Garlic Butter One-Pan Meatballs and Potatoes – Better Than Takeout

Garlic Butter One-Pan Meatballs and Potatoes – Tender meatballs and crispy potatoes in a garlic butter sauce. After making this many times, I’ve discovered the trick to perfectly cooked meatballs and potatoes every time. The crispy edges and melty garlic butter sauce make this dish irresistible. Keep reading for my best tips or jump to the recipe card. If you love recipes like this, you’ll also enjoy Creamy Swirl Ice Cream Bread Treat and Easy Peach Cobbler French Toast Bake.

What You'll Need for Garlic Butter One-Pan Meatballs and Potatoes – Better Than Takeout

Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.

• Ground beef
• Potatoes
• Garlic
• Butter
• Salt
• Pepper
• Paprika
• Parsley
• Breadcrumbs
• Optional: Fresh parsley
• Optional: Grated Parmesan

How to Make Garlic Butter One-Pan Meatballs and Potatoes – Better Than Takeout

1. Step 1: Preheat your oven to 425°F (220°C).
2. Step 2: In a large bowl, combine ground beef, breadcrumbs, garlic, salt, pepper, and paprika. Mix until just combined.
3. Step 3: Form the mixture into 1-inch meatballs and place them on a plate.
4. Step 4: Heat a large oven-safe skillet over medium-high heat. Add olive oil and once hot, add the meatballs. Cook until browned on all sides, about 5 minutes. Remove the meatballs from the skillet and set aside.
5. Step 5: In the same skillet, add the potatoes and cook until they start to brown, about 5 minutes. Stir in the garlic butter sauce and return the meatballs to the skillet. Spoon the sauce over the meatballs.
6. Step 6: Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the potatoes are tender and the meatballs are cooked through.
7. Step 7: Garnish with fresh parsley and grated Parmesan before serving.

Storing & Reheating Garlic Butter One-Pan Meatballs and Potatoes – Better Than Takeout

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 make the meatballs ahead of time and store them in the fridge for up to 1 day before cooking.

Freezing Garlic Butter One-Pan Meatballs and Potatoes – Better Than Takeout

Freeze uncooked meatballs for up to 2 months. Thaw 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 2-3 minutes, stirring halfway through.

Recipe Notes

• Chef tip: For extra flavor, add a teaspoon of Worcestershire sauce to the meatball mixture.
• Best substitution: Substitute ground turkey for a leaner option.
• Make-ahead: You can make the meatballs ahead of time and store them in the fridge for up to 1 day before cooking.
• Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
• Troubleshooting: If the potatoes are not tender, cook them on the stove for a few more minutes before transferring to the oven.

Garlic Butter One-Pan Meatballs and Potatoes – Better Than Takeout

⏱

Prep

15 mins

🍳

Cook

30 mins

⏳

Total

45 mins

🍽

Serves

4 servings

🥗

Diet

Gluten-Free

Ingredients

Main Ingredients

• Ground beef
• Potatoes
• Garlic
• Butter

Seasonings

• Salt
• Pepper
• Paprika
• Parsley
• Breadcrumbs

Optional Toppings

• Fresh parsley
• Grated Parmesan

Instructions

1. Step 1: Preheat your oven to 425°F (220°C).
2. Step 2: In a large bowl, combine ground beef, breadcrumbs, garlic, salt, pepper, and paprika. Mix until just combined.
3. Step 3: Form the mixture into 1-inch meatballs and place them on a plate.
4. Step 4: Heat a large oven-safe skillet over medium-high heat. Add olive oil and once hot, add the meatballs. Cook until browned on all sides, about 5 minutes. Remove the meatballs from the skillet and set aside.
5. Step 5: In the same skillet, add the potatoes and cook until they start to brown, about 5 minutes. Stir in the garlic butter sauce and return the meatballs to the skillet. Spoon the sauce over the meatballs.
6. Step 6: Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the potatoes are tender and the meatballs are cooked through.
7. Step 7: Garnish with fresh parsley and grated Parmesan before serving.

Notes

• Chef tip: For extra flavor, add a teaspoon of Worcestershire sauce to the meatball mixture.
• Best substitution: Substitute ground turkey for a leaner option.
• Make-ahead: You can make the meatballs ahead of time and store them in the fridge for up to 1 day before cooking.
• Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
• Troubleshooting: If the potatoes are not tender, cook them on the stove for a few more minutes before transferring to the oven.

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 before cooking.
• Oven reheat: Reheat in the oven at 350°F (180°C) for 10-15 minutes.
• Microwave reheat: Reheat in the microwave for 2-3 minutes, stirring halfway through.
• Make ahead: You can make the meatballs ahead of time and store them in the fridge for up to 1 day before cooking.

Nutrition Per Serving

• Calories: 550
• Protein: 30g
• Fat: 35g
• Carbs: 25g
• Fiber: 2g
• Sugar: 3g
• Sodium: 900mg
• Cholesterol: 120mg
• Sat. Fat: 16g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Garlic Butter One-Pan Meatballs and Potatoes – Better Than Takeout FAQs

A Warm Final Note

I can’t wait for you to try Garlic Butter One-Pan Meatballs and Potatoes – Better Than Takeout 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!