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A featured image showcases delicious Meatballs With Potatoes And Cheese, ready to be enjoyed.

Best Meatballs with Potatoes and Cheese

This recipe delivers juicy meatballs nestled amongst creamy potatoes and oozing with melted cheese. It's a comforting and flavorful dish that's surprisingly easy to make. The seasoned meatballs, hearty potatoes, and gooey cheese create a symphony of flavors and textures that will leave you craving more.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 6
Course: Main Course
Cuisine: American
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound ground beef or a mix of beef and pork
  • 1/2 cup breadcrumbs panko or regular
  • 1/4 cup grated Parmesan cheese
  • 1 egg, lightly beaten
  • 1/4 cup chopped onion
  • 2 cloves garlic, minced
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1.5 pounds potatoes, peeled and cubed Yukon Gold or Russet
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup shredded mozzarella cheese
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup water to thin the sauce, if needed, optional
  • 1 teaspoon Italian seasoning optional
  • Red pepper flakes optional
  • Fresh parsley, for garnish optional

Equipment

  • Large bowl
  • Cookie scoop (optional)
  • baking sheet
  • Oven
  • measuring cups and spoons
  • Peeler
  • knife
  • cutting board

Method
 

  1. Preheat your oven to 400°F (200°C).
  2. Peel and cube the potatoes into roughly 1-inch pieces.
  3. In a large bowl, combine all the meatball ingredients. Gently mix everything together with your hands until just combined. Be careful not to overmix, or your meatballs will be tough!
  4. Roll the meat mixture into 1-inch meatballs. I like to use a cookie scoop to keep them uniform.
  5. Place the cubed potatoes on a baking sheet, drizzle with olive oil, and season with salt and pepper. Toss to coat.
  6. Arrange the meatballs on the same baking sheet as the potatoes, spacing them evenly.
  7. Bake for 20-25 minutes, or until the meatballs are cooked through and the potatoes are tender.
  8. Remove the baking sheet from the oven. If using marinara sauce, gently pour it over the meatballs and potatoes.
  9. Sprinkle the mozzarella and cheddar cheese evenly over the top.
  10. Return the baking sheet to the oven and bake for another 5-10 minutes, or until the cheese is melted and bubbly.
  11. Let the dish cool for a few minutes before serving. Garnish with fresh parsley, if desired.

Notes

For dry meatballs, avoid overmixing and overcooking. Add a tablespoon or two of milk to the meatball mixture to help keep them moist. For soggy potatoes, spread them out in a single layer on the baking sheet. Toss potatoes with a little cornstarch before roasting to help crisp them up. If the dish tastes bland, add more seasoning such as salt, pepper, or Italian seasoning. Store leftovers in an airtight container in the refrigerator for up to 3-4 days or freeze for up to 2-3 months. Reheat in a preheated oven at 350°F (175°C) until heated through or microwave.