Looking for a hearty, satisfying dinner that’s easy to prep, feeds a crowd, and fills your home with the aroma of slow-roasted comfort? This Baked Meatballs and Potatoes in Rich Tomato Sauce is the perfect dish. Made with juicy homemade meatballs, tender roasted potatoes, and a garlicky, herby tomato sauce, everything bakes together in one dish—no frying, no fuss, and minimal cleanup.
This recipe draws inspiration from rustic Mediterranean and Eastern European cuisines, where meat and potatoes meet deep, tomato-based sauces in oven-baked family meals. The flavors develop beautifully as everything roasts together, and the result is a cozy, craveable classic that’s perfect for weeknights, Sunday dinners, or even entertaining.
Ingredients Overview: How Each Ingredient Adds Flavor & Texture
Ground Meat
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Use ground beef, pork, or a blend for the juiciest meatballs.
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Ground chicken or turkey can be used for a lighter version but may require extra seasoning and moisture.
Breadcrumbs & Egg
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A mixture of breadcrumbs soaked in milk and 1 egg ensures tender, moist meatballs that hold their shape.
Aromatics & Seasonings
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Garlic, onion, parsley, salt, pepper, and Italian seasoning give the meatballs classic savory depth.
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Paprika or chili flakes can be added for extra warmth.
Potatoes
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Waxy potatoes (like Yukon Gold or red potatoes) hold their shape when baked and absorb sauce beautifully.
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Cut into medium chunks so they cook evenly with the meatballs.
Tomato Sauce
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Use crushed tomatoes or passata (pureed tomato) for a rich, smooth sauce.
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Season with garlic, olive oil, oregano, and basil for full-bodied flavor.
Olive Oil
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Used to coat the potatoes and enhance browning and flavor.
Step-by-Step Instructions: One Pan, Maximum Comfort
Step 1: Make the Meatball Mixture
In a large mixing bowl, combine:
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1 lb ground beef or meat blend
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½ cup breadcrumbs
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¼ cup milk
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1 egg
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1 small onion, finely grated
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2 cloves garlic, minced
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1 tbsp chopped parsley
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1 tsp salt
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½ tsp black pepper
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1 tsp Italian seasoning
Mix gently with your hands until just combined. Don’t overwork the meat. Form into golf ball-sized meatballs (about 16–18).
Step 2: Prep the Potatoes
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Wash and peel 4 medium potatoes (Yukon Gold or red).
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Cut into bite-sized chunks (about 1½ inches).
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Toss with 1 tbsp olive oil, ½ tsp salt, and ¼ tsp pepper in a bowl.
Step 3: Make the Tomato Sauce
In a medium bowl, stir together:
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1 (28 oz) can crushed tomatoes or passata
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2 cloves garlic, minced
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1 tsp oregano
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1 tsp basil
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½ tsp salt
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1 tbsp olive oil
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Optional: ½ tsp chili flakes for heat
Taste and adjust seasoning if needed.
Step 4: Assemble the Dish
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Preheat oven to 400°F (200°C).
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In a 9×13 baking dish, spread half the tomato sauce on the bottom.
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Arrange the uncooked meatballs and potatoes over the sauce.
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Pour the remaining sauce over everything to coat.
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Drizzle with a little extra olive oil and cover loosely with foil.
Step 5: Bake
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Bake covered for 35 minutes, then remove foil and bake 20–25 more minutes, or until:
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Meatballs are cooked through (internal temp: 165°F),
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Potatoes are fork-tender,
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Sauce is bubbling and slightly thickened.
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Optional: Broil for the last 3–5 minutes for extra browning on top.
Tips, Variations & Substitutions
Meat Variations
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Use 50/50 beef and pork for extra juiciness.
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For leaner options, use ground turkey or chicken, and increase fat (olive oil, cheese, or more egg).
Cheesy Option
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Add ¼ cup grated Parmesan to the meatball mixture.
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Sprinkle mozzarella or provolone over the dish during the last 10 minutes of baking for a cheesy topping.
Vegetable Add-Ins
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Add sliced bell peppers, zucchini, or carrots with the potatoes.
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Stir in spinach at the end for a burst of color and nutrients.
Make It Ahead
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Assemble everything in the baking dish, cover, and refrigerate for up to 24 hours.
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Bake directly from the fridge (add 5–10 minutes to cook time).
Gluten-Free Option
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Use GF breadcrumbs or almond flour in the meatballs.
Serving Ideas & Occasions
This is a full meal in one dish, but you can round it out or dress it up depending on the occasion.
Perfect Pairings:
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Garlic bread or focaccia to mop up sauce
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Simple green salad with lemon vinaigrette
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Steamed green beans or broccoli for extra vegetables
Occasions to Serve:
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Weeknight family dinners (kid-approved and freezer-friendly)
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Sunday comfort meals
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Casual get-togethers or potlucks
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Meal prep—leftovers reheat beautifully for lunch or dinner
Nutritional & Health Notes
Balanced Macronutrients
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Protein from the meatballs, carbs from the potatoes, and healthy fats from olive oil make this a complete and satisfying meal.
Vegetable-Rich Option
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Add extra veggies (peppers, spinach, carrots) to increase fiber and vitamins A & C.
Make It Lighter
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Use ground turkey and reduce cheese if adding.
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Serve smaller portions with a side salad for a more calorie-conscious plate.
Frequently Asked Questions (FAQ)
1. Do I need to precook the meatballs?
No—this recipe is designed to bake them raw in the sauce, saving time and adding flavor as they cook.
2. Can I make this ahead of time?
Yes. Assemble the dish fully and refrigerate for up to 24 hours before baking. You can also freeze it before or after baking.
3. What kind of potatoes work best?
Yukon Gold or red potatoes hold up best to baking and absorb the sauce well. Avoid russets, which may get too soft.
4. Can I add cheese?
Yes! Stir Parmesan into the meatballs or sprinkle mozzarella over the top in the final 10 minutes of baking for a bubbly, golden topping.
5. Can I use store-bought meatballs?
Yes. Use raw or thawed frozen meatballs, but ensure they bake long enough to reach an internal temp of 165°F.
6. Can I use marinara instead of crushed tomatoes?
Absolutely. Store-bought marinara or arrabbiata sauces can be used in place of homemade tomato sauce for convenience.
7. How do I store leftovers?
Refrigerate leftovers in an airtight container for up to 4 days. Reheat in the oven at 350°F or microwave until hot. You can also freeze portions for up to 3 months.
