Description
Sheet Pan Meatballs with Tomato Salad and Green Sauce is a vibrant and flavorful recipe combining juicy baked beef meatballs with a refreshing tomato and cucumber salad, served alongside a zesty, herbaceous green sauce. This easy-to-make, crowd-pleasing dish is perfect for a quick weeknight dinner or entertaining guests, showcasing bright Mediterranean-inspired flavors with ingredients like parsley, cilantro, capers, and walnuts for a punchy and satisfying meal.
Ingredients
Scale
Meatballs
- 1 lb. ground beef (grass-fed, grass-finished preferred)
- 1 egg
- 1 tablespoon paprika
- 1 teaspoon salt
- 1 cup panko breadcrumbs
- 2 garlic cloves
- 1 cup parsley
- 1 cup cilantro
- 1/4 cup capers or pitted Castelvetrano olives
- 1/2 cup walnuts
Green Sauce
- Remaining half of garlic, parsley, cilantro, capers, and walnuts mixture
- Juice and zest of 1 lemon
- 1/2 cup olive oil
- Salt and freshly ground pepper, to taste
- Optional: red pepper flakes for heat
Tomato Salad
- 1 pound cherry or grape tomatoes, halved or quartered
- 1 clove garlic, finely grated
- 2 tablespoons olive oil
- 1 tablespoon vinegar or lemon juice
- 1 tablespoon freshly minced herbs (parsley recommended)
- Salt to taste (about 1/2 – 3/4 teaspoon kosher salt)
- 1 cucumber, sliced
To Serve
- 1 small baguette, rustic bread preferred
- 1 cup tzatziki (store-bought recommended)
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to prepare for baking the meatballs.
- Prepare Tomato Salad: In a bowl, combine halved cherry or grape tomatoes, sliced cucumbers, finely grated garlic, olive oil, vinegar or lemon juice, freshly minced herbs, and salt. Toss gently until everything is well mixed and flavors meld.
- Make Flavor Base: In a food processor, pulse garlic cloves, parsley, cilantro, capers or olives, and walnuts until finely chopped but not pureed. This mixture forms the vibrant flavor base.
- Form Meatballs: Transfer half of the flavor base to a large mixing bowl. Add ground beef, egg, paprika, salt, and panko breadcrumbs. Use your hands to mix thoroughly until combined. Roll the mixture into evenly sized balls, about 1 to 1.5 inches in diameter.
- Bake Meatballs: Place the meatballs on a sheet pan lined with parchment or foil for easy cleanup. Bake in the preheated oven for 10-12 minutes, or until cooked through and browned on the outside.
- Prepare Green Sauce: Take the remaining half of the flavor base and transfer it to a smaller bowl. Add lemon zest, lemon juice, olive oil, salt, and pepper to taste. Stir well to combine into a loose pesto-like sauce. Add red pepper flakes if you desire some heat.
- Serve: On a serving plate, smear a generous layer of tzatziki. Arrange the baked meatballs on top, add a scoop of the fresh tomato salad on the side, and serve with rustic baguette slices. Drizzle the green sauce over the meatballs or use it as a dip. Enjoy the vibrant, fresh, and bold flavors!
Notes
- Use panko breadcrumbs for a lighter, airier texture in the meatballs.
- The green sauce can be adjusted with red pepper flakes to add a spicy kick or left mild.
- Substitute walnuts with pine nuts or almonds if preferred or to accommodate allergy needs.
- If you don’t have a food processor, finely chop the herbs, garlic, capers, and walnuts by hand.
- Ground beef can be substituted with ground lamb or turkey for a different flavor profile.
- Store leftovers in airtight containers for up to 3 days; reheat meatballs gently to avoid drying out.
