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Roasted Greek Meatballs and Vegetables

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5 from 1 review

  • Author: Leanna Myers
  • Total Time: 30 minutes
  • Yield: 4 1x


Roasted Greek Meatballs and Vegetables are a versatile dinner that satisfies anyone's craving for a hearty meal. Toss these meatballs on a sheet pan with some vegetables of choice and roast for twenty minutes. 


Units Scale


  • 1 lb lean ground beef
  • 1/2 cup whole fat ricotta cheese
  • 1/2 cup whole fat feta cheese
  • 1/2 teaspoon Italian seasoning
  • 1/2 cup Panko breadcrumbs
  • 1 egg
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper


  • 1-2 tablespoons olive oil
  • 2 cups chopped vegetables (I use onion and peppers)
  • Salt and pepper


  1. Heat oven to 400 degrees.
  2. Mix together the beef, ricotta, feta, Italian seasoning, breadcrumbs, egg, salt and pepper. 
  3. Roll 20-25 1" meatballs onto a parchment lined baking sheet. Depending on the size of your baking sheets, you can spread them over two if they don't fit.
  4. On a separate parchment lined baking sheet mix together your vegetables, olive oil, salt and pepper.
  5. Roast everything for 20 - 25 minutes. Cut open one meatball to check for doneness. 


Refrigerate leftover meatballs for up to 3 days or freeze for up to 6 months.

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Dinner
  • Method: Sheet Pan
  • Cuisine: Greek