Sheet Pan Meatballs with Tomato Salad and Green Sauce

Juicy little sheet pan meatballs that are salty, zesty, briney, and so so delicious. Pile them on tzatziki, spoon some punchy green sauce over top, and serve with a simple salad and crusty bread.

We’re no strangers to sheet pan meatballs around here. We love to love them! Easy clean-up, no frying mess, but still oven-crisp goodness, and they’re always the easiest option for straight-off-the-pan sneaks.

Super juicy and deeply flavored thanks to some delicious briney green sauce – made with parsley, cilantro, walnuts, capers, garlic, and more – that will go not only inside but also on top of these little beauties. Serve them alongside some juicy marinated tomatoes, swoop them through tzatziki, douse them in that green sauce, grab yourself a buttery hunk of crusty bread, and let’s have the best meatball party in town, shall we?

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 a lemon

1/2 cup olive oil

salt to taste

Sheet Pan Meatballs:

1 egg

1 tablespoon paprika

1 teaspoon salt

1 cup panko

1 lb. ground beef (the ButcherBox grass-fed grass-finished ground beef is top-notch)

Extras:

rustic hunks of bread for serving (I used a baguette)

tzatziki (I used store-bought)

tomato salad for serving (I made this one and threw some cucumbers into it)