Crispy Garlic Butter One-Pan Meatballs and Potatoes
Garlic Butter One-Pan Meatballs and Potatoes – Crispy on the outside, tender on the inside, and swimming in a garlic butter sauce. After making this many times, I’ve discovered the trick to perfect meatballs every time. The crispy edges and tender centers will make your kitchen smell like a cozy Italian restaurant. Jump to the recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Try these Samoa Truffles for dessert and Pair with this Chicken Broccoli Rice Casserole for a complete meal.
Why This Crispy Garlic Butter One-Pan Meatballs and Potatoes Is Pure Comfort
- Crispy on the outside, tender on the inside
- Perfectly seasoned garlic butter sauce
- One-pan easy cleanup
- Ready in 30 minutes
What You'll Need for Crispy Garlic Butter One-Pan Meatballs and Potatoes
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 1 lb ground beef
- 1 lb baby potatoes, halved
- 4 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt and pepper, to taste
- 1/4 cup olive oil
- Optional: Fresh parsley, chopped
- Optional: Red pepper flakes
📝 Ingredient Notes
- ground beef: You can also use a mix of ground beef and pork.
🛒 Tools & Equipment I Recommend
- Cast Iron Skillet — Even heat distribution for perfectly cooked meatballs and potatoes → See on Amazon
- Meat Thermometer — Ensures meatballs are cooked to a safe temperature → See on Amazon
How to Make Crispy Garlic Butter One-Pan Meatballs and Potatoes
- Step 1: Preheat oven to 425°F (220°C). In a large bowl, combine ground beef, oregano, basil, salt, and pepper. Mix well and form into 1-inch meatballs.
- Step 2: Heat olive oil in a large oven-safe skillet over medium-high heat. Add meatballs and cook until browned on all sides, about 5 minutes. Remove meatballs from skillet and set aside.
- Step 3: Add potatoes to the skillet and cook until browned, about 5 minutes. Stir in garlic and cook for an additional 1 minute.
- Step 4: Return meatballs to the skillet with the potatoes. Spoon the garlic butter sauce over the meatballs. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until potatoes are tender and meatballs are cooked through.
- Step 5: Garnish with fresh parsley and red pepper flakes (optional). Serve hot and enjoy!
Cook's Tips for Perfect Crispy Garlic Butter One-Pan Meatballs and Potatoes
- Pro Tip: Avoid overcrowding the pan to ensure crispy meatballs and potatoes.
- Common mistake and fix: If your meatballs are falling apart, add a beaten egg to the meat mixture before forming into balls. This helps bind the ingredients together.
- Pro Tip: For extra flavor, add a splash of red wine to the skillet before transferring to the oven.
- Pro Tip: To make ahead, cook meatballs and potatoes separately, then combine and reheat in the oven before serving.
Storing & Reheating Crispy Garlic Butter One-Pan Meatballs and Potatoes
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 3 days. Make-ahead tip: Meatballs can be made up to 1 day ahead and stored in the fridge until ready to cook.
Freezing Crispy Garlic Butter One-Pan Meatballs and Potatoes
Freeze uncooked meatballs for up to 2 months. Thaw overnight before cooking.
How to Reheat Without Drying It Out
Oven: Reheat in a 350°F (175°C) oven for 10-15 minutes. Microwave: Reheat in the microwave for 1-2 minutes, or until heated through.
Recipe Notes
- Chef tip: For extra flavor, add a splash of red wine to the skillet before transferring to the oven.
- Best substitution: You can also use a mix of ground beef and pork for the meatballs.
- Make-ahead: Meatballs can be made up to 1 day ahead and stored in the fridge until ready to cook.
- Scaling: This recipe can be easily doubled to serve a larger crowd.
- Troubleshooting: If your meatballs are falling apart, add a beaten egg to the meat mixture before forming into balls. This helps bind the ingredients together.
Want to level up this recipe?
High-quality ground beef — Ensures tender, flavorful meatballs → Check price on Amazon
Crispy Garlic Butter One-Pan Meatballs and Potatoes
Ingredients
Main Ingredients
- 1 lb ground beef
- 1 lb baby potatoes, halved
- 4 cloves garlic, minced
Seasonings
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt and pepper, to taste
- 1/4 cup olive oil
Optional Toppings
- Fresh parsley, chopped
- Red pepper flakes
Instructions
- Step 1: Preheat oven to 425°F (220°C). In a large bowl, combine ground beef, oregano, basil, salt, and pepper. Mix well and form into 1-inch meatballs.
- Step 2: Heat olive oil in a large oven-safe skillet over medium-high heat. Add meatballs and cook until browned on all sides, about 5 minutes. Remove meatballs from skillet and set aside.
- Step 3: Add potatoes to the skillet and cook until browned, about 5 minutes. Stir in garlic and cook for an additional 1 minute.
- Step 4: Return meatballs to the skillet with the potatoes. Spoon the garlic butter sauce over the meatballs. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until potatoes are tender and meatballs are cooked through.
- Step 5: Garnish with fresh parsley and red pepper flakes (optional). Serve hot and enjoy!
Notes
- Chef tip: For extra flavor, add a splash of red wine to the skillet before transferring to the oven.
- Best substitution: You can also use a mix of ground beef and pork for the meatballs.
- Make-ahead: Meatballs can be made up to 1 day ahead and stored in the fridge until ready to cook.
- Scaling: This recipe can be easily doubled to serve a larger crowd.
- Troubleshooting: If your meatballs are falling apart, add a beaten egg to the meat mixture before forming into balls. This helps bind the ingredients together.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezer: Freeze uncooked meatballs for up to 2 months. Thaw overnight before cooking.
- Oven reheat: Reheat in a 350°F (175°C) oven for 10-15 minutes.
- Microwave reheat: Reheat in the microwave for 1-2 minutes, or until heated through.
- Make ahead: Meatballs can be made up to 1 day ahead and stored in the fridge until ready to cook.
Nutrition Per Serving
- Calories: 570
- Protein: 35g
- Fat: 32g
- Carbs: 35g
- Fiber: 4g
- Sugar: 3g
- Sodium: 600mg
- Cholesterol: 120mg
- Sat. Fat: 12g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Crispy Garlic Butter One-Pan Meatballs and Potatoes FAQs
Yes, you can make the meatballs up to 1 day ahead and store them in the fridge until ready to cook. However, it's best to cook the potatoes fresh for the best texture.
If your meatballs are falling apart, it's likely that the mixture wasn't bound together properly. Adding a beaten egg to the meat mixture before forming into balls should help prevent this.
Yes, you can freeze uncooked meatballs for up to 2 months. Thaw overnight before cooking.
Yes, you can cook the meatballs in the air fryer at 375°F (190°C) for 10-12 minutes, or until cooked through. However, the potatoes may not crisp up as well in the air fryer.
The best way to reheat leftover meatballs and potatoes is in the oven at 350°F (175°C) for 10-15 minutes. This helps maintain the texture and flavor of the dish.
A Warm Final Note
I can’t wait for you to try Crispy Garlic Butter One-Pan Meatballs and Potatoes and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
