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Serving creamy herb meatballs with roasted baby potatoes, beautifully presented, showcasing a delicious, hearty meal in a rustic dining setting.

Creamy Herb Meatballs with Roasted Baby Potatoes


  • Author: Serena Miller
  • Total Time: 1 hour
  • Yield: 4 servings 1x
  • Diet: Gluten-Free (if using gluten-free breadcrumbs)

Description

Creamy Herb Meatballs with Roasted Baby Potatoes is a heartwarming dish, featuring tender meatballs infused with delightful herbs and served with perfectly roasted baby potatoes. This recipe offers a creamy sauce that complements the seasoned meatballs, making it perfect for family dinners or special occasions.


Ingredients

Scale
  • 1 pound ground meat (beef, pork, or chicken)
  • 1 cup breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • 1 tablespoon fresh parsley, chopped
  • 1 tablespoon fresh thyme, chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup heavy cream
  • 2 cups baby potatoes, halved
  • 2 tablespoons olive oil
  • 1 teaspoon paprika
  • Fresh herbs for garnish (optional)

Instructions

  1. In a large bowl, combine the ground meat, breadcrumbs, Parmesan cheese, minced garlic, parsley, thyme, salt, and black pepper. Mix until just combined.
  2. Using your hands, roll the mixture into bite-sized meatballs, about 1 inch in diameter, and place them on a parchment-lined baking sheet.
  3. Preheat the oven to 400°F (200°C). Toss the halved baby potatoes with olive oil, paprika, salt, and pepper, spread them on a baking sheet, and roast for about 25 minutes or until golden brown.
  4. While the potatoes are roasting, bake the meatballs for about 20 minutes or until cooked through. In the same pan, pour the heavy cream to create a sauce and stir until warmed through with the meatballs.

Notes

  • Leftover meatballs can be stored in the refrigerator for up to 3 days. For longer storage, freeze for up to 2 months.
  • Serve meatballs over creamy polenta or alongside a fresh salad for an enhanced meal.
  • Feel free to use turkey or vegetarian substitutes for the meatballs.
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: 650 Kcal
  • Sugar: 2g
  • Sodium: 600mg
  • Fat: 40g
  • Saturated Fat: 15g
  • Unsaturated Fat: 20g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 5g
  • Protein: 30g
  • Cholesterol: 100mg