There’s nothing quite like a comforting tray of golden, cheesy meatballs nestled among crispy potatoes. This dish has become a beloved weekend tradition for families across generations – simple enough for busy parents to prepare, yet delicious enough to have the grandchildren asking for seconds. The combination of seasoned meatballs, perfectly roasted potatoes, and a generous blanket of melted cheese creates a meal that brings everyone to the table with smiles.
Ingredients
For the Meatballs:
- 1 kg (2.2 lbs) ground meat (beef or mixed)
- 1 chicken egg
- Salt to taste
- Ground black pepper to taste
- ½ teaspoon dried garlic
- 1 teaspoon smoked paprika
- 1 teaspoon ground coriander
- 2 tablespoons all-purpose flour
- 1 medium onion, finely chopped
- 1 medium carrot, grated
- 2 tablespoons vegetable oil
- 1 tablespoon butter
- 2 garlic cloves, minced
- 2 tablespoons fresh parsley, chopped
For the Potatoes:
- 3-4 medium potatoes, cut into chunks
- 2 tablespoons olive oil
- Salt to taste
- ½ teaspoon dried garlic
- 1 teaspoon dried herbs (Italian seasoning or mixed herbs)
For the Topping:
- 1 sweet red pepper, sliced
- 120g (4.2 oz) mozzarella cheese, grated
For the Side Salad:
- 100g (3.5 oz) mushrooms, sliced
- 1 tablespoon olive oil
- Salt and ground black pepper to taste
- Lettuce leaves
- ½ red onion, thinly sliced
- 3 tablespoons canned corn
- Fresh dill, chopped
- 2 garlic cloves, minced
- 1 tablespoon olive oil
Instructions
Preparing the Meatballs:
- In a large bowl, combine the ground meat with egg, salt, black pepper, dried garlic, smoked paprika, and coriander. Mix well.
- Add the flour and stir until well incorporated.
- In a frying pan, heat the vegetable oil and butter over medium heat. Add the chopped onion and grated carrot, season with a pinch of salt, and sauté until soft and translucent, about 5-7 minutes.
- Add the cooked vegetables to the bowl with the ground meat mixture.
- Add the minced garlic and chopped parsley. Stir until all ingredients are evenly distributed.
- Cover the bowl with a lid or plastic wrap and let the mixture rest at room temperature for 20 minutes to allow the flavors to meld.
Preparing the Potatoes:
- Preheat your oven to 180°C (356°F).
- In a large frying pan, heat the olive oil over medium-high heat.
- Add the potato chunks and season with salt, dried garlic, and dried herbs.
- Fry the potatoes, turning occasionally, until golden on all sides, about 10 minutes.
- Transfer the potatoes to a baking dish, spreading them evenly.
Assembling and Baking:
- Form the meat mixture into 20 meatballs of equal size (about 2 tablespoons each).
- Arrange the meatballs on top of the potatoes in the baking dish.
- Place slices of sweet red pepper between the meatballs.
- Sprinkle the grated mozzarella cheese evenly over the meatballs and potatoes.
- Bake in the preheated oven for 45-50 minutes, or until the meatballs are cooked through and the cheese is bubbling and golden.
Preparing the Side Salad:
- While the meatballs are baking, heat 1 tablespoon of olive oil in a small pan.
- Add the sliced mushrooms, season with salt and pepper, and sauté until golden brown, about 5-7 minutes.
- In a salad bowl, arrange lettuce leaves as a base.
- Top with sliced red onion, canned corn, and the roasted mushrooms.
- Sprinkle with chopped fresh dill.
- In a small bowl, mix minced garlic with salt, pepper, and 1 tablespoon of olive oil to make a simple dressing.
- Drizzle the dressing over the salad just before serving.
Nutritional Information
Per serving (based on 5 servings):
- Calories: 520
- Protein: 38g
- Carbohydrates: 23g
- Fat: 30g
- Saturated Fat: 12g
- Fiber: 3g
- Sodium: 700mg (varies with added salt)
Prep Time: 25 minutes Cook Time: 60 minutes Total Time: 1 hour 25 minutes Servings: 5
Cooking Tips and Tricks
- Perfectly moist meatballs: Don’t overwork the meat mixture when combining ingredients. Mix just until incorporated to keep the meatballs tender.
- Even cooking: Make all meatballs the same size for uniform cooking. Using an ice cream scoop or tablespoon measure helps create consistent portions.
- Flavor boost: The 20-minute rest time for the meat mixture is crucial for flavor development. Don’t skip this step if possible.
- Potato preparation: Par-boiling the potatoes for 5 minutes before frying can reduce the overall cooking time and ensure they’re perfectly tender by the time the meatballs are done.
- Cheese variations: For extra flavor, mix different cheeses – try adding some grated parmesan or smoked gouda to the mozzarella.
Variations and Substitutions
Meat Options:
- Turkey or chicken: For a lighter version, use ground poultry instead of beef.
- Lamb: For a Mediterranean twist, use ground lamb and add 1 teaspoon of ground cumin to the seasoning.
- Vegetarian: Replace meat with a mixture of cooked lentils, finely chopped mushrooms, and breadcrumbs.
Vegetable Additions:
- Hidden vegetables: Grate zucchini or bell peppers into the meatball mixture for extra nutrition.
- Potato alternatives: Replace regular potatoes with sweet potatoes or a mixture of root vegetables like parsnips and carrots.
- Green addition: Add a layer of frozen peas or spinach between the potatoes and meatballs.
Sauce Options:
- Tomato base: Pour 1 cup of tomato sauce over the dish before adding cheese for a more saucy version.
- Creamy variation: Mix 1 cup of sour cream with 2 tablespoons of Dijon mustard and pour over the meatballs before adding cheese.
Common FAQs
Can I prepare this dish ahead of time?
Answer: Yes! You can prepare the meatballs and par-cook the potatoes up to 24 hours ahead. Assemble in the baking dish, cover, and refrigerate. When ready to cook, allow the dish to come to room temperature for 30 minutes before baking, adding an extra 10-15 minutes to the baking time.
Why are my meatballs dry?
Answer: This could be due to using meat with too little fat or overcooking. Try using ground meat with at least 15-20% fat content, and check the internal temperature – meatballs are done when they reach 160°F (71°C).
Can I freeze this dish?
Answer: Yes, you can freeze it either before or after baking. If freezing before baking, assemble everything except the cheese, freeze, then thaw completely before topping with cheese and baking. If freezing after baking, cool completely, portion, and freeze in airtight containers for up to 3 months.
What can I use instead of mozzarella?
Answer: Any good melting cheese works well. Try cheddar, Monterey Jack, Gouda, or a combination of cheeses for different flavor profiles.
How do I know when the meatballs are fully cooked?
Answer: The most reliable method is using a meat thermometer – meatballs should reach an internal temperature of 160°F (71°C). Alternatively, cut one open – it should be no longer pink in the center.
Storage and Make-Ahead Tips
Refrigeration:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- The dish actually develops more flavor after a day in the refrigerator, making it perfect for planned leftovers.
Freezing:
- Freeze individual portions in airtight containers for up to 3 months.
- For best quality, thaw overnight in the refrigerator before reheating.
Reheating:
- Reheat in a 350°F (175°C) oven, covered with foil, for 15-20 minutes or until heated through.
- If reheating in a microwave, use 50% power to prevent the meatballs from becoming tough.
Make-Ahead Components:
- Form meatballs up to 24 hours ahead and store covered in the refrigerator.
- Prepare the vegetable mixture for the meatballs up to 2 days ahead.
- Precook and season the potatoes, then refrigerate up to 24 hours before assembling the dish.
This comforting, cheesy baked meatball dish is truly a family favorite that brings generations together around the dinner table. The combination of seasoned meat, golden potatoes, and melty cheese creates a satisfying meal that’s sure to become a tradition in your home too!
