Sheet pan Mediterranean meatballs with roasted chickpeas, cauliflower, and butternut squash. High-protein, high-fiber, and great for meal prep.
Mediterranean Meatballs with Chickpeas
I’m obsessed with CAVA, a few weeks ago I posted these Sheet Pan Mediterranean Meatball Bowls with Roasted Vegetables and Hummus and you all loved it!! For this version I skipped the hummus, added chickpeas to the sheet pan along with butternut squash and cauliflower, and turned them into grain-free bowls topped with tzatziki. I originally tested it with lamb, but I loved how the meatballs turned out even better with ground bison—though ground beef or lamb work just as well.
Why This Recipe Works
This CAVA copycat meatball recipe is one of those meals that feels a little elevated but is actually so simple to pull off. Here’s why you should give it a try!
- Everything cooks on two sheet pans: Roasting the meatballs, vegetables, and chickpeas together saves time.
- High protein and high fiber: The meatballs provide a solid protein boost, while chickpeas and vegetables add fiber to help keep you full longer.
- Roasting brings out natural sweetness and depth: Butternut squash and cauliflower get golden and slightly crispy, balancing the savory, herby meatballs.
- Flexible protein options: I love this with ground bison for a richer flavor, but beef or lamb work just as well, depending on what you have.
- The sauces tie it all together: Creamy tzatziki adds freshness, while a little harissa provides heat and contrast, giving you that CAVA-style flavor at home.
CAVA-Style Flavors at Home
Here are all the ingredients you’ll need to make this simple sheet pan Mediterranean meatball recipe. See the recipe card below for the exact measurements.
- Vegetables: Cauliflower, broccoli, butternut squash
- Canned Chickpeas are an affordable, vegetarian source of protein and fiber.
- Olive Oil coats the veggies before roasting
- Seasoning: Kosher salt, garlic powder, onion powder, cumin, coriander, black pepper
- Sauces: Drizzle tzatziki and harissa over your bowl. You can make homemade tzatziki (a Greek cucumber-yogurt sauce) or buy it premade. This spicy harissa (a Moroccan red pepper sauce) is my favorite. They also have a mild version.
CAVA-Inspired Mediterranean Meatball Ingredients
- Egg and Breadcrumbs bind everything together.
- Cumin for smokiness
- Herbs: Fresh dill and parsley
- Water provides moisture.
- Lemon Zest for a bright citrus flavor
- Meat: I love it with lean round bison, but ground beef or lamb will also work.
How to Make Sheet Pan Mediterranean Meatballs
Lining the sheet pans with parchment paper makes cleanup easier. See the recipe card at the bottom for printable directions.
- Season the vegetables: Toss the broccoli, cauliflower, butternut squash, and garbanzo beans in olive oil, then season with all the spices. Transfer to a parchment-lined baking sheet.
- Roast vegetables at 425°F for 30 to 35 minutes until tender and browned.
- Make the meatballs: Mix all the meatball ingredients, slowly adding the bison until just combined. To keep them tender, avoid overworking the meat. Form the mixture into 16 meatballs and place on a small parchment- lined sheet pan. Set the pan on the top rack of the oven for the last 15 minutes, broiling for the final 2 minutes if you’d like to brown them more.
- How to Serve: Spoon the vegetables and meatballs into bowls, and top with tzatziki and harissa.
Tips for the Best Roasted Meatballs and Vegetables
- Give them space. If the meatballs and vegetables are touching, they will steam rather than roast.
- Make it hot. A higher oven temperature–in this case, 425°F–will help them caramelize and brown better.
- Don’t forget about them. Set a timer to prevent overcooking dinner. To check if the meatballs are done, use a meat thermometer (it should read 160°F), or slice one in half to confirm it’s no longer pink in the center.
Variations and Substitutions
- Swap the broccoli or cauliflower for carrots, red onions, beets, or bell peppers.
- Butternut squash: Use cubed sweet potatoes.
- Gluten-free meatballs: Use gluten-free breadcrumbs.
- Herbs: Substitute either herb with chives, oregano, or rosemary.
- Add feta cheese for a salty, creamy element.
- For a grain bowl, check out my Mediterranean Turkey Meatballs with Israeli couscous.
- For a lighter version, try my turkey meatball bowls.
- For another sheet pan option, try my Sheet Pan Italian Meatballs.
Yield: servings
Serving Size: 4 meatballs 1 ½ cups veggies
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Preheat the oven to 425 degrees F. Line a half sheet tray with parchment paper, and line a second, smaller sheet pan with parchment paper as well. Set both aside.
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To make the vegetable mixture, add the cauliflower, broccoli, butternut squash, and chickpeas to a large bowl. Drizzle with the olive oil and season with the salt, pepper, garlic powder, onion powder and cumin. Stir to evenly coat the vegetables. Transfer the mixture to the larger sheet pan. Place on the middle rack in the oven to roast for 30-35 minutes, stirring halfway until the vegetables are tender and brown in places.
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Meanwhile add the egg, salt, cumin, dill, parsley, 2 tablespoons water and lemon zest to a mixing bowl and whisk together to combine. Add the breadcrumbs and mix then the ground meat. Mix until evenly combined. Form 16 meatballs, about 2 tablespoons each and transfer them to the smaller sheet pan. Roast on the top rack in the oven for 15 minutes, broiling for the last couple of minutes if desired.
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To serve, spoon veggie mixture into bowls and top with meatballs. Serve with tzatziki and harissa, if desired.
Last Step:
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Serving: 4 meatballs 1 ½ cups veggies, Calories: 490 kcal, Carbohydrates: 41.5 g, Protein: 36 g, Fat: 22.5 g, Saturated Fat: 6 g, Cholesterol: 97 mg, Sodium: 1178 mg, Fiber: 11 g, Sugar: 10.5 g
How to Serve Mediterranean Meatballs
This Mediterranean meatball recipe is satisfying on its own, but here are a few ideas if you want to make it more filling.
- Salad: Serve it on a bed of mixed greens, spinach, or romaine.
- Grain Bowl: Eat it with rice, quinoa, or couscous.
- Wrap: Stuff meatballs and veggies into pita bread.
Meal Prep, Storage, and Reheating
These sheet pan meatballs and vegetables work great for meal prep, as they last up to 4 days in the refrigerator.
- Meal Prep: Divide the meatballs and veggies evenly between four glass containers. Pack the sauces separately in smaller containers.
- Reheat in the microwave for about a minute. Then, drizzle with sauces.
- Freeze the meatballs on a parchment-lined sheet pan. Once frozen, transfer them to an airtight container or bag and freeze for up to 3 months. Thaw in the fridge before reheating, or microwave, air fry, or bake them from frozen until heated through in the center.
Butternut Squash vs. Sweet Potatoes
Both are orange vegetables that become softer and sweeter when cooked. Below are how they differ.
- Butternut has fewer calories and carbs. It’s lower on the glycemic index, which makes it a better choice for anyone monitoring their blood sugar.
- Sweet potatoes are higher in vitamin A, but butternut squash contains more vitamin C and vitamin E.
- Sweet potatoes are easier to prep than butternut squash, making them a good option when you’re in a hurry.
Sheet Pan vs. Mediterranean Meatball Bowls: What’s the Difference?
Since CAVA is my new obsession, I have not just one, but two easy Mediterranean meatball recipes. Both cook on sheet pans with broccoli and cauliflower, but they differ in some ways. If you love one, you should definitely try the other!
- The sheet pan version features bison or beef meatballs, while the others use turkey. However, you can substitute any ground meat in either recipe.
- This recipe uses butternut squash, whereas the other uses sweet potatoes.
- The Mediterranean meatball bowls include additional cold ingredients, such as pickled onions and feta. This meal uses canned chickpeas.
- They have different sauces. This one uses tzatziki and harissa, and the other has hummus.
More Sheet Pan Recipes You’ll Love
For more quick and easy dinner ideas, check out these five delicious sheet pan dinner recipes to inspire your next meal!
