5.0 from 9 votes
Greek-Style Sheet Pan Meatballs
Crafted with ease and taste in mind, this recipe is a great choice.
Prep Time
15 mins
Cook Time
15 mins
Total Time
27 mins
Servings: 4 dozen
Calories: 600 kcal
Course:
Appetizer
Cuisine:
Greek
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.
Cup of Yum
Notes
- I like a mix of dried and fresh Mediterranean herbs in these meatballs. Use what you have, including: dill, thyme, oregano, sage or parsley.
- DO AHEAD: Whip up a recipe or two of these mini meatballs on a cool day when you don't mid having the oven on. Cool completely, then freeze in batches of 12 for future appetizers and picnics.
Nutrition Information
Serving
12g
Calories
600kcal
(30%)
Carbohydrates
18g
(6%)
Protein
50g
(100%)
Fat
36g
(55%)
Saturated Fat
16g
(80%)
Polyunsaturated Fat
3g
Monounsaturated Fat
15g
Trans Fat
2g
Cholesterol
237mg
(79%)
Sodium
1206mg
(50%)
Potassium
557mg
(16%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
477IU
(10%)
Vitamin C
19mg
(21%)
Calcium
108mg
(11%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 4dozen
Amount Per Serving
Calories 600
% Daily Value*
| Serving | 12g | |
| Calories | 600kcal | 30% |
| Carbohydrates | 18g | 6% |
| Protein | 50g | 100% |
| Fat | 36g | 55% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 15g | 75% |
| Trans Fat | 2g | 100% |
| Cholesterol | 237mg | 79% |
| Sodium | 1206mg | 50% |
| Potassium | 557mg | 12% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 477IU | 10% |
| Vitamin C | 19mg | 21% |
| Calcium | 108mg | 11% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.