Crispy Garlic Butter One-Pan Meatballs and Potatoes
Crispy garlic butter one-pan meatballs and potatoes are the perfect easy dinner solution. After making this many times, I’ve discovered the trick to perfectly crispy meatballs and tender potatoes every time. The golden, crispy exterior of the meatballs and the soft, fluffy potatoes will make your whole family beg for this dish. If you love recipes like this, you’ll also enjoy Easy Samoa Truffles – Heart Healthy Greek and Berry Cream Cheese Muffins.
Why This Crispy Garlic Butter One-Pan Meatballs and Potatoes Is Pure Comfort
- Golden, crispy meatballs
- Tender, fluffy potatoes
- Easy one-pan cleanup
- Better than takeout taste
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.
- ground beef
- ground pork
- potatoes
- garlic
- butter
- onion powder
- salt
- black pepper
- paprika
- oregano
- garlic powder
- Optional: fresh parsley
- Optional: grated Parmesan cheese
📝 Ingredient Notes
- ground beef: Using a mix of ground beef and pork adds flavor and prevents the meatballs from being too dense.
- potatoes: Choose potatoes with a thin skin for better texture and flavor.
🛒 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
- Prepare meatball mixture: In a large bowl, combine ground beef, ground pork, onion powder, salt, black pepper, paprika, oregano, and garlic powder. Mix until just combined.
- Form meatballs: Using your hands, form the meat mixture into 1-inch meatballs. You should have about 24 meatballs.
- Cook meatballs: Heat a large cast iron skillet over medium-high heat. Add a tablespoon of olive oil. Once hot, add the meatballs and cook until browned on all sides, about 5-7 minutes. Remove meatballs from skillet and set aside.
- Cook potatoes: In the same skillet, add the diced potatoes. Cook until golden brown and tender, about 10-12 minutes.
- Combine and finish: Return the meatballs to the skillet with the potatoes. Add minced garlic and butter. Stir until the garlic is fragrant and the butter is melted. Season with salt and pepper to taste. Garnish with fresh parsley and grated Parmesan cheese before serving.
Cook's Tips for Perfect Crispy Garlic Butter One-Pan Meatballs and Potatoes
- Common mistake and fix: Avoid overcrowding the skillet when cooking the meatballs. This can lead to steaming instead of browning. Cook the meatballs in batches if necessary.
- Pro tip: For extra flavor, you can add a splash of chicken broth to the skillet after cooking the potatoes. This will help deglaze the pan and add more flavor to the dish.
- Pro tip: To make this dish even easier, you can form the meatballs ahead of time and refrigerate them until ready to cook.
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: You can form the meatballs ahead of time and refrigerate them until ready to cook.
Freezing Crispy Garlic Butter One-Pan Meatballs and Potatoes
Freeze uncooked meatballs for up to 2 months. Thaw overnight in the fridge before cooking.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (180°C) for 10-15 minutes. Microwave: Reheat in the microwave for 1-2 minutes.
Recipe Notes
- Chef tip: Using a mix of ground beef and pork adds flavor and prevents the meatballs from being too dense.
- Best substitution: You can substitute the ground beef and pork for ground turkey if you prefer.
- Make-ahead: You can form the meatballs ahead of time and refrigerate them until ready to cook.
- Scaling: This recipe can easily be doubled or halved to serve more or fewer people.
- Troubleshooting: If your meatballs are falling apart, you may need to add more binder, such as breadcrumbs or egg.
Want to level up this recipe?
High-quality meat thermometer — Ensures perfectly cooked meatballs every time. Pays for itself vs takeout. → Check price on Amazon
Crispy Garlic Butter One-Pan Meatballs and Potatoes
Ingredients
Main Ingredients
- ground beef
- ground pork
- potatoes
- garlic
- butter
Seasonings
- onion powder
- salt
- black pepper
- paprika
- oregano
- garlic powder
Optional Toppings
- fresh parsley
- grated Parmesan cheese
Instructions
- Prepare meatball mixture: In a large bowl, combine ground beef, ground pork, onion powder, salt, black pepper, paprika, oregano, and garlic powder. Mix until just combined.
- Form meatballs: Using your hands, form the meat mixture into 1-inch meatballs. You should have about 24 meatballs.
- Cook meatballs: Heat a large cast iron skillet over medium-high heat. Add a tablespoon of olive oil. Once hot, add the meatballs and cook until browned on all sides, about 5-7 minutes. Remove meatballs from skillet and set aside.
- Cook potatoes: In the same skillet, add the diced potatoes. Cook until golden brown and tender, about 10-12 minutes.
- Combine and finish: Return the meatballs to the skillet with the potatoes. Add minced garlic and butter. Stir until the garlic is fragrant and the butter is melted. Season with salt and pepper to taste. Garnish with fresh parsley and grated Parmesan cheese before serving.
Notes
- Chef tip: Using a mix of ground beef and pork adds flavor and prevents the meatballs from being too dense.
- Best substitution: You can substitute the ground beef and pork for ground turkey if you prefer.
- Make-ahead: You can form the meatballs ahead of time and refrigerate them until ready to cook.
- Scaling: This recipe can easily be doubled or halved to serve more or fewer people.
- Troubleshooting: If your meatballs are falling apart, you may need to add more binder, such as breadcrumbs or egg.
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 in the fridge before cooking.
- Oven reheat: Reheat in the oven at 350°F (180°C) for 10-15 minutes.
- Microwave reheat: Reheat in the microwave for 1-2 minutes.
- Make ahead: You can form the meatballs ahead of time and refrigerate them until ready to cook.
Nutrition Per Serving
- Calories: 620
- Protein: 34g
- Fat: 36g
- Carbs: 43g
- Fiber: 4g
- Sugar: 3g
- Sodium: 790mg
- Cholesterol: 120mg
- Sat. Fat: 15g
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 form the meatballs ahead of time and refrigerate them until ready to cook. This will save you time and make the cooking process even easier.
If your meatballs are falling apart, you may need to add more binder, such as breadcrumbs or egg. This will help hold the meatballs together during cooking.
Yes, you can cook these meatballs in the air fryer. Preheat the air fryer to 400°F (200°C) and cook the meatballs for 10-12 minutes, shaking the basket halfway through cooking.
The best way to reheat these meatballs and potatoes is in the oven at 350°F (180°C) for 10-15 minutes. This will help maintain the texture and flavor of the dish.
Yes, you can use frozen meatballs for this recipe. Simply add a few minutes to the cooking time to ensure the meatballs are cooked through.
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!
