Imagine a mouthwatering dinner that comes together in just 15 minutes, filling your kitchen with irresistible aromas and satisfying even the hungriest family members. This one-pan meatball and potato skillet is a true weeknight hero, combining juicy homemade meatballs, tender potatoes, and a medley of vegetables that will have everyone asking for seconds.
Ingredients
For the Meatballs:
- 600g ground meat (beef or mixed beef/pork)
- 1 large egg
- 2 tablespoons breadcrumbs
- 1 teaspoon salt
- 1/2 teaspoon sweet paprika
- 1/4 teaspoon black pepper
- 1 tablespoon Italian herb mixture
- 2 tablespoons fresh parsley, finely chopped
For the Skillet:
- 2 medium onions, diced
- 1 large carrot, sliced
- 1 garlic clove, minced
- 5 medium potatoes, cubed
- 5 mushrooms, sliced
- 50g cheese, grated
- 3 tablespoons olive oil
- 2 tablespoons butter
- Salt and pepper to taste
Step-by-Step Instructions
- Prepare the Meatballs: In a large mixing bowl, combine ground meat, egg, breadcrumbs, salt, paprika, black pepper, Italian herbs, and chopped parsley. Mix thoroughly until well combined.
- Form Meatballs: Using clean hands, roll the meat mixture into uniform meatballs, approximately 3-4 cm in diameter. Set aside.
- Prepare Vegetables: Dice onions, slice carrots and mushrooms, and mince the garlic. Cube potatoes into roughly 2 cm pieces.
- Cook Meatballs: Heat olive oil in a large skillet over medium-high heat. Brown meatballs on all sides, about 5-6 minutes. Remove and set aside.
- Sauté Vegetables: In the same skillet, add butter and sauté onions, carrots, and garlic until softened, approximately 3-4 minutes.
- Add Potatoes and Mushrooms: Add potato cubes and mushrooms to the skillet. Season with salt and pepper. Cook for 5-6 minutes, stirring occasionally.
- Combine and Finish: Return meatballs to the skillet, nestling them among the vegetables. Cover and cook for an additional 5-7 minutes until potatoes are tender and meatballs are cooked through.
- Cheese Topping: Sprinkle grated cheese over the top, cover, and let melt for 1-2 minutes.
Nutritional Information
Per Serving:
- Calories: 450-500
- Protein: 25g
- Carbohydrates: 35g
- Fat: 25g
- Preparation Time: 15 minutes
- Cooking Time: 15-20 minutes
- Total Time: 30-35 minutes
- Servings: 4-5
Pro Cooking Tips
- Ensure meatballs are evenly sized for consistent cooking
- Use a meat thermometer to check meatball internal temperature (74°C/165°F)
- Don’t overcrowd the skillet to ensure proper browning
- Let meatballs rest for a minute after cooking to retain juiciness
Variations and Substitutions
- Meat Options: Use ground turkey, chicken, or plant-based meat alternatives
- Potato Alternatives: Sweet potatoes or cauliflower can replace regular potatoes
- Cheese Variations: Try mozzarella, cheddar, or a dairy-free cheese
- Vegetarian Version: Replace meat with lentils or plant-based meat crumbles
Frequently Asked Questions
Q1: Can I make this recipe ahead of time? Yes! Prepare meatballs and chop vegetables in advance. Store separately in the refrigerator for up to 24 hours.
Q2: How do I know when meatballs are fully cooked? Use a meat thermometer. Internal temperature should reach 74°C (165°F).
Q3: Can I freeze this dish? Absolutely! Store in an airtight container for up to 3 months. Thaw in the refrigerator overnight and reheat in a skillet.
Q4: Is this recipe gluten-free? Use gluten-free breadcrumbs and verify all ingredients to make it gluten-free.
Q5: Can I make this in an air fryer? Yes, cook meatballs and vegetables separately in the air fryer for similar results.
Storage and Make-Ahead Tips
- Refrigerate leftovers in an airtight container for 3-4 days
- Reheat in a skillet or microwave, adding a splash of water to prevent drying
- For best quality, consume within 2 days
- Separate meatballs and vegetables when storing to maintain texture
Enjoy this quick, delicious, and family-friendly meal that proves great food doesn’t have to take hours to prepare!