Garlic Butter Meatballs with Golden Roasted Potatoes

Step-by-Step Instructions

Preheat the oven.
Heat your oven to 425°F (220°C) so the potatoes roast to a beautiful golden crisp.
Season and roast the potatoes.
Toss the halved potatoes with olive oil, garlic powder, smoked paprika, salt, and pepper. Spread evenly on a baking sheet and roast for 20 minutes until crisp and lightly browned.
Prepare the meatball mixture.
Combine ground beef, breadcrumbs, Parmesan, egg, garlic, onion powder, Italian seasoning, salt, pepper, and parsley. Mix gently until evenly combined, being careful not to compact the mixture too much.
Shape the meatballs.
Roll the mixture into equal-sized meatballs (about 1–1.5 inches / 2.5–4 cm). This ensures they cook evenly.
Brown the meatballs.
Heat a large skillet over medium heat. Add a drizzle of oil and brown the meatballs on all sides for 6–8 minutes until they develop a deep golden crust and smell deliciously savory.
Make the garlic butter sauce.
Add the butter to the same skillet, then stir in garlic, lemon juice, paprika, and chili flakes. Let it bubble for 1 minute until fragrant and glossy.
Simmer the meatballs.
Return the browned meatballs to the skillet. Spoon the garlic butter over them, cover, and simmer for 5–7 minutes until fully cooked and infused with flavor.
Finish the potatoes.
When the potatoes are crisp and golden, remove them from the oven and toss with fresh parsley if desired.
Serve warm.
Plate the meatballs with the roasted potatoes and drizzle extra garlic butter sauce over the top for maximum flavor.