Sheet Pan Meatballs with Tomato Salad and Green Sauce
These Sheet Pan Meatballs with Tomato Salad and Green Sauce are a fresh, flavorful one-pan dinner made with juicy baked meatballs, a bright tomato salad, and a vibrant herby green sauce. Perfect for busy weeknights, this easy sheet pan recipe delivers big flavor with minimal cleanup and is ready in about 40 minutes.
Ingredients
- For the Meatballs
- 1 lb ground meat beef, turkey, or chicken
- 1/2 cup breadcrumbs
- 1 large egg
- 2 cloves garlic minced
- 1 tsp Italian seasoning
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp olive oil for drizzling
- 1/4 cup grated Parmesan cheese optional
- For the Tomato Salad
- 1 1/2 cups cherry tomatoes halved
- 1/4 cup red onion thinly sliced
- 1 tbsp olive oil
- Salt and black pepper to taste
- For the Green Sauce
- 1 cup fresh herbs parsley, cilantro, basil, or mix
- 1 clove garlic
- 2 tbsp lemon juice
- 1/4 cup olive oil
- Salt and black pepper to taste
Instructions
- Preheat oven to 425°F (220°C). Line a large sheet pan with parchment paper or foil.
- In a large bowl, combine ground meat, breadcrumbs, egg, garlic, Italian seasoning, salt, pepper, and Parmesan (if using).
- Gently mix until just combined. Do not overmix.
- Roll mixture into evenly sized meatballs and arrange on the sheet pan.
- Drizzle meatballs lightly with olive oil.
- Bake for 18–22 minutes, flipping once halfway, until browned and cooked through.
- While meatballs bake, toss cherry tomatoes and red onion with olive oil, salt, and pepper. Set aside.
- Make the green sauce by blending herbs, garlic, lemon juice, olive oil, salt, and pepper until smooth.
- Remove meatballs from oven and let rest for 5 minutes.
- Serve meatballs topped with tomato salad and drizzled with green sauce.
Notes
- Avoid overcrowding the pan to ensure proper browning.
- Let meatballs rest briefly after baking to keep them juicy.
- Tomato salad and green sauce are best added just before serving for maximum freshness.