Print

Sheet Pan Meatballs with Tomato Salad and Green Sauce Recipe

Print Recipe

★★★★★

4.5 from 141 reviews

This vibrant Sheet Pan Meatballs recipe combines tender ground beef meatballs baked to perfection with a fresh and tangy tomato salad, crisp cucumber slices, and a flavorful green sauce made from herbs, capers, and walnuts. Served with creamy tzatziki and rustic baguette, this dish offers a delightful Mediterranean-inspired meal that is both easy to prepare and bursting with bold flavors.

Ingredients

Scale

Green Sauce and Flavor Base

  • 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

Meatballs

  • 1 egg
  • 1 tablespoon paprika
  • 1 teaspoon salt
  • 1 cup panko
  • 1 lb. ground beef (grass-fed, grass-finished recommended)

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 preferred)
  • 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: Preheat your oven to 425°F (220°C) to prepare for baking the meatballs.
  2. Prepare Tomato Salad: In a bowl, combine halved or quartered cherry or grape tomatoes with finely grated garlic, olive oil, vinegar or lemon juice, freshly minced parsley, and kosher salt to taste. Stir gently and add sliced cucumbers. Set aside to marinate and develop flavors.
  3. Make Flavor Base: Pulse garlic cloves, parsley, cilantro, capers or olives, and walnuts in a food processor until ingredients are finely chopped but not pureed, creating a textured herb mixture that serves as the flavor base.
  4. Form Meatballs: Transfer half of the herb mixture to a large bowl. Add the ground beef, egg, paprika, salt, and panko breadcrumbs. Mix thoroughly with your hands until combined. Shape the mixture into meatballs of your preferred size and place them on a sheet pan lined with parchment paper or lightly oiled.
  5. Bake Meatballs: Bake the meatballs in the preheated oven for 10-12 minutes or until cooked through and browned on the outside.
  6. Prepare Green Sauce: In a smaller bowl, combine the remaining herb mixture with lemon zest, lemon juice, olive oil, and salt and pepper to taste. Optionally, add red pepper flakes for heat. The sauce should resemble a loose pesto or chimichurri in texture.
  7. Serve: Serve the warm meatballs over a swipe of tzatziki on the plate, accompanied by a slice or hunk of rustic baguette and a generous scoop of the tomato and cucumber salad. Drizzle or dip everything with the fresh green sauce for a bold, flavorful meal experience.

Notes

  • Ensure the herb mixture for the flavor base is finely chopped but not pureed to retain texture.
  • Panko breadcrumbs provide a light texture to the meatballs; you may substitute with regular breadcrumbs if necessary.
  • Use fresh, high-quality ground beef for best flavor and texture.
  • The green sauce can be customized with added red pepper flakes for a spicy kick.
  • Tzatziki adds a creamy, cooling contrast; homemade or store-bought both work well.
  • Leftover meatballs and sauces can be refrigerated and enjoyed within 2-3 days.

Keywords: sheet pan meatballs, baked meatballs, tomato salad, green herb sauce, Mediterranean recipe, quick dinner, easy meatballs

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