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Sheet Pan Meatball Gyros wrapped and ready to roll.

Sheet Pan Meatball Gyros

  • Author: Betty
  • Prep Time: 30 minutes
  • Cook Time: 25 minutes
  • Total Time: 55 minutes
  • Yield: 4 servings 1x


Units Scale


  • 2/3 cup crushed saltine crackers (about 16)
  • 1/2 cup milk (any kind)
  • 1 lb. ground lamb
  • 1 shallot, finely chopped
  • 2 cloves garlic, minced
  • 1/2 tsp salt
  • 3 Tbsp. minced fresh herbs (parsley, oregano)


  • 1/2 large red onion, sliced
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 14 oz can garbanzo beans, drained
  • 1 Tbsp olive oil


  • Pita bread
  • Hummus
  • Goat cheese crumbles
  • Lemon quarters


  1. Preheat the oven to 400 F/204 C. Prepare two rimmed baking sheets. Grease one with olive oil and line the other with parchment paper.
  2. Make the meatballs by combining the crushed crackers with the milk. Let it set for a few minutes to absorb the liquid. Add the ground lamb, shallot, garlic, salt, and herbs. Lightly combine with a fork or your hands until it just comes together. Form the mixture into 2-inch meatballs with your hands or an ice cream scoop and place on the parchment-lined baking sheet.
  3. Arrange the vegetables on the greased baking sheet and drizzle with oil.
  4. Place both sheets in the preheated oven and roast for 20 to 25 minutes, rotating the pans from top to bottom halfway through. Vegetables should be tender and meatballs starting to get charred edges.
  5. Remove from the oven and squeeze half a lemon over everything. Serve with hummus, crumbled goat cheese, and warm pitas.

Keywords: sheet pan meatball gyros