Sheet Pan Meatballs with Tomato Salad and Green Sauce

• 份量: 4 servings
• 活動時間: 15 minutes
• 總時間: 45 minutes

食材

• 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

Meatballs

1 egg

1 tablespoon paprika

1 teaspoon salt

1 cup panko

1 lb. ground beef (the ButcherBox grass-fed grass-finished ground beef is top-notch)

Extras

1 small baguette for serving

1 cup tzatziki (I used store-bought)

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 (I like parsley)

salt to taste (I use about 1/2 – 3/4 teaspoon kosher salt)

1 cucumber, sliced

步驟

Preheat the oven to 425 degrees.

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

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!

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.

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.

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!

營養

• 卡路里: 615
• 總脂肪: 44 g
• 飽和脂肪: 7.4 g
• 反式脂肪: 0.1 g
• 膽固醇: 114.3 mg
• 鈉: 1230.7 mg
• 總碳水化合物: 25.3 g
• 膳食纖維: 3.7 g
• 總糖: 2.8 g
• 蛋白質: 33.4 g