Start by preheating your oven to 400°F (200°C). This temperature will allow the meatballs to sear beautifully while roasting the sweet potatoes to tender perfection.

Wash and peel your sweet potatoes, then julienne them into thin matchsticks. This ensures they cook evenly and absorb the flavors of the spices. In a bowl, toss them with olive oil, smoked paprika, salt, and pepper. Lay them out on one side of the sheet pan, creating a vibrant base.

In a large mixing bowl, combine your ground meat of choice with salt, pepper, paprika, Dijon mustard, diced shallots, fresh oregano, parsley, chili flakes, and olive oil. This mixture should be well-combined but not overworked—your meatballs will thank you later!

With your hands, form small meatballs of about one to one-and-a-half inches in diameter. Gently roll them to ensure they maintain a round shape. Arrange these meatballs on the sheet pan alongside the sweet potatoes, leaving space between each piece for even cooking.

Once everything is arranged, pop the sheet pan into the preheated oven. Allow the meatballs and sweet potatoes to roast for about 20-25 minutes. The meatballs should be golden, while the sweet potatoes become tender and slightly caramelized.

While the meatballs and sweet potatoes are roasting, combine the garlic, fresh herbs, Greek olives, olive oil, red wine vinegar, pepperoncini, crumbled feta, lemon juice, and capers in a bowl. Mix well; this will be drizzled over your meatballs and veggies for an extra punch of flavor.

In a separate bowl, mix yogurt, grated cucumber (squeeze to remove excess water), garlic, lemon juice, olive oil, salt, and mint. Adjust it according to your taste preferences. It should be creamy and refreshing, making it an ideal companion to the meatballs.

Once everything is roasted, serve your Greek meatballs and sweet potatoes warm. Top them with the olive herb dressing and enjoy with crispy lettuce, sliced tomatoes, creamy avocado, and warm pita bread.