Oven-Baked Beef Meatballs in Tomato–Mushroom Ragù + Crispy Roasted Potatoes
Oven-baked meatballs from ground beef in a quick tomato–mushroom ragù (no pasta required), served with crispy roasted potatoes. Comforty but not a repeat of your recent steak-and-gravy or lemon-forward meals.
Back to full listIngredients
- Kroger® 93/7 Ground Beef Pack 1 LB 1 lb $6.99
- Kroger® Sliced White Mushrooms (8 oz) 8 oz, sliced $2.79
- Fresh Roma Tomato (1 lb) 3 Roma tomatoes (about 12 oz), chopped $2.79
- Jumbo Yellow Onions (1 lb) 1/2 onion, grated or finely chopped $1.49
- Kroger® Russet Potato (1 lb) 1 lb potatoes, cubed $1.29
- Parsley (1 ct) 2–3 Tbsp chopped $1.69
- Bogle Vineyards Zinfandel (750 ml) 1 bottle $9.99 sale
Instructions
- Heat oven to 425°F. On a sheet pan, toss cubed potatoes with 1 Tbsp oil, salt, and pepper. Roast 25–30 minutes, turning once, until crisp and tender.
- Make meatballs: In a bowl, mix ground beef with finely chopped/grated onion, 2 Tbsp chopped parsley, 1 tsp salt, and pepper. Form 10–12 small meatballs (cook faster than large ones).
- Bake meatballs: On a second sheet pan (or clear space on the potato pan), bake meatballs 12–15 minutes until browned and cooked through (160°F).
- Quick ragù (stove): While meatballs bake, sauté sliced mushrooms in a skillet with 2 tsp oil and a pinch of salt, 5–7 minutes until browned. Add chopped Roma tomatoes and cook 6–8 minutes until saucy (add a splash of water if needed). Season with salt/pepper.
- Finish: Add baked meatballs to the tomato–mushroom sauce for 2 minutes to coat. Sprinkle remaining parsley over the top.
- Serve meatballs and ragù with crispy roasted potatoes.
Cook time: 55 minutes
Estimated cost: $18–26
Health notes: Hearty. For a lighter version: use 93/7 ground beef and roast potatoes with 1 Tbsp oil total; serve with an extra side salad if desired.
Drink pairing: Zinfandel (juicy, peppery red) to stand up to beef and tomato while harmonizing with mushroom earthiness.
Wine picks:
- Bogle Vineyards Zinfandel (750 ml) $9.99 sale 1 bottle
- Josh Cellars Bourbon Barrel Aged Reserve Zinfandel California Red Wine (750 ml) $7.00 sale 1 bottle (bolder, smoky upgrade)
Why it works: For Oven-Baked Beef Meatballs in Tomato–Mushroom Ragù + Crispy Roasted Potatoes, Zinfandel is an ideal match: its ripe dark-berry fruit and peppery spice stand up to beefy richness, while its natural savoriness plays beautifully with mushroom umami and tomato acidity. The potatoes’ browned edges also love Zin’s hint of sweetness and baking-spice notes. For a 2-person dinner, 1 standard 750 ml bottle is the right size (2–3 glasses each with a little left over). Given the cozy, hearty vibe of meatballs night, a solid mid-tier Zin is the best “fancy but not splurgy” fit.