Sheet Pan Meatballs with Tomato Salad and Green Herb Sauce Recipe

Introduction

Sheet Pan Meatballs with Tomato Salad and Green Sauce is a vibrant, flavorful dish that’s perfect for a satisfying weeknight dinner. Juicy meatballs baked to perfection pair beautifully with a fresh tomato salad and a zesty herbaceous green sauce. This recipe brings big, bold flavors with minimal fuss.

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 (preferably grass-fed)
• 1 small baguette for serving
• 1 cup tzatziki (store-bought works well)
• 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

1. Step 1: Preheat the oven to 425 degrees Fahrenheit.
2. Step 2: Prepare the tomato salad by combining the halved or quartered tomatoes, sliced cucumber, grated garlic, olive oil, vinegar or lemon juice, minced herbs, and salt. Toss gently and set aside.
3. Step 3: In a food processor, pulse the garlic, parsley, cilantro, capers or olives, and walnuts until finely chopped but not pureed. You can also chop these ingredients by hand if preferred. This mixture forms the flavor base for both the meatballs and the green sauce.
4. Step 4: Transfer half of the flavor base to a large bowl. Add the egg, paprika, salt, panko, and ground beef. Mix thoroughly with your hands until well combined, then roll the mixture into meatballs and place them on a baking sheet.
5. Step 5: Bake the meatballs for 10-12 minutes until cooked through and browned on the outside.
6. Step 6: To the remaining half of the flavor base, add lemon zest, lemon juice, olive oil, and salt and pepper to taste. Stir to create a loose, herbaceous green sauce similar to pesto or chimichurri. Add red pepper flakes if you like a bit of heat.
7. Step 7: Serve the meatballs over a spread of tzatziki, accompanied by slices of baguette and a scoop of the tomato salad. Drizzle or dip everything generously in the green sauce for a punch of flavor.

Tips & Variations

• Use walnuts for a rich texture, or substitute with pecans or almonds if preferred.
• Add red pepper flakes to the meatball mix for a spicy kick.
• For a lighter option, substitute ground beef with ground turkey or chicken.
• Make the green sauce more vibrant by adding a handful of fresh spinach or arugula to the herb mix.
• Serve with pita or naan bread instead of a baguette for a different style.

Storage

Store any leftover meatballs and green sauce in airtight containers in the refrigerator for up to 3 days. The tomato salad is best eaten fresh but can be kept refrigerated for 1 day. To reheat meatballs, warm them in a 350°F oven for about 8-10 minutes or until heated through. Avoid microwaving as it can dry them out.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the meatballs ahead of time?

Yes, you can prepare and shape the meatballs up to a day in advance. Keep them covered in the refrigerator and bake just before serving to ensure freshness and optimal texture.

What can I use instead of panko breadcrumbs?

If you don’t have panko, regular breadcrumbs or crushed crackers will work well as a binder in the meatballs. They provide structure and help keep the meatballs tender.

Sheet Pan Meatballs with Tomato Salad and Green Herb Sauce Recipe

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★★★★★

4.8 from 82 reviews

These Sheet Pan Meatballs are a flavorful and easy dinner option featuring juicy, paprika-spiced ground beef meatballs baked to perfection and served with a refreshing tomato and cucumber salad, creamy tzatziki, and a vibrant green herb and walnut sauce. With bold Mediterranean-inspired flavors and minimal cleanup, this dish offers a perfect balance of savory meat, tangy salad, and herbaceous sauce.

• Author: Mick
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Mediterranean

Ingredients

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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 1 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 the oven: Set your oven to 425°F (218°C) to ensure it reaches the correct temperature for baking the meatballs evenly and developing a nice crust.
2. Prepare the tomato salad: In a bowl, combine halved grape or cherry tomatoes with thinly sliced cucumber. Toss with grated garlic, olive oil, vinegar or lemon juice, freshly minced herbs, and salt to taste. Set aside to let flavors meld.
3. Create the flavor base: Using a food processor, pulse together garlic cloves, parsley, cilantro, capers (or castelvetrano olives), and walnuts until finely chopped but not turned into a paste. This mixture forms the herby, nutty base for both the meatballs and the green sauce.
4. Make the meatballs: Transfer half of the flavor base into a large mixing bowl. Add the ground beef, egg, paprika, salt, and panko breadcrumbs. Mix thoroughly with your hands until well combined. Shape the mixture into evenly sized meatballs and place them on a sheet pan lined with parchment paper or lightly oiled.
5. Bake the meatballs: Place the sheet pan in the preheated oven and bake the meatballs for 10-12 minutes, or until cooked through and nicely browned on the outside.
6. Prepare the green sauce: In a smaller bowl, combine the remaining half of the flavor base with lemon zest, lemon juice, olive oil, and salt and pepper to taste. Optionally add red pepper flakes for a spicy kick. Stir well to create a loose pesto or chimichurri-like sauce.
7. Assemble and serve: On serving plates, spread a swipe of tzatziki. Arrange a few hot meatballs on top, add a generous helping of the tomato and cucumber salad alongside, and serve with rustic baguette slices. Drizzle or dip everything into the vibrant green sauce for bold flavors and a perfectly balanced dish.

Notes

• You can make the green sauce and tomato salad ahead of time to save on prep during mealtime.
• For a spicier green sauce, add crushed red pepper flakes according to preference.
• Substitute ground veal or turkey for a different twist on the meatballs.
• Use gluten-free breadcrumbs to make this recipe gluten-free.
• Store leftovers separately: refrigerate meatballs, salad, and sauce individually to maintain their textures and freshness.

Keywords: sheet pan meatballs, baked meatballs, tomato salad, green sauce, Mediterranean recipe, easy dinner, ground beef meatballs, tzatziki, walnut sauce, healthy meatballs