Description
Indulge in creamy herb meatballs served alongside roasted baby potatoes, perfect for weeknight dinners or special occasions. A comforting meal with vibrant flavors and easy preparation.
Ingredients
Scale
- 1 pound ground beef
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon fresh basil, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup heavy cream
- 2 tablespoons olive oil
- 1 pound baby potatoes, halved
- 1 teaspoon dried oregano
- 1 teaspoon onion powder
- Fresh herbs for garnish
Instructions
- In a large bowl, combine the ground beef, breadcrumbs, grated Parmesan cheese, minced garlic, chopped parsley, chopped basil, salt, and pepper. Mix until well incorporated.
- Shape the meat mixture into small balls, about 1-1.5 inches in diameter, and place them on a lined baking sheet.
- Preheat the oven to 400°F (200°C). Toss the halved baby potatoes with olive oil, oregano, onion powder, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until golden.
- Heat a skillet over medium heat, add olive oil, and sear the meatballs until brown. Pour in the heavy cream, stir to coat the meatballs, and cook for an additional 5-7 minutes.
Notes
- Leftovers can be stored in an airtight container for up to 3 days in the refrigerator.
- For longer storage, freeze the meatballs and sauce for up to 3 months.
- Thaw in the refrigerator before reheating.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking and Searing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450 Kcal
- Sugar: 2g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 85mg