In a large mixing bowl, combine ground meat, breadcrumbs, minced garlic, chopped parsley, salt, and black pepper. Mix thoroughly until all ingredients are well incorporated. Form the mixture into evenly sized meatballs, approximately 1 to 1.5 inches in diameter.

Preheat your oven to 400°F (200°C), allowing it to reach the right temperature while you sauté the potatoes.

In a large, oven-safe skillet, melt butter over medium heat. Once melted, add the cubed potatoes, seasoning them generously with salt and pepper. Sauté for about 5-7 minutes until the potatoes become golden brown and start to soften.

Nestle the prepared meatballs among the sautéed potatoes in the skillet, ensuring they are evenly spaced.

Pour chicken broth evenly over the meatballs and potatoes. Transfer the skillet to the preheated oven and bake for about 20 minutes, until the meatballs have an internal temperature of 160°F (71°C) and the potatoes are fork-tender.

Once baked, remove the skillet from the oven and garnish with additional chopped parsley. Serve warm.