Cheese Meatballs and potatoes

A recipe for baked cheese-stuffed meatballs served with seasoned roasted potatoes.

Equipment

• Oven
• Baking sheet
• Parchment paper
• Large bowl
• Mixing bowl

Ingredients

• 1 lb ground beef (or a mix of beef and pork)
• ½ cup breadcrumbs
• 1 egg
• 2 cloves garlic, minced
• ¼ cup onion, finely chopped
• 1 tsp Italian seasoning
• 1 tsp salt
• ½ tsp black pepper
• 1 tbsp fresh parsley or 1 tsp dried
• 4–6 cubes of mozzarella or cheddar cheese (½-inch pieces)
• 4–5 medium potatoes, cut into chunks or wedges
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp paprika
• ½ tsp dried rosemary or thyme
• Salt & pepper to taste
• Marinara sauce for dipping (optional)
• Extra shredded cheese (optional)
• Fresh herbs for garnish (optional)

Instructions

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease a large baking dish.
2. In a large bowl, toss the potato chunks with olive oil, garlic powder, paprika, rosemary/thyme, salt, and pepper. Spread evenly on one side of the prepared baking sheet.
3. In a mixing bowl, combine ground meat, breadcrumbs, egg, garlic, onion, Italian seasoning, salt, pepper, and parsley. Mix until just combined (don’t overwork the meat).
4. Scoop about 2 tablespoons of the meat mixture and flatten it in your hand. Place a cube of cheese in the center and wrap the meat around it, sealing it well. Roll into a ball and place on the baking sheet next to the potatoes.
5. Bake for 35–40 minutes, or until meatballs are browned and cooked through and potatoes are golden and crispy.
6. Optional: In the last 5 minutes, sprinkle shredded cheese over the meatballs or potatoes and let it melt.
7. Serve hot, garnished with parsley or extra cheese, and a side of marinara, ranch, or spicy dipping sauce.

Notes

Tips & Variations: Add veggies (roast bell peppers or zucchini on the same tray). Saucy version: After baking, simmer meatballs in marinara sauce and serve over mashed potatoes or pasta. Air fryer version: Cook meatballs and potatoes separately at 375°F for 12–15 minutes each.