A Flavor-Packed One-Pan Meal That’ll Win Over Any Crowd

Introduction

Let’s face it: we all want delicious meals that don’t leave us with a sink full of dirty dishes. That’s why sheet pan meals are a lifesaver. But what if you could go beyond roasted veggies and chicken and whip up something a little more exciting? Enter: Sheet Pan Meatballs with Tomato Salad and Green Sauce.

This dish brings together juicy, oven-baked meatballs, a refreshing tomato salad, and a vibrant green sauce that ties it all together. It’s hearty, healthy, and bursting with flavor in every bite—and yes, it all comes together on one pan.

Whether you’re meal prepping, cooking for your family, or hosting a relaxed dinner with friends, this easy sheet pan recipe checks all the boxes:
✔️ Minimal cleanup
✔️ Nutritious and balanced
✔️ Delicious and crowd-pleasing

Let’s break it down.

Sheet Pan Meatballs with Tomato Salad and Green Sauce

Why You’ll Love This Dish

There are a million ways to make meatballs, but this recipe takes things up a notch by roasting them on a sheet pan alongside fresh cherry tomatoes. The green sauce—a zesty blend of herbs, olive oil, garlic, and lemon—adds a punch of flavor and freshness.

Key Benefits:

One-pan magic: Save time and dishes.
Nutrient-packed: Protein, veggies, and healthy fats all in one.
Customizable: Swap the meat or herbs to suit your taste.
Meal prep friendly: Great for leftovers or lunch the next day.

Ingredients You’ll Need

For the Meatballs:

1 lb ground beef (or turkey, chicken, or plant-based alternative)
1 egg
¼ cup breadcrumbs (panko or regular)
2 tablespoons grated Parmesan cheese
2 garlic cloves, minced
1 teaspoon dried oregano
½ teaspoon salt
½ teaspoon black pepper
1 tablespoon chopped parsley (optional)

For the Tomato Salad:

1 pint cherry tomatoes, halved
1 tablespoon olive oil
Salt and pepper, to taste
Fresh basil leaves (optional)

For the Green Sauce:

1 cup fresh parsley
½ cup fresh cilantro
1 garlic clove
1 tablespoon lemon juice
½ teaspoon chili flakes (optional)
¼ cup olive oil
Salt to taste

How to Make Sheet Pan Meatballs with Tomato Salad and Green Sauce

Step 1: Preheat Your Oven

Preheat your oven to 400°F (200°C). Line a sheet pan with parchment paper or lightly grease it.

Step 2: Mix the Meatballs

In a large bowl, combine the ground meat, egg, breadcrumbs, Parmesan, garlic, oregano, salt, pepper, and parsley. Use clean hands to mix everything until just combined—don’t overwork the meat or the meatballs will be tough.

Step 3: Form the Meatballs

Roll the mixture into balls about the size of a golf ball (you should get around 16). Place them evenly on one side of the prepared sheet pan.

Step 4: Prepare the Tomatoes

Toss the halved cherry tomatoes with olive oil, salt, and pepper. Spread them on the other half of the sheet pan.

Step 5: Bake

Place the sheet pan in the oven and roast for 18–22 minutes, or until the meatballs are browned and cooked through and the tomatoes are juicy and blistered.

Step 6: Make the Green Sauce

While everything is roasting, blend all the sauce ingredients in a food processor or blender until smooth. Taste and adjust seasoning if needed. Add more olive oil or a splash of water if it’s too thick.

Step 7: Assemble and Serve

Once out of the oven, let the meatballs rest for a couple of minutes. Serve them alongside the warm tomato salad and drizzle with green sauce. Garnish with extra herbs or Parmesan if desired.

Make It Your Own

This recipe is incredibly flexible. Here are a few variations to suit different tastes or dietary needs:

Swap the protein: Try ground chicken, turkey, lamb, or a plant-based meat substitute.
Add veggies: Roast zucchini, bell peppers, or red onions alongside the tomatoes.
Make it spicy: Add red pepper flakes to the meatballs or green sauce.
Gluten-free: Use gluten-free breadcrumbs and double-check your cheese and spices.
Low-carb/keto: Skip the breadcrumbs and use almond flour instead.

Serving Suggestions

This dish is balanced enough to stand on its own, but you can definitely bulk it up with:

Warm flatbread or pita
Cooked grains like quinoa, couscous, or rice
A crisp green salad
Mashed sweet potatoes or cauliflower mash

Storing and Reheating

Got leftovers? Great news—this recipe stores and reheats like a dream.

Fridge: Store in airtight containers for up to 4 days.
Freezer: Freeze the cooked meatballs and sauce (separately) for up to 2 months.
Reheat: Warm in the oven at 350°F or microwave until heated through.

Nutrition Breakdown (Per Serving – approx.)

Note: Values may vary depending on ingredients used.

Calories: 350–400
Protein: 22g
Carbs: 12g
Fat: 26g
Fiber: 3g
Sugar: 5g

Final Thoughts

Sheet Pan Meatballs with Tomato Salad and Green Sauce is a go-to recipe for those nights when you want something nourishing, simple, and deeply satisfying. It’s a vibrant, wholesome twist on classic meatballs—and thanks to that herby green sauce, every bite bursts with freshness.

Plus, with just one sheet pan to clean, you’ll be winning at dinner and at dishes.

Sheet Pan Meatballs with Tomato Salad and Green Sauce