Make Baked Potato Meatballs with Chunky Tomato Topping

Deliciously unique is how I would describe this recipe for my baked meatballs with shredded potatoes, onion and garlic inside and sauced with a cooked tomato topping. If you’re searching for an oven meal that is hearty, satisfying and full of vegetables, then let me share how to make my recipe for juicy baked potato meatballs that is simply seasoned with parsley with you.

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What Makes This Meatball Recipe Standout

First of all, these baked meatballs have more vegetables than other meatball recipes that you may have tried.

They also are very economical to serve for dinner. The extra vegetables really do stretch one pound of ground beef. In fact, if you add about two more potatoes and don’t mind the extra work of shaping and frying more batches, you can make enough larger meatballs to fit a well-greased 13 x 9 x 2″ baking pan.

If your kids snub their noses at eating their vegetables, this recipe does a great job to sneak them in for you so they do.

Perhaps, you’re running short of dinner ideas and what to cook. This recipe for potato meatballs can help you out of that fix.

Adding the shredded potato inside is what contributes more juiciness to the meatballs.

Though you can use any ground beef for this recipe, I stick with grass-fed beef. Yes, I am a ButcherBox affiliate, but only use their beef because it is healthier and doesn’t shrink up like other supermarket ground beef and load the frying pan with grease.

Give these baked potato meatballs a try because I think that you’re going to enjoy them. Please also share my recipe with family and friends and do come back to my blog for more. You also should check out my barbecued meatballs and Italian meatballs stroganoff.

Baked Potato Meatballs with Chunky Tomato Topping

1 lb. of ground beef
1 medium onion, finely diced
1 clove of garlic, finely diced
1 teaspoon of salt
2 medium potatoes, shredded
1 large egg
½ cups of flour
½ teaspoons of black pepper
1/4 cup of fresh parsley or 2 tablespoons of dried
olive oil to fry
flour for rolling meatballs prior to browning

Tomato Topping:

1 can (14.5 oz.) diced tomatoes
½ cups of cold water
1 teaspoon of cornstarch
2 teaspoons of sugar

1. Finely dice your onion and garlic and deposit in a large mixing bowl.
2. Next, shred the peeled potatoes with your box grater on the side for the larger size for grating.
3. Squeeze out the excess liquid with your hands or use a paper towel or dish towel to remove that extra potato liquid the best you can.
4. Now mix the diced onions, garlic, grated potatoes together and add the salt, pepper, flour, egg, and parsley to form the meatballs.
5. Get a dinner plate and pour some flour down to roll the meatballs in to coat them.
6. Heat your frying pan and pour about three tablespoons of olive oil in to brown the meatballs. I fry mine in batches and add more oil when needed.
7. Place them in a baking pan or frying pan or casserole dish that has a lid or cover with aluminum foil.
8. To Prepare the Tomato Topping:
9. Mix the cornstarch in the cold water until well mixed before adding the rest of the ingredients.
10. Cook the topping until somewhat thickened.
11. Pour the topping over the fried meatballs.
12. Bake at 400-degrees for about 25 to 30 minutes.
13. ENJOY!

Deliciously unique is how I would describe this recipe for my baked meatballs with shredded potatoes, onion and garlic inside and sauced with a cooked tomato topping.

Course:

Dinner, Entree, Main Course

Cuisine:

American

Keyword:

baked meatballs with potatoes, hidden veggies, oven meal ideas, potato meatballs, tomato topping

Author: Mary Balandiat

• 1
  lb.
  of ground beef
• 1
  medium onion
  finely diced
• 1
  clove
  of garlic
  finely diced
• 1
  teaspoon
  of salt
• 2
  medium potatoes
  shredded
• 1
  large egg
• ½
  cups
  of flour
• ½
  teaspoons
  of black pepper
• 1/4
  cup
  of fresh parsley or 2 tablespoons of dried
• olive oil to fry
• flour for rolling meatballs prior to browning
• Tomato Topping:
• 1
  can
  14.5 oz. diced tomatoes
• ½
  cups
  of cold water
• 1
  teaspoon
  of cornstarch
• 2
  teaspoons
  of sugar

1. Finely dice your onion and garlic and deposit in a large mixing bowl.

2. Next, shred the peeled potatoes with your box grater on the side for the larger size for grating.

3. Squeeze out the excess liquid with your hands or use a paper towel or dish towel to remove that extra potato liquid the best you can.

4. Now mix the diced onions, garlic, grated potatoes together and add the salt, pepper, flour, egg, and parsley to form the meatballs.

5. Get a dinner plate and pour some flour down to roll the meatballs in to coat them.

6. Heat your frying pan and pour about three tablespoons of olive oil in to brown the meatballs. I fry mine in batches and add more oil when needed.

7. Place them in a baking pan or frying pan or casserole dish that has a lid or cover with aluminum foil.

8. To Prepare the Tomato Topping:

9. Mix the cornstarch in the cold water until well mixed before adding the rest of the ingredients.

10. Cook the topping until somewhat thickened.

11. Pour the topping over the fried meatballs.

12. Bake at 400-degrees for about 25 to 30 minutes.

13. ENJOY!