Sheet Pan Greek Meatballs with Veggies and Chickpeas

This Sheet Pan Greek Meatballs with Veggies and Chickpeas is a delicious dinner that will make the whole family happy! The greek meatballs have a healthy dose of spinach and a nice bright lemon and herb flavor to complement the veggies and chickpeas. This largely hands-off cooking dinner is gluten-free and optionally dairy-free too!

Sheet Pan Greek MeatballsSheet Pan Greek Meatballs with Veggies and Chickpeas

We can’t get enough of sheet pan dinners, and we’re happy to hear neither can you! Sheet pan dinners are great because they minimize dishes and utilize hands-off cooking! We love this Sheet Pan Greek Meatballs with Veggies and Chickpeas for all of those reasons, but most important we love it because that flavor is so bright with a healthy does of vegetables! The meatballs are made up of chicken, spinach, lemon and greek spices and optionally feta. It’s easy to leave that out if you are dairy-free but we love the salty kick it gives the meatballs.

We used a bunch of veggies like red onions, peppers and eggplants  to accompany the meatballs, but it’s easy to swap out for what’s in season or available to you, so long as it cooks in relatively the same amount of time. The chickpeas don’t get super crunchy because they’re cooked with a lot of vegetables with moisture but they add some nice texture and of course a healthy dose of fiber! All together this dish is so flavorful and likely to be your new favorite sheet pan dinner!

What vegetables go with meatballs?

We love recipes when they’re versatile in terms of what veggies you can use, and this sheet pan dinner is no exception. We opted to use red onions, red peppers and eggplants (along with chickpeas) for this dish because they complemented the lemon and herb greek meatballs, but really you could use any veggies that would cook in the directed amount of time. Some other options:

  • cauliflower (small florets)
  • broccoli (small florets)
  • diced zucchini or summer squash
  • grape tomatoes

Tips for sheet pan cooking:

  • Sheet pan dinners are the best. Make sure to read the recipe all the way through (of course) and plan to use a timer! This way you can truly walk away from the oven and not have to worry about when you need to add anything for the next step.
  • Do the prep ahead of time: You can prepare so much of this meal the night before so that right before cooking all you have to do is cook! Chop all the veggies (minus the eggplant, which may brown if left cut overnight) and prepare the chickpeas and spices in a bowl and cover overnight in the fridge. You can also prepare the meatball mixture the night before so all you have to do is scoop them when ready to bake.
  • Use the correct size sheet pan. When we say sheet pan we are referring to the rimmed half sheet pan which is 18″ by 13″. The size of the sheet pan matters because you do not want to overcrowd the pan when cooking, so if you are using a smaller sheet pan you may need to use 2 to achieve the same result.

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Sheet Pan Greek Meatballs with Veggies and Chickpeas

This Sheet Pan Greek Meatballs with Veggies and Chickpeas is a delicious dinner that will make the whole family happy! The greek meatballs have a healthy dose of spinach and a nice bright lemon and herb flavor to complement the veggies and chickpeas. This largely hands-off cooking dinner is gluten-free and optionally dairy-free too!

  • Author: Lexi
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 4 1x
Scale

Ingredients

For Veggies and Chickpeas:

  • 1 tablespoon oil
  • 115 ounce can chickpeas, drained and rinsed
  • 1 red bell pepper, cored and sliced
  • 1 red onion, cored and sliced
  • ½ eggplant, diced to 1 inch pieces
  • 1 tablespoon lemon juice
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • ½ teaspoon salt
  • ½ teaspoon pepper

For meatballs:

  • 1 egg
  • 2 tablespoons almond flour
  • 1 teaspoon oregano
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • Zest from 1 lemon
  • 2 cloves garlic, minced
  • 1/2 cup frozen chopped spinach, squeeze out
  • 1/2 cup feta cheese, plus more for garnish (optional)
  • 2 green onions
  • 1 lb. ground chicken (white or dark meat)
  • parsley, for garnish

Instructions

  1. Preheat oven to 400ºF and lightly oil a 12″ x 18″ sheet pan.
  2. In a large bowl mix all of the ingredients for the veggies and chickpeas and toss to combine. Place the vegetable mixture on the sheet pan, spread out evenly and bake for 15 minutes.
  3. Meanwhile to the bowl add the egg, almond flour, oregano, salt, pepper, lemon zest and garlic and whisk until combined. Add in the spinach, feta, green onions and ground chicken and mix together.
  4. Take the sheet pan out of the oven at 15 minutes and move the veggies and chickpeas to each side to make space in the center for the meatballs.
  5. Using a small scoop (like a cookie scoop) portion meatballs onto the sheet pan (you want the meatballs to me on the small size, about 1” in diameter). Bake for an additional 10 minutes, or until the meatballs have cooked through to 165ºF.
  6. Garnish with fresh parsley and serve immediately, or portion in meal prep containers and cool completely before closing the lid.

Notes

For dairy-free: leave out the feta!

Nutrition

  • Calories: 386
  • Sugar: 5.7g
  • Sodium: 644mg
  • Fat: 19g
  • Saturated Fat: 6.1g
  • Carbohydrates: 13.6g
  • Fiber: 4.3g
  • Protein: 39.7g
  • Cholesterol: 159mg

17 comments
March 26, 2019

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17 Responses

  1. There is no indication of what temperature the oven should be set at. Was just about to make the recipe but did not know how hot the oven should be!

  2. I was wondering the same thing, I looked at the other pan recipes and guest 400 F. This is a great recipe

    5.0 rating

  3. Looks yummy! Do you have any substitutions for a vegetarian meatball with all of these same flavors?

    1. We don’t currently, but perhaps we will put it on our list to get a vegetarian meatball recipe!

  4. Love this recipe. We swapped the eggplant for zucchini since we used what veggies we had in the fridge. So easy and so much flavor, thank you for the delicious meal!

    5.0 rating

  5. Absolutely love this recipe! We always sub more onions and peppers for the eggplant (not huge eggplant fans). So good!

    5.0 rating

  6. Wow. Made this for dinner last night and it was AMAZING. Made a few minor changes: Used ground turkey (personal preference), used zucchini in place of eggplant (not an eggplant lover), and needed a bit more cooking time. I broiled it for 3-4 mins, then tossed and broiled another 3-4 mins to get the meatballs and veggies nice and brown (and get rid of some of the weird slimy stuff that always seems to come out of round meat). Oh, and added a bit more crumbled feta on the veggies to serve. I wanted to lick my plate. Make sure to read the tips for making the ground turkey easy to deal with. Super helpful. LOVED this recipe.

  7. Do you have suggestion on quantity of fresh spinach to use? I always struggle b/c it cools down so much. We always have fresh in the frig. Don’t care to work with the mess/time of thawing and draining frozen. Thank you.

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