Bowl Me Over
I am a huge fan of weeknight sheet pan dinners. I used to love them because when the kids were all home it was a fast and easy way to cook dinner. And, knew that they were eating real food. Now I love them because, after twenty-five-plus years, I have dinner-making fatigue. And, sheet pan dinners mean easy clean up. But, I have recently been combining that love with another love, bowls.

Bowls are great. Especially when it seems weird to eat at the dinner table because it is just the two of you. Bowls make eating dinner on the couch in front of Jeopardy! So much easier. (It’s not as tragic as it sounds. We don’t do that every night.)

The recipe below is a new addition to my Bowl Rotation. I love the bright flavors. Reminds me that Spring has, in fact, sprung!

Greek Meatball Sheet Pan Dinner Recipe
Adapted from Half Baked Harvest
Yields 6 servings

This Greek Meatball Sheet Pan Dinner is served with sweet potato fries and lots of Tzatziki sauce. Combine all this in a bowl with lettuce, cucumber, tomatoes, and a tasty olive and feta dressing. Serve this easy dinner with fresh pitas bread for a meal that hits the spot!

Ingredients
For the meatballs
1-1/2 pounds ground lamb (or a combination of lamb and beef or lamb and pork)
2 shallots, chopped
1/2 cup fresh parsley
1/4 cup chopped fresh mint leaves
1/4 cup fresh Mediterranean oregano
1 tablespoon fresh lemon zest
kosher salt and black pepper
chili flakes
2 tablespoons extra virgin olive oil

For the sweet potatoes
2 medium sweet potatoes
1-2 cups Amy’s Tzatziki Sauce

For the olive dressing
1/2 lemon
4 cloves garlic cloves
1/3 cup extra virgin olive oil
2 tablespoons red wine vinegar
2 cups mixed fresh herbs, parsley, dill, and or mint
3/4 cup pitted Greek olives
2 tablespoons chopped pepperoncini
3/4 cup Greek feta (We recommend Megval brand)

For serving
Lettuce, tomatoes, cucumbers, and pita bread

Directions
Prep the ingredients
Chop the shallots, mint leaves, parsley, and oregano. Cut the sweet potatoes into matchsticks. Cut the lemon half in half again. Smash the garlic cloves and chop the mixed fresh herbs for the sauce, tear the olives, and chop the pepperoncini.

Preheat the oven to 425° F. Line a baking sheet with parchment.

Make the sweet potatoes
Toss together the sweet potatoes with 2 tablespoons of olive oil and a pinch of salt and pepper on another baking sheet. Bake until the potatoes are crispy (about 25 minutes).

Make the meatballs
Combine the meat, shallots, herbs, spices, lemon zest salt, pepper, and chili flakes in a bowl. Coat your hands with a bit of olive oil, and roll the meat into 3 tablespoon-sized balls. Place the meatballs on the prepared baking sheet. Add the lemon wedges and garlic (for the dressing) to the baking sheet. Bake on a separate sheet until the meatballs are crisp and cooked through on the inside (about 15-20 minutes).

Make the dressing
While the meatballs and potatoes are baking, whisk together the olive oil, red wine vinegar, herbs, olives, and pepperoncini. Remove the meatball pan from the oven and the lemons and garlic. Juice the lemons into the dressing. Chop the garlic and mix into the dressing. Crumble the feta.

Assemble the bowls
Add the Tzakiki and lettuce to a bowl. Top with meatballs and spoon the dressing over the meatballs. Add the potatoes and any other desired toppings. Serve with additional Tzakiki on the side.