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Sheet Pan Meatballs with Tomato Salad and Green Sauce Recipe

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3.9 from 34 reviews

A vibrant and flavorful recipe featuring tender baked meatballs infused with a fresh herb and walnut mix, served alongside a zesty tomato salad, cooling tzatziki, and a bright green sauce for dipping. Perfect for a hearty yet fresh meal ready in under an hour.

Ingredients

Meatballs

  • 2 garlic cloves
  • 1 cup parsley
  • 1 cup cilantro
  • 1/4 cup capers or pitted castelvetrano olives
  • 1/2 cup walnuts
  • juice and zest of a lemon
  • 1/2 cup olive oil
  • salt to taste
  • 1 egg
  • 1 tablespoon paprika
  • 1 teaspoon salt
  • 1 cup panko
  • 1 lb. ground beef (grass-fed, grass-finished)

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
  • 1 cup tzatziki (store-bought or homemade)

Instructions

  1. Preheat Oven: Set your oven to 425°F (220°C) to prepare for baking the meatballs later.
  2. Prepare Tomato Salad: Combine halved or quartered cherry tomatoes, thinly sliced cucumbers, finely grated garlic, olive oil, vinegar or lemon juice, freshly minced herbs, and salt in a bowl. Toss gently to mix flavors and set aside.
  3. Make Flavor Base: Using a food processor, pulse garlic, parsley, cilantro, capers or olives, and walnuts until finely chopped but not a paste, creating a textured flavor base. You may also chop by hand if preferred.
  4. Form Meatballs: Transfer half of the flavor base to a large bowl. Add ground beef, egg, paprika, salt, and panko. Mix thoroughly with your hands until well combined. Shape the mixture into evenly sized meatballs.
  5. Bake Meatballs: Arrange meatballs on a sheet pan and bake for 10-12 minutes until cooked through and browned on the outside.
  6. Prepare Green Sauce: In a smaller bowl, combine the remaining half of the flavor base with lemon zest, lemon juice, olive oil, salt, and pepper. Optionally, add red pepper flakes for heat. The result should resemble a loose pesto or chimichurri sauce.
  7. Serve: On each plate, make a swipe of tzatziki, place baked meatballs on top, and add a hunk of rustic baguette alongside a scoop of tomato salad. Drizzle the green sauce over the meatballs or use it as a dip to enjoy big, fresh flavors.

Notes

  • You can substitute walnuts with pine nuts or almonds for a different flavor profile.
  • Ground beef with higher fat content will yield juicier meatballs.
  • The green sauce can be stored in the refrigerator for up to 2 days.
  • If you prefer a spicier kick, add more red pepper flakes to the green sauce.
  • To keep the recipe gluten-free, replace panko with gluten-free breadcrumbs.

Find it online: https://recipethrive.com/sheet-pan-meatballs-with-tomato-salad-and-green-sauce-recipe/