Description
This vibrant and flavorful recipe features juicy sheet pan meatballs made from ground beef and a fresh, herbaceous green sauce, paired with a refreshing tomato and cucumber salad. Perfectly baked in the oven for a quick and easy meal, these meatballs are served alongside creamy tzatziki and crusty baguette for a delicious Mediterranean-inspired dinner bursting with bold flavors and textures.
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
- 1 lb ground beef (grass-fed, grass-finished preferred)
Green Sauce
- juice and zest of a lemon
- 1/2 cup olive oil
- salt to taste
- optional red pepper flakes for heat
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 to 3/4 teaspoon kosher salt)
- 1 cucumber, sliced
To Serve
- 1 small baguette
- 1 cup tzatziki (store-bought or homemade)
Instructions
- Preheat the oven: Set your oven to 425°F (220°C) to prepare for baking the meatballs. This temperature ensures a nicely browned exterior while keeping the inside juicy.
- Prepare the tomato salad: In a bowl, combine halved or quartered cherry or grape tomatoes with sliced cucumbers. Add finely grated garlic, olive oil, vinegar or lemon juice, freshly minced herbs, and salt to taste. Toss gently to combine and set aside to let the flavors meld.
- Make the flavor base: Using a food processor, pulse together the garlic cloves, parsley, cilantro, capers or olives, and walnuts until finely chopped but not turned into a paste. This mixture will impart vibrant herbaceous notes to the meatballs and the green sauce.
- Form and bake meatballs: Transfer half of the chopped flavor base to a large mixing bowl. Add the egg, paprika, salt, panko, and ground beef to this bowl. Mix thoroughly by hand to evenly distribute all ingredients. Shape the mixture into meatballs of your preferred size and spread them evenly on a baking sheet. Bake in the preheated oven for 10-12 minutes until cooked through and golden brown.
- Prepare the green sauce: In a smaller bowl, combine the remaining half of the chopped flavor base with lemon zest, lemon juice, olive oil, and salt and pepper to taste. For extra heat, add red pepper flakes if desired. The sauce should have a loose pesto or chimichurri consistency, perfect for drizzling or dipping.
- Assemble and serve: Arrange the baked meatballs on plates over a swipe of creamy tzatziki. Add a generous scoop of the tomato and cucumber salad alongside. Drizzle the green herb sauce over the meatballs and salad, and serve with chunks of rustic bread for a satisfying and flavor-packed meal.
Notes
- You can substitute ground beef with ground lamb or turkey for different flavor profiles.
- If you prefer, make your own tzatziki for a fresher taste, using Greek yogurt, cucumber, garlic, lemon juice, and dill.
- Red pepper flakes in the green sauce are optional but add a nice kick if you like some heat.
- Ensure to chop the flavor base ingredients finely but avoid turning them into a paste to maintain texture and freshness.
- Leftover meatballs can be refrigerated and reheated in the oven or eaten cold in sandwiches.
