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Greek Meatballs with Green Beans and Tomatoes (Make-Ahead Freezer Meal)

Incredible meatballs with delicious flavor! This dish was created as a make-ahead freezer meal, but can easily be made from start to finish at one time (see Notes). Bake from frozen and serve with pita and tzatziki sauce, or Greek rice if desired. You can even toss the meatballs in your favorite pasta sauce or use the meat mixture to make tasty burgers! Consider making and freezing a double batch for an easy weeknight meal or snack.
Print Recipe
Prep Time 25 minutes
Cook Time 10 minutes
Total Time 55 minutes
Servings 5 people

Equipment

  • 1 Large Mixing Bowl
  • 2 Rimmed Baking Sheet One for initial bake, one for final bake (or re-use)
  • 1 Parchment Paper Essential for non-stick baking and easy cleanup
  • 1 Chef's Knife and Cutting Board For precise chopping of aromatics and trimming vegetables
  • 2 Large Resealable Freezer Bags Crucial for make-ahead freezer meal storage

Ingredients
  

Main

  • ½ cup finely chopped onion
  • ½ cup crumbled feta cheese
  • ½ cup seasoned bread crumbs
  • 2 large eggs
  • 3 tablespoons minced fresh parsley
  • 2 teaspoons minced garlic
  • ½ teaspoon dried oregano
  • 1 teaspoon lemon zest
  • 2 pounds ground turkey
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • 1 ¼ pounds fresh green beans trimmed
  • 1 pint cherry tomatoes
  • 1 tablespoon olive oil or as needed
  • ½ teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • 1 6 ounce container plain Greek yogurt (Optional)
  • 1 tablespoon lemon juice Optional
  • 1 teaspoon lemon zest Optional
  • 1 teaspoon dried dill Optional
  • ¼ teaspoon kosher salt
  • 4 6 inch pita bread rounds (Optional)

Instructions
 

  • Preheat the oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with parchment paper.
  • Whisk together onion, feta cheese, bread crumbs, eggs, parsley, garlic, oregano, and lemon zest in a large bowl. Add turkey, salt, and pepper; mix until well combined.
  • Use wet hands to form mixture into twenty 1 ½- to 2-inch meatballs. Transfer to the prepared baking sheet.
  • Bake in the preheated oven until browned and slightly firm, 10 to 12 minutes; meatballs will not be fully cooked at this point. Let meatballs cool completely, about 20 minutes.
  • Combine cooled meatballs and green beans in a large, resealable freezer bag. Tightly seal the bag, allowing as much air to escape as possible. Freeze for up to one month.
  • When ready to cook, preheat the oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with parchment paper.
  • Empty frozen meatballs and beans onto a large, rimmed baking sheet. Add cherry tomatoes and toss with olive oil, salt, and pepper.
  • Bake in the preheated 425 degree F (220 degree C) oven until veggies are tender and meatballs are cooked through, about 20 minutes.
  • Meanwhile, stir together Greek yogurt, lemon juice, lemon zest, dill, and salt for tzatziki sauce.
  • Serve meatballs and veggies with pita rounds and tzatziki sauce.

Notes

To ensure tender meatballs, avoid overmixing the ground turkey; combine ingredients until just incorporated. The initial partial bake helps set the meatballs without drying them out, crucial for a freezer meal. For immediate serving, after the initial bake, combine partially cooked meatballs directly with green beans and tomatoes, then proceed to the final baking step. Ensure the baking sheet isn't overcrowded to allow for even caramelization of vegetables and proper browning of meatballs. A vibrant tzatziki, made with good quality Greek yogurt, fresh lemon, and dill, is essential to balance the rich flavors of the meatballs and vegetables. Don't skip the lemon zest for brightness in both the meatballs and sauce.