Garlic Beef Meatballs + Crispy Potatoes
Garlic and parsley beef meatballs pair with potatoes and green beans for a family-style dinner made with everyday ingredients.
On this page: Recipe card · Why you’ll love this recipe · Items needed · Ingredient notes · Tips for this recipe · Serving suggestions · Storage and make-ahead · Common questions
Why you’ll love this recipe
- The ingredient combination. Ground beef, garlic and whole egg form the base of this snack.
- Simple portions. The measured components make it easy to assemble the amount you plan to eat.
- A defined yield. The card makes 4 servings. Use its serving control to scale ingredient amounts, then reassess pan space and cooking time.
Items needed
Gather the tools for the method you plan to use. Alternate cooking methods may need different appliances.
- Rimmed baking sheet
- Parchment paper
- Knife and cutting board
- Kitchen scale
- Measuring cups and spoons
- Food thermometer
Ingredient notes
- Weigh at the stated stage. The card identifies raw, cooked, dry, or edible weights for ground beef and potato. Cooking changes water weight, so use the stated form when measuring.
- Prepare before you start. Measure ground beef, garlic and whole egg and follow any slicing, chopping, rinsing, or thawing directions in the ingredient list.
- Packaged ingredients. Check labels for your dietary needs and use the products named in the card when matching its nutrition estimates. A brand change can also change salt, sweetness, or thickness.
Garlic Beef Meatballs + Crispy Potatoes
Ingredients
Method
- Heat oven to 400°F (200°C). Mix the 454 g raw beef with the egg, finely diced onion, garlic and parsley.
- Shape into 16 equal meatballs and place on a parchment-lined tray. Bake 18–22 minutes until the centers reach 160°F.
- Cut the potatoes into small wedges and toss with the measured olive oil. Roast on a separate lined tray for 25–35 minutes, turning once, until fork-tender.
- Steam the green beans for 5–8 minutes until tender.
- Divide everything equally among 4 servings: 4 meatballs with one-quarter of the potatoes and beans per serving.
Nutrition
Notes
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Let us know how it was!Tips for this recipe
- Prepare the measured ingredients before heating the pan or assembling the dish. Follow the written order so ingredients are ready when they are needed.
- When scaling the recipe, increase ingredients together but keep the same doneness checks. A larger batch does not necessarily cook in the same time.
Serving suggestions
Arrange the measured ingredients together and keep any crisp component separate until serving. Use the listed serving size as your starting point.
Storage and make-ahead
Keep cut fruit, vegetables, and any dairy or cooked ingredients refrigerated. Store crisp crackers or dry toppings separately, and assemble close to serving. Follow package guidance for opened dips, spreads, and other prepared foods.
Common questions
Should I weigh ingredients before or after cooking?
Use the stage written next to each ingredient. Raw, cooked, drained, and dry weights are different; keep that distinction when measuring a portion or using the nutrition estimate.
How should I use the calories and macros?
The card lists estimates for its stated serving size. Use the listed ingredients and portions as the basis; changing brands, substitutions, toppings, or sides can change the values.
More recipes to try
Nutrition is calculated per serving from the measured ingredients in the recipe card. Use the serving control to scale ingredient quantities; nutrition remains per serving.
