Name: Sheet Pan Meatballs with Tomato Salad and Green Sauce Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: Mediterranean
Ingredients: 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 recommended); 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 preferred); salt to taste (about 1/2 – 3/4 teaspoon kosher salt); 1 cucumber, sliced; 1 small baguette; 1 cup tzatziki (store-bought or homemade)

Introduction

Sheet Pan Meatballs with Tomato Salad and Green Sauce is a vibrant, flavorful meal that’s easy to prepare and perfect for any night of the week. Featuring juicy, herb-packed meatballs paired with a fresh tomato salad and a zesty green sauce, this dish offers a delicious balance of textures and tastes.

A white bowl contains several layers of food arranged in sections: one layer has dark brown, crispy falafel balls sitting on a creamy white yogurt sauce with herbs and a drizzle of olive oil; next to the falafel, there is a fresh salad made of sliced green cucumbers and halved red cherry tomatoes sprinkled with black pepper and chopped herbs; on the side, there are chunks of soft white bread topped with a bright green herb mixture, possibly chimichurri or pesto. A gold fork is touching one falafel ball, and everything is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

1 small baguette for serving

1 cup tzatziki (store-bought or homemade)

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 (such as parsley)

Salt to taste (about 1/2 – 3/4 teaspoon kosher salt)

1 cucumber, sliced

Instructions

Step 1: Preheat the oven to 425 degrees Fahrenheit.

Step 2: Prepare the tomato salad by combining halved or quartered tomatoes, sliced cucumber, grated garlic, olive oil, vinegar or lemon juice, minced herbs, and salt in a bowl. Toss gently and set aside to marinate.

Step 3: In a food processor, pulse the garlic, parsley, cilantro, capers or olives, and walnuts until finely chopped but not a paste. This will be your flavor base. You can also chop these ingredients finely by hand if preferred.

Step 4: Transfer half of the flavor base to a large bowl. Add the egg, paprika, 1 teaspoon salt, panko, and ground beef. Mix thoroughly with your hands until well combined. Shape the mixture into meatballs and place them on a baking sheet.

Step 5: Bake the meatballs in the preheated oven for 10-12 minutes, until cooked through and browned on the outside.

Step 6: Meanwhile, combine the remaining half of the flavor base with lemon zest, lemon juice, olive oil, and salt and pepper to taste in a smaller bowl. Stir to create a loose, pesto-like green sauce. Add red pepper flakes if you prefer some heat.

Step 7: To serve, spread a layer of tzatziki on each plate. Arrange the meatballs on top, add a hunk of rustic bread, and a scoop of the tomato salad. Drizzle or dip everything in the green sauce for big, bold flavors.

Tips & Variations

Substitute ground beef with ground lamb or turkey for different flavor profiles.

For extra crunch, toast the walnuts before adding them to the flavor base.

Add a pinch of red pepper flakes to the meatball mix for subtle heat.

Use gluten-free panko or breadcrumbs to make the dish gluten-free.

Make your own tzatziki for a fresher, homemade touch.

Storage

Store leftover meatballs and sauce in airtight containers in the refrigerator for up to 3 days. Keep the tomato salad separate to maintain freshness. Reheat meatballs in the oven at 350 degrees Fahrenheit until warmed through or microwave briefly. Serve with fresh tzatziki and bread for best results.

FAQs

Can I make the meatballs ahead of time?

Yes, you can prepare and shape the meatballs a day in advance. Store them covered in the refrigerator and bake just before serving.

What can I use if I don’t have a food processor?

You can finely chop the garlic, herbs, capers or olives, and walnuts by hand using a sharp knife. It may take a bit longer but works equally well.