One-Pan Meatball and Potato Skillet

Introduction

This hearty One-Pan Meatball and Potato Skillet has won over countless home cooks with its irresistible combination of tender, seasoned meatballs and golden potatoes, all simmered in a rich tomato sauce with colorful vegetables. Perfect for busy weeknights or weekend family dinners, this complete meal comes together in one skillet, minimizing cleanup while maximizing flavor. The savory meatballs nestle perfectly among the crispy-edged potatoes, while the sauce brings everything together with its deep, aromatic flavors. This crowd-pleasing dish delivers comfort food satisfaction with every bite and will quickly become a requested favorite in your dinner rotation.

Ingredients

For the Meatballs:

400g (14 oz) ground beef
1 large egg
½ teaspoon black pepper
½ teaspoon salt
½ teaspoon dried garlic or garlic powder
1 tablespoon olive oil (for frying)

For the Potatoes:

10 medium potatoes (approximately 1.2kg/2.5 lbs), cut into chunks
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon paprika powder
1 teaspoon dried oregano
2-3 tablespoons olive oil

For the Sauce:

1 medium carrot, diced
1 bell pepper (any color), diced
3 garlic cloves, minced
250ml (9 oz) tomato puree or passata
1 teaspoon sugar
1 teaspoon Italian herb blend
1 leek, white and light green parts sliced (or substitute with 1 medium onion)
2 tablespoons olive oil (for sautéing)
Salt and pepper to taste
Fresh herbs for garnish (optional)

Instructions

Preparing the Meatballs:

In a large bowl, combine the ground beef, egg, salt, pepper, and dried garlic.
Mix thoroughly but gently, being careful not to overwork the meat, which can make the meatballs tough.
Shape the mixture into approximately 8-10 evenly sized meatballs, about the size of a golf ball.
Place the formed meatballs on a plate and let them rest in the refrigerator for 15 minutes. This helps them hold their shape during cooking.

Preparing the Potatoes:

Wash the potatoes well and cut them into even-sized chunks, about 1.5 inches (4 cm) each.
Place the potato chunks in a large bowl and add salt, pepper, paprika powder, dried oregano, and olive oil.
Toss thoroughly to ensure all potato pieces are evenly coated with the oil and seasonings.
Let the seasoned potatoes rest for 15 minutes to absorb the flavors.

Cooking the Dish:

Heat 1 tablespoon of olive oil in a large, deep skillet or frying pan over medium-high heat.
Once the oil is hot, carefully add the meatballs to the skillet, leaving space between each one.
Fry the meatballs for about 3 minutes on each side until they develop a nice brown crust all around. They don’t need to be cooked through completely at this stage.
Remove the meatballs from the skillet and set aside on a plate.
In the same skillet, add another tablespoon of olive oil if needed, then add the seasoned potato chunks.
Fry the potatoes, stirring occasionally, until they begin to turn golden and develop a crust, about 10 minutes.
Add the diced carrot and bell pepper to the skillet with the potatoes. Sauté for about 4 minutes until the vegetables begin to soften.
Add the minced garlic and cook for another 2 minutes, stirring frequently to prevent the garlic from burning.
Pour in the tomato puree, add the sugar and Italian herbs, and stir to combine everything well.
Let the sauce simmer for about 4 minutes to reduce slightly and intensify in flavor.
Add the sliced leek and stir to incorporate it into the sauce.
Carefully nestle the browned meatballs back into the skillet among the potatoes and vegetables.
Reduce the heat to low, cover the skillet, and simmer for 20 minutes, or until the meatballs are fully cooked through and the potatoes are tender.
Occasionally check and gently stir to ensure nothing is sticking to the bottom of the pan.
Once everything is cooked through, taste and adjust seasonings if necessary.
Garnish with fresh herbs if desired, and serve hot directly from the skillet.

Nutritional Information and Timing

Preparation Time: 20 minutes
Cooking Time: 45 minutes
Resting Time: 15 minutes
Total Time: 1 hour 20 minutes
Servings: 4-6

Per Serving (based on 5 servings):

Calories: Approximately 520 kcal
Protein: 25g
Carbohydrates: 45g
Fiber: 6g
Fat: 28g
Sodium: 780mg (varies based on added salt)

Cooking Tips and Tricks

Meatball Binding: If your meatball mixture seems too wet, add 2-3 tablespoons of breadcrumbs to help bind it. If it’s too dry, a tablespoon of milk or a bit more egg can help.
Perfect Meatballs: For evenly sized meatballs, use an ice cream scoop or tablespoon to portion the meat mixture before rolling.
Meatball Texture: Handle the meat mixture as little as possible to keep the meatballs tender. Overworking the meat can result in tough, dense meatballs.
Potato Selection: Waxy potatoes like Yukon Gold or red potatoes hold their shape better during cooking than starchy varieties like Russets, which are more likely to break down.
Oil Temperature: Make sure the oil is hot before adding the meatballs to achieve that perfect sear on the outside, which helps seal in the juices.
Even Cooking: Choose a skillet large enough to accommodate all ingredients without overcrowding, which can lead to steaming rather than proper browning.
Flavor Development: Don’t rush the browning steps for either the meatballs or vegetables. These steps are crucial for developing the deep flavors that make this dish special.

Variations and Substitutions

Meat Options: Substitute ground beef with ground turkey, chicken, pork, or a combination for different flavors. For a lighter version, use ground poultry with a tablespoon of olive oil added to the mixture for moisture.
Vegetable Add-ins: Enhance the nutritional profile by adding zucchini, mushrooms, spinach, or peas during the final 5-10 minutes of cooking.
Cheese Enhancement: Sprinkle grated Parmesan, crumbled feta, or small cubes of mozzarella over the dish during the last 5 minutes of cooking for an extra layer of flavor.
Herb Variations: Experiment with different herb combinations like rosemary and thyme for a more Mediterranean flavor, or cumin and coriander for a Middle Eastern twist.
Spice Level: Add red pepper flakes or a diced chili pepper with the vegetables for a spicier version of this dish.
Tomato Alternatives: If tomato puree isn’t available, use crushed tomatoes or even diced tomatoes for a chunkier sauce.
Cream Finish: For a richer sauce, stir in 2-3 tablespoons of heavy cream or cream cheese just before serving.

Common FAQs

Can I prepare components of this dish ahead of time?

Yes, both the meatballs and the seasoned potatoes can be prepared up to 24 hours in advance and stored in the refrigerator. This makes assembly and cooking much quicker when you’re ready to prepare the full dish.

How can I tell if the meatballs are cooked through?

The safest way is to use a meat thermometer, which should read 160°F (71°C) when inserted into the center of a meatball. Alternatively, cut one open – it should be completely browned inside with no pink remaining.

Can this dish be frozen?

Yes, the cooked dish freezes well. Cool completely, then transfer to airtight containers and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat in a covered skillet over medium-low heat until hot throughout, adding a splash of water or broth if the sauce seems too thick.

What can I serve with this one-pan meal?

This dish is complete on its own but pairs nicely with a simple green salad, steamed vegetables, or crusty bread to soak up the delicious sauce. For a lighter meal, serve smaller portions with a larger salad on the side.

My sauce is too thin. How can I thicken it?

If your sauce seems too watery, uncover the skillet during the last 5-10 minutes of cooking to allow excess moisture to evaporate. Alternatively, you can mix 1 teaspoon of cornstarch with 1 tablespoon of cold water and stir this slurry into the simmering sauce.

Storage and Make-Ahead Tips

Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: For best results, reheat gently in a covered skillet over medium-low heat, adding a splash of water or broth to loosen the sauce. Microwaving is also an option, but cover the dish to prevent splattering and stir halfway through heating.
Freezing Instructions: Cool the dish completely before transferring to freezer-safe containers. Leave some space at the top as the sauce may expand when frozen. Freeze for up to 3 months.
Thawing: Thaw frozen leftovers overnight in the refrigerator before reheating for the best texture.
Make-Ahead Components:
- The raw meatball mixture can be prepared and refrigerated for up to 24 hours before shaping and cooking.
- Shaped raw meatballs can be frozen on a baking sheet, then transferred to freezer bags and stored for up to 1 month. Thaw in the refrigerator before cooking.
- Cut and season the potatoes up to 24 hours in advance, storing them in cold water in the refrigerator to prevent browning. Drain and pat dry before cooking.
Meal Prep Option: This dish reheats well, making it excellent for meal prep. Portion into individual containers for ready-to-heat lunches or dinners throughout the week.
Freshening Up Leftovers: When reheating, add a sprinkle of fresh herbs or a squeeze of lemon juice to brighten the flavors of leftovers.

This One-Pan Meatball and Potato Skillet is the epitome of comfort food done right – hearty, flavorful, and satisfying without being overly complicated. The beauty of this dish lies in its simplicity and adaptability, allowing you to customize it to your family’s preferences while still maintaining that wonderful balance of textures and flavors. From the tender, juicy meatballs to the perfectly seasoned potatoes and the robust tomato sauce, every component works together to create a memorable meal that truly deserves its reputation as a dish that has “won over a million hearts.”