Sheet Pan Meatballs with Tomato Salad and Green Sauce

• arlic cloves↗2
• parsley↗1 cup
• cilantro↗1 cup
• capers or pitted castelvetrano olives↗0.25 cup
• walnuts↗0.5 cup
• juice and zest of a lemon
• olive oil↗0.5 cup
• salt to taste↗
• egg↗1
• paprika↗1 tablespoon
• salt↗
• panko↗1 cup
• . ground beef (the ButcherBox grass-fed grass-finished ground beef is top-notch)↗1 lb

  the ButcherBox grass-fed grass-finished ground beef is top-notch

• small baguette for serving↗1
• tzatziki (I used store-bought)1 cup

  I used store-bought

• cherry or grape tomatoes, halved or quartered↗
• clove garlic, finely grated↗1
• olive oil↗2 tablespoon
• vinegar or lemon juice↗1 tablespoon
• freshly minced herbs (I like parsley)1 tablespoon
• salt to taste (I use about 1/23/4 teaspoon kosher salt)
• cucumber, sliced↗1

Step-by-step instructions

1. 1

   Preheat the oven to 425 degrees.

2. 2

   Make your tomato salad and throw in some sliced cucumbers too!

3. 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. 4

   Transfer half of the flavor base to a large bowl for the meatballs. Add all other meatball ingredients and mix thoroughly with your hands to combine. Roll into balls and bake for 10-12 minutes.

5. 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. 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! BIG, BIG FLAVORS! So good!