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Creamy Herb Meatballs with Roasted Baby Potatoes

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Creamy Herb Meatballs with Roasted Baby Potatoes is a comforting dish featuring savory, herb-infused meatballs served alongside crispy roasted baby potatoes, all smothered in a silky, creamy sauce. It’s easy to prepare and delivers rich, satisfying flavors in every bite.

  • Author: Ella
  • Prep Time: 15 minutes
  • Cook Time: 25–30 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings
  • Category: Dinner
  • Method: Pan-frying and baking
  • Cuisine: American
  • Diet: Gluten Free

Ingredients

  • 1 lb ground beef (or a mix of beef and pork)
  • 1/2 cup breadcrumbs or panko
  • 1 egg
  • 2 garlic cloves, minced
  • 2 tbsp fresh parsley, chopped
  • 1 tbsp fresh thyme or rosemary, chopped
  • Salt, to taste
  • Black pepper, to taste
  • 2 tbsp olive oil or vegetable oil
  • 1 lb baby potatoes, halved or quartered
  • 2 tbsp butter
  • 1 onion, finely chopped
  • 1 cup heavy cream (or half-and-half)
  • 1 tsp Dijon mustard (optional)
  • 1/4 cup grated Parmesan cheese (optional)
  • Fresh chives or additional parsley, chopped (for garnish)

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. In a bowl, combine ground meat, breadcrumbs, egg, minced garlic, parsley, thyme (or rosemary), salt, and pepper. Mix gently until just combined.
  3. Form the mixture into bite-sized meatballs—about 1 ½ inches in diameter.
  4. Toss the baby potatoes with oil, salt, and pepper, then spread them on a baking sheet. Roast for about 20 minutes, until golden and crisp.
  5. Meanwhile, heat oil in a large skillet over medium heat. Brown the meatballs, turning to ensure even color—about 8–10 minutes total. Remove the meatballs from the pan.
  6. In the same skillet, melt butter, sauté the chopped onion until translucent, then stir in cream (and Dijon mustard if using), scraping up any browned bits from the pan.
  7. Return the meatballs to the skillet, spoon the sauce over them, and simmer for another 5 minutes until the sauce thickens slightly and the meatballs finish cooking.
  8. Plate the roasted potatoes alongside the meatballs with creamy herb sauce, then sprinkle fresh chives or parsley on top for garnish.

Notes

  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • To reheat, gently warm the meatballs and sauce in a skillet over low heat, adding a splash of cream or water if needed. Reheat potatoes separately at 375°F (190°C) for 8–10 minutes to restore crispiness.
  • For a dairy-free option, swap cream for coconut cream and omit the Parmesan.
  • You can bake the meatballs at 375°F (190°C) for 15–18 minutes instead of frying, then finish them in the skillet with the sauce.

Nutrition

Find it online: https://elladishes.com/creamy-herb-meatballs-with-roasted-baby-potatoes/