Crispy Sheet-Pan Meatballs With Salsa Verde

If the word “meatballs” brings to mind some kind of long, elaborate Sunday cooking project, then this recipe is here to change your mind. No shade to the classic Italian American version, but they just don’t need three kinds of meat, a tedious sear and braise, or even tomato sauce to be incredibly delicious. When you stick with one type of meat, give them quick, high-heat roast in the oven, and serve them with an herby salsa verde, few things are as cheap, versatile, and weeknight-friendly as a sheet pan full of meatballs. Think of this recipe as a template, and the possibilities are endless—mess around with different spices, types of meat, herbs and other add-ins, and you can easily make these once a week without getting bored. They’re great on top of grain bowls, in noodle-y soups, as an appetizer, or on their own alongside a green salad or some simply roasted veggies. And don't sleep on that salsa verde—it might just become your new favorite put-on-everything sauce.