Easy sheet pan meatballs with savory walnut sauce

Based on 6 ratings

Difficulty

Easy 👌
35
min.
Preparation
10
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
450 g ground beef
80 g walnuts
garlic
15 g dill
10 g basil
10 g parsley
28 g sultanas
lemon
55 g panko breadcrumbs
2 tsp chili flakes
egg
30 ml vegetable oil
80 ml olive oil
anchovies
salt
pepper
flatbread (for serving)
Metric
Imperial

Utensils

  • oven
  • cutting board
  • knife
  • fine grater
  • 2 bowls
  • large bowl
  • baking sheet
  • saucepan
  • platter

Nutrition per serving

Cal
794
Protein
24 g
Fat
71 g
Carb
15 g
  • Step 1/5

    Preheat oven to 220°C/425°F. Peel and mince garlic. Finely chop most of the fresh dill, basil, and parsley. Chop sultanas. Zest and juice lemon in separate small bowls and set aside.
    • garlic
    • 10 g dill
    • 10 g basil
    • 10 g parsley
    • 28 g sultanas
    • lemon
    • oven
    • cutting board
    • knife
    • fine grater
    • 2 bowls

    Preheat oven to 220°C/425°F. Peel and mince garlic. Finely chop most of the fresh dill, basil, and parsley. Chop sultanas. Zest and juice lemon in separate small bowls and set aside.

  • Step 2/5

    Add beef and panko breadcrumbs to a large bowl, with half of minced garlic, all the chopped herbs, sultanas, half of the chili flakes, and egg. Season with salt and pepper. Mix together with hands gently until combined.
    • 450 g ground beef
    • 55 g panko breadcrumbs
    • 1 tsp chili flakes
    • egg
    • salt
    • pepper
    • large bowl

    Add beef and panko breadcrumbs to a large bowl, with half of minced garlic, all the chopped herbs, sultanas, half of the chili flakes, and egg. Season with salt and pepper. Mix together with hands gently until combined.

  • Step 3/5

    Add vegetable oil to a baking sheet, then use your palms to roll the meatball mixture into even balls about the size of a golf ball, placing them directly on the baking sheet when formed. Gently roll the meatballs to coat in oil, then transfer to oven and bake at 220°C/425°F for approx. 10 min.
    • 30 ml vegetable oil
    • baking sheet

    Add vegetable oil to a baking sheet, then use your palms to roll the meatball mixture into even balls about the size of a golf ball, placing them directly on the baking sheet when formed. Gently roll the meatballs to coat in oil, then transfer to oven and bake at 220°C/425°F for approx. 10 min.

  • Step 4/5

    Add walnuts to a small saucepan with olive oil and anchovy fillets over medium-low heat. Let fry and stir occasionally, until walnuts are golden brown and anchovy fillets are no longer visible, for approx. 6 min.
    • 80 g walnuts
    • 80 ml olive oil
    • anchovies
    • saucepan

    Add walnuts to a small saucepan with olive oil and anchovy fillets over medium-low heat. Let fry and stir occasionally, until walnuts are golden brown and anchovy fillets are no longer visible, for approx. 6 min.

  • Step 5/5

    When walnuts are golden brown, add remaining minced garlic and remaining chili flakes. Season with salt, then add previously prepared lemon juice. Transfer baked meatballs to a platter and garnish with lemon zest and remaining dill. Serve meatballs with fried walnuts and flatbread. Enjoy!
    • 1 tsp chili flakes
    • salt
    • 5 g dill
    • flatbread (for serving)
    • platter

    When walnuts are golden brown, add remaining minced garlic and remaining chili flakes. Season with salt, then add previously prepared lemon juice. Transfer baked meatballs to a platter and garnish with lemon zest and remaining dill. Serve meatballs with fried walnuts and flatbread. Enjoy!