This one pot Greek inspired meatballs and potatoes is a quick and easy stove top recipe. Juicy, garlicky meatballs and soft lemony potatoes cook together in one skillet, with a lemony broth that’s so good you’ll love spooning it over rice or mopping it up with bread. This recipe was specifically developed to be quick and easy (that’s why the potatoes are cut into small cubes) as opposed to the baked alternatives. Let’s walk through how to make it.

A white pan filled with meatballs, potatoes, and sauce, garnished with parsley. A spoon rests in the pan. Nearby are lemon wedges, parsley, a glass of water, and a black-and-white towel. Blue surface underneath.

Want to Save This Recipe?

Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week!

Save Post

By submitting this form, you consent to receive emails from Hungry Paprikas.

I have three kids, so naturally, ground beef is one of my go-to proteins. It’s easy to work with and so versatile. My usual go-to is my one pot kofta and potato stew, which is the dish this recipe is based from. I wanted a lighter summery version of a “one pot” meatballs and potato, which is exactly what this dish is.

I usually always have a stash of kofta meatballs in my freezer, and this recipe works with any classic meatball recipe. But if you’re making meatballs from scratch, I added a few ingredients to bright them up: some oregano and lemon zest.

How To Make My One Pot Meatballs & Potatoes

Gather your ingredients. I prefer lean ground beef for this recipe. Extra lean won’t leave enough fat in the pan which is what carries a lot of the flavour. It’s also important to cut the potatoes into small cubes (about 1/4 inch) so they actually cook in 10-15 minutes. That’s the key to making this recipe quicker!

a medium sized glass bowl with ground beef, finely diced onions, parsley and spices on a terrazzo patterned background
Blitz the vegetables in a food processor, then mix with the beef, spices, breadcrumbs and egg.
ground beef kofta meatballs on a large baking sheet lined with parchment paper
Roll into even meatballs – I usually get 30-35.
A teal plate piled with browned homemade meatballs, garnished with bits of herbs and possibly cheese, showing a crispy, seared exterior.
Sear the meatballs in a large skillet for a few minutes on each side until golden brown. Set aside.
Diced potatoes being sautéed in a frying pan with seasoning; a wooden spatula rests on the side of the pan.
Sautee the potatoes for 10-15 minutes in the beef fat until softened and picks up colour. Also cook off the garlic for a few seconds.
A pan filled with browned meatballs and cubed potatoes simmering in a golden, seasoned sauce on a stovetop.
Return the meatballs to the pan along with the chicken broth. Simmer together for 10-15 minutes.
Meatballs and cubed potatoes simmer in a rich brown sauce in a large skillet on a stovetop, with chopped herbs sprinkled on top.
It’s ready with the meatballs are cooked and potatoes are soft. Squeeze the last two lemons over the skillet and garnish with parsley.

My favourite part of this dish? The broth. I have a soft spot for a flavourful broth I can mop up with bread or spoon over rice (it’s why I also really recommend my lemony roasted chicken and potatoes!). I usually serve this with bread for me, and with rice for my kids (they’re Arab, they love my vermicelli rice).

A skillet filled with browned meatballs, cubed potatoes, and fresh herbs in a savory broth, with lemon wedges on a plate in the background.

If you tried these recipes, please consider leaving a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page – I’d love to hear from you! You can also hop on over to Instagram and say hello!

No ratings yet

One Pot Lemony Meatballs & Potatoes (Stove Top)

Yield: 4 Servings
Prep: 20 minutes
Cook: 35 minutes
Total: 55 minutes
Author: Amina Al-Saigh
This one pot Greek inspired meatballs and potatoes is a one pot dinner you'll love. Juicy, garlicky meatballs and soft lemony potatoes cook together in one skillet, with a broth so good you'll love mopping it up with bread.
Print Leave a Review

Ingredients
  

For The Meatballs:

  • 775 g lean ground beef
  • 4 garlic cloves
  • 1/2 cup parsley
  • 1 yellow onion
  • 1 1/2 teaspoons salt
  • 1 1/2 teaspoons paprika
  • 1/2 teaspoon black pepper
  • 2 teaspoons dried oregano
  • 1/2 cup breadcrumbs
  • 1 egg
  • 1 lemon, zested

For The Potatoes and Broth:

  • 3 tablespoons extra virgin olive oil
  • 3 yellow potatoes, peeled and cut into 1/4 inch cubes
  • 1/2 teaspoon salt
  • 3 garlic cloves, finely diced
  • 2 cups chicken broth
  • 2 lemons, juiced
  • 1/2 cup parsley, to garnish

Instructions
 

Mix And Roll The Meatballs:

  • Combine the onions, garlic and parsley in a food processor. Pulse until finely chopped. Place them in a large bowl along with the beef, spices, breadcrumbs, and egg. Mix just until combined, then roll into 32 meatballs.

To Cook:

  • Heat a large skillet over medium heat. Add one tablespoon of olive oil. Sear the meatballs for a few minutes on each side, until golden brown. This should take about 15 minutes. Remove and set aside. Leave the fat in the pan.
  • Add the cubed potatoes to the same skillet along with the rest of the olive oil. Sauté for 10 to 15 minutes, stirring occasionally, until they start to soften and pick up some colour.
  • Push the potatoes to one side of the skillet. Add the diced garlic to the cleared space and cook for a few seconds, just until fragrant, then stir it through the potatoes.
  • Return the meatballs to the skillet. Pour in the broth and lemon juice. Simmer for 10-15 minutes, covered, until the meatballs are cooked through and the potatoes are fork tender. Taste and adjust for salt.
  • Squeeze the last two lemons over top and scatter with fresh parsley. Serve straight from the skillet, with a side of rice or bread.

Notes

  • A key to making this recipe a quick stove top one is to ensure the potatoes are cut small and even. If they’re too big, they’ll need a lot longer to soften.
  • Don’t skip searing the meatballs first – the fond that’s created at the bottom of the pan carries a lot of the flavour.
  • Leftovers taste even better the next day.
Serving: 1Serving, Calories: 587kcal, Carbohydrates: 52g, Protein: 52g, Fat: 20g, Saturated Fat: 6g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 10g, Trans Fat: 1g, Cholesterol: 161mg, Sodium: 1462mg, Potassium: 1750mg, Fiber: 8g, Sugar: 6g, Vitamin A: 1404IU, Vitamin C: 100mg, Calcium: 132mg, Iron: 9mg
Did you make this recipe?Please leave a star rating and review below!