Sheet Pan Meatballs with Tomato Salad and Green Sauce Recipe

This is my favorite meatball recipe, not just because it tastes amazing but because it’s so easy to make. On a busy day when I don’t feel like cooking from scratch, this one-pot meal can be on the table in 20 minutes or less.

The “crispy sheet-pan meatballs with salsa verde” is a recipe that uses a sheet pan to make crispy and crunchy meatballs. The dish also includes a tomato salad and green sauce.

Sheet Pan Meatballs with Tomato Salad and Green Sauce Recipe

Meatballs on a sheet pan that are salty, zesty, briney, and oh-so-delicious. Serve with a simple salad and crusty bread, piled high with tzatziki and a dollop of spicy green sauce.


ButcherBox is a sponsor of this article.

Sheet pan meatballs are nothing new around here. We like being adored by them! They’re usually the simplest choice for straight-off-the-pan sneaks because they’re easy to clean up, there’s no frying mess, and they’re still oven-crisp bliss.

The delightful briney green sauce – prepared with parsley, cilantro, walnuts, capers, garlic, and more – that will go not only inside but also on top of these tiny beauties will make them very juicy and flavorful. Let’s have the finest meatball party in town, shall we? Serve them beside juicy marinated tomatoes, sweep them through tzatziki, douse them in that green sauce, grab a buttery slice of crusty bread, and let’s have the best meatball party in town.

Goodness that is salty, zesty, and briney

This isn’t your average meatball. Not only is the beef top-notch (we used ButcherBox Grass-Fed Grass-Finished – more on that later), but that little green sauce magic concoction in the mix adds a whole new level of flavor with salty brininess from the capers, a little zest from the lemon, and our favorite punch of all punches, the garlic punch. Everything just kind of blends together to give this little guy the most taste. It’s like eating a complete dinner in one mouthful!

And you better believe you’ll keep some of that green sauce to pour over your meatballs, bread, and vegetables of any type. We’re nothing if we don’t eat a lot of sauce.

Fork piercing a meatball

A Few Words about ButcherBox Beef

Okay, if you haven’t yet boarded the ButcherBox train, we strongly advise you to do so! Their meat and fish are of excellent quality.

This is why we like them so much:

  • They’re a B Corp accredited business, which implies they’re on a quest to do some good in the world, which is something we can always support.
  • They source from family farms and are devoted to humane procedures. They also place a strong emphasis on sustainability in their seafood choices, which we appreciate.
  • Plus, wherever feasible, environmentally friendly and recyclable insulation and packaging? Please accept my request.

Their product has been meticulously crafted, and it shows. Finally, this grass-fed, grass-finished ground beef is very tasty and tender.

Right now, ButcherBox is offering two pounds of free (yes, FREE) grass-fed grass-finished ground beef in every box for the duration of your subscription. WHAT.

To learn more about the boxes (or to add this bargain to your current membership), go here.

This ground beef is excellent for burgers, spaghetti, meatballs, and anything else in between, and it is a freezer must-have. And it’s now available for free in every package. Don’t let this opportunity pass you by!

ButcherBox ground beef packages

How to Make Meatballs in a Sheet Pan (Sheet Pan FTW!)

Get your sheet pans and food processor ready, and let’s get this party started.

  1. Green Sauce is a condiment that is used to add flavor to In a food processor, pulse everything until it’s very finely chopped (but not a paste). This is the foundation of your taste. Half of the flavor base should be transferred to a large mixing bowl for the meatballs, and the remainder should be used to create the sauce.
  2. Meatballs. In a mixing dish, combine the egg, paprika, salt, panko, ground beef, and reserved flavor base green sauce. Make balls out of the dough. Place the rolled meatballs on a baking sheet and brush with olive oil.

Then serve those meatballs with a mound of creamy tzatziki and a simple tomato salad, along with a huge torn-off slice of rustic bread, and oof, what a delicious taste fest you’re in for!

Meatballs in a bowl with a tomato salad, fork, and bread

Will these juicy, delectable sheet pan meatballs completely win you over? Yes. Is it true that green sauce, in general, makes the world a better place? Yes, as well. Let’s get this party started, folks.


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Meatballs on a sheet pan that are salty, zesty, briney, and oh-so-delicious. Serve with a simple salad and crusty bread, piled high with tzatziki and a dollop of spicy green sauce.

Sauce verde:

  • 2 cloves garlic
  • 1 parsley cup
  • 1 cup coriander
  • 1/4 cup capers or castelvetrano olives, pitted
  • walnuts, 1/2 cup
  • a lemon’s juice and zest
  • 1/2 cup extra virgin olive oil
  • season with salt to taste

Meatballs on a Sheet Pan:

  • 1 egg
  • paprika (1 tablespoon)
  • 1 teaspoon kosher salt
  • 1 cup panko breadcrumbs
  • 1 pound of ground beef (the ButcherBox grass-fed grass-finished ground beef is top-notch)


  • hunks of rustic bread for serving (I used a baguette)
  • tzatziki tzatziki tzatziki (I used store-bought)
  • salad of tomatoes to serve (I made this one and threw some cucumbers into it)

  1. Preheat oven to 425 degrees Fahrenheit. 
  2. In a food processor, pulse the garlic, parsley, cilantro, capers, and walnuts until very finely chopped (but not creamy or paste-like — you just want a fine chop!). ( you may also do it by hand). This is the foundation of your taste.
  3. Half of the flavor foundation should be transferred to a large mixing dish for the meatballs. Toss in the remaining meatball ingredients and fully blend with your hands. Bake for 10-12 minutes after rolling into balls.
  4. To prepare your sauce, combine the remaining half of the flavor base, lemon zest and juice, olive oil, and salt and pepper to taste in a smaller bowl. If you want more heat, add red pepper flakes. It should resemble a loose pesto or chimichurri in appearance.
  5. Serve meatballs with a piece of rustic bread and a dollop of tomato salad on a bed of tzatziki. And then sprinkle, dip, and swirl it all in that zesty green sauce! FLAVORS, FLAVORS, FLAVORS! It’s fantastic!
  • 15-minute prep time
  • 30 minutes to prepare
  • Dinner is a category of food.
  • Baked method
  • Mediterranean-inspired cuisine


These quick and easy Sheet Pan Meatballs with Tomato Salad and Green Sauce Recipe is a perfect, no-fuss meal. They are delicious served over pasta, rice or bread. Reference: weeknight meatballs.

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