If you’re looking for a hearty dinner that feels like a warm hug, look no further than these Meatballs and Potatoes, a comforting bake that pairs juicy beef meatballs with tender potatoes for a twist on classic Italian meatballs.
Incredibly easy to prepare, this recipe is a go-to for busy weeknights, and fans of easy baked meatballs will find the process familiar.
Did you know that the creamy white sauce in this dish is one of the five French mother sauces, called béchamel? With just a handful of pantry staples, you can serve a dinner that impresses family and friends, and this one pan ground meat and potato skillet is a great option when you want even less cleanup.
Let’s dive into the ingredients, preparation, and some tips to make this dish truly shine!
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Ingredients for Meatballs and Potatoes
To create the perfect Meatballs and Potatoes, you’ll need the following ingredients:
Essential Ingredients
- 1 pound lean ground beef 90/10 for juicy meatballs
- 1/2 cup finely chopped sweet yellow onion
- 1/3 cup plain panko bread crumbs
- 1 extra large egg beaten
- 2 teaspoons Italian seasoning for the meatballs
- 1 teaspoon kosher salt for the meatballs
- 2 teaspoons fresh chopped parsley for the meatballs
- 1/2 teaspoon fresh cracked black pepper for the meatballs
- 5 medium Yukon Gold potatoes peeled and sliced into 1/4-inch rounds
- 1 1/2 cups crushed tomatoes
- 1 teaspoon Italian seasoning for the sauce
- 1/2 teaspoon kosher salt for the sauce
- 1/2 teaspoon cracked black pepper for the sauce
- 4 tablespoons salted butter sliced into pats for the white sauce
- 5 tablespoons all-purpose flour for the white sauce
- 2 1/4 cups whole milk warmed to room temperature
- 1/2 teaspoon kosher salt for the white sauce
- 1/2 teaspoon fresh cracked black pepper for the white sauce
- 1/8 teaspoon ground nutmeg
- 1 cup freshly shredded mozzarella
- 2 teaspoons freshly chopped parsley for garnish
Optional Ingredients
- Extra shredded mozzarella for a gooier, cheesier top
- Extra cracked black pepper to taste for a bolder finish
- Extra chopped parsley for a brighter garnish
How to Prepare the Meatballs and Tomato Sauce
Here’s how to get the meatballs and sauce started:
- Mix the Meatball Base: In a large bowl, combine the ground beef, onion, panko, beaten egg, 2 teaspoons Italian seasoning, 1 teaspoon kosher salt, 2 teaspoons parsley, and 1/2 teaspoon black pepper. Mix with your hands just until combined, then roll into 16 meatballs about 1 1/2 inches wide.
- Bake the Meatballs: Preheat your oven to 400°F. Arrange the meatballs on a parchment-lined baking sheet and bake for 15-18 minutes, until browned and cooked through to 160°F internally.
- Simmer the Tomato Sauce: In a medium saucepan, stir together the crushed tomatoes, 1 teaspoon Italian seasoning, 1/2 teaspoon kosher salt, and 1/2 teaspoon black pepper. Simmer over medium-low heat for 8-10 minutes, stirring occasionally.
How to Prepare the Potatoes and White Sauce
While the meatballs bake, you can prepare the potatoes and white sauce:
- Boil the Potatoes: Add the sliced potatoes to a pot of boiling water and cook for 8-10 minutes, until just fork-tender. Drain well.
- Make the Roux: In a medium saucepan over medium heat, melt the 4 tablespoons butter, then whisk in the 5 tablespoons flour and cook for 1 minute, stirring constantly.
- Make the White Sauce: Slowly whisk in the warmed 2 1/4 cups whole milk, then stir in 1/2 teaspoon kosher salt, 1/2 teaspoon black pepper, and 1/8 teaspoon nutmeg. Cook for 5-7 minutes until thick enough to coat the back of a spoon.
Assembly: Bringing It All Together
Once the meatballs, potatoes, and sauces are ready, it’s time to assemble your dish!
- Layer the Potatoes: Spread the drained potatoes in an even layer in a 9×13-inch baking dish.
- Add the Meatballs and Sauce: Nestle the baked meatballs over the potatoes, then spoon the tomato sauce over the top.
- Top with White Sauce and Cheese: Pour the white sauce evenly over the meatballs and sprinkle with 1 cup shredded mozzarella.
- Bake and Garnish: Bake uncovered at 400°F for 15-20 minutes, until bubbling and golden, then sprinkle with 2 teaspoons parsley before serving.
Variations and Customizations
One of the great things about Meatballs and Potatoes is its versatility!
- Cheese Swap: Provolone or a mild Italian blend can replace the mozzarella for a different melt.
- Lighter Option: Ground turkey works in place of the beef, and the same seasonings keep the flavor bold.
- Extra Heat: Add an extra pinch of cracked black pepper to the tomato sauce for a bit more bite.
- Herb Boost: Stir a spoonful of extra parsley into the white sauce before assembling.
Serving Suggestions
For a lighter side, serve this with sautéed mushrooms with spinach to balance the rich, cheesy layers.
A crisp sparkling water with lemon or a smooth Chianti pairs beautifully with the tomato and cheese.
Conclusion
In just a few simple steps, you’ve created a cheesy, satisfying Meatballs and Potatoes that is sure to become a family favorite.
This dish is ideal for a cozy weeknight dinner or for meal prepping a comforting lunch for the week.
Don’t hesitate to get creative with your seasonings and toppings, because there’s no limit to how you can customize this recipe!
Try it today and experience the deliciousness for yourself!
Recipe FAQ’s
Can I use ground turkey or chicken instead of beef?
Yes, ground turkey or chicken works well, and the same seasonings keep the meatballs flavorful. Just make sure they reach 165°F internally before adding them to the sauce.
Can I prepare this ahead of time?
Yes, you can assemble the dish, cover it, and refrigerate it for up to 24 hours. Add about 10 minutes to the baking time if it goes into the oven cold.
How should I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions at 350°F until warmed through.
Meatballs and Potatoes
- Total Time: 1 hour 15 minutes
- Yield: 4 servings
Description
Meatballs and Potatoes features tender beef meatballs simmered in seasoned crushed tomatoes, layered over sliced Yukon Gold potatoes and topped with a nutmeg-kissed white sauce and melted mozzarella.
Hearty and budget-friendly, it’s perfect for busy weeknights or a cozy family dinner.
Ingredients
- 1 pound lean ground beef, 90/10 for juicy meatballs
- 1/2 cup finely chopped sweet yellow onion
- 1/3 cup plain panko bread crumbs
- 1 extra large egg, beaten
- 2 teaspoons Italian seasoning, for the meatballs
- 1 teaspoon kosher salt, for the meatballs
- 2 teaspoons fresh chopped parsley, for the meatballs
- 1/2 teaspoon fresh cracked black pepper, for the meatballs
- 5 medium Yukon Gold potatoes, peeled and sliced into 1/4-inch rounds
- 1 1/2 cups crushed tomatoes
- 1 teaspoon Italian seasoning, for the sauce
- 1/2 teaspoon kosher salt, for the sauce
- 1/2 teaspoon cracked black pepper, for the sauce
- 4 tablespoons salted butter, sliced into pats for the white sauce
- 5 tablespoons all-purpose flour, for the white sauce
- 2 1/4 cups whole milk, warmed to room temperature
- 1/2 teaspoon kosher salt, for the white sauce
- 1/2 teaspoon fresh cracked black pepper, for the white sauce
- 1/8 teaspoon ground nutmeg
- 1 cup freshly shredded mozzarella
- 2 teaspoons freshly chopped parsley, for garnish
Instructions
- Mix the Meatball Base: In a large bowl, combine the ground beef, onion, panko, beaten egg, 2 teaspoons Italian seasoning, 1 teaspoon kosher salt, 2 teaspoons parsley, and 1/2 teaspoon black pepper. Mix with your hands just until combined, then roll into 16 meatballs about 1 1/2 inches wide.
- Bake the Meatballs: Preheat your oven to 400°F. Arrange the meatballs on a parchment-lined baking sheet and bake for 15-18 minutes, until browned and cooked through to 160°F internally.
- Simmer the Tomato Sauce: In a medium saucepan, stir together the crushed tomatoes, 1 teaspoon Italian seasoning, 1/2 teaspoon kosher salt, and 1/2 teaspoon black pepper. Simmer over medium-low heat for 8-10 minutes, stirring occasionally.
- Boil the Potatoes: Add the sliced potatoes to a pot of boiling water and cook for 8-10 minutes, until just fork-tender. Drain well.
- Make the Roux: In a medium saucepan over medium heat, melt the 4 tablespoons butter, then whisk in the 5 tablespoons flour and cook for 1 minute, stirring constantly.
- Make the White Sauce: Slowly whisk in the warmed 2 1/4 cups whole milk, then stir in 1/2 teaspoon kosher salt, 1/2 teaspoon black pepper, and 1/8 teaspoon nutmeg. Cook for 5-7 minutes until thick enough to coat the back of a spoon.
- Layer the Potatoes: Spread the drained potatoes in an even layer in a 9×13-inch baking dish.
- Add the Meatballs and Sauce: Nestle the baked meatballs over the potatoes, then spoon the tomato sauce over the top.
- Top with White Sauce and Cheese: Pour the white sauce evenly over the meatballs and sprinkle with 1 cup shredded mozzarella.
- Bake and Garnish: Bake uncovered at 400°F for 15-20 minutes, until bubbling and golden, then sprinkle with 2 teaspoons parsley before serving.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
