Sheet Pan Meatballs with Tomato Salad and Green Sauce

Inspired by Pinch of Yum

Serves: 4
Prep time: 15 minutes
Cook time: 30 minutes

Ingredients:

Herb mixture:
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 one lemon
1/2 cup olive oil
Salt to taste

Meatballs:
1 egg
1 tablespoon paprika
1 teaspoon salt
1 cup almond flour
1 pound ground beef

Tomato salad:
1 pound cherry or grape tomatoes, chopped
1 clove garlic, grated
2 tablespoons olive oil
1 tablespoon vinegar or lemon juice
1 tablespoon freshly minced herbs of your choice
1 cucumber, sliced
Salt to taste

Instructions

1. Preheat the oven to 425 degrees. 
2. Make your tomato salad by combining the tomatoes, grated garlic, olive oil, vinegar or lemon juice, herbs, cucumber, and salt, if using.
3. Pulse the garlic, parsley, cilantro, capers or olives, and walnuts in a food processor until chopped very finely, but not pasty.
4. Transfer half of the pulsed herb mixture to a large bowl for the meatballs. Add the egg, paprika, salt, almond flour and ground beef and mix thoroughly to combine.
5. Roll mixture into balls and bake for 10-12 minutes.
6. Add the other half of the herb mixture to a smaller bowl; add lemon zest and lemon juice, olive oil, and salt and pepper to taste to make your sauce.
7. Serve meatballs with the green sauce, tomato salad, and tzatziki if you’d like.