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+ servings

Sheet Pan Greek Meatball Meal Prep

Sheet Pan Greek Meatball Meal Prep is filled with Mediterranean flavors and has the meatballs and the veggies roasted on the same pan, at the same time, for an efficient meal prep Sunday!
Course Meal Prep Lunch
Cuisine American
Keyword Greek Meatballs, Meal Prep Lunch, Meatball meal prep
Prep Time 15 minutes
Cook Time 20 minutes
Servings 4 meal preps
Calories 485kcal
Author Steph



  • 500 grams ground turkey
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1 egg
  • ½ cup panko
  • 2 tsp lemon juice
  • zest of one lemon

Roasted Veggies

  • 2 cups sliced red pepper
  • 2 cups sliced yellow pepper
  • 1 cup sliced red onion
  • 1 cup pitted kalamata olives
  • 1 tsp dried basil
  • 1 tsp garlic powder
  • 1 tbsp olive oil
  • 1 tbsp red wine vinegar
  • salt and pepper to taste

Lemon Oregano Rice

  • ¾ cup brown Basmati rice
  • 1.5 cups water or chicken broth
  • 1 tsp oregano
  • juice and zest of 1 lemon
  • 2 tsp butter
  • salt and pepper to taste


  • 80 grams crumbled feta
  • parsley


  • Pre heat oven to 375°F
  • Add all of the rice ingredients into a pot/rice cooker and simmer until rice is cup cooked/al dente about 25 minutes. Cool and set aside.
  • Meanwhile, in a large bowl, combine all meatball ingredients and roll into meatballs. Place meatballs on a greased baking sheet.
  • In a large bowl, combine all of the roasted veggie ingredients. Gently toss and then place the veggie mixture on the same baking sheet as the meatballs.
  • Bake for 12-15 minutes or until temperature probe reads 165°F.
  • Allow ingredients to cool. Then divide the ingredients evenly in 4 containers.
  • Garnish with crumbled feta and parsley.
  • Store in the fridge for up to 4 days.


Calories: 485kcal | Carbohydrates: 38g | Protein: 33g | Fat: 18g