Meatballs & Potatoes
Posted: | Categories: Recipes | Tags:dinner inspo quick & easy
Meatballs & Potatoes
Melissa Ben-Ishay
Savory Recipes
I make meatballs all the time, some my kids eat and some that are just for me and Adi. I’m always looking for new ways to pack them with flavor and nourishing ingredients, like these balls I made with eggplant and zucchini and these ones with lamb and beef. They’re a great way to add extra protein to a bowl or enjoy with spaghetti! I was inspired by Ruhama to make these meatballs, which have a flavorful paste (made with garlic, mushrooms, onions, and parsley) to bind them together. No breadcrumbs or egg required!
Ingredients
- 1 lb. ground beef (85/15)
- 2 garlic cloves
- 1 yellow onion, cut in half
- 4 oz. mixed mushrooms (I used baby bella and oyster)
- 2 tablespoons avocado oil
- ½ teaspoon salt
- 1 tablespoon curly parsley
- Black pepper
- 1 teaspoon garlic powder
- 1 teaspoon sweet paprika
- ½ teaspoon turmeric
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- 6 Yukon gold potatoes, peeled
- 1 tablespoon oil or fat
- ½ teaspoon salt
- Few turns black pepper
- 1 teaspoon sweet paprika
- 2 garlic cloves, grated
- 1 cup broth of your choice
Directions
Place the beef in a large bowl.
- Add the garlic, ½ the onion, mushrooms, avocado oil, salt, and parsley to the bowl of a food processor and pulse until it forms a thick paste, using a spatula to scrape down the sides if anything gets caught on top.
- Transfer the mixture to the bowl with the beef and use your hands to mix everything together. Season with a few turns of black pepper, garlic powder, sweet paprika, and turmeric, then mix again.
- Preheat the oven to 300°F and heat a large, high-walled pan over medium heat.
- Add the oil to the pan and slice the remaining half of the onion. Add the onion to the pan.
- While the onions cook, slice the potatoes into ⅓” - ½” thick pieces, then add the slices to the pan with the onions. Season with salt, pepper, paprika, and grated garlic.
- Pour a cup of broth into the pan and give everything a good stir.
- Roll the meatballs into 1” balls and add them to the pan.
- Cover and bake for 60 minutes (or longer), until the meatballs are fully cooked and the potatoes are tender.
- Remove the meatballs from the pan with some of the juice from the potatoes and broil the potatoes to get a nice golden top.
- Serve the meatballs and potatoes together.
