The baked meatballs with potatoes are a tasty and filling main dish. In fact, the meatballs already have their side dish because we cook them together with potatoes and carrots. We cook everything together without dirtying many trays or pans, which makes these meatballs really convenient to prepare whether at the last minute or in advance by leaving them in the fridge until it’s time to bake them. This way we get a main dish and a side dish in just a few simple steps!
The recipe is very simple: we prepare the meatballs by combining ground meat with egg, breadcrumbs, grated Parmesan, minced garlic, aromatic herbs and spices to our taste, salt, and pepper. We form the meatballs. Separately, we season the diced potatoes and carrots with oil, rosemary, aromatic herbs, spices, salt, and pepper. We pour the potatoes into a baking tray and cover them with the meatballs. We bake in a preheated oven at 356°F for about 40-50 minutes.
Great for both lunch and dinner, they are perfect to enjoy every day since it is a rather economical main dish made with ingredients we almost always have at home, but it’s such a good and tasty recipe we can also serve it on festive days or for Sunday lunch! All that’s left is to try them!
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- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Preparing Baked Meatballs with Potatoes
- 12.3 oz ground beef
- 1 1/4 cups breadcrumbs (we use oat flour)
- 1 egg
- 1/2 cup grated Parmesan
- 1/2 clove garlic
- aromatic herbs
- salt
- pepper
- 10.6 oz potatoes
- 10.6 oz carrots
- rosemary
- aromatic herbs
- extra virgin olive oil
- salt
- pepper
Tools for Preparing Baked Meatballs with Potatoes
- 2 Bowls
- 1 Baking Tray
- 1 Oven
Steps for Preparing Baked Meatballs with Potatoes
Prepare the baked meatballs with potatoes first by preparing the meatballs: gather the ground meat, egg, breadcrumbs, grated Parmesan, minced garlic, herbs, salt, and pepper in a bowl.
Mix all the ingredients together to obtain a homogeneous and compact dough. Shape medium-sized meatballs with your hands.
In the meantime, prepare the potatoes and carrots: wash the potatoes, peel them, and cut them into cubes or wedges. Soak them for about ten minutes to lose the starch.
Wash the carrots, scrape them, and cut them into cubes.
Combine the potatoes and carrots in a bowl and season them with oil, salt, pepper, rosemary, and herbs.
Pour the potatoes and carrots into a well-oiled baking tray or lined with parchment paper and arrange them in a single layer.
Place the meatballs on the potatoes. Sprinkle with breadcrumbs and drizzle with extra virgin olive oil.
Bake the meatballs with potatoes in the oven for about 40-50 minutes at 356°F, or until the potatoes are soft but crunchy on the outside as well as the carrots.
Serve the baked meatballs with potatoes still hot but they are also good warm or cold.
Simo and Cicci recommend
You can store baked meatballs with potatoes in the fridge well closed in an airtight container for up to 3-4 days. You can also freeze them.
You can replace the breadcrumbs with bread soaked in water or milk and then well squeezed.
Alternatively, you can also use oat flour. For a gluten-free version use certified gluten-free breadcrumbs.
You can enrich the meatball mixture with the spices and herbs you prefer, and if you don’t like garlic, just omit it.
For even cooking of the potatoes and carrots, cut them into small cubes and possibly of the same size. To speed up the cooking process in the oven, you can pre-cook them in boiling water for about 10-15 minutes, drain them well, and then proceed as in the main recipe.
You can also cook them in an air fryer always at 356°F for about 30 minutes.
You can also cook them in an air fryer always at 356°F for about 30 minutes.
