Description
A vibrant and flavorful sheet pan meatball recipe featuring grass-fed ground beef, baked to perfection and served with a refreshing tomato and cucumber salad, creamy tzatziki, and a zesty green herb sauce made from parsley, cilantro, capers, and walnuts. This dish combines robust Mediterranean-inspired flavors with a quick and easy cooking method.
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)
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 (approximately 1/2 – 3/4 teaspoon kosher salt)
- 1 cucumber, sliced
Additional Serving Items
- 1 small baguette for serving
- 1 cup tzatziki (store-bought or homemade)
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to get ready for baking the meatballs.
- Prepare Tomato Salad: Combine the halved or quartered tomatoes with sliced cucumbers, grated garlic, olive oil, vinegar or lemon juice, minced herbs, and salt. Toss well and set aside to let flavors meld.
- Make Flavor Base: Pulse the garlic, parsley, cilantro, capers (or olives), and walnuts in a food processor until finely chopped but not a paste. This will be split for meatballs and sauce.
- Form Meatballs: Transfer half of the chopped flavor base to a large bowl. Add the egg, paprika, salt, panko, and ground beef. Mix thoroughly by hand to combine everything evenly. Shape into meatballs about 1 to 1.5 inches in diameter and place them on a sheet pan.
- Bake Meatballs: Bake the meatballs in the preheated oven for 10-12 minutes until they are cooked through and nicely browned.
- Prepare Green Sauce: To the remaining half of the flavor base in a smaller bowl, add lemon zest, lemon juice, olive oil, and season with salt and pepper to taste. Optional: add red pepper flakes for heat. Mix until it resembles a loose pesto or chimichurri.
- Serve: Spread a layer of tzatziki on serving plates or a platter. Arrange the baked meatballs on top, add a scoop of tomato salad alongside, and serve with rustic bread. Drizzle the vibrant green sauce over the meatballs and salad or serve it on the side for dipping. Enjoy the big, fresh Mediterranean flavors!
Notes
- Using grass-fed ground beef adds a richer flavor and is often considered healthier.
- If you prefer less acidity, adjust the lemon juice and vinegar in the tomato salad accordingly.
- The green herb sauce can be made in advance and stored refrigerated for up to 2 days.
- For a spicy kick, add red pepper flakes to the green sauce.
- Serve immediately while meatballs are hot for the best texture and flavor.
