Ingredients
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1 lb. ground beef (85/15)
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2 garlic cloves
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1 yellow onion, cut in half
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4 oz. mixed mushrooms (I used baby bella and oyster)
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2 tablespoons avocado oil
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½ teaspoon salt
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1 tablespoon curly parsley
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Black pepper
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1 teaspoon garlic powder
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1 teaspoon sweet paprika
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½ teaspoon turmeric
For the potatoes:
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6 Yukon gold potatoes, peeled
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1 tablespoon oil or fat
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½ teaspoon salt
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Few turns black pepper
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1 teaspoon sweet paprika
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2 garlic cloves, grated
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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.
What You'll Need
What You’ll Need
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Mixing Bowls
High-Walled Pan
Food Processor
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