Baked Meatballs And Potato Wedges Recipe

Did someone say meat and potatoes? A classic indeed with a delicious sweet and saucy meatball sauce.


russet potatoes (1/2 to 1 potato per person)

1/2 teaspoon salt
3 Tablespoons olive oil
1-2 teaspoons fresh herbs

1 lb. 85% lean ground beef
1 teaspoon kosher salt
1 teaspoon onion powder
1 teaspoon garlic powder
1/4 teaspoon black pepper

2 tablespoons unsweetened ketchup
1 tablespoon pure maple syrup
1 tablespoon soy sauce (or a Paleo alternative)
1 teaspoon garlic powder
1/4 teaspoon cayenne pepper


*Note the recipe instructions are divided up, but the potatoes and meatballs should be cooking in the oven at the same time for proper serving times.

Pre-Heat oven to 425F


Cover a baking sheet with parchment paper and grease with a little olive oil.

Wash, peel and cut potatoes into wedges.

Dry the potato wedges with paper towel or clean dish cloth.

Put the oil and salt into a shallow dish.

Roll each piece potato wedge in the oil.

Place the wedges single file onto the baking sheet. Do not stack as they will not get brown and crispy if they are layered. If you are using fresh herbs, chop them fine and and sprinkle it over the potatoes.

Bake for 40 minutes turning 3 or 4 times, so that each side gets at least 10 minutes touching the pan and in the leftover oil.


Preheat oven to 425F.

Line a large baking sheet with parchment paper.

In a medium bowl, use your hands to mix together the meatball ingredients. With wet hands, form the mixture into 20 (1.5-inch, 1oz) meatballs.

Place the meatballs on the prepared baking sheet, not touching each other. Bake 15 minutes.

Meanwhile, in a medium saucepan, whisk together the sauce ingredients. 5 minutes before meatballs should be done, heat the sauce gently over medium-low heat.

When meatballs are done, use tongs to transfer them to the sauce. Gently toss to coat. Serve immediately.