Description
This recipe features flavorful sheet pan meatballs made with ground beef and a vibrant herb and walnut blend, baked to perfection. Served alongside a fresh tomato and cucumber salad, a creamy tzatziki base, and a zesty green sauce, this dish offers a delightful combination of textures and bright, fresh flavors. Perfect for a quick weeknight dinner or casual entertaining, these meatballs are juicy, aromatic, and incredibly satisfying.
Ingredients
Scale
Green Sauce and Meatball Flavor Base
- 2 garlic cloves
- 1 cup parsley
- 1 cup cilantro
- 1/4 cup capers or pitted castelvetrano olives
- 1/2 cup walnuts
Meatballs
- 1 egg
- 1 tablespoon paprika
- 1 teaspoon salt
- 1 cup panko breadcrumbs
- 1 lb ground beef (preferably grass-fed, grass-finished)
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 recommended)
- Salt to taste (about 1/2 to 3/4 teaspoon kosher salt)
- 1 cucumber, sliced
Additional Ingredients for Serving
- 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
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to get ready for baking the meatballs.
- Prepare Tomato Salad: In a bowl, combine the halved or quartered cherry tomatoes, grated garlic, olive oil, vinegar or lemon juice, minced herbs, sliced cucumber, and salt. Toss everything together gently and set aside to marinate and develop flavors.
- Make Flavor Base: Pulse the 2 garlic cloves, parsley, cilantro, capers or olives, and walnuts in a food processor until the mixture is finely chopped but not a paste. You can also finely chop by hand if preferred. This mixture serves as the herbaceous flavor foundation for both the meatballs and the green sauce.
- Mix Meatballs: Transfer half of the flavor base to a large mixing bowl. Add the egg, paprika, salt, panko breadcrumbs, and ground beef. Use your hands to mix everything thoroughly until well combined. Shape the mixture into evenly sized meatballs.
- Bake Meatballs: Arrange the meatballs on a sheet pan lined with parchment paper or a baking rack. Bake in the preheated oven for 10-12 minutes, or until fully cooked and browned on the outside.
- Prepare Green Sauce: In a smaller bowl, combine the remaining half of the flavor base with lemon zest and juice, 1/2 cup olive oil, and salt and pepper to taste. Optionally, add red pepper flakes for some heat. Stir until the sauce has a consistency similar to loose pesto or chimichurri.
- Serve: On each plate, spread a generous swipe of tzatziki. Top with several warm meatballs, a scoop of the fresh tomato and cucumber salad, and a hunk of rustic baguette. Drizzle and dip everything with the vibrant green sauce for a punchy, fresh finish. Enjoy the big, bold flavors!
Notes
- Use grass-fed, grass-finished beef for the best flavor and nutrition.
- If you prefer, substitute walnuts with pine nuts or almonds for a different nutty flavor.
- The green sauce can be adjusted for heat by adding or omitting red pepper flakes.
- Feel free to use gluten-free panko to make the meatballs gluten-free if desired.
- Store leftovers separately: keep meatballs refrigerated in an airtight container for up to 3 days; assemble fresh when ready to serve.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mediterranean
Keywords: sheet pan meatballs, tomato salad, green sauce, baked meatballs, Mediterranean meatballs, easy weeknight dinner, herb sauce, tzatziki, healthy meatballs
