Easy sheet pan meatballs with savory walnut sauce

Step 1/5

• 1 garlic
• 5 g dill
• 5 g basil
• 5 g parsley
• 14 g sultanas
• ½ 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

• 225 g ground beef
• 27½ g panko breadcrumbs
• ½ tsp chili flakes
• ½ 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

• 15 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

• 40 g walnuts
• 40 ml olive oil
• 1 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

• ½ tsp chili flakes
• salt
• 2½ 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!

Enjoy your meal!