Description
This comforting Meatballs and Potatoes recipe combines tender ground beef meatballs baked to perfection with layers of sliced Yukon Gold potatoes, topped with rich tomato and creamy béchamel sauces, and melted mozzarella cheese. Perfect for a hearty family meal, this dish is baked in the oven, creating a flavorful and satisfying one-pan dinner.
Ingredients
Scale
Meatballs:
- 1 pound lean ground beef (90/10)
- ½ cup finely chopped sweet yellow onion
- ⅓ cup plain panko bread crumbs
- 1 extra large egg, beaten
- 2 teaspoons Italian seasoning
- 1 teaspoon kosher salt
- 2 teaspoons fresh chopped parsley (divide 1 teaspoon for meatballs and 1 teaspoon for garnish)
- ½ teaspoon fresh cracked black pepper
Potatoes:
- 5 medium Yukon Gold potatoes (washed and dried, skins on or peeled as preferred)
Tomato Sauce:
- 1½ cups crushed tomatoes
- 1 teaspoon Italian seasoning
- ½ teaspoon kosher salt
- ½ teaspoon cracked black pepper
Béchamel (Cream) Sauce:
- 4 tablespoons salted butter, sliced into pats
- 5 tablespoons all-purpose flour
- 2¼ cups whole milk, warmed to room temperature
- ⅛ teaspoon ground nutmeg
- 1 cup freshly shredded mozzarella cheese
- 2 teaspoons freshly chopped parsley for garnish
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper to prepare for baking the meatballs.
- Mix Meatball Ingredients: In a medium mixing bowl, combine the ground beef, finely chopped onion, panko bread crumbs, beaten egg, Italian seasoning, 1 teaspoon kosher salt, 1 teaspoon chopped parsley, and freshly cracked black pepper. Mix thoroughly using a spoon or clean hands (wearing disposable gloves is recommended to prevent cross-contamination).
- Form Meatballs: Use a 1½ tablespoon scoop to portion the mixture. Roll each portion into a ball and place on the prepared baking sheet, spacing them about 2 inches apart. You should have approximately 22-23 meatballs.
- Bake Meatballs: Place the tray in the oven and bake meatballs for 15 minutes while you prepare the potatoes.
- Boil Potatoes: Meanwhile, boil the Yukon Gold potatoes (peeled or unpeeled) in a large pot for 15-20 minutes until they are fork-tender. Drain and rinse immediately under cold water to stop cooking and cool them for slicing.
- Prepare Tomato Sauce: In a small bowl, mix crushed tomatoes, Italian seasoning, ½ teaspoon kosher salt, and ½ teaspoon cracked black pepper. Set aside.
- Make Béchamel Sauce – Melt Butter: In a heavy bottom saucepan over medium-high heat, melt the butter completely.
- Make Béchamel Sauce – Add Flour: Whisk in the flour continuously until well combined with the butter. Cook the mixture for 1 to 1½ minutes, whisking constantly to avoid lumps.
- Make Béchamel Sauce – Add Milk and Season: Gradually whisk in the warmed milk, stirring constantly until the sauce thickens to the consistency of milk gravy. Remove from heat and whisk in ½ teaspoon kosher salt, ½ teaspoon cracked black pepper, and nutmeg.
- Remove Meatballs: Once baked, remove meatballs from the oven and set aside.
- Slice Potatoes: Slice cooled potatoes into ⅛ inch thick rounds. Keep all slices and ends for layering.
- Prepare Baking Dish: Select a 9-10 inch cast iron skillet, 9×9 baking dish, or a 3-3½ quart casserole pan. Spray generously with nonstick cooking spray.
- Layer Potatoes: Arrange a single layer of sliced potatoes on the bottom and up the sides of the baking dish.
- Arrange Meatballs: Place the meatballs on top of the bottom potato layer, forming a bullseye or circle pattern.
- Fill Potato Gaps: Insert remaining potato slices between the meatballs to create a meatball and potato ‘fort.’
- Add Tomato Sauce: Spoon the prepared tomato sauce evenly over the meatballs and potatoes.
- Add Béchamel Sauce: Stir the béchamel sauce before spooning it over the tomato sauce, using all of it to cover the dish.
- Add Cheese and Bake: Sprinkle shredded mozzarella cheese on top and bake in the oven for 45 minutes, or until the cheese turns golden brown.
- Rest Before Serving: Let the dish rest for 10-15 minutes to allow the meatballs and potatoes to absorb flavors and for liquids to settle.
- Garnish and Serve: Sprinkle remaining chopped parsley over the dish and serve immediately.
Notes
- Store leftovers covered in the refrigerator for up to 3 days.
- Freeze baked meatballs and potatoes for up to 1 month. Thaw overnight in the refrigerator before reheating.
- Reheat in a microwave or oven until heated through.
- You can substitute ground turkey, chicken, or pork for ground beef; adjust panko crumbs and egg quantity accordingly due to lower fat content.
- If peeling potatoes, do so after microwaving or parboiling to reduce baking time. Raw sliced potatoes require 30-45 extra baking minutes.
- Choose between different bakeware: cast iron skillet, baking dish, or casserole pan, all work well. Use nonstick spray before assembling.
- Frozen meatballs can be used for convenience, but fresh meatballs yield best flavor and texture.
Nutrition
- Serving Size: 1 serving (approx. 1/8th of dish)
- Calories: 480
- Sugar: 5g
- Sodium: 620mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 110mg
