Meatballs in Potato Cups
Transform your dinner table with this creative and delicious recipe for Meatballs in Potato Cups. This family-friendly dish combines tender, juicy beef meatballs seasoned with garlic, Parmesan, and breadcrumbs, nestled inside crispy, golden potato cups for a truly unique presentation. A mozzarella cheese topping melts to gooey perfection during baking, adding indulgent creaminess to every bite. These potato cups are easy to assemble using a muffin tin, making them a fun and practical way to serve individual portions. Perfect for weeknight meals or special occasions, this recipe balances bold flavors, comforting textures, and eye-catching appeal. Serve warm with a sprinkle of fresh parsley for a flavorful main course that’s sure to impress! Keywords: meatballs in potato cups, crispy potato cups, cheesy meatball recipe, family-friendly dinner idea.
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Recipe Information
Ingredients
- 500 g Ground beef
- 1 Egg
- 50 g Breadcrumbs
- 30 g Grated Parmesan cheese
- 2 cloves Garlic, minced
- 1 tsp Salt
- 0.5 tsp Black pepper
- 4 Potatoes (large)
- 2 tbsp Olive oil
- 50 ml Milk
- 100 g Mozzarella cheese, shredded
- 2 tbsp Fresh parsley, chopped
Instructions
Preheat your oven to 200°C (400°F) and lightly grease a muffin tin.
Peel the potatoes and grate them using a box grater. Place the grated potatoes in a clean kitchen towel and squeeze out as much liquid as possible.
In a large mixing bowl, combine the grated potatoes, 1 tablespoon of olive oil, 0.5 teaspoon of salt, and a pinch of black pepper. Mix well.
Divide the potato mixture evenly into the muffin tin, pressing it into the bottoms and sides to form cups. Bake for 20 minutes or until the edges are golden and crispy.
While the potato cups are baking, prepare the meatballs. In a separate bowl, combine the ground beef, egg, breadcrumbs, Parmesan cheese, garlic, 0.5 teaspoon of salt, and 0.5 teaspoon of black pepper. Mix until well combined, but avoid overmixing to keep the meatballs tender.
Roll the meat mixture into small balls, roughly 3 cm in diameter. You should get about 12 meatballs.
Heat the remaining 1 tablespoon of olive oil in a skillet over medium heat. Sear the meatballs for 2-3 minutes on each side until browned, but not fully cooked through. Remove them from the heat.
Remove the potato cups from the oven and gently press the centers down if they’ve puffed up. Place one meatball into each potato cup.
Drizzle a small amount of milk over each meatball and sprinkle mozzarella cheese on top.
Return the muffin tin to the oven and bake for an additional 15 minutes, or until the meatballs are fully cooked and the cheese is melted and bubbly.
Remove from the oven and let cool for 5 minutes. Carefully remove the potato cups from the tin using a spoon.
Garnish with fresh parsley and serve warm. Enjoy!
Nutrition Facts
Calories |
3219 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 159.4 g | 204% | |
| Saturated Fat | 61.7 g | 308% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 663 mg | 221% | |
| Sodium | 4846 mg | 211% | |
| Total Carbohydrate | 301.8 g | 110% | |
| Dietary Fiber | 28.9 g | 103% | |
| Total Sugars | 21.0 g | ||
| Protein | 163.0 g | 326% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 1354 mg | 104% | |
| Iron | 23.7 mg | 132% | |
| Potassium | 7918 mg | 168% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
