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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.

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.

1. 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.
2. Roast vegetables at 425°F for 30 to 35 minutes until tender and browned.
3. 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.
4. How to Serve: Spoon the vegetables and meatballs into bowls, and top with tzatziki and harissa.

Tips for the Best Roasted Meatballs and Vegetables

1. Give them space. If the meatballs and vegetables are touching, they will steam rather than roast.
2. Make it hot. A higher oven temperature–in this case, 425°F–will help them caramelize and brown better.
3. 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.

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!

By utilizing a weekly meal plan, you can ensure you and your family are maintaining healthy eating habits, exploring new recipes, and ultimately — saving time (and money!) in the grocery store and kitchen each week.

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Weekly Meal Plan

Grocery Costs

• Salmon Tacos: $15.95—$3.99 per serving
• Healthy Taco Salad: $13.28—$3.32 per serving
• Ground Beef Bowls: $11.76—$3.98 per serving
• Sheet Pan Chicken and Vegetables: $13.12—$3.28 per serving
• Vegetarian Pad Thai: $7.94—$3.97 per serving
• Mango Margarita: $8.76—$4.38 per serving

Please note the grocery costs are only an estimate based on the recipe’s serving size and on ingredient prices of a local grocery store. The generated shopping list above includes items like spices and other pantry staples you most likely have on hand, so we have left them out of the grocery estimate. To keep costs down and streamline groceries, refer to any Meal Plan Suggestions listed in blue above.

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