Cozy Garlic Butter One-Pan Meatballs and Potatoes
Crispy garlic butter one-pan meatballs and potatoes are the cozy dinner you’ve been craving. After making this many times, I discovered the trick to perfectly cooked meatballs and potatoes in just one pan. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Garlic Parmesan Focaccia and Creamy Baked Macaroni and Cheese.
Why This Cozy Garlic Butter One-Pan Meatballs and Potatoes Is Pure Comfort
- Crispy on the outside, tender on the inside
- One-pan for easy cleanup
- Better than takeout, ready in 30 minutes
- Kid-approved and family-friendly
What You'll Need for Cozy Garlic Butter One-Pan Meatballs and Potatoes
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- ground beef
- ground pork
- potatoes
- garlic
- butter
- onion powder
- parsley
- salt
- pepper
- garlic powder
- paprika
- Optional: fresh parsley
- Optional: grated Parmesan
📝 Ingredient Notes
- ground beef: Use 80/20 ground beef for best results.
- potatoes: Russet potatoes work best for this recipe.
🛒 Tools & Equipment I Recommend
- Cast iron skillet — Even heat distribution for perfectly cooked meatballs and potatoes → See on Amazon
- Meat thermometer — Ensures meatballs are cooked to a safe temperature → See on Amazon
How to Make Cozy Garlic Butter One-Pan Meatballs and Potatoes
- Prepare meatball mixture: Combine ground beef, ground pork, onion powder, parsley, salt, pepper, garlic powder, and paprika. Mix well and form into 1-inch meatballs.
- Cook meatballs: Heat a large cast iron skillet over medium-high heat. Add meatballs and cook until browned on all sides. Remove from skillet and set aside.
- Cook potatoes: In the same skillet, add sliced potatoes and cook until tender and golden. Flip occasionally.
- Deglaze skillet: Add minced garlic and butter to the skillet. Cook until garlic is fragrant. Pour in chicken broth and scrape up any browned bits from the bottom of the skillet.
- Simmer and serve: Return meatballs to the skillet. Reduce heat to low and simmer until meatballs are cooked through and potatoes are tender. Serve with fresh parsley and grated Parmesan.
Cook's Tips for Perfect Cozy Garlic Butter One-Pan Meatballs and Potatoes
- Common mistake and fix: Avoid overcrowding the skillet to prevent soggy meatballs and potatoes. Cook in batches if necessary.
- Pro tip: Use a meat thermometer to ensure meatballs are cooked to an internal temperature of 160°F (71°C).
- Pro tip: For a lighter meal, substitute ground turkey for the ground beef and pork.
Storing & Reheating Cozy Garlic Butter One-Pan Meatballs and Potatoes
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 3 days. Make-ahead tip: Prepare meatballs up to 1 day ahead. Store in the fridge until ready to cook.
Freezing Cozy Garlic Butter One-Pan Meatballs and Potatoes
Freeze cooked meatballs and potatoes separately for up to 2 months.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (175°C) for 10-15 minutes. Microwave: Reheat in the microwave for 1-2 minutes.
Recipe Notes
- Chef tip: For a spicy version, add a pinch of red pepper flakes to the meatball mixture.
- Best substitution: Substitute ground chicken or turkey for the ground beef and pork.
- Make-ahead: Prepare meatballs up to 1 day ahead. Store in the fridge until ready to cook.
- Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
- Troubleshooting: If potatoes are not tender, cover the skillet and simmer for an additional 5-10 minutes.
Want to level up this recipe?
Cast iron skillet — Even heat distribution for perfectly cooked meatballs and potatoes → Check price on Amazon
Cozy Garlic Butter One-Pan Meatballs and Potatoes
Ingredients
Main Ingredients
- ground beef
- ground pork
- potatoes
- garlic
- butter
Seasonings
- onion powder
- parsley
- salt
- pepper
- garlic powder
- paprika
Optional Toppings
- fresh parsley
- grated Parmesan
Instructions
- Prepare meatball mixture: Combine ground beef, ground pork, onion powder, parsley, salt, pepper, garlic powder, and paprika. Mix well and form into 1-inch meatballs.
- Cook meatballs: Heat a large cast iron skillet over medium-high heat. Add meatballs and cook until browned on all sides. Remove from skillet and set aside.
- Cook potatoes: In the same skillet, add sliced potatoes and cook until tender and golden. Flip occasionally.
- Deglaze skillet: Add minced garlic and butter to the skillet. Cook until garlic is fragrant. Pour in chicken broth and scrape up any browned bits from the bottom of the skillet.
- Simmer and serve: Return meatballs to the skillet. Reduce heat to low and simmer until meatballs are cooked through and potatoes are tender. Serve with fresh parsley and grated Parmesan.
Notes
- Chef tip: For a spicy version, add a pinch of red pepper flakes to the meatball mixture.
- Best substitution: Substitute ground chicken or turkey for the ground beef and pork.
- Make-ahead: Prepare meatballs up to 1 day ahead. Store in the fridge until ready to cook.
- Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
- Troubleshooting: If potatoes are not tender, cover the skillet and simmer for an additional 5-10 minutes.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezer: Freeze cooked meatballs and potatoes separately for up to 2 months.
- Oven reheat: Reheat in the oven at 350°F (175°C) for 10-15 minutes.
- Microwave reheat: Reheat in the microwave for 1-2 minutes.
- Make ahead: Prepare meatballs up to 1 day ahead. Store in the fridge until ready to cook.
Nutrition Per Serving
- Calories: 620
- Protein: 32g
- Fat: 35g
- Carbs: 45g
- Fiber: 4g
- Sugar: 3g
- Sodium: 900mg
- Cholesterol: 120mg
- Sat. Fat: 16g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Cozy Garlic Butter One-Pan Meatballs and Potatoes FAQs
Yes, bake meatballs and potatoes separately on a sheet pan at 400°F (200°C) for 20-25 minutes, flipping potatoes halfway through.
Overcooking is the most common reason for dry meatballs. Use a meat thermometer to ensure they are cooked to an internal temperature of 160°F (71°C).
Yes, prepare meatballs up to 1 day ahead. Store in the fridge until ready to cook. Assemble and cook just before serving.
Yes, freeze cooked meatballs and potatoes separately for up to 2 months. Thaw in the fridge overnight before reheating.
Try a side of Garlic Parmesan Focaccia or Creamy Baked Macaroni and Cheese for a complete meal.
A Warm Final Note
I can’t wait for you to try Cozy Garlic Butter One-Pan Meatballs and Potatoes and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
