Beef and Potato Meatballs

Name: Beef and Potato Meatballs
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 lb (454 g) ground beef, 85/15 blend; 1 cup (240 ml) mashed potato (leftover or freshly made), at room temperature, packed and cooled; ½ cup (60 g) panko breadcrumbs; 1 whole (50 g) large egg, at room temperature; ¾ tsp (4½ g) kosher salt; ¼ tsp (½ g) freshly ground black pepper; ½ tsp (1½ g) garlic powder; ¼ tsp (½ g) onion powder; ¼ cup (30 g) grated Parmesan cheese, finely grated (optional); 2 tbsp (8 g) fresh parsley, finely chopped, finely chopped (optional)

From the MyKitchenBank Kitchen

Tender, budget-friendly meatballs made with ground beef bound by creamy mashed potato and breadcrumbs. The potato keeps them moist and adds subtle flavor while stretching the meat, making them economical without sacrificing texture. Baked until golden and cooked through, they're perfect for serving with marinara, gravy, or as a base for sandwiches.

Prep: 20 min
Cook: 20 min
Total: 40 min
Makes: 16 meatballs (4 servings of 4 meatballs each)

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Steps

Before you start

Preheat your oven to 400°F (200°C)
Have ground beef at cool room temperature (not ice-cold) for easier mixing
Line a rimmed baking sheet with parchment paper or foil for easy cleanup

1
Combine the mixture
- In a large mixing bowl, add the ground beef, mashed potato, panko breadcrumbs, egg, salt, black pepper, garlic powder, and onion powder.
- If using, add the Parmesan cheese and fresh parsley.
- Using your hands (or a fork if you prefer less direct contact), gently mix until just combined.
- Do not overmix, as this will compress the meatballs and make them dense.
- The mixture should hold together when squeezed but remain somewhat loose.
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Ready when: mixture just combined and holds together when squeezed
Tip: Overmixing makes meatballs tough and heavy. Mix gently and stop as soon as everything is just incorporated.
2
Shape the meatballs
- Using a 1.5-tablespoon cookie scoop or your hands (lightly dampened with water to prevent sticking), form the mixture into 16 meatballs, each about 1.5 inches (4 cm) in diameter.
- Place them on the prepared baking sheet, spacing them about 1 inch (2.5 cm) apart so heat circulates evenly.
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Ready when: meatballs are evenly shaped and spaced on the sheet
Tip: Dampen your hands with water to prevent the mixture from sticking to your fingers as you shape each ball.
3
Bake until cooked throughOven 400°F / 205°C
- Place the baking sheet in the preheated 400°F (200°C) oven and bake for 18–20 minutes.
- The meatballs are done when the tops are lightly golden and an instant-read thermometer inserted into the center of the largest meatball reads 160°F (71°C).
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Ready when: instant-read thermometer reads 160°F (71°C) in the center; tops are light golden
Tip: Do not turn or shake the pan during baking. Let them sit undisturbed so they develop a light crust on the bottom.
4
Cool slightly and serve
- Remove the baking sheet from the oven and let the meatballs rest for 2 minutes before serving.
- They will firm up slightly as they cool.
- Serve warm with marinara sauce, stroganoff sauce, or your choice of gravy.
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Ready when: meatballs have rested and are ready to transfer
Tip: A brief rest keeps the meatballs moist inside while giving the exterior a chance to set.

Good to know

Tips

Leftover mashed potato is the star here—use it at room temperature so it combines easily. Stiff, cold mashed potato will be difficult to mix.
The potato makes these meatballs moister and more forgiving than all-beef versions. They stay tender even if slightly overcooked.
For Italian-style meatballs, swap the garlic and onion powder for 1 teaspoon of dried Italian seasoning and add the Parmesan and parsley.
These meatballs work equally well as a main course served with sauce, in a sandwich, or diced into soups and stews.

Make ahead

You can form the meatballs up to 4 hours ahead, cover them loosely with plastic wrap, and refrigerate. Bake directly from the fridge, adding 2–3 minutes to the baking time.

Storage & reheating

Cooled meatballs can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 2 months. Reheat in a 325°F (160°C) oven for 10–12 minutes until warmed through, or gently warm in a sauce on the stovetop over medium-low heat for 8–10 minutes.

Substitutions

mashed potato (leftover or freshly made), at room temperature → mashed sweet potato or cauliflower mash. Use the same amount by volume. Sweet potato will add a subtle sweetness; cauliflower is a lower-carb option.
panko breadcrumbs → crushed crackers, oats, or finely grated zucchini. If using zucchini, press it dry first to avoid excess moisture. You may need slightly less (about ¼ cup / 30 g).
ground beef, 85/15 blend → ground lamb, ground pork, or a 50/50 beef and pork blend. Adjust salt slightly based on the meat you choose. Pork and lamb tend to be more flavorful than beef.
large egg → 2 tablespoons (30 ml) milk or 1 tablespoon (15 ml) of a commercial egg binder. The binder ensures the meatballs hold together. Milk may make them slightly softer.