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above image of two plates filled with greek chicken meatballs, roasted chickpeas, veggies, and hummus.

Sheet Pan Greek Meatballs with Veggies and Chickpeas

5 from 4 votes
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 accompanied by a blend of perfectly seasoned roasted veggies and chickpeas.
Servings 4
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes


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


  • 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!


Serving: 1/4 recipeCalories: 386kcalCarbohydrates: 13.6gProtein: 39.7gFat: 19gSaturated Fat: 6.1gCholesterol: 159mgSodium: 644mgFiber: 4.3gSugar: 5.7g
Author: Lexi