Hearty Albanian Meatballs and Potatoes Baked in Tomato Sauce

Preheat oven to 375°F (190°C). In a large bowl, combine ground beef, bread crumbs, egg, parsley, salt, pepper, and minced garlic. Mix well until just combined, being careful not to overmix.

Form the mixture into 12-16 small meatballs, about 1.5 inches in diameter.

Heat 1 tablespoon of olive oil in a large oven-safe skillet or Dutch oven over medium-high heat. Brown the meatballs on all sides for 5-7 minutes, working in batches if necessary. Remove meatballs and set aside.

Add the remaining 1 tablespoon of olive oil to the skillet. Add the cubed potatoes and sauté for 5 minutes until slightly softened.

Pour in the crushed tomatoes and bring to a simmer. Return the browned meatballs to the skillet, nestling them among the potatoes and sauce.

Cover the skillet and bake for 30 minutes in the preheated oven.

Uncover and continue to bake for another 15 minutes, or until the potatoes are tender and the sauce has thickened slightly.