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.

sheet pan dinners

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Sheet Pan Greek Meatballs with Veggies and Chickpeas

Prep Time 00:15 Cook Time 00:25 Total Time 00:40 Serves 4


For Veggies and Chickpeas:

  • 1 tablespoon oil
  • 1- 15 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


  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.

Recipe Notes

  1. For dairy-free: leave out the feta!
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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

Apple Sage Turkey Meatballs (Gluten-Free)

These Apple Sage Turkey 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 paleo

Apple Sage Turkey Meatballs

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 Apple Sage Turkey Meatballs.

turkey apple meatballs baby

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 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.

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!

turkey meatballs for toddlers

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Apple Sage Turkey Meatballs

Prep Time 00:10 Cook Time 00:16 Total Time 00:26 Yields 12


  • 1 lb. ground turkey (light or dark meat)
  • 1 medium apple, peeled and grated
  • 1 egg, beaten
  • 3 cloves garlic, minced
  • 3 tablespoons almond flour
  • 1 tablespoon (about 5 leaves) fresh sage
  • 1 teaspoon white ground pepper
  • 1 teaspoon onion powder
  • 1/2 teaspoon fine sea salt
  • pinch allspice
  • 1 tablespoon avocado oil


  1. Pre-heat oven to 375º and line a rimmed baking sheet with parchment paper.
  2. In a large bowl add all of the ingredients and mix until fully combined. Form into 12 meatballs.
  3. 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)
  4. 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.
  5. Serve meatballs hot with butternut squash noodles or pasta.

Recipe Notes

  1. 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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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

Meatball and Veggie Soup

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.

MeatballVeggieSoup3Meatball and Veggie Soup

This soup is flavorful, easy, packed with veggies and protein, and the perfect weeknight meal.



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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 Pudding and my Easy Scallop ‘Pasta’ Dish– and don’t forget to take a photo of it and tag away!!

Meatball and Veggie Soup

Prep Time 10 min Cook Time 45 min Total Time 0:55


    For the soup

    For the meatballs


  • In a pot, heat oil and sauté garlic, onion, carrots, and red pepper
  • Let cook for 5-7 minutes, until veggies begin to soften
  • Add in the kale, zucchini, and any other soft veggies
  • While cooking, combine meatball ingredient and roll into mini balls
  • Move veggies over to one side and place meatballs into the pot* and let them cook for 5 minutes (without tossing at first), then gently toss and cook for an additional 5 minutes
  • Add in tomatoes, broth, lemon juice and spices
  • Bring to a boil then reduce heat and let simmer for 20 minutes
  • Taste and adjust salt and spice as desired
  • Recipe Notes

  • *you may need to add additional oil for the bottom of your pot
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    There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

    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!

    Paleo Meatball Subs

    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 SubsPaleo 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!

    Paleo Meatball Subs

    Other healthy meatball favorites: 

    Paleo Meatball Subs
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    1. 1 lb grass-feed beef
    2. 1 egg
    3. 1/2 tablespoon Italian seasoning
    4. 1/2 tablespoon garlic powder
    5. 1/2 onion, finely diced
    6. 1/4 teaspoon Himalayan sea salt
    7. 1 tablespoon almond meal
    8. Optional: 1/2 tsp red pepper flakes
    Tomato Sauce
    1. 1 15 oz. can organic tomato sauce
    2. 1/2 onion, diced
    3. 2 garlic cloves, crushed
    4. 1 teaspoon extra-virgin olive oil
    5. 2 tablespoon fresh basil, chopped
    6. 1 tablespoon Italian seasoning
    7. 1/2 teaspoon red pepper flakes
    8. Himalayan sea salt, to taste
    Cauliflower Rolls
    1. (or sub your favorite grain-free bread)
    2. 1 head cauliflower, riced
    3. 3 tablespoons almond flour
    4. 1 tablespoons coconut flour
    5. 2 organic eggs
    6. 1/2 teaspoon garlic powder
    7. 1/4 teaspoon Himalayan sea salt
    8. "Everything" Topping
    9. 1/2 teaspoon poppy seeds
    10. 1 tablespoon sesame seeds
    11. 1 teaspoon dried minced garlic
    12. 1 tablespoon dried minced onion
    13. 1/2 teaspoon Himalayan sea salt
    1. 1. Make your Cauliflower Rolls and set aside
    2. 2. Preheat oven to 350
    3. 3. In a mixing bowl combine meatball ingredients and mix until well combined
    4. 4. Line baking sheet and roll meatballs into small/medium sized balls
    5. 5. Bake for 15-20 minutes or until fully cooked, remove, and let sit
    6. 6. In a pot, heat oil and garlic
    7. 7. Add in diced onions and let sauté until soft
    8. 8. Add in organic canned tomato sauce, basil, Italian seasoning, red pepper flakes, and salt to taste
    9. 9. Add in meatballs and let cook for 5 minutes, stirring occasionally
    10. 9. Assemble subs and serve!
    1. Optional: Sprinkle with fresh parmesan cheese
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     What is your favorite classic comfort food?