just a few good-for-you ingredients you probably already have.

For the Veggies/Chickpeas:

• Oil: Just a little bit of oil is used to coat the pan and prevent sticking.
• Chickpeas: I like to keep it simple with a can of chickpeas, drained and rinsed. If you prefer to cook your chickpeas, feel free to do that! You will need 15 ounces.
• Veggies: I use a combination of red bell pepper, red onion, and eggplant, but feel free to use any seasonally fresh veggies that sound good to you.
• Lemon Juice: A drizzle of lemon juice brings just enough citrus to the veggies.
• Spices: We’re adding ideal flavor with a simple blend of garlic powder, dried oregano, salt, and pepper.

For the Chicken Meatballs:

• Egg: Egg is the binder for our meatballs. It is essential to help them hold their shape.
• Almond Flour: The almond flour helps soak up the moisture from the chicken and lemon to keep it inside the meatballs.
• Salt and Pepper: A pinch of both Salt and Pepper to make the flavor of these meatballs just right.
• Lemon Zest: Zest from one lemon to bring that citrus to the Meatballs.
• Garlic: I recommend freshly minced garlic for the best flavor.
• Spinach: You’ll need 1/2 cup of frozen, chopped spinach. Be sure to squeeze out excess water before adding it to the meat mixture so you don’t end up with soggy meatballs.
• Feta Cheese: Feta is optional but a classic addition to Greek-inspired food.
• Green Onions: Sliced thinly for even distribution.
• Ground Chicken: White or dark meat will work. You will need 1 pound.
• Parsley: For garnish!

What Ingredient Makes Meatballs Stick Together?

The egg is the key ingredient to have meatballs hold their shape! You don’t need a lot—just one for this recipe—but it does make all the difference.

How to Make Greek Chicken Meatballs

1. Prep the veggies/chickpeas: In a large mixing bowl, add all the ingredients for the veggies and chickpeas. Toss to combine, then transfer the mixture to a lightly oiled sheet pan. Spread out evenly and bake at 400ºF for 15 minutes.
2. Prep the meatballs: In a large bowl, combine egg, almond flour, oregano, salt, pepper, lemon zest, and garlic. Whisk to combine, then add spinach, feta, green onions, and ground chicken.
3. Portion and bake: Using a small cookie scoop, portion the meat mixture onto the baking sheet with the veggies and chickpeas. Bake for an additional 10 minutes or until the meatballs have cooked through. Garnish with parsley, then serve or portion for meal prep.

How Long Do You Heat Meatballs in the Oven?

The meatballs themselves need 10 minutes in the oven!

Since the chickpeas and veggies need a bit of extra time, you’ll pop them in the oven for 15 minutes first, add the meatballs, and cook everything together for the additional 10 minutes the meatballs need.

How Do You Keep Meatballs from Sticking While in the Oven?

Oil the pan! A light coating of oil, or cooking spray on the pan will keep the meatballs, veggies, and chickpeas from sticking to the sheet pan or burning as they cook.

Why Are My Meatballs Falling Apart on the Pan?

There may be a couple of reasons that your meatballs aren’t holding their shape as they bake:

• Over-measured the flour. A little bit of flour helps keep the moisture from the meat inside the meatballs. Too much flour creates dry, crumbly meatballs. Measure your two tablespoons carefully to get the perfect dry-to-wet ingredients ratio.
• Overbaked the meatballs. Overbaking, especially with leaner meats like chicken, will dry the meatballs out very quickly. Ensure you remove them from the oven when the internal temperature reads 165ºF.

Variations

• Use other veggies. I love the combination of red bell pepper, red onion, and eggplant with the Greek meatballs, but feel free to use any veggies that you think sound good. This recipe would be delicious with cauliflower and/or broccoli florets, diced zucchini, summer squash, grape tomatoes, you name it.
• Make it dairy-free. Keep this recipe dairy-free by simply leaving out the feta!
• Use another meat. Try swapping the ground chicken out for ground turkey – the cooking time will be similar!

Serving Suggestions

This sheet pan dinner is a complete meal all on its own. But, of course, you can’t go wrong with a side dish or two to bulk it up! Here are some ideas:

• Greek Three-Bean Salad
• Chopped Greek Salad
• Lemon Herb Roasted Potatoes
• Greek Lentil Salad

How to Store

Leftover meatballs, veggies, and chickpeas can be stored in an airtight container in the fridge for 3-4 days. To reheat, spread them out on the baking sheet and heat in the oven at 350ºF until warmed entirely.

How to Freeze Greek Meatballs

While I don’t recommend freezing the veggies and chickpeas, you can freeze the meatballs!

To freeze the meatballs, let them cool completely, then flash freeze them on a baking sheet until hardened. Once fully frozen, transfer them to a ziplock bag or freezer-safe container and store up to 3 months.

When you’re ready to serve them, let them thaw overnight in the fridge, then warm in the oven until heated through.

Watch the Video Here:

More Sheet Pan Recipes to Try

• Sheet Pan Steak Fajitas
• Sheet Pan Chicken and Veggies
• Sheet Pan Classic Breakfast (Eggs, Bacon, Potatoes)
• Sheet PanRoot Vegetable and Sage Pesto Salmon
• Sheet Pan Buffalo Chicken and Veggies
• Sheet Pan Marinated Steak Tips with Veggies
• Sheet Pan Herb Butter Salmon with Blistered Tomatoes and Green Beans
• Sheet Pan Cod and Vegetables in Lemon Herb Sauce
• Sheet Pan Curry Chicken and Vegetables
• Sheet Pan Kielbasa Sausage and Sauerkraut Dinner