Baked Meatballs and Potatoes in Rich Tomato Sauce
Updated: Sep 22
These gluten-free Baked Meatballs and Potatoes in a Rich Tomato Sauce are inspired by the Greek family favourite Soutzoukakia me Patates. Tender herb-filled meatballs and potatoes are baked together in a rich tomato sauce for a hearty and comforting one-pan meal.
Instead of frying the meatballs, everything cooks together in the oven, making this an easy family dinner with less preparation and washing up.
ABOUT THIS BAKED MEATBALLS AND POTATOES RECIPE
This recipe is inspired by the flavours and aromas of my mum’s kitchen.
The meatballs are made with beef mince, fresh parsley, mint, garlic and Greek oregano, then baked alongside potatoes in a rich tomato and herb sauce. As the dish cooks, the potatoes absorb the sauce while the meatballs stay soft, juicy and full of flavour.
It’s the kind of comforting Greek-inspired meal that brings everyone to the table — simple ingredients, generous flavour and everything cooked together in one pan.
Watch How to Make It
TIPS FOR THE BEST BAKED MEATBALLS AND POTATOES
Cut the Potatoes Evenly
Cut the potatoes into approximately 2 cm pieces so they cook evenly and become tender in the same time as the meatballs.
Keep the Meatballs Tender
Soaking the gluten-free bread briefly in water before adding it to the mince helps create softer, more tender meatballs.
Wet Your Hands Before Rolling
Lightly dampen your hands with water before shaping the meatballs to prevent the mixture from sticking.
Cover During the First Stage of Baking
Keeping the tray covered for the first part of cooking helps the potatoes soften and prevents the sauce from reducing too quickly.
Check the Potatoes Before Serving
Different varieties of potatoes can cook at slightly different rates, so check that they are completely tender before removing the tray from the oven.
MEAL PREP AND STORAGE
The meatball mixture can be prepared up to 24 hours ahead and stored covered in the refrigerator before shaping and baking.
Leftovers can be refrigerated in an airtight container for up to 4 days and reheated until hot.
The cooked dish can also be frozen for up to 2 months. Allow it to cool completely before freezing, then thaw overnight in the refrigerator before reheating.
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BAKED MEATBALLS AND POTATOES IN A RICH TOMATO SAUCE
Serves 4 | Prep: 15 min | Cook: 1 hour 10 minutes
INGREDIENTS
Meatballs
600 g beef mince
3 slices gluten-free wholemeal bread
1 large brown onion, finely chopped or grated
4 garlic cloves, crushed and minced
2 eggs
1 tablespoon olive oil
1 tablespoon white vinegar
1 cup parsley leaves, finely chopped
½ cup mint leaves, finely chopped
1 teaspoon dried Greek oregano
1 teaspoon paprika
1teaspoon sea salt
½ teaspoon black pepper
Sauce
300 ml vegetable or beef stock
400 ml tomato passata
2 tablespoons extra virgin olive oil
1 teaspoon dried Greek oregano
1 teaspoon dried thyme
1 teaspoon paprika
1 teaspoon ground garlic
2 teaspoons sea salt
1 teaspoon black pepper
Vegetables
600–700 g potatoes, peeled and cut into 2 cm pieces
Topping
1 cup grated cheese, such as Kefalograviera or Parmesan and Mozzarella (combine two types)
¼ cup parsley, finely chopped
INSTRUCTIONS
1. Prepare the Potatoes
Wash and peel the potatoes, then cut them into approximately 2 cm pieces. Keeping them a similar size will help them cook evenly alongside the meatballs.
Arrange the potatoes evenly in a large baking dish.
2. Preheat the Oven
Preheat the oven to 200°C fan-forced.
3. Soak the Bread
Remove the crusts from the gluten-free bread and place the slices in a bowl of water for approximately 20 seconds.
Remove and gently squeeze out the excess water, then place the bread into a large mixing bowl.
4. Prepare the Meatball Mixture
Add the beef mince, onion, garlic, eggs, olive oil, white vinegar, parsley, mint, Greek oregano, paprika, salt and pepper to the soaked bread.
Using your hands, gently mix until all the ingredients are evenly combined.
5. Shape the Meatballs
Lightly wet your hands with water to prevent the mixture from sticking.
Take approximately 2 tablespoons of mixture at a time and shape into meatballs around 5 cm in diameter.
Arrange the meatballs over the potatoes, leaving a little space between each one. You should have approximately 10–12 meatballs.
6. Prepare the Tomato Sauce
Add the stock, tomato passata, extra virgin olive oil, Greek oregano, thyme, paprika, ground garlic, salt and pepper to a mixing bowl.
Whisk until well combined.
Pour the sauce evenly over the meatballs and potatoes.
7. Bake
Cover the baking dish snugly with baking paper or foil and bake for 50 minutes.
Remove the covering and bake for a further 20 minutes, or until the potatoes are tender and the meatballs are cooked through.
Depending on the variety and size of the potatoes, they may need an additional 10 minutes.
8. Add the Cheese and Serve
Remove the dish from the oven and immediately scatter the grated cheese over the top. The residual heat from the meatballs and sauce will soften and melt the cheese.
Finish with the fresh parsley.
Allow the dish to rest for a few minutes before serving.
Have you tried this recipe?
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Recipe and Photography Margaret Pahos @CreateCookShare
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