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; 1 egg; 1 tablespoon paprika; 1 teaspoon salt; 1 cup panko breadcrumbs; 1 lb ground beef (preferably grass-fed, grass-finished); 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 recommended); Salt to taste (about 1/2 to 3/4 teaspoon kosher salt); 1 cucumber, sliced; Juice and zest of 1 lemon (for sauce); 1/2 cup olive oil (for sauce); Salt and pepper to taste; Store-bought tzatziki, 1 cup; 1 small baguette for serving

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 1 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 the halved tomatoes, sliced cucumbers, grated garlic, olive oil, vinegar or lemon juice, minced herbs, and salt. Toss well 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 pureed. This will be your flavor base.

Step 4: Transfer half of the chopped mixture to a large bowl. Add the egg, paprika, salt, panko, and ground beef. Mix thoroughly with your hands until combined. Shape the mixture into meatballs.

Step 5: Place the meatballs on a sheet pan lined with parchment paper or lightly oiled. Bake for 10-12 minutes, until cooked through and browned.

Step 6: To make the green sauce, combine the remaining half of the chopped base with lemon zest, lemon juice, olive oil, and salt and pepper to taste. For a spicy kick, add red pepper flakes if desired. The result should resemble a loose pesto or chimichurri.

Step 7: To serve, spread a layer of tzatziki on the plate, arrange the meatballs on top, add a scoop of tomato salad, and serve with slices of rustic baguette. Drizzle or dip with the green sauce for a burst of flavor.

Tips & Variations

Use ground lamb or a mix of beef and pork for a richer meatball variation.

If you don’t have a food processor, finely chop the flavor base ingredients by hand for a chunkier texture.

Serve with pita bread instead of a baguette for a Mediterranean twist.

Add red pepper flakes to the meatballs mixture if you like a bit of heat inside the meatballs themselves.

Storage

Store leftover meatballs and salad separately in airtight containers in the refrigerator for up to 3 days. Reheat the meatballs in a preheated oven at 350°F for about 10 minutes or until warmed through. The tomato salad is best served fresh but can be enjoyed cold. Keep the sauce refrigerated and stir before using.

FAQs

Can I make the meatballs ahead of time?

Yes, you can prepare and shape the meatballs in advance and refrigerate for up to 24 hours before baking. This can help develop flavors and save time on the day of serving.

What can I use instead of walnuts in the green sauce?

If you have a nut allergy or prefer a different flavor, you can omit the walnuts or substitute with toasted pine nuts or sunflower seeds for a similar texture.