New potatoes with meatballs are a true celebration of early summer, when the first earthy, thin-skinned potatoes appear at the farmers' markets. In this dish, the tenderness of early root vegetables meets the heartiness of savory meatballs, all brought together by a velvety sauce made from the potato cooking water. The aroma of fresh dill and Herbes de Provence instantly fills the kitchen with a cozy, rustic vibe, turning even a casual weekday meal into something special. Using milk powder gives the gravy a pleasant creaminess without excess fat, perfectly highlighting the natural sweetness of the new potatoes.
Appetizing new potatoes with juicy chicken meatballs in a delicate sauce make a perfect family dinner.
Ingredients
- 300 g (10.5 oz) chicken meatballs
- 350 g (12 oz) new potatoes
- 1 scant tablespoon wheat flour
- 1 tablespoon milk powder
- 1 garlic clove
- 1 bunch fresh parsley
- 1 teaspoon dried Herbes de Provence
- 15 g (0.5 oz) unsalted butter
- 10 g (0.35 oz) olive oil
- Salt and black pepper to taste
How to Make New Potatoes With Meatballs
Scrub the new potatoes with a brush or a scouring pad. You can scrape them with a knife, but I find it is a waste of time. Halve the clean potatoes and place them in a pot. Add a sprig of fresh dill and season with salt to taste. Pour in hot water. Boil over medium heat for 12 minutes after the water reaches a boil. Do not discard the potato cooking water; you will need it later.
Boil the potatoes until partially cooked, flavoring the water with a fragrant sprig of fresh dill.
Take the pre-cooked chicken meatballs out of the freezer in advance and let them thaw on the bottom shelf of the refrigerator. You can either make the meatballs yourself or use high-quality store-bought ones.
Meatballs are incredibly easy to make from scratch in just 20 minutes: mix 200 g (7 oz) of ground chicken with white bread soaked in milk. Add an egg, salt, pepper, and 1 tablespoon of finely chopped dill. Knead the mixture well and shape into ping-pong-sized meatballs. Place them on a baking sheet and bake in the oven for 15 minutes at 180°C (350°F).
Prepare the meatballs in advance or use high-quality homemade pre-cooked ones.
For the sauce, whisk together the milk powder and wheat flour in a bowl. Stir in the dried Herbes de Provence (thyme, rosemary, oregano).
For the sauce base, whisk together the dry ingredients and Herbes de Provence to build a deep flavor profile.
Pour in a little warm water (about 2-3 tablespoons) and whisk the ingredients thoroughly to ensure no lumps of flour or milk powder remain in the sauce base.
Add a splash of warm water and mix thoroughly to ensure the sauce base is completely lump-free.
Gradually pour in the hot potato cooking water in small batches. You will need about 1.5 cups (350 ml) of the broth. There is no need to salt the sauce, as the potato water is already seasoned.
Gradually pour in the hot potato cooking water to achieve the perfect creamy consistency.
Heat the olive oil in a deep, heavy-bottomed skillet and add the butter to melt. Once the pan is hot, add the boiled new potatoes.
Place the boiled potatoes into a heated skillet with a mixture of melted butter and olive oil.
Pan-fry the potatoes until they develop a beautiful golden crust. Do not overheat the pan; the butter must not burn!
Pan-fry the potatoes until they develop a mouthwatering golden crust, making sure the butter does not burn.
Add the thawed meatballs to the roasted potatoes. Sauté everything together for another few minutes.
Toss the thawed meatballs into the pan with the potatoes and heat them together for a few minutes.
Finely chop the parsley leaves and stems. Crush the garlic clove with the flat side of your knife, then mince it. Add 2 tablespoons of the chopped herbs and the garlic to the skillet with the potatoes and meatballs. Cook together for 2 minutes.
Minced garlic and fresh parsley add a vibrant flavor and an unforgettable aroma to the dish.
Pour the warm sauce into the skillet. Bring the mixture to a simmer. Cook over low heat for 10 minutes. You can cover the skillet with a lid, leaving a slight gap for the steam to escape.
Pour the prepared creamy sauce over the potatoes and meatballs, bringing the mixture to a gentle boil.
Turn off the heat. Sprinkle the dish with freshly ground black pepper and serve immediately. New potatoes with meatballs is a simple, comforting lunch that is an absolute joy to cook in the summer. Bon appétit!
Simmer the dish for 10 minutes over low heat until fully cooked and the sauce thickens nicely.
Serve these hearty new potatoes and meatballs in deep bowls so you can enjoy every last drop of the rich sauce. This dish pairs beautifully with a fresh cucumber and radish salad dressed with smetana (sour cream), or simply with a slice of crusty dark rye bread. For a brighter flavor, finish the plates with a sprinkle of grated hard cheese or a few drops of lemon juice—this really makes the garlic and fresh herbs pop. If you love experimenting, try swapping the chicken meatballs for turkey or even fish ones. To ensure a perfectly smooth sauce, always whisk the dry mixture with a small amount of warm water before stirring in the main volume of the hot potato broth. If you do not have Herbes de Provence on hand, dried basil or a pinch of nutmeg makes an excellent substitute, as it traditionally pairs wonderfully with cream sauces and potato dishes.
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