The Best Baked Meatballs with Potatoes
These tender, full of flavour meatballs have been a family favourite for many years. You can serve them alongside these fluffy potatoes and salad for a complete meal OR bake them to serve as a meze with tzatziki OR smash them and add them in a bread roll with tomato sauce. Either way, they are DELICIOUS! I’ll let you in on a little secret too, they’re 50% vegetables and you’d never know!
Link to my Greek Tzatziki recipe:
Maybe you are like me and have a hundred different varieties of meatball recipes. Some I have in cookbooks, some are cut outs from old magazines, some I have hand written from family recipes and some are kept under my Instagram “saved” list. However, there is one recipe I always fall back on and that is that recipe, My Baked Meatballs with Potatoes.
I’m not going to lie. I think my mum makes the best meatballs aka “keftedes” I have ever tasted. They are light and fluffy (yes, a meatball can be fluffy) and they have a taste that screams “Greece” and “Home”. If my mum makes them and my brothers are around, I don’t think I’d get to them in time before they all disappeared! LOL
But I cannot replicate her recipe with gluten free bread. You see mum adds half a loaf of Vienna or Pane Di Casa bread to her meatballs and that is why they are so fluffy. Therefore, I had to come up with a new recipe that created a fluffy meatball like mums PLUS it had to have vegetables in it so my son would get a good amount in his diet PLUS it had to be gluten free for my daughter PLUS I wanted it to be grain free so I could add it to my “no bloating” recipe list.
So here we have it and I am really happy to share freely with you the best baked meatball recipe you’ll try! Keep in mind, how much healthier and fat reducing it is when baking meatballs instead of frying them (not to mention less oil splatter over the kitchen stovetop!)
So lets begin.
To make these meatballs there are some simple steps. Firstly add all the ingredients into a bowl and combine well. Now you want to make sure you grate or chop up in the food processor all the vegetables. You want them finely cut so they become one with the mince and this is what makes the meatball nice and fluffy. The finely cut vegetables take the place of the bread that my mum usually adds.
Secondly, roll them into meatballs with a 6cm diameter. This is the perfect size to keep the meatball moist whilst baking. Smaller meatballs may cook faster but they also run the risk of being drier.
Once you have the meatballs ready on the tray, clean and cut the potatoes as these are baked at the same time. The potatoes are cut into wedges and placed in a bowl where they are seasoned with salt, pepper, extra virgin olive oil and then spread amongst the meatballs.
You can add them all to one big tray or seperate them into two smaller trays. You will make between 12-14 meatballs.
Once this is done, bake in a preheated 200C fan forced oven for about 45-50 minutes. The house will smell amazing! I do suggest that half way through baking you turn the tray around in the oven to make sure all meatballs and potatoes are evenly browned. I find there are certain sections of the oven that tend to brown quicker so rotating the tray evens out the browning.
And that is it! Three steps is all it takes to make this Baked Meatballs and Potatoes recipe. Once everything is cooked, I would recommend enjoying it nice and hot but before you serve it there is something that would bring out the flavour of this dish AND make it taste Greek, FRESH LEMON JUICE! Grab the juiciest and ripest lemon and give everything a good squeeze. It gives it a delicious freshness and zest! I've also added some crumbled feta, diced tomatoes and basil to complete the meal but feel free to eat it as it is or serve it with a different salad! The choice is yours.
I hope you enjoy this recipe as much (or maybe more) than my other tray bakes. I’ve made these meatballs more times than I can count so let me help you if you have any questions. Send me an email or a message on social media. I’m always happy to offer a helping hand.
Enjoy the video below put together to show you how simple the process is when making this recipe x
Makes 12 large meatballs
600g beef mince
2 brown or white onions, grated
2 zucchini, grated
1 large carrot, grated
½ cup parsley, finely chopped
½ cup basil, finely chopped
½ cup almond meal (or ¼ cup breadcrumbs)
1 tablespoon extra-virgin olive oil
2 teaspoon dried oregano
1 teaspoon salt
½ teaspoon pepper
3 large potatoes cut into 6 wedges (4-5 medium size potatoes)
(cut down the centre, then each half into 3 wedges)
2 tablespoons extra virgin olive oil
1 teaspoon salt
1/2 teaspoon pepper
250g mini tomatoes, sliced in half
150g feta crumbled
Handful fresh basil leaves
1. Combine all the meatball ingredients in a bowl and mix thoroughly until ingredients are evenly distributed. Shape into 6cm in diameter meatballs and place onto baking tray lined with baking paper.
2. Turn on the oven to begin preheating to 210C fan forced.
3. Clean and cut potatoes. Season and add oil to them and combine well. Add potatoes amongst and in between the meatballs and pour any oil left over in the bowl over the potatoes.
4. Place tray in oven and bake for 45 minutes. Half way through baking, turn tray around to evenly brown.
5. Whilst baking prepare salad.
6. Remove tray from oven, allow to cool for 5 minutes and then pour over the feta, tomatoes and basil leaves. Serve immediately.
Note: If you search for my Tzatziki recipe under “Greek food” or press this link below:
it is a wonderful dip to have on the side of this dish.