One Pot Meatballs and Potatoes

A close-up of a large white pot filled with golden potato wedges and browned meatballs, garnished with fresh chopped parsley. The dish is saucy, vibrant, and comforting, showcasing a hearty one-pot meal.

5 from 1 vote

One Pot Meatballs and Potatoes is a hearty, flavorful dish with tender meatballs, golden potatoes, and a zesty lemony sauce. It’s easy to make and perfect for a cozy family dinner.

Prep Time30

Cook Time1

Total Time1 30

Course: Dinner

Cuisine: Mediterranean

Servings:

Calories: 932kcal

Author: Joanna Cismaru

Ingredients

For the Meatballs:

2 pounds ground beef
1 teaspoon salt
½ teaspoon ground black pepper
½ teaspoon paprika
1 teaspoon Italian seasoning
3 tablespoons olive oil
1 teaspoon honey

For the Green Herbs Mixture:

3 cloves garlic
2 golden potatoes cut into quarters
½ celery root cut into quarters
1 onion cut into quarters
½ cup cilantro leaves
½ cup parsley leaves

For the Pan:

6 tablespoons olive oil
½ teaspoon turmeric
½ teaspoon black pepper
½ teaspoon salt
2 medium onions cut in halves and sliced
3 pounds potatoes such as Yukon gold, peeled and cut into quarters

For the Lemony Sauce:

½ teaspoon turmeric
½ teaspoon salt
4 tablespoons olive oil
2 cloves garlic minced
juice of ½ lemon
1 teaspoon honey
⅓ cup water

Garnish:

¼ cup parsley chopped

US Customary - Metric

Instructions

In a small food processor, combine 3 garlic cloves, 2 potatoes, ½ celery root, 1 onion, ½ cup cilantro leaves, and ½ cup parsley leaves. Process until the mixture is smooth and well combined. Set aside.
In a large bowl, add 2 pounds ground beef, 1 teaspoon salt, ½ teaspoon ground black pepper, ½ teaspoon paprika, 1 teaspoon Italian seasoning, 3 tablespoons olive oil, and 1 teaspoon honey. Add the prepared green herbs mixture to the bowl. Knead the mixture with your hands until all ingredients are thoroughly incorporated.
Shape the mixture into approximately 30 meatballs, each about 1½ inches in diameter. Set aside.
In a mixing bowl, combine ½ teaspoon turmeric, ½ teaspoon salt, 4 tablespoons olive oil, 2 minced garlic cloves, juice from ½ lemon, 1 teaspoon honey, and ⅓ cup water. Mix well until all ingredients are thoroughly incorporated.
In a large, oven-safe pot or Dutch oven, heat 6 tablespoons olive oil over medium heat. Add ½ teaspoon turmeric, ½ teaspoon black pepper, and ½ teaspoon salt. Stir to combine. Add 2 onions, cut in halves and sliced, to the pot. Sauté for 2 minutes until they start to soften.
Carefully add the 30 meatballs to the pot right on top of the onion. Arrange the potatoes, peeled and cut into quarters, on top of the meatballs. Pour the lemony sauce evenly over the meatballs and potatoes in the pot. Gently move the pot from side to side to ensure the sauce is distributed evenly.
Cover the pot with a lid and reduce the heat to LOW. Let it cook for 50 minutes, allowing the flavors to meld and the potatoes to become tender.
After cooking, preheat your oven's broiler. Remove the lid from the pot and transfer it to the oven. Broil for 7-8 minutes until the top is nicely browned and caramelized. Remove the pot from the oven and let it cool slightly.
Garnish with ¼ cup chopped fresh parsley and serve.

Notes

Brown the meatballs under the broiler at the end for a beautiful caramelized finish.
Use Yukon Gold potatoes for the best texture—they hold up well during cooking.
Add extra lemon juice for a brighter, tangier flavor if you love citrusy dishes.

Nutrition