Skillet Meatballs with Potatoes and Tomato Sauce
Ground beef meatballs seared and simmered in a savory tomato-based broth with potatoes, carrots, sun-dried tomatoes, and olives. The one-pan approach builds deep flavor through the meatball searing and aromatics, creating a hearty, rustic dish perfect for weeknight dinners or casual family gatherings. Sun-dried tomatoes add concentrated sweetness and umami that balances the chili heat.
Ingredients
- 1 lb ground beef
- 2 tablespoon breadcrumbs
- 3 clove garlic, crushed
- 1 tablespoon parmesan cheese, grated
- 2 whole eggs
- 1 teaspoon salt
- 1 whole carrot, chopped into rounds
- 3 medium potatoes, sliced
- 2 tablespoon olives, pitted
- 1 medium onion, diced
- 3 ½ oz sun-dried tomatoesfresh diced tomatoes150gtomato
less concentrated
- 1 cups tomato sauce
- ½ oz beef stock packet
- 1 cups water
- chili flakesblack pepper1:1seasoning
milder heat
- 1 teaspoon oregano
- olive oil
Instructions
- 1
Combine ground beef, breadcrumbs, garlic, parmesan, eggs, and salt in a bowl, mix until just combined.
- 2
Form meat mixture into golf ball-sized rounds.
- 3
Heat olive oil in skillet over medium-high heat, add meatballs and sear 2 minutes per side until golden brown, then remove and set aside.
- 4
In same skillet, add garlic and onion, stir until golden brown.
- 5
Add sun-dried tomatoes and tomato sauce, then pour in beef stock mixed with water, stir well.
- 6
Season with chili flakes, salt, and oregano.
- 7
Add carrot slices, potato slices, and olives, stir to combine.
- 8
Return meatballs to skillet, cover, and simmer 40 minutes until potatoes are tender and sauce thickens.
- 9
Serve hot directly from skillet.
Tips
Don't overwork the meatball mixture; combine until just cohesive to avoid dense, rubbery meatballs.
Sear meatballs undisturbed for full browning before flipping to build fond that flavors the sauce.
Slice potatoes uniformly so they cook evenly throughout the 40-minute simmer.
Good to Know
Keep covered in refrigerator up to 4 days. Reheat gently on stovetop with splash of water to restore sauce consistency.
Prepare meatballs through forming stage, refrigerate up to 8 hours before searing. Full dish can be made one day ahead and reheated.
Serve hot directly from skillet with crusty bread to soak sauce, or over rice or egg noodles.
Common Mistakes
Overmix meatball base to avoid dense, tough meatballs that won't break apart.
Skip searing to avoid flat flavor; browning creates fond that deepens sauce.
Don't cover immediately to avoid steamed instead of seared meatballs.
Substitutions
Dairy-Free Swaps
General Alternatives
less concentrated
FAQ
Can I make meatballs ahead and freeze?
Yes, form meatballs and freeze on baking sheet 2 hours, then transfer to freezer bag up to 3 months. Thaw in fridge overnight or sear directly from frozen, adding 1-2 minutes per side.
What if my potatoes aren't tender after 40 minutes?
Continue simmering covered in 5-minute increments until fork-tender. Thinner slices cook faster; thickness varies cooking time considerably.
How long will leftovers keep?
Covered and refrigerated, up to 4 days. Reheat gently on stovetop, adding water if sauce thickens. Not recommended for freezing due to potato texture degradation.