Baked beef Meatballs and Potatoes is a delightful one-pan meal that promises to bring the family together around the dinner table. The combination of juicy, tender turkey meatballs and crispy roasted Yukon Gold potatoes, all seasoned with a rich blend of savory spices, offers a comforting experience filled with flavor and warmth. Not only is this dish appealing because of its taste, but it also incorporates wholesome ingredients that can satisfy even the pickiest eaters.
This recipe is easy to prepare, making it an excellent choice for busy weeknights or casual weekend gatherings. In this article, you’ll learn about the origins of the dish, the importance of each ingredient, step-by-step instructions for preparation, and creative ways to customize the recipe to suit your needs. Grab your apron, and let’s dive into the culinary world of baked beef meatballs and potatoes!
Understanding the Recipe
The concept of meatballs is universally adored across various cultures, each adding its unique flair. Originating from Italy, meatballs have transcended borders to become a staple in many households. This baked version, featuring ground beef instead of the traditional pork or beef, offers a lighter yet equally delicious alternative. beef is leaner, making this dish a healthier choice while still providing the heartiness associated with classic meatballs.
Growing up, my family often prepared a hearty meatball dish, and the aroma that filled the kitchen while cooking stirred up wonderful memories. Now, I find myself making this dish with my family, creating new memories. The layered flavors of the beef meatballs, the savory tomato sauce, and the creamy béchamel all come together to evoke feelings of comfort and satisfaction. Each bite speaks of home-cooked goodness, making this meal significant not just for its taste, but for the memories it creates.
Ingredient Breakdown
To get started, let’s break down the ingredients required for this dish. Here’s what you will need:
For the Meatballs:
- 1 pound 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 teaspoons fresh chopped parsley (1 teaspoon for the meatballs, 1 teaspoon for garnish)
- ½ teaspoon fresh cracked black pepper
The ground beef provides a lighter protein source without sacrificing flavor. The combination of onion enhances the moisture and sweetness of the meatballs, while the panko breadcrumbs help to bind the mixture together.
For the Potatoes:
- 5 medium-sized Yukon Gold potatoes (or 6-7 smaller ones), washed and dried
Yukon Gold potatoes are ideal for their creamy texture when cooked. Keeping the skins on adds extra fiber and nutrients, but feel free to peel them if desired.
For the Tomato Sauce:
- 1½ cups crushed tomatoes
- 1 teaspoon Italian seasoning
- ½ teaspoon kosher salt
- ½ teaspoon cracked black pepper
This sauce ties the meatballs and potatoes together, adding a tangy richness that complements the savory flavors.
For the Béchamel (Cream) Sauce:
- 4 tablespoons salted butter
- 5 tablespoons all-purpose flour
- 2¼ cups 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
The béchamel sauce adds a creamy layer that enriches the overall dish, providing a delightful contrast to the meatballs and potatoes.
Step-by-Step Instructions
Now, let’s dive into the preparation steps to create these delicious baked beef meatballs and potatoes.
- Preheat your Oven: Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Prepare the Meatball Mixture: In a medium-sized mixing bowl, combine 1 pound of ground beef , ½ cup of finely chopped sweet yellow onion, ⅓ cup of plain panko bread crumbs, 1 beaten extra-large egg, 2 teaspoons of Italian seasoning, 1 teaspoon of kosher salt, 2 teaspoons of fresh chopped parsley (reserve 1 teaspoon for garnish), and ½ teaspoon of fresh cracked black pepper. You can mix using a spoon or your hands, making sure everything is well combined.
- Form the Meatballs: Use a 1½ tablespoon scoop to portion out the mixture and roll it into balls. Place the meatballs on the prepared baking sheet, spacing them about 2 inches apart. You should yield around 22-23 meatballs and bake them in the preheated oven for 15 minutes.
- Prepare the Potatoes: While the meatballs are baking, bring a pot of water to a boil. Add 5 medium-sized Yukon Gold potatoes and cook for 15-20 minutes until fork-tender. Drain and rinse them under cold water to stop the cooking process.
- Make the Tomato Sauce: In a small mixing bowl, combine 1½ cups crushed tomatoes, 1 teaspoon Italian seasoning, ½ teaspoon kosher salt, and ½ teaspoon cracked black pepper. Stir well and set aside.
- Prepare the Cream Sauce: In a heavy-bottomed saucepan over medium-high heat, melt 4 tablespoons of salted butter. Once melted, whisk in 5 tablespoons all-purpose flour continuously for about 1-1½ minutes. Gradually whisk in 2¼ cups of warmed whole milk, stirring until the sauce thickens. Remove from the heat and mix in ½ teaspoon kosher salt, ½ teaspoon fresh cracked black pepper, and ⅛ teaspoon ground nutmeg.
- Layer the Dish: Remove the baked meatballs from the oven. Slice the potatoes into ⅛ inch thick slices. In a greased 9 x 9 baking dish or a cast-iron skillet, layer the potato slices to cover the bottom and sides. Next, place the meatballs on top and create a design that forms a “bullseye.” Fit the remaining potato slices around the meatballs.
- Assemble the Sauces: Spoon the prepared tomato sauce evenly over the meatballs. Then, pour the béchamel sauce over the tomato sauce, ensuring you use all the sauce. Finish by sprinkling 1 cup of freshly shredded mozzarella on top.
- Bake the Dish: Bake the casserole for 45 minutes, or until the cheese is golden brown.
- Rest and Serve: Allow the dish to rest for approximately 10-15 minutes before serving. This lets the flavors meld and allows the dish to cool slightly. Garnish with the reserved 2 teaspoons of chopped parsley and serve warm.
Variations and Customizations
This recipe offers plenty of room for personalization based on dietary preferences and ingredient availability.
- Meat Alternatives: Feel free to substitute the beef with ground chicken for a different flavor. Some may also prefer using lean beef or plant-based ground meat for a vegetarian option.
- Potato Variations: For a more health-conscious version, consider replacing Yukon Gold potatoes with sweet potatoes or cauliflower for a lower-carb alternative.
- Healthier Sauces: To decrease the richness of the béchamel, consider making a lighter version using almond milk or oat milk, and reducing the butter for a lower-fat option.
- Flavor Additions: Enhance your sauce with garlic, red pepper flakes, or a splash of balsamic vinegar for added depth. You can also include vegetables in the layering process, such as bell peppers or zucchini, to increase nutrition.
Serving Suggestions
When it comes to serving, presentation can elevate your dining experience. Here are some ideas:
- Garnishes: A sprinkle of freshly chopped parsley adds a pop of color and freshness to the dish.
- Side Dishes: Serve with a crisp green salad or roasted vegetables for a complete meal.
- Beverage Pairings: A light red wine, such as Pinot Noir, complements the savory flavors of the dish. For a non-alcoholic option, a sparkling water with lemon pairs wonderfully.
- Occasions: This meal is perfect for family dinners, cozy gatherings, or even meal prep for busy weekdays. It’s a versatile dish that can be enjoyed any time.
Tips for Success
Here are some helpful tips to ensure your baked beef meatballs and potatoes come out perfectly:
- Mixing Meatballs: Avoid overmixing the meatball mixture to ensure a tender end product; mix just until combined.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to a month.
- Reheating: When reheating, use the oven for the best texture. Cover the dish with foil to prevent drying out.
- Cooking Times: If you choose to use raw potatoes, ensure you adjust the baking time to allow them to cook thoroughly.
FAQs
Here are some frequently asked questions to help guide you as you prepare this dish:
Can I substitute the ground beef ?
Yes, ground chicken, lean beef, or even plant-based ground meat can be used as a substitute in this recipe.
Can I use a different type of cheese?
Absolutely! You can experiment with different cheeses like cheddar, gouda, or a dairy-free cheese alternative.
What if I don’t have panko breadcrumbs?
You can substitute regular breadcrumbs or even crushed crackers, though the texture may slightly differ.
How should I store leftovers?
Store remaining baked meatballs and potatoes in an airtight container in the refrigerator for up to 3 days. Make sure to cool them completely before sealing.
Can I prepare this dish ahead of time?
Yes! You can prepare the meatballs and sauces in advance, and assemble the dish before baking. This will save you time on busy nights.
Conclusion
Baked beef meatballs and potatoes are more than just a meal; they are a warm embrace of flavors and memories that are perfect for any occasion. With simple ingredients and straightforward preparation, you can create a comforting dish that delights both family and friends. Whether you’re looking for a tasty weeknight dinner or entertaining guests, this recipe adapts beautifully to your needs.
So roll up your sleeves, follow the steps outlined herein, and enjoy the delicious journey that baking these meatballs will take you on. Don’t forget to share your experience and your delicious results with us!
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MEATBALLS AND POTATOES
Description
Delicious meatballs and potatoes recipe for a hearty main dish. Perfectly seasoned and satisfying for any family meal. Easy to make and so tasty.
Ingredients
For the Meatballs:
- 1 pound 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 teaspoons fresh chopped parsley (1 teaspoon for the meatballs, 1 teaspoon for garnish)
- ½ teaspoon fresh cracked black pepper
The ground beef provides a lighter protein source without sacrificing flavor. The combination of onion enhances the moisture and sweetness of the meatballs, while the panko breadcrumbs help to bind the mixture together.
For the Potatoes:
- 5 medium-sized Yukon Gold potatoes (or 6–7 smaller ones), washed and dried
Yukon Gold potatoes are ideal for their creamy texture when cooked. Keeping the skins on adds extra fiber and nutrients, but feel free to peel them if desired.
For the Tomato Sauce:
- 1½ cups crushed tomatoes
- 1 teaspoon Italian seasoning
- ½ teaspoon kosher salt
- ½ teaspoon cracked black pepper
This sauce ties the meatballs and potatoes together, adding a tangy richness that complements the savory flavors.
For the Béchamel (Cream) Sauce:
- 4 tablespoons salted butter
- 5 tablespoons all-purpose flour
- 2¼ cups 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
The béchamel sauce adds a creamy layer that enriches the overall dish, providing a delightful contrast to the meatballs and potatoes.
Instructions
- Preheat your Oven: Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Prepare the Meatball Mixture: In a medium-sized mixing bowl, combine 1 pound of ground beef , ½ cup of finely chopped sweet yellow onion, ⅓ cup of plain panko bread crumbs, 1 beaten extra-large egg, 2 teaspoons of Italian seasoning, 1 teaspoon of kosher salt, 2 teaspoons of fresh chopped parsley (reserve 1 teaspoon for garnish), and ½ teaspoon of fresh cracked black pepper. You can mix using a spoon or your hands, making sure everything is well combined.
- Form the Meatballs: Use a 1½ tablespoon scoop to portion out the mixture and roll it into balls. Place the meatballs on the prepared baking sheet, spacing them about 2 inches apart. You should yield around 22-23 meatballs and bake them in the preheated oven for 15 minutes.
- Prepare the Potatoes: While the meatballs are baking, bring a pot of water to a boil. Add 5 medium-sized Yukon Gold potatoes and cook for 15-20 minutes until fork-tender. Drain and rinse them under cold water to stop the cooking process.
- Make the Tomato Sauce: In a small mixing bowl, combine 1½ cups crushed tomatoes, 1 teaspoon Italian seasoning, ½ teaspoon kosher salt, and ½ teaspoon cracked black pepper. Stir well and set aside.
- Prepare the Cream Sauce: In a heavy-bottomed saucepan over medium-high heat, melt 4 tablespoons of salted butter. Once melted, whisk in 5 tablespoons all-purpose flour continuously for about 1-1½ minutes. Gradually whisk in 2¼ cups of warmed whole milk, stirring until the sauce thickens. Remove from the heat and mix in ½ teaspoon kosher salt, ½ teaspoon fresh cracked black pepper, and ⅛ teaspoon ground nutmeg.
- Layer the Dish: Remove the baked meatballs from the oven. Slice the potatoes into ⅛ inch thick slices. In a greased 9 x 9 baking dish or a cast-iron skillet, layer the potato slices to cover the bottom and sides. Next, place the meatballs on top and create a design that forms a “bullseye.” Fit the remaining potato slices around the meatballs.
- Assemble the Sauces: Spoon the prepared tomato sauce evenly over the meatballs. Then, pour the béchamel sauce over the tomato sauce, ensuring you use all the sauce. Finish by sprinkling 1 cup of freshly shredded mozzarella on top.
- Bake the Dish: Bake the casserole for 45 minutes, or until the cheese is golden brown.
- Rest and Serve: Allow the dish to rest for approximately 10-15 minutes before serving. This lets the flavors meld and allows the dish to cool slightly. Garnish with the reserved 2 teaspoons of chopped parsley and serve warm.