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Amazing Meatballs and Roasted Potatoes in Under 1 Hour

meatballs and roasted potatoes
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A hearty and flavorful meal featuring juicy meatballs, crispy roasted potatoes, and creamy garlic leeks. Perfect for a comforting weeknight dinner.

Ingredients

Scale
  • Roasted Potatoes
    • 2 lb Yukon Gold potatoes, cut into large chunks
    • 2 tbsp olive oil
    • 1 tsp kosher salt
    • 1/2 tsp black pepper
    • 1 tsp garlic powder
    • 1/2 tsp smoked paprika (optional, for color)
  • Juicy Meatballs
    • 1 1/2 lb ground beef (80/20 recommended)
    • 1/2 cup panko breadcrumbs
    • 1/4 cup milk
    • 1 large egg
    • 2 tbsp grated onion (or very finely minced)
    • 2 cloves garlic, minced
    • 1 tbsp Worcestershire sauce
    • 1 tsp kosher salt
    • 1/2 tsp black pepper
    • 1 tsp Italian seasoning (or 2 tbsp chopped parsley)
    • 2 tbsp olive oil (for searing)
  • Creamy Garlic Leeks
    • 2 large leeks, white + light green parts only, thinly sliced and rinsed well
    • 2 cups shredded green cabbage (or extra leeks)
    • 2 tbsp butter
    • 2 cloves garlic, minced
    • 1/4 cup chicken broth (or water)
    • 1/2 cup heavy cream
    • 1/4 cup grated Parmesan
    • 1 tbsp lemon juice (optional, brightens the cream)
    • Salt and pepper, to taste

Instructions

  1. Preheat oven to 425°F. Toss potato chunks with olive oil, salt, pepper, garlic powder, and smoked paprika. Spread on a baking sheet in a single layer. Roast 30–35 minutes, flipping halfway, until deeply golden and crisp.
  2. In a large bowl, stir panko and milk together for 1 minute. Add ground beef, egg, onion, garlic, Worcestershire, salt, pepper, and seasoning. Mix just until combined (don’t overmix).
  3. Form into 16 meatballs (about 1 1/2 inches each).
  4. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add meatballs and sear, turning occasionally, until browned all over, 8–10 minutes. If needed, lower heat to prevent burning. Cook until they reach 160°F internally (cover and simmer on low a few minutes if they need more time).
  5. In a second skillet (or remove meatballs and use the same pan), melt butter over medium heat. Add leeks and a pinch of salt; sauté 6–8 minutes until softened. Add cabbage and cook 2–3 minutes until slightly tender. Stir in garlic for 30 seconds.
  6. Add broth and simmer 1 minute. Pour in heavy cream and simmer 3–4 minutes until thickened. Stir in Parmesan and lemon juice. Season with salt and pepper to taste.
  7. Plate crispy roasted potatoes, add meatballs, and spoon creamy garlic leeks alongside.

Notes

  • For crispier potatoes, spread them out evenly on the baking sheet.
  • Use a meat thermometer to ensure meatballs reach 160°F internally.
  • Substitute cabbage with extra leeks if preferred.

Nutrition

Keywords: meatballs and roasted potatoes, pan seared meatballs, roasted Yukon gold potatoes, easy weeknight dinner, comfort food dinner, creamy leek side dish

Find it online: https://mealcooked.com/meatballs-and-roasted-potatoes-recipe/