Easy Baked Meatballs Recipe
Juicy beef meatballs with potato and leek, baked until golden with no frying needed. Easy, family-friendly, and full of flavor.
Ingredients
- 2 small potatoes or 1 medium potato, peeled and diced
- 1 leek
- 400 g ground beef
- 1 L egg
- 3 tbsp fine breadcrumbs (about ⅓ cup)
- Handful finely chopped parsley or cilantro
- 1 tsp garlic powder
- ½ tsp ground cumin
- ½ tsp baharat
- Salt and pepper, to taste
- Olive oil, for drizzling
Instructions
- Preheat oven to 210°C / 410°F. Line a baking tray with parchment paper and drizzle lightly with olive oil.
- Slice the leek lengthwise into quarters, then finely chop. Peel and dice the potatoes into small cubes.
- Boil the potatoes and leek together until the potatoes are fully tender. Drain well, cool slightly, then squeeze out excess liquid.
- Add the cooked vegetables to a bowl with the beef, egg, breadcrumbs, parsley, garlic powder, cumin, baharat, salt, and pepper.
- Mix well with your hands for about 2 minutes until fully combined.
- Shape into about 30 small meatballs and place on the tray lined with parchment paper and drizzled with olive oil. Drizzle with some more oil on top.
- Bake for 15 minutes.
- Switch oven to grill/broil on high and bake another 5 minutes, or until golden to your liking.
Notes
Notes
- Squeeze out the vegetables well so the mixture is not too wet.
- Small potato pieces create soft golden nuggets throughout the meatballs.
- The leek adds sweetness and tenderness.
- You can swap parsley for cilantro or mixed herbs.
- Great served with rice, pita, tahini, ketchup, or salad.