Sheet Pan Meatballs with Zesty Green Sauce
Forget the messy frying pan! These sheet pan meatballs are a game-changer. They are incredibly juicy, packed with flavor, and the clean up is a breeze. The secret? A vibrant, briny green sauce that not only infuses the meatballs with incredible taste but also serves as the perfect topping. Pair them with a simple tomato salad, tzatziki, and some crusty bread for a complete meal.
Why You'll Love This Recipe:
- Easy Clean-Up: Baking on a sheet pan means minimal mess.
- Flavor Explosion: The green sauce is a salty, zesty, and garlicky flavor bomb.
- Versatile: Serve as is, over pasta, in pita bread, or on a salad.
- Perfect for Weeknights: Quick and simple to prepare, great for busy schedules.
The Magic of the Green Sauce
The green sauce is where the real magic happens. A blend of fresh parsley, cilantro, walnuts, capers, garlic, and a squeeze of lemon creates a flavor profile that is both bright and savory. Don't skimp on the sauce - use it inside the meatball mixture and generously drizzle it over the cooked meatballs for maximum flavor.
Ingredients You'll Need:
For the Green Sauce:
- 2 cloves garlic
- 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
For the Sheet Pan Meatballs:
- 1 egg
- 1 tablespoon paprika
- 1 teaspoon salt
- 1 cup panko breadcrumbs
- 1 lb ground beef
- Half of the prepared green sauce
Extras:
- Crusty bread for serving
- 1 cup tzatziki
- Marinated Tomato Salad (see recipe below)
Marinated 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 minced fresh herbs (parsley, oregano, or basil)
- Salt to taste
- 1 sliced cucumber
How to Make It:
- Preheat Oven: Preheat your oven to 425°F (220°C).
- Make the Tomato Salad: Combine tomatoes, garlic, olive oil, vinegar/lemon juice, herbs, and salt. Add sliced cucumber and set aside to marinate while preparing the rest.
- Prepare the Green Sauce: In a food processor, combine garlic, parsley, cilantro, capers, and walnuts. Pulse until finely chopped (not a paste). Transfer half to a large bowl for the meatballs. In a small bowl, combine remaining mixture with lemon zest and juice, olive oil, and salt to make your sauce.
- Mix the Meatballs: Add the egg, paprika, salt, panko, ground beef, and half of the green sauce to the large bowl. Mix thoroughly with your hands to combine.
- Shape and Bake: Roll the mixture into meatballs and place them on a baking sheet. Brush lightly with olive oil and bake for 10-12 minutes.
- Assemble and Serve: Serve the meatballs over a swipe of tzatziki, with a hunk of rustic bread and a scoop of tomato salad. Generously drizzle the green sauce over the top and enjoy!
Tips and Variations:
- Nut-Free: Substitute the walnuts with sunflower seeds or pepitas.
- Spice it Up: Add red pepper flakes to the green sauce for a touch of heat.
- Meatball Variety: Use ground chicken or turkey instead of beef for a lighter version.
- Make Ahead: The green sauce can be prepared a day ahead.
- Freezing: Cooked meatballs can be frozen and reheated later.
The Perfect Weeknight Meal
These sheet pan meatballs are not only delicious, but they are also a lifesaver on busy weeknights. With minimal prep and cleanup, you can have a healthy and flavorful meal on the table in no time. Give this recipe a try and you will not be disappointed!