Sheet Pan Meatballs with Tomato Salad and Green Sauce

Get ready to fuel up for summer with these delicious Sheet Pan Meatballs! These bites are not only easy to make, but will give you the energy boost you need to power through your day. Serve with tzatziki and crusty bread, and you’ve got a meal that’s as vibrant as the summer days ahead!

Ingredients

For the 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 (like parsley)
• salt to taste
• 1 cucumber, sliced

For the 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

For the Meatballs:

• 1 egg
• 1 tablespoon paprika
•  1 teaspoon salt
• 1 cup panko
• 1 lb. ground meat of your choice (Beef, Turkey, or Chicken)

For Serving:

• 1 small baguette
• 1 cup tzatziki (can be store bought)

Directions:

1. Preheat the oven to 425 degrees. 
2. Add all ingredients for the tomato salad to a bowl and toss to combine. Set aside.
3. Pulse the garlic, parsley, cilantro, capers, and walnuts in a food processor until chopped very finely (but not creamy / not a paste – you just want a fine chop! and you could do this by hand as well). This is your flavor base!
4. Transfer half of the flavor base to a large bowl for the meatballs. Add all meatball ingredients and mix thoroughly with your hands to combine. Roll into balls and bake for 10-12 minutes.
5. Add the other half of the flavor base to a smaller bowl; add lemon zest and lemon juice, olive oil, and salt and pepper to taste to make your sauce. Add red pepper flakes for heat if you want. It should look similar to a loose pesto or chimichurri.
6. Serve meatballs over a swipe of tzatziki, with a hunk of rustic bread and a scoop of tomato salad. And drizzle, dip, and swish all of it through that punchy green sauce!