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Garlic Butter One-Pan Meatballs and Potatoes

Juicy homemade meatballs and crispy roasted potatoes cooked together in one skillet with a rich garlic butter sauce -- ready in 40 minutes.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb ground beef 80% lean
  • 0.25 cup breadcrumbs preferably panko; 25g
  • 1 large egg room temperature
  • 2 cloves garlic, minced for the meatball mixture
  • 0.25 cup grated Parmesan cheese about 15g
  • 2 tbsp fresh parsley, chopped or 1 tsp dried parsley
  • salt and freshly ground black pepper to taste
  • 1 lb baby Yukon Gold or red potatoes, halved about 450g
  • 2 tbsp olive oil for the potatoes; plus 1 tbsp for browning
  • 4 tbsp unsalted butter for the garlic butter sauce
  • 4 cloves garlic, minced for the sauce
  • 1 tsp dried Italian seasoning
  • 1 tbsp fresh lemon juice optional, but recommended
  • fresh parsley, chopped for garnish

Equipment

  • 12-inch oven-safe skillet or cast-iron pan
  • large mixing bowl
  • small saucepan
  • Tongs or spatula
  • Meat thermometer

Method
 

  1. Preheat your oven to 400°F (200°C).
  2. In a large bowl, combine the ground beef, breadcrumbs, egg, 2 cloves minced garlic, Parmesan, parsley, salt, and pepper. Mix gently with your hands until just combined. Let the mixture rest for 10 minutes before rolling.
  3. Roll the mixture into 1 1/2-inch (4 cm) meatballs -- you should get about 16. Keep them uniform in size for even cooking.
  4. Toss the halved baby potatoes with 2 tablespoons olive oil, salt, and pepper until evenly coated.
  5. Heat a 12-inch oven-safe skillet over medium heat. Add 1 tablespoon olive oil or butter. Add the meatballs in a single layer with space between each one. Brown for 3 to 4 minutes per side until a crust forms. Do not move them until they release naturally from the pan.
  6. Nestle the seasoned potatoes around the meatballs in the same skillet, cut side down.
  7. Melt 4 tablespoons butter in a small saucepan over low heat or in the microwave. Stir in the 4 cloves minced garlic and Italian seasoning. Let sit off the heat for 1 minute to infuse.
  8. Drizzle the garlic butter sauce evenly over the meatballs and potatoes. Gently shake the pan to coat everything.
  9. Transfer the skillet to the preheated oven. Roast for 20 to 25 minutes until the potatoes are fork-tender and golden, and the meatballs reach an internal temperature of 160°F (71°C). If the potatoes brown too quickly, tent the pan loosely with foil halfway through.
  10. Remove from the oven. Squeeze fresh lemon juice over the dish and sprinkle with chopped parsley. Serve immediately straight from the skillet.

Notes

Let the meatball mixture rest 10 minutes before rolling for more tender results. Use fresh garlic rather than pre-minced for the best garlic butter flavor. Keep butter sauce on low heat to avoid burning the garlic. Use a meat thermometer to confirm meatballs reach 160°F (71°C). For gluten-free, substitute almond flour or gluten-free breadcrumbs. For dairy-free, use vegan butter and nutritional yeast instead of butter and Parmesan. Meatballs can be formed a day ahead and refrigerated. Leftovers keep in the fridge for up to 3 days; reheat in a skillet or oven at 350°F rather than microwave for best texture.