One of the biggest game-changers to eating healthy and hitting my protein goals has been prepping a flavorful, high-protein main at the beginning of the week and these Greek-style meatballs have been a game changer. They’re insanely tender, juicy, flavorful, and super easy to throw together.
They’re oven-baked (hello, easy cleanup), and come together quickly with the help of a food processor and a trusty cookie scoop. Whether you’re looking for a fast weeknight dinner, something to power you through your week, or a dish that impresses guests, these meatballs are it.
Pair them with a simple Greek salad and a dollop of tzatziki for a balanced and delicious meal—or scroll down for a few more of my favorite serving suggestions!
Why You’ll Love These Greek Meatballs
- Easy to prep and even easier to clean up – no frying or stovetop mess
- Moist, tender texture – the grated onion, panko breadcrumbs, egg, and olive oil all add the perfect ratio of moisture to breadcrumbs for a perfectly tender meatball
- Perfect for meal prep – just reheat and build your plate
- Crowd-pleasing – make a big batch and serve them party-style
Tips for the Juiciest, Easiest Meatballs
I used to avoid making meatballs—it felt like a whole thing. But I’ve streamlined the process into a system that takes less than 10 minutes, start to finish:
- Use a food processor: I blitz the parsley, grate the onion, and crush the garlic all in one go. Grated onion is a must—it adds moisture and flavor without any big chunks of onion.
- Cookie scoop = consistent size: Scoop first, then quickly roll with your hands for uniform meatballs that cook evenly.
- Olive oil spray before baking: This little step gives you that gorgeous golden crust—without needing to pan-fry.
- Olive oil in the meatball mixture: Ground turkey is a lean protein, which makes it great for healthy meals—but it can dry out easily when cooked. I add a bit of olive oil to the meatball mixture to help lock in moisture and keep the texture tender and juicy. It makes a big difference, especially when baking instead of frying!
What to Serve with Greek Meatballs
These meatballs are super versatile and pair beautifully with a variety of sides:
My go-to: Pearled Couscous Greek Salad + tzatziki or labneh
Quick and filling: Stuffed into a pita with some toum or tahini and fresh veggies and herbs.
Dinner party favorite: Spread a layer of labneh on a platter, top with meatballs, and drizzle with zhoug (a spicy Yemeni herb sauce similar to chimichurri). This combo is inspired by my Zhoug Labneh Dip and always gets rave reviews.
Sheetpan Greek Meatballs
- Total Time: 48
- Yield: 4-5 1x
Description
A high-protein, meal prep friendly, sheetpan meatball recipe that is so tender and flavorful, you’ll want to add it to your weekly meal plan rotation!
Ingredients
For the Sheetpan Greek Meatballs:
- 1lb ground turkey
- ¼ cup fresh parsley, chopped
- ½ red onion, grated or blended
- 4 cloves garlic, grated
- 1 egg
- 1 cup panko breadcrumbs
- 2 tbsps olive oil
- 1 tsp dried oregano
- ½ tsp cumin
- ½ tsp black pepper
- 1 tsp salt
- Olive oil spray
- Lemon wedges for serving
Instructions
For the Sheetpan Greek Meatballs:
- Preheat the oven to 400°F.
- If you have a food processor, you can add the onion, garlic, and parsley and pulse until finely chopped. If not, you can use a knife to finely chop the mixture.
- In a large bowl, combine the ground turkey, parsley, grated onion, garlic, egg, panko, olive oil, oregano, cumin, pepper, and salt. Mix until everything is well combined. Let the mixture sit to marinate for about 15-20 minutes while the oven preheats.
- Line a baking sheet with parchment paper.
- Use a 2 tbsp cookie scoop or spoon to scoop the mixture into 1½” balls. You should get about 20–22 meatballs. Use your hands to form the balls and place the meatballs evenly on the baking sheet.
- Spray or drizzle with olive oil and bake for 25–28 minutes, or until fully cooked and golden. Serve with lemon wedges and enjoy!
- Prep Time: 20
- Cook Time: 28