Potato slices form a cozy bed for juicy, spice-kissed meatballs in this effortless dinner that can be ready in 50 minutes. This dish simply features crispy-edged potatoes, a warm thyme-and-paprika aroma, and tender meatballs that soak up all those roasting juices.
It’s perfect for casual dinner guests, or anyone who loves generous, comforting plates with minimal washing up. Serve as a main course with a crisp green salad or some quick steamed veg.
What are Baked Meatballs & Potatoes?
This is a simple, rustic one-pan meal that blends two classics, oven-roasted potatoes and homey meatballs. One-pan bakes like this have long been popular across many cultures because they concentrate flavor. The meat juices baste the potatoes while the potatoes add starch and texture under the meat.
Also, placing meatballs on partially roasted potatoes lets the potatoes finish crisping while the meat cooks through without drying out.
Pro Tips for the Best Baked Meatballs and Potatoes
- Preheat the oven to 200°C / 400°F for an even roast and reliable timing.
- Use a single layer on the tray where possible, because crowding steams instead of roasts. If your tray is small, use two trays or a deeper dish and expect slightly longer cook time.
- Don’t overmix the meat, mix until just combined for tender meatballs. Overworking makes them dense.
- If the mix feels loose, an extra tablespoon of breadcrumbs or one beaten egg will help bind without drying.
- For extra crisp potatoes, flip them once after about 12 minutes during the initial roast.
Frequently Asked Questions
Can I use larger or waxy potatoes?
Yes, larger potatoes can be used but slice them so pieces are similar thickness. Waxy potatoes hold shape well but won’t crisp as much as a floury potato.
Can I make the meatballs ahead of time?
Shape the meatballs and refrigerate them covered for up to 24 hours, or freeze them. Add a few minutes to the final bake if chilled.
How can I make the meatballs juicier?
Choose a mix with some fat, not ultra-lean, don’t overmix, and let the meatballs rest after baking. Adding an egg or a splash of milk can increase juiciness.
Can I swap the ground meat for turkey or plant-based mince?
Yes. Turkey works but tends to be leaner, add a binder, egg or a tablespoon of olive oil. For plant-based mince, check cooking instructions and expect similar bake times but watch for dryness.
How do I know the meatballs are cooked?
They should be firm and browned on the outside. For accuracy, an internal temperature of about 71°C / 160°F indicates well-cooked beef/pork meatballs. If you don’t have a thermometer, cut one open, no pink center.
How to Store Baked Meatballs and Potatoes
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat in the oven for best texture, or microwave for quicker service but softer potatoes.
Ingredients
How to Make Baked Meatballs and Potatoes
Peel, wash, and slice the potatoes.
Peel, wash, and slice the potatoes.
Toss the sliced potatoes into your baking dish with oil, paprika, paprika flakes, salt, black pepper, and thyme until evenly coated. Put in the oven and bake for 25 minutes at 200°C / 400°F.
Toss the sliced potatoes into your baking dish with oil, paprika, paprika flakes, salt, black pepper, and thyme until evenly coated. Put in the oven and bake for 25 minutes at 200°C / 400°F.
In a bowl combine ground meat, breadcrumbs, onion, salt and pepper, and water. With damp hands, roll the mixture into even meatballs.
In a bowl combine ground meat, breadcrumbs, onion, salt and pepper, and water. With damp hands, roll the mixture into even meatballs.
Remove the tray from the oven after the potatoes’ first bake. Arrange the meatballs on top of the partially roasted potato bed, return the tray to the oven and bake for 20 minutes at 200°C / 400°F.
Remove the tray from the oven after the potatoes’ first bake. Arrange the meatballs on top of the partially roasted potato bed, return the tray to the oven and bake for 20 minutes at 200°C / 400°F.
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