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 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
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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1/2 cup feta cheese, plus more for garnish (optional)
2 green onions
1 lb. ground chicken (white or dark meat)
parsley, for garnish
Preheat oven to 400ºF and lightly oil a 12" x 18" sheet pan.
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.
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.
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.
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.
Garnish with fresh parsley and serve immediately, or portion in meal prep containers and cool completely before closing the lid.
For dairy-free: leave out the feta!
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These Turkey Apple Meatballs are the perfect fall dinner. They’re warm and comforting with just enough hint of spice to make you remember the season has changed. But even better is that you can have them on your table in under 30 minutes after coming home from fantastic fall activities! Oh, and they’re paleo, gluten-free and absolutely kid-friendly!
Turkey Apple Meatballs with Sage
Whether you love it or hate it, fall is just around the corner! And this is our quintessential welcome Fall easy 30 minute dinner! For so many of you the welcoming of this season means back from vacations and back to school! This time can be an adjustment, and the last thing you need is to be running around the kitchen making a complicated meal. So we’ve got your covered with these super easy and delicious Turkey Apple Meatballs with sage.
These meatballs are super easy to prepare and SUPER YUMMY. They’re barely sweet from the apples with a hint of warmth from the allspice. I had to include the sage that’s growing so well from my garden and it was the perfect addition. We like to serve them with butternut squash noodles (or sweet potato noodles) that we quickly sauté up with some garlic and oil. For a more kid-friendly option feel free to serve with some pasta with garlic and olive oil. Either way, they’re just what you’ll want on your table for dinner!
Gluten Free Turkey Apple Meatball Ingredients
Ground Turkey (light or dark meat both work here)
Salt and White Pepper
How to Make Gluten Free Sage Turkey Meatballs
We opted to pan-sear these first to give a nice caramelized flavor before finishing cooking them in the oven, but feel free to bake them from the start all the way through if you don’t want the extra step.
To Make Them:
First, Pre-heat oven to 375º and line a rimmed baking sheet with parchment paper. Then mix together the meatball ingredients and form into 12 meatballs.
Then pan sear them, taking care to leave enough space in between each and brown meatballs on all sides, about 2 minutes per side. You may need to do this step in batches depending on how large your skillet is.
Finally, transfer the browned meatballs to the prepared baking sheet and bake in the oven until fully cooked through and reached an internal temperature of 165º.
Serve them hot with butternut squash noodles or pasta, or your preferred side dish.
Love this meatball recipe? Check out these others:
Pre-heat oven to 375º and line a rimmed baking sheet with parchment paper.
In a large bowl add all of the ingredients and mix until fully combined. Form into 12 meatballs.
Heat a large skillet over medium high heat. Once hot, add oil. Add meatballs, taking care to leave enough space in between each and brown meatballs on all sides, about 2 minutes per side. You may need to do this step in batches depending on how large your skillet is. (See note)
Transfer browned meatballs to the prepared baking sheet and bake in the oven until fully cooked through and reached an internal temperature of 165º, about 10-15 minutes.
Serve meatballs hot with butternut squash noodles or pasta.
Although we love the caramelized apple due to the extra step of browning these meatballs, you can skip this step and just bake in the oven. Bake at 400º for 10-15 minutes until the meatballs have fully cooked through and reached an internal temperature of 165º.
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Three things I love: veggies, soup in the Fall, and good ‘ol meatballs! I also love a soup that can be altered and customized to satisfy everyones wants, needs, and desires! Take this soup for example, you can totally get creative! Add in some beans, throw in your favorite veggies or whatever you have on hand, other meat additions- anything goes.
Meatball and Veggie Soup
This soup is flavorful, easy, packed with veggies and protein, and the perfect weeknight meal.
Next time you are using Pacific nut milks in your coffee, broth in your soups, pumpkin in your baked goods, take a photo and share on social! YOU will be helping a family in need. Let’s make a difference! P.S. Need some inspo? Aside from this soup, try my Bananas Foster Chia Puddingand my Easy Scallop ‘Pasta’ Dish– and don’t forget to take a photo of it and tag away!!
*you may need to add additional oil for the bottom of your pot
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Disclaimer: This is a sponsored post on behalf of Pacific Foods. All opinions on Lexi’s Clean Kitchen are always my own and I only work with brands that I truly stand behind. My sponsors help make LCK possible!
Growing up I was a big ‘parm’ fan. Chicken parm, meatball parm, eggplant parm… you name it. It was even better on a hero (or sub… or hoagie), because the bread got soggy from the sauce. Totally the best part. Maybe you think that’s totally gross, but if you’re a big fan, you know just what I’m talking about. Anyway, it’s definitely been a long time since I’ve had a sub and we devoured these in record time.
Paleo Meatball Subs
Whether you’re gearing up to serve a feast for game day Sunday, or your just in the mood for a classic meatball marinara sub, this recipe is for you!