Potato-Stuffed Meatballs in Cheesy Tomato Sauce
Juicy meatballs wrapped around tender potatoes, baked in a vibrant pepper-tomato sauce, and finished with melted mozzarella for a comforting one-pan meal.
Equipment
- 1 | Baking dish |
- 1 | Mixing bowl |
- 1 | Skillet | for sauce
- 1 | Spatula |
- 1 | Knife |
Ingredients
- 1.5 | lb | ground beef |
- 8 | small | potatoes | peeled
- 1/4 | cup | chopped parsley |
- 1 | | onion | diced
- 2 | | bell peppers | mixed colors diced
- 2 | cups | tomato sauce |
- 1 | cup | shredded mozzarella |
- 3 | tbsp | olive oil |
- 1 | tsp | paprika |
- 1 | | salt and black pepper | to taste
Instructions
- Peel potatoes and pat dry.
- Mix ground beef with parsley, salt, and pepper.
- Wrap meat around each potato to form sealed balls.
- Place meatballs in a baking dish and drizzle with olive oil.
- Bake at 400°F for 20 minutes until lightly browned.
- Sauté onion and peppers, season, then add tomato sauce.
- Pour sauce over meatballs and top with shredded mozzarella.
- Bake until cheese is melted and golden, then serve.
Notes
Calories: 480 kcal
NOTES
Store leftovers in the refrigerator for up to 3 days.
Reheat in the oven to keep the cheese melty.
Seal meat tightly so potatoes stay fully enclosed.
Use similar-sized potatoes for even cooking.
NOTES
Store leftovers in the refrigerator for up to 3 days.
Reheat in the oven to keep the cheese melty.
Seal meat tightly so potatoes stay fully enclosed.
Use similar-sized potatoes for even cooking.