Meatballs and Potatoes

Name: Meatballs and Potatoes
Prep time: 20 min
Cook time: 80 min
Total time: 115 min
Ingredients: 1 pound lean ground beef, (I used 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 teaspoon fresh chopped parsley,; ½ teaspoon fresh cracked black pepper; 5 medium size Yukon Gold potatoes,; 1 ½ cups crushed tomatoes; 1 teaspoon Italian seasoning; ½ teaspoon kosher salt; ½ teaspoon cracked black pepper; 4 tablespoons salted butter, (sliced into pats); 5 tablespoons all purpose flour; 2 ¼ cup whole milk, (warmed to room temperature); ½ teaspoon kosher salt; ½ teaspoon fresh cracked black pepper; ⅛ teaspoon ground nutmeg; 1 cup freshly shredded mozzarella; 2 teaspoons freshly chopped parsley, (for garnish)

Meatballs and potatoes is a comforting dinner of juicy meatballs and creamy Yukon Gold potatoes topped with a rich béchamel sauce. We've created a simple, homemade recipe with easy to follow steps. Perfect every time!

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Table of Contents

Meatballs and Potatoes Recipe Ingredients
Substitutions and Additions For Meatball and Potato Casserole
How To Make This Meatballs and Potatoes Recipe
Troubleshooting
How To Serve Baked Meatballs and Potatoes
How To Store Meatballs and Potatoes
Why This Meatballs and Potatoes Recipe Is The Best
Meatballs and Potatoes Frequently Asked Questions
One-Pot Family Recipes
JUMP TO RECIPE

Meatballs and potatoes are a timeless comfort food combination, but this recipe takes it up a notch by layering tender meatballs and perfectly boiled Yukon Gold potatoes with two delicious sauces—rich tomato and creamy béchamel. With just the right balance of spices and a generous topping of melted mozzarella, this dish brings warmth and flavor to any dinner table.

What You Need To Know

MAIN INGREDIENTS: Lean ground beef, Yukon Gold potatoes, panko bread crumbs, sweet onion, crushed tomatoes, mozzarella, homemade béchamel sauce

QUICK STEPS: Form and bake meatballs, boil and slice potatoes, layer potatoes and meatballs in dish, add tomato sauce, béchamel, and mozzarella on top, bake until golden

TOTAL TIME AND YIELD: 1 hour 30 minutes, serves 6

WHY THIS RECIPE: This meatballs and potatoes recipe stands out because of the unique combination of two rich sauces: a tangy tomato sauce and a creamy, nutmeg-infused béchamel. The layers of flavors and textures, from the crispy baked mozzarella topping to the tender meatballs and soft Yukon Gold potatoes, create a comfort dish that is both satisfying and sophisticated.

The use of homemade béchamel adds a luxurious touch you won’t find in most other meatball and potato recipes, making it truly special.

Meatballs and Potatoes Recipe Ingredients

Meatballs and Potatoes raw ingredients that are labeled

This is a from-scratch baked meatball and potato recipe that tastes absolutely delicious. It’s made from simple, classic ingredients and seasonings for a comfort food flavor the family will love.

You’ll need:

For the Meatballs and Potatoes:

1 lb lean ground beef
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 teaspoon fresh chopped parsley, divided 1 teaspoon for the meatballs and 1 teaspoon for garnish
½ teaspoon fresh cracked black pepper
5 medium size (or 6-7 if you have the smaller size) Yukon Gold potatoes, washed and dried

For the Tomato Sauce:

1 ½ cups crushed tomatoes
1 teaspoon Italian seasoning
½ teaspoon kosher salt
½ teaspoon cracked black pepper

For the Bechamel (Cream) Sauce:

4 tablespoons salted butter, sliced into pats
5 tablespoons all-purpose flour
2 ¼ cup whole milk, warmed to room temperature
½ teaspoon kosher salt
½ teaspoon fresh cracked black pepper
⅛ teaspoon ground nutmeg

For the Topping:

1 cup freshly shredded mozzarella
2 teaspoons freshly chopped parsley (for garnish)

Substitutions and Additions For Meatball and Potato Casserole

If you’re looking to tweak this meatballs and potatoes recipe to better suit your tastes or dietary needs, here are some suggestions you can experiment with. Keep in mind, any changes may alter the taste and texture of the dish.

Lean Ground Beef: Instead of beef meatballs, try using ground pork, turkey, or chicken. Note that these meats are leaner, so you might want to add a bit more moisture with an extra tablespoon of milk or another egg to keep the meatballs juicy.

Sweet Yellow Onion: For a sharper bite, substitute with red onion, or for a milder taste, use green onions. You can omit the onions altogether if you prefer.

Plain Panko Bread Crumbs: Italian seasoned crumbs will add more flavor. You can substitute regular bread crumbs or crushed Saltine crackers if you prefer.

Yukon Gold Potatoes: Russet potatoes are a good substitute and hold up well in baking.

Crushed Tomatoes: If crushed tomatoes aren’t available, you can use marinara sauce, diced tomatoes or even whole peeled tomatoes that you crush by hand or with a blender for a chunkier sauce.

Bechamel Sauce: To save time, you can use a pre-packaged sauce mix, although the flavor won’t be as rich and creamy as homemade.

Salted Butter: Unsalted butter is a perfect substitute; just add an extra pinch of salt to the sauce to compensate.

Mozzarella Cheese: Try smoked provolone or gouda for a deeper flavor. These melt beautifully and add a lovely smoky touch to the top of the dish.

How To Make This Meatballs and Potatoes Recipe

There are plenty of recipes with meatballs and potatoes, but we love this one for its simplicity and mouthwatering flavor.

STEP ONE: Begin by setting your oven to 375°F and lining a baking sheet with parchment paper. This simple preparation step ensures that your meatballs will cook evenly without sticking, making cleanup much easier.

PRO TIP: Parchment paper not only prevents sticking but also helps in evenly distributing heat, which is crucial for perfectly browned meatballs.

STEP TWO: In a medium mixing bowl, combine the ground beef, chopped onion, bread crumbs, beaten egg, Italian seasoning, one teaspoon chopped parsley, kosher salt, and black pepper. Mix these ingredients thoroughly to ensure each meatball is packed with flavor and holds together well during cooking.

PRO TIP: Using your hands (with disposable, food-safe gloves if possible) for mixing can help you better feel the texture of the meatball mixture, making it easier to judge if it’s too dry or moist. If the mixture feels too sticky, add a little more bread crumbs.

ground beef, chopped onion, bread crumbs, beaten egg, Italian seasoning, 1 teaspoon chopped parsley, kosher salt, and black pepper combined in a bowl

STEP THREE: Scoop about one and a half tablespoons of the meat mixture for each meatball. Roll them into balls and place them on your prepared baking sheet, spacing them about two inches apart. You should end up with 22 or 23 meatballs.

meatball mixture scooped into balls on the baking sheet

STEP FOUR: Pop them into the preheated oven and bake for 15 minutes until they’re nicely browned and cooked through.

STEP FIVE: While you’re baking meatballs in the oven, boil the potatoes until fork-tender, about 15-20 minutes. We removed the skins, but you can leave them on if you prefer.

PRO TIP: You don’t need to cut the potatoes as long as they are evenly sized. You can cut them in half if necessary. Keep in mind, you’ll cut your boiled and cooled potatoes into round slices for this recipe.

STEP SIX: In a small bowl, combine the crushed tomatoes, Italian seasoning, salt, and black pepper.

crushed tomatoes, Italian seasoning, salt, and black pepper combined in a bowl

STEP SEVEN: Melt butter in a saucepan over medium-high heat.

STEP EIGHT: Whisk the flour into the melted butter to create a roux. It will look lumpy and thick. Continue to whisk for about one minute.

STEP NINE: Gradually add room temperature milk, whisking constantly until the sauce thickens and looks like gravy. This is your creamy béchamel, a classic sauce that brings silky texture to the dish.

STEP TEN: Remove the sauce from the heat and whisk in the kosher salt, fresh cracked pepper, and nutmeg.

STEP ELEVEN: Remove the meatballs from the oven when they’re finished baking.

STEP TWELVE: When the potatoes are cool enough to handle, slice them into round discs, about one eighth inch thick.

STEP THIRTEEN: Generously spray a cast iron skillet with non-stick cooking spray. Arrange a layer of sliced potatoes in the bottom and up the sides of the skillet.

PRO TIP: If you don’t have a cast iron skillet, you can used a round casserole dish or any greased baking dish of your choice.

STEP FOURTEEN: Place the baked meatballs on top, then nestle in the remaining potato slices between the meatballs. You can try to make a circle that shrinks to a bullseye in the center of the pan.

meatballs placed on top of the sliced potatoes in the skillet

Tuck the remaining slices of potatoes in between the meatballs.

sliced potatoes placed in the middle of the meatballs in the skillet

STEP FIFTEEN: Pour the tomato sauce over the meatballs, followed by the béchamel sauce. The sauces will meld together in the oven, creating a deliciously rich topping.

cream sauce sprinkled over the tomato sauce in the skillet

STEP SIXTEEN: Sprinkle mozzarella over the top and bake for 45 minutes until the cheese is bubbly and golden brown, transforming the dish into a gooey, cheesy delight.

shredded mozzarella sprinkled over the cream sauce in the skillet

STEP SEVENTEEN: Allow the dish to rest for 10-15 minutes after baking. This resting time lets the flavors develop more deeply and makes serving easier, as everything sets up slightly.

Troubleshooting

More tips from our test kitchens to help this cheesy meatball potato bake turn out perfectly:

Evenly Baked Meatballs: When baking the meatballs, keep an eye on them, and if it looks as if they are baking unevely halfway through the cooking time, rotate the baking sheet for more even cooking.
Test Meatball Doneness: Insert a meat thermometer into the center of a meatball to check for doneness. The internal temperature should reach at least 160°F for beef.
Sauce Thickness: If your béchamel sauce becomes too thick, gradually whisk in more milk until you reach the desired consistency. Conversely, if it’s too thin, cook it a little longer while stirring continuously.
Use Freshly Grated Cheese: For the best melting and flavor, shred your own mozzarella from a block rather than using pre-shredded cheese, which often doesn’t melt as well.
Golden Top: For an extra golden and crispy cheese topping, turn on the broiler for the last few minutes of baking. Watch closely so it doesn’t burn!

How To Serve Baked Meatballs and Potatoes

Whether you’re planning a casual family dinner or a gathering with friends, this hearty meal will disappear before your eyes.

Classic Family Dinner: Serve the potatoes and meatballs hot out of the oven, garnished with a sprinkle of freshly chopped parsley. Serve with a garden salad and a crusty loaf of bread for a hearty and complete meal.

Buffet Style Serving: For larger gatherings, set the dish up buffet style, allowing guests to help themselves. Pair it with a variety of sides like roasted vegetables, a fried rice, or smothered green beans to let your guests customize their plates.

International Twist: Incorporate the meatballs and potatoes into a Swedish-style meal by adding a dollop of lingonberry jam and a side of pickled cucumbers.

This potato meatball casserole is a hearty, comfort food dinner and fits in well at dinner parties. Serve at a casual family dinner or even a family brunch.

Make your roasted meatballs and potatoes in a disposable baking dish and take to your next potluck. It will be a popular choice, we guarantee it!

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How To Store Meatballs and Potatoes

Here’s how to store your leftovers and make this yummy homemade meatballs recipe ahead of time:

MAKE AHEAD: Meatballs and potatoes can be prepared a day ahead of serving. Follow the recipe steps but stop before adding the cheese and baking.

Cover the assembled dish tightly with foil or plastic wrap and refrigerate. When you’re ready to serve, sprinkle with cheese and bake as directed.

IN THE FRIDGE: To store leftovers in the refrigerator, allow the dish to cool completely. Then, transfer it to an airtight container or cover the original dish with plastic wrap. The meatball and potato casserole will last for up to three days.

IN THE FREEZER: First, cool the dish completely. Wrap it tightly in both plastic wrap and then aluminum foil to protect against freezer burn. You can also place it in a freezer-safe Ziploc bag or container if you prefer. Label with the date, and it will keep for up to one month.

HOW TO REHEAT: To reheat the dish, remove it from the refrigerator or freezer and let it come to room temperature.

If reheating from chilled, bake in a 350°F oven covered with foil for about 20 minutes, then remove the foil and continue heating until hot throughout.

For microwave reheating, place a serving on a microwave-safe plate, cover loosely with a microwave-safe lid or paper towel, and heat on high for two to three minutes, stirring halfway through to ensure even heating.

Why This Meatballs and Potatoes Recipe Is The Best

We think your family is going to love this oven cooked meatballs and potatoes recipe. Here’s why:

Hearty and Satisfying: Just one serving fills you up and warms you up! It’s the perfect comfort food.

Family-Friendly: Everyone from kids to grandparents enjoys the familiar flavors, making it a hit for family gatherings.

Easy to Make: No fancy techniques needed here, just straightforward cooking that anyone can manage.

Comforting: It’s like a warm hug in a dish, with creamy potatoes and juicy meatballs smothered in a creamy sauce.

Meatballs and Potatoes Frequently Asked Questions

I don’t have a skillet. What can I use?

You can use a 9×13 inch baking dish, or any large roun casserole dish that the dish will fit in.

How do I prevent my béchamel sauce from clumping?

Keep whisking the sauce continuously while slowly adding the milk, and ensure the milk is at room temperature to prevent clumping.

Can I make this dish vegetarian?

Absolutely, substitute the meatballs with a plant-based alternative, and use vegetable stock in the sauces.

What’s the best way to ensure my meatballs are juicy?

Avoid overmixing the meat mixture and make sure not to compact the meatballs too tightly when forming them.

Can I use frozen meatballs for this recipe?

Yes, you can use frozen meatballs to save time. Just be sure to thaw them completely before using to ensure even cooking. You can also used pre-cooked Italian meatballs. Just make sure they’re fully thawed and skip the meatball preparation and baking steps.

This meatballs and potatoes recipe brings together hearty meatballs and creamy potatoes in a dish that’s perfect for any meal. Quick to prepare and loved by families, it makes dinner time both easy and enjoyable!

One-Pot Family Recipes

Meatballs and Potatoes

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Prep Time 20

Cook Time 1 20

Total Time 1 55

Servings

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Ingredients

For the Meatballs and Potatoes

1 pound lean ground beef, I used 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 teaspoon fresh chopped parsley, I used curly parsley, but you can substitute flat leaf parsley (divide 1 teaspoon for the meatballs and 1 teaspoon for garnish)
½ teaspoon fresh cracked black pepper
5 medium size Yukon Gold potatoes, washed and dried (or 6-7 if you have the smaller size) (you can peel the potatoes if you prefer, I left my skins on)

For the Tomato Sauce

1 ½ cups crushed tomatoes
1 teaspoon Italian seasoning
½ teaspoon kosher salt
½ teaspoon cracked black pepper

For the Bechamel Sauce

4 tablespoons salted butter, sliced into pats
5 tablespoons all purpose flour
2 ¼ cup whole milk, warmed to room temperature
½ teaspoon kosher salt
½ teaspoon fresh cracked black pepper
⅛ teaspoon ground nutmeg

For the Topping

1 cup freshly shredded mozzarella
2 teaspoons freshly chopped parsley, for garnish

Instructions

Add the ground beef, finely chopped or grated onion, bread crumbs, egg, Italian seasoning, fresh chopped parsley, kosher salt, and fresh cracked black pepper to a medium (2-3 quart) size mixing bowl. You can either use a spoon, or your hands to knead the meatball mixture.
Use a 1 ½ tablespoon scoop to portion the meatball mixture. Roll the meat into balls and set them on the prepared baking sheet. Space the meatballs 2 inches apart. You should end up with 22-23 meatballs.
Bake the meatballs for 15 minutes.
While the meatballs are baking, boil the potatoes. You can peel the potatoes or leave the skin on. Boil for 15-20 minutes, or until the potatoes are fork tender. Immediately drain and rinse the potatoes under cold water to not only stop the cooking process, but to cool the potatoes so you can slice them later.
Add the crushed tomatoes, Italian seasoning, kosher salt, and fresh cracked pepper to a small mixing bowl. Stir to combine.
To make the bechamel sauce, begin by adding the sliced butter to a 2-3 quart heavy bottom saucepan over medium high heat.
Once the butter has completely melted, whisk in the flour. Whisk continuously until the flour and butter are completely combined. Allow the flour mixture to cook for about 1 – 1 ½ minutes. Keep whisking.
Slowly whisk in the milk, whisking constantly until all of the milk has been added. Keep whisking constantly until the cream sauce has thickened to just about the consistency of white gravy. Remove from the heat, and whisk in the kosher salt, fresh cracked pepper and nutmeg.
Once the meatballs have baked, remove them from the oven.
When the potatoes are cool enough to handle, cut them into discs approximately ⅛ inch thick.
You can use either a large cast iron skillet, 9×13 baking dish or a 3-3 ½ quart casserole pan. Generously spray your baking dish with nonstick cooking spray.
Line the bottom and up the sides of the baking dish with a single layer of sliced potatoes.
Place the meatballs on top of the bottom layer of potatoes. Make a circle that shrinks to a bullseye in the center of the pan.
Tuck the remaining slices of potatoes in between the meatballs.
Spoon the tomato sauce over the tops of the meatballs.
Spoon the cream sauce over the top of the potatoes and meatballs.
Sprinkle the shredded mozzarella cheese over the cream sauce. Bake for 45 minutes, or until the top begins to turn golden brown.

Notes

Allow the meatballs and potatoes to rest for about 10-15 minutes before serving. The meatballs and tomato sauce will release a bit of liquid. This rest period allows the potatoes to set and soak up all the juices. Serve hot and enjoy!
When baking the meatballs, keep an eye on them, and if it looks as if they are baking unevely halfway through the cooking time, rotate the baking sheet for more even cooking.
Insert a meat thermometer into the center of a meatball to check for doneness. The internal temperature should reach at least 160°F for beef.
If your béchamel sauce becomes too thick, gradually whisk in more milk until you reach the desired consistency. Conversely, if it’s too thin, cook it a little longer while stirring continuously.
For the best melting and flavor, shred your own mozzarella from a block rather than using pre-shredded cheese, which often doesn’t melt as well.
For an extra golden and crispy cheese topping, turn on the broiler for the last few minutes of baking. Watch closely so it doesn’t burn!

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