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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.

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 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

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