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This One Pot Meatballs and Potatoes dish is a game-changer. Imagine perfectly seasoned meatballs nestled in a bed of tender potatoes, all bathed in a vibrant, citrusy sauce. It’s the kind of meal that fills your kitchen with mouthwatering aromas and your heart with satisfaction. I love this recipe because it’s not only simple to make but also feels like something you’d serve to impress guests. The secret is in the herb mixture—it takes these meatballs to a whole new level.
Before You Start
- Use the Right Potatoes: Yukon Gold or similar waxy potatoes hold their shape well and stay tender, making them perfect for this recipe. Avoid starchy potatoes like Russets as they may fall apart.
- Don’t Skip the Herbs: The fresh cilantro and parsley in the meatball mixture are key to adding depth of flavor. If you don’t have fresh herbs, use half the amount of dried herbs as a substitute.
- Shape Meatballs Evenly: Aim for meatballs that are all about the same size (1½ inches) so they cook evenly.
- Layer Carefully: Place the onions at the bottom of the pot to prevent sticking and help the flavors infuse the meatballs and potatoes.
- Broiling Is Essential: Don’t skip the broiler step at the end. It adds a delicious caramelized finish to the dish that brings everything together beautifully.
- Prep Ahead: You can shape the meatballs and prepare the herb mixture up to a day in advance to save time. Keep them refrigerated until ready to cook.
Ingredients You’ll Need
- Ground Beef: You can use extra lean ground beef. Swap with ground turkey or chicken for a leaner option.
- Salt, Pepper, Paprika, Italian Seasoning: These seasonings bring out the best in the meatballs and add layers of flavor. Feel free to adjust to taste or use your favorite spice mix. If you don’t have Italian seasoning, you can make your own using my recipe here.
- Olive Oil: Keeps the meatballs moist and adds a hint of richness. Any neutral oil, like avocado oil, works if you’re out of olive oil.
- Honey: Adds a touch of sweetness that balances the savory flavors. You can substitute with maple syrup or skip it if you prefer.
- Garlic, Cilantro, Parsley: These fresh ingredients make the herb mixture vibrant and aromatic. If cilantro isn’t your thing, you can use extra parsley or even basil.
- Golden Potatoes: Yukon Golds are my go-to, but red potatoes work too. Avoid starchy ones like Russets.
- Celery Root: Adds a subtle, earthy flavor to the herb mixture. If you can’t find it, try a small parsnip or just leave it out.
- Onion: Adds a lot sweetness and depth. White or yellow onions work best here.
- Golden Potatoes: They cook to a buttery, tender texture without falling apart. Yukon Golds are my go-to, but red potatoes work too. Avoid starchy ones like Russets.
- Turmeric: Gives the dish a warm, earthy flavor and a beautiful golden color. Don’t skip this—it’s a game-changer!
- Lemon Juice: Brings a bright, tangy kick to balance the richness of the meatballs and potatoes. Lime juice is a good alternative.
- Honey: Adds a touch of sweetness that balances the savory flavors.
Let’s start with the green herb mixture because it’s the secret to these meatballs tasting so good. Toss your garlic, potatoes, celery root, onion, cilantro, and parsley into a food processor and blend until it’s nice and smooth. Don’t overthink it—it doesn’t have to be perfect puree, but you don’t want big chunks either.
Now, grab a big bowl for the meatballs. Throw in the ground beef, spices, olive oil, honey, and that herb mixture you just made. Don’t be shy—use your hands to mix everything. Knead it just until everything is combined; you don’t want to overwork it, or the meatballs might end up a bit dense.
As for shaping, aim for about 1½-inch balls—think ping pong size. Try to keep them uniform so they cook evenly.
For the pan, the trick is layering. Start with some olive oil, turmeric, salt, and pepper. Let that warm up a bit, then toss in your sliced onions. Stir them around for a couple of minutes—they don’t need to cook fully, just soften up.
Now, add the meatballs right on top of the onions. No need to sear them first; they’ll cook beautifully in the sauce. Arrange the potato wedges on top of the meatballs—it might feel a little odd layering like this, but trust me, it works. Whisk together your lemon juice, olive oil, garlic, turmeric, honey, and water. Pour this all over the meatballs and potatoes, making sure to get it as even as possible. I like to give the pot a gentle shimmy side to side, so the sauce coats everything. Don’t stir it—that would mess up your layering.
Cover the pot with a lid, turn the heat down low, and let it all simmer away for about 50 minutes. This is where the magic happens. The potatoes soak up all that lemony, herby goodness, and the meatballs get super tender. Resist the urge to peek too often—you want all that steam to stay inside and do its thing.
This step is a game-changer. Once the meatballs and potatoes are cooked, preheat your broiler. Pop the uncovered pot under the broiler for about 7–8 minutes, just until the tops get that gorgeous caramelized color. Keep an eye on it—things can go from golden to burnt pretty fast! When it’s done, sprinkle on some fresh parsley for a little color and freshness.
Frequently Asked Questions
Can I make the meatballs ahead of time?
Absolutely! You can shape the meatballs the day before and store them in the fridge, covered, until you’re ready to cook. This makes dinner even easier on the day you plan to serve it. Just make sure to let them come to room temperature before cooking.
How do I know when the meatballs and potatoes are cooked through?
After simmering for 50 minutes, the meatballs should be fully cooked and the potatoes fork-tender. If you’re unsure, check a meatball by cutting it open—there should be no pink in the middle. The potatoes should easily pierce with a fork.
Can I make this dish in a slow cooker?
Yes, you can! To make this dish in the slow cooker, brown the meatballs in a skillet first, then add all the ingredients to your slow cooker. Cook on low for 6-7 hours or until the potatoes are tender.
How should I store leftovers?
Once the dish has cooled to room temperature, transfer leftovers to an airtight container and refrigerate for up to 3 days. Reheat in the oven or microwave, adding a splash of water if needed to loosen up the sauce.
Can I freeze this dish?
Yes! You can freeze the meatballs and potatoes, but it’s best to freeze them in portions. Let it cool completely, then place the leftovers in an airtight container or freezer bag. It will keep in the freezer for up to 3 months. When you’re ready to eat, thaw overnight in the fridge and reheat in the oven until hot.
More Delicious Dinner Recipes
- Chicken Parmesan Meatballs
- Meatloaf with Gravy
- Pork Belly Bao Buns (Gua Bao)
- Chicken And Leek Pie
- Slow Cooker Steak and Potatoes
One Pot Meatballs and Potatoes
Ingredients
For the Meatballs:
- 2 pounds ground beef
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- ½ teaspoon paprika
- 1 teaspoon Italian seasoning
- 3 tablespoons olive oil
- 1 teaspoon honey
For the Green Herbs Mixture:
- 3 cloves garlic
- 2 golden potatoes cut into quarters
- ½ celery root cut into quarters
- 1 onion cut into quarters
- ½ cup cilantro leaves
- ½ cup parsley leaves
For the Pan:
- 6 tablespoons olive oil
- ½ teaspoon turmeric
- ½ teaspoon black pepper
- ½ teaspoon salt
- 2 medium onions cut in halves and sliced
- 3 pounds potatoes such as Yukon gold, peeled and cut into quarters
For the Lemony Sauce:
- ½ teaspoon turmeric
- ½ teaspoon salt
- 4 tablespoons olive oil
- 2 cloves garlic minced
- juice of ½ lemon
- 1 teaspoon honey
- ⅓ cup water
Garnish:
- ¼ cup parsley chopped
Instructions
- In a small food processor, combine 3 garlic cloves, 2 potatoes, ½ celery root, 1 onion, ½ cup cilantro leaves, and ½ cup parsley leaves. Process until the mixture is smooth and well combined. Set aside.
- In a large bowl, add 2 pounds ground beef, 1 teaspoon salt, ½ teaspoon ground black pepper, ½ teaspoon paprika, 1 teaspoon Italian seasoning, 3 tablespoons olive oil, and 1 teaspoon honey. Add the prepared green herbs mixture to the bowl. Knead the mixture with your hands until all ingredients are thoroughly incorporated.
- Shape the mixture into approximately 30 meatballs, each about 1½ inches in diameter. Set aside.
- In a mixing bowl, combine ½ teaspoon turmeric, ½ teaspoon salt, 4 tablespoons olive oil, 2 minced garlic cloves, juice from ½ lemon, 1 teaspoon honey, and ⅓ cup water. Mix well until all ingredients are thoroughly incorporated.
- In a large, oven-safe pot or Dutch oven, heat 6 tablespoons olive oil over medium heat. Add ½ teaspoon turmeric, ½ teaspoon black pepper, and ½ teaspoon salt. Stir to combine. Add 2 onions, cut in halves and sliced, to the pot. Sauté for 2 minutes until they start to soften.
- Carefully add the 30 meatballs to the pot right on top of the onion. Arrange the potatoes, peeled and cut into quarters, on top of the meatballs. Pour the lemony sauce evenly over the meatballs and potatoes in the pot. Gently move the pot from side to side to ensure the sauce is distributed evenly.
- Cover the pot with a lid and reduce the heat to LOW. Let it cook for 50 minutes, allowing the flavors to meld and the potatoes to become tender.
- After cooking, preheat your oven's broiler. Remove the lid from the pot and transfer it to the oven. Broil for 7-8 minutes until the top is nicely browned and caramelized. Remove the pot from the oven and let it cool slightly.
- Garnish with ¼ cup chopped fresh parsley and serve.
Tips & Notes:
- Brown the meatballs under the broiler at the end for a beautiful caramelized finish.
- Use Yukon Gold potatoes for the best texture—they hold up well during cooking.
- Add extra lemon juice for a brighter, tangier flavor if you love citrusy dishes.
