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Sheet Pan Meatballs with Tomato Salad and Green Sauce Recipe

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4.3 from 20 reviews

These juicy sheet pan meatballs are bursting with bold, zesty flavors and perfectly complemented by a bright green sauce and a fresh marinated tomato salad. Baked to perfection in the oven, they are served over creamy tzatziki and crunchy crusty bread for a delightful and satisfying meal with Mediterranean flair.

  • Total Time: 32 minutes
  • Yield: 4 servings

Ingredients

Green Sauce:

  • 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

Sheet Pan Meatballs:

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

Marinated 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 parsley or other herbs
  • Salt to taste (about 1/2 – 3/4 teaspoon kosher salt)
  • 1 cucumber, sliced

Extras:

  • 1 small baguette for serving
  • 1 cup tzatziki (store-bought or homemade)

Instructions

  1. Preheat the Oven: Set your oven to 425°F (220°C) to prepare for baking the meatballs.
  2. Make the Tomato Salad: In a bowl, combine halved or quartered cherry tomatoes, sliced cucumber, finely grated garlic, olive oil, vinegar or lemon juice, minced herbs, and salt. Toss gently to coat and marinate while you prepare the rest.
  3. Prepare the Green Sauce Base: Using a food processor, pulse garlic, parsley, cilantro, capers (or olives), and walnuts until finely chopped but not pureed, achieving a coarse, flavorful texture. Alternatively, chop by hand finely.
  4. Form the Meatballs: Transfer half of the chopped green sauce base into a large bowl. Add the egg, paprika, salt, panko breadcrumbs, and ground beef. Mix thoroughly with your hands until well combined. Shape the mixture into uniform meatballs.
  5. Bake the Meatballs: Arrange the meatballs on a sheet pan and bake in the preheated oven for 10-12 minutes, or until fully cooked and browned on the outside.
  6. Finish the Green Sauce: Place the remaining half of chopped green sauce base in a smaller bowl. Add lemon zest, lemon juice, olive oil, and salt and pepper to taste. Stir well to create a loose pesto-like sauce. Optionally add red pepper flakes for heat.
  7. Serve: On a plate, swipe a generous amount of tzatziki. Arrange warm meatballs over the tzatziki. Add a hunk of rustic bread and a scoop of the marinated tomato salad. Drizzle the green sauce over the meatballs and salad, or use as a dipping sauce. Enjoy the vibrant, bold flavors together!

Notes

  • You can substitute ground beef with ground lamb or a beef-lamb mix for a more traditional Mediterranean flavor.
  • For a gluten-free option, replace panko breadcrumbs with gluten-free breadcrumbs or ground nuts.
  • The green sauce can be made ahead and refrigerated for up to 3 days; bring to room temperature before serving.
  • Feel free to add red pepper flakes to the green sauce for a spicy kick.
  • Homemade tzatziki can be used instead of store-bought for fresher taste.
  • The tomato salad flavor improves if it marinates for at least 30 minutes before serving.
  • Author: Adeline
  • Prep Time: 20 minutes
  • Cook Time: 12 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Mediterranean

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