One-Pot German Meatballs and Potatoes Recipe

One Pot German Meatballs & Potatoes

A satisfying one‑pot meal of seasoned meatballs and red potatoes simmered in a creamy white caper sauce with lemon and fresh herbs. Ready in about an hour and excellent for leftovers.

Ingredients

• 2 tbsp olive oil, divided
• 1 cup diced onions
• 4 cloves garlic, minced
• 1 lb ground beef
• 1 lb ground pork
• ½ cup breadcrumbs
• 2 large eggs
• 1 ½ tsp kosher salt, divided
• 1 ½ tsp black pepper, divided
• 1 tsp paprika
• 1 tsp oregano
• ¼ cup flour
• 4 cups beef broth
• 3.5 oz jar capers, drained
• ½ tsp lemon zest
• ¼ cup lemon juice
• 1 bay leaf
• 1 lb red potatoes, quartered
• 1 cup sour cream
• 2 tbsp fresh chopped parsley, optional garnish

Instructions

1. Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the diced onions and minced garlic and cook until soft and translucent, about 3–5 minutes. Remove from heat briefly to cool slightly.
2. In a large bowl, combine the cooked onions and garlic with the ground beef, ground pork, breadcrumbs, eggs, 1 teaspoon kosher salt, 1 teaspoon black pepper, paprika, and oregano. Mix gently until evenly combined.
3. Shape the mixture into roughly 24 meatballs, about golf ball size, using your hands.
4. Return the pot to medium-high and add the remaining tablespoon of olive oil. Brown the meatballs in batches, turning to color each side, about 3–5 minutes total per batch. Remove browned meatballs and set aside on a plate.
5. Keep the pot over medium-high heat. Sprinkle the flour into the drippings and stir to combine, scraping up any browned bits from the bottom of the pot to form a light roux.
6. Gradually whisk in the beef broth, stirring until the sauce thickens slightly and comes to a boil.
7. Add the remaining ½ teaspoon kosher salt and ½ teaspoon black pepper, then stir in the capers, lemon juice, lemon zest, and bay leaf.
8. Add the quartered red potatoes to the pot, then nestle the browned meatballs back into the sauce. Cover, reduce heat to medium-low, and simmer for about 45 minutes, or until the potatoes are fork‑tender and the meatballs are cooked through.
9. Just before serving, remove the bay leaf and stir the sour cream into the pot to create a creamy, slightly tangy sauce. Adjust seasoning to taste.
10. Garnish with fresh chopped parsley if desired. Serve hot with crusty bread or a simple green salad to round out the meal.

Notes & Tips

– For even browning, avoid crowding the pot when searing meatballs; work in batches if necessary. – Use full‑fat sour cream for the richest texture, or substitute Greek yogurt for a lighter option. – Leftovers keep well refrigerated for 2–3 days and reheat gently on the stove.

Nutrition Facts (per serving)

Calories: 669 kcal   |   Carbohydrates: 29 g   |   Protein: 34 g   |   Fat: 46 g

Saturated Fat: 18 g   |   Cholesterol: 183 mg   |   Sodium: 1861 mg

Fiber: 3 g   |   Sugar: 4 g   |   Potassium: 1030 mg

This one‑pot German meatballs and potatoes recipe balances savory meat, tangy capers, and bright lemon in a creamy sauce. It’s comforting, straightforward to prepare, and makes excellent leftovers — a great option for busy weeknights or casual dinner gatherings.