Baked Meatballs and Potatoes

There’s something deeply comforting about a tray of baked meatballs nestled in with golden potatoes, tender vegetables, and a savory tomato sauce bubbling away in the oven. It’s the kind of dish that fills your kitchen with the most mouthwatering aromas—warm spices, roasted potatoes, and that irresistible meatball sizzle.

This recipe is hearty, family-friendly, and beautifully simple. It’s a complete meal in one pan, which makes cleanup a breeze. Whether you’re serving it for a weeknight dinner or sharing it with loved ones on a cozy weekend evening, these baked meatballs and potatoes will always hit the spot.

Recipe Origin

This style of meatballs with vegetables and tomato sauce is popular across Mediterranean and Middle Eastern kitchens. Every family has their own little twist, and here we’re combining fragrant spices like cumin, oregano, and sumac with juicy meatballs, hearty potatoes, and a tangy tomato-based sauce. It’s rustic, flavorful, and nourishing.

Kitchen Tools You’ll Need

• Large mixing bowl
• Baking dish or roasting pan
• Wooden spoon or spatula
• Box grater (for onion)
• Sharp knife and cutting board

Why You’ll Love This Recipe

One-Pan Meal

Everything bakes together—meat, potatoes, veggies, and sauce—in one dish.

Full of Flavor

A fragrant blend of cumin, oregano, paprika, and sumac makes the meatballs irresistible.

Comfort Food Classic

Warm, hearty, and satisfying without being complicated.

Family-Friendly

This dish is filling and perfect for sharing at the table.

Ingredients in Baked Meatballs and Potatoes

For the Meatballs

• Ground Beef: Lean but flavorful, forms the base of the meatballs.
• Onion & Garlic: Fresh aromatics that keep the meatballs juicy and savory.
• Egg & Breadcrumbs: Classic binding combo for perfect texture.
• Herbs & Spices: Oregano, cumin, paprika, and sumac for depth and brightness.
• Parsley: Fresh and vibrant, balancing the richness of the beef.

Vegetables

• Potatoes: Sliced into rounds to roast beautifully in the sauce.
• Tomatoes: Add natural sweetness and juiciness.
• Mini Peppers: Colorful, slightly sweet, and delicious when roasted.

For the Sauce

• Tomato Paste: Rich base for the sauce.
• Olive Oil: Helps everything roast to perfection.
• Water: Creates just the right consistency for simmering.
• Salt & Black Pepper: Simple seasonings that round everything out.

Instructions

Step 1: Prepare the Meatballs

In a large mixing bowl, combine the ground beef, grated and strained onion, minced garlic, egg, breadcrumbs, parsley, and all the spices (salt, oregano, cumin, paprika, and sumac). Mix gently until just combined—don’t overwork the meat. Form into small meatballs.

Step 2: Prep the Vegetables

Slice the potatoes into rounds, the tomatoes into wedges, and the mini peppers into strips. Arrange them in your baking dish, leaving room for the meatballs.

Step 3: Make the Sauce

In a small bowl, whisk together tomato paste, olive oil, water, salt, and black pepper until smooth.

Step 4: Assemble the Dish

Place the meatballs in the baking dish among the vegetables. Pour the sauce evenly over everything, making sure the potatoes are coated.

Step 5: Bake

Cover the dish with foil and bake at 375°F (190°C) for about 40 minutes. Remove the foil and bake for another 15–20 minutes, until the potatoes are tender, the meatballs are cooked through, and the top is slightly caramelized.

Step 6: Serve and Enjoy

Garnish with fresh parsley if you’d like, and serve hot with warm bread or a crisp green salad.

Nutrition Facts

Servings: 4–6
Calories per serving: ~420
Prep Time: 20 minutes
Cook Time: 55 minutes
Total Time: 1 hour 15 minutes

How to Serve Baked Meatballs and Potatoes

• With a side of crusty bread to soak up the sauce.
• Alongside a fresh green salad or cucumber yogurt dip.
• As a cozy family-style dinner straight from the baking dish.

Make-Ahead and Storage Tips

• Make Ahead: Shape the meatballs and slice the veggies earlier in the day, then assemble and bake when ready.
• Store Leftovers: Keep in an airtight container in the fridge for up to 3 days.
• Reheat: Warm gently in the oven or microwave.
• Freeze: Freeze fully baked portions for up to 2 months.

Variations to Try

• Spicy Kick: Add chili flakes or fresh hot peppers.
• Lamb or Chicken: Swap beef for ground lamb or chicken for a different flavor.
• Veggie Boost: Toss in zucchini, eggplant, or carrots.
• Cheesy Top: Sprinkle mozzarella or feta before the final bake.

FAQ Section

Q1: Can I use ground lamb instead of beef?
A1: Absolutely! Lamb pairs beautifully with the spices.

Q2: Do I have to peel the potatoes?
A2: Nope—leave the skins on for extra texture and nutrients.

Q3: Can I double the recipe?
A3: Yes, just use a larger baking dish or two smaller ones.

Q4: What if I don’t have sumac?
A4: Substitute with a squeeze of lemon juice for tanginess.

Q5: Can I cook this without covering with foil?
A5: Covering ensures the potatoes cook through; uncover later for browning.

Q6: How do I know the meatballs are done?
A6: They should reach 160°F (71°C) internally and be browned on the outside.

Q7: Can I add cheese inside the meatballs?
A7: Yes! A small cube of mozzarella inside each meatball is a fun surprise.

Q8: Is this recipe freezer-friendly?
A8: Yes—bake, cool, portion, and freeze for up to 2 months.

Q9: Can I make this with sweet potatoes?
A9: Yes, though the flavor will be sweeter—delicious with a touch of chili.

Q10: What side dishes pair best?
A10: A fresh salad, rice pilaf, or simple steamed veggies.

Conclusion

This Baked Meatballs and Potatoes recipe is rustic, hearty, and packed with flavor. With its juicy meatballs, tender potatoes, colorful vegetables, and tangy tomato sauce, it’s the ultimate comfort meal that’s still easy enough for a weeknight dinner.

It’s one of those dishes that brings everyone to the table, plates piled high, and conversations flowing. A true family favorite.

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