Greek-Inspired Sheet Pan Meatballs
by Aimee
An easy, 30-minute recipe for beef and lamb meatballs that are packed with flavour.
I never would have predicted that garlicky sheet pan meatballs would become my go-to recipe for simple summer eating. And yet here we are.
Inspired by the many Keftedes consumed on my recent trip to Greece, I’m never without a few dozen of these versatile mini meatballs in my freezer.
These tender and juicy flavour bombs are delicious as appetizers, mains or sides. They freeze well and thaw quickly, making them an ideal protein for no-fuss meals.
It’s the summer of the meatball. Let’s get that recipe!
Greek-Inspired Sheet Pan Meatballs
I suppose I’ve always categorized meatballs as winter comfort food. Either piled on top of rice, like these Ginger-Glazed Chicken Meatballs, or the sweet & sour slow cooker favourite.
But Greece was hot. Very hot. And when the Keftedes arrived at the table, served with thick yogurt and a half a lemon, they were everything I ever wanted (as well as that chilled glass of Malagousia, thankyouverymuch).
Typically served as part of a Greek meze platter, Keftedes are usually dredged in flour and pan-fried. However, I’ve developed this recipe to be a tad more simple: just a quick 12-minute bake on two sheet pans.
If you enlist a helper to roll the meatballs, you can be in and out of the kitchen in under 30 minutes.
TIP: Whip up a recipe or two of these mini meatballs on a cool day when you don’t mind turning the oven on. Cool completely, then freeze in batches of 12 for future appetizers and picnics.
Here’s how I’ve been serving sheet pan meatballs this summer so far:
Appetizers
Add a bowl of warm sheet pan meatballs to a summertime grazing board. Include a generous side of Tzatziki, a drizzle of olive oil and a sprinkle of parsley or dill. They will be the first thing to disappear! (Here’s a great Tzatziki recipe from my Greek friend Joanne)
Quick Dinner Fix
Simmer the meatballs in a few cups of Marinara sauce, then spoon into submarine-style buns. Top with Parmesan cheese and enjoy a homemade meatball sub. (My teen actually shook my hand after I served this meal).
Picnic Foods
Tuck room temperature meatballs into soft pita and heap on the Tzatziki or Greek-style yogurt. Serve with sliced cucumber, tomatoes and slivers of red onion for a picnic sandwich to remember.
Camping Meal
Warm a cast iron skillet of meatballs over the campfire and set out a jar of toothpicks. It’s the crowd-pleasing midnight snack to remember.
Ingredients for Sheet Pan Meatballs
Here’s what I use for my mini meatballs. Like most of my recipe, you can take it and make it your own.
Ground Beef and Lamb – this combination is traditional for Keftedes, and my favourite, especially for stuffing pita or appetizers. I’ve also made them with a mix of beef and pork (much more rich), as well as all beef – or all lamb!
Herbs – I like to use a mix of dried and fresh Mediterranean herbs in these meatballs. Use what you have including: dill, thyme, oregano, sage, mint or parsley. I really adore the Greek Isles Layover spice blend from Epices de Cru.
Binder – A mix of breadcrumbs, eggs and milk add a little lightness to the meatballs, as well as binds them together.
Garlic – You can use minced fresh garlic or dried. I’ve done both, and I usually save time and reach for the granulated garlic.
Lemon – my own addition. Since I’m going to be serving these with a halved lemon to squeeze over the top, you bet I’m going to zest it first into the meat mix.
Optional: Crumbled feta – this is a very delicious addition. Just add about 1/4 cup of crumbled Feta into the mix and proceed with the recipe as usual.
Recipe: Greek-Inspired Sheet Pan Meatballs
Greek-Style Sheet Pan Meatballs
Ingredients
- 1 Tablespoon olive oil
- 1 teaspoon dried Greek oregano
- 1/2 teaspoon granulated garlic
- 1 1/2 teaspoons fine sea salt
- 1 teaspoon freshly ground black pepper
- 2/3 cup breadcrumbs
- 2 medium eggs
- 1/4 cup whole milk
- 1 lemon
- 1/4 cup minced fresh parsley
- 1 lb lean ground beef
- 1 lb ground lamb
Instructions
- Preheat the oven to 425°F. Line two rimmed baking sheets with parchment or foil. Brush the parchment lightly with olive oil.
- In a small bowl mix together your flavourings: oregano, garlic, salt and pepper. Add the breadcrumbs and toss to combine.
- In a larger bowl, beat the eggs lightly with a fork. Pour in the milk. Zest an entire lemon into the bowl and mix well. Add the spiced breadcrumbs and fresh parsley and mix to combine.
- Add the ground meat to the bowl. Use your hands to mix everything together gently. Don't worry about getting it perfect – over mixing will make your meatballs tough.
- Divide the dough into four rough balls. Roll 12 meatballs from each larger ball – for a total of 48. They should be about 1 1/2-inches across, about the size of a ping pong ball.
- Place 24 meatballs on each baking sheet and place in the oven on the middle and lower racks. Bake for 6 minutes, then rotate the pans. Bake for 6 more minutes.
- Meatballs are cooked through within 12 to 14 minutes, as ovens may vary. They should be firm, yet tender when pressed!
- Serve hot with a side of Greek yogurt, a drizzle of olive oil and a sprinkling of chopped fresh Mediterranean herbs. Cool and freeze any leftovers.
Notes
Nutrition
Original article: Greek-Inspired Sheet Pan Meatballs.