Sheet Pan Meatballs with Tomato Salad and Green Sauce

• 分量: 4 servings
• 調理時間: 15 minutes
• 総時間: 45 minutes

材料

• 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

手順

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!

栄養

• カロリー: 615
• 脂肪総量: 44 g
• 飽和脂肪: 7.4 g
• トランス脂肪: 0.1 g
• コレステロール: 114.3 mg
• ナトリウム: 1230.7 mg
• 炭水化物総量: 25.3 g
• 食物繊維: 3.7 g
• 糖質総量: 2.8 g
• タンパク質: 33.4 g