Meatballs and Potatoes

Name: Meatballs and Potatoes
Prep time: 40 min
Cook time: 90 min
Total time: 130 min
Yield: 25
Ingredients: Beef (ground) 1.1 lbs; Potatoes 5.6 oz; Grana Padano PDO cheese (to grate) 1.1 oz; Breadcrumbs ¼ cup; Eggs 1; Parsley to taste; Fine salt to taste; Black pepper to taste; Potatoes 1.8 lbs; Rosemary 2 sprigs; Sage small ones 6 leaves; Extra virgin olive oil 2 ½ tbsp; Fine salt to taste; Black pepper to taste

it es br de fr

428

Calories per serving

Lactose Free

Energy Kcal 428
Carbohydrates g 35
of which sugars g 2.3
Protein g 26.8
Fats g 20
of which saturated fat g 5.63
Fiber g 3.4
Cholesterol mg 118
Sodium mg 403

Difficulty: Easy
Prep time: 40 min
Cook time: 1 h 30 min
Makes: 25 pieces
Cost: Average

PRESENTATION

Recipe by
Leyla Farella

The meatballs are the undisputed queens of the kitchen, especially the meat ones! Everyone has a favorite version: some prefer them stewed, some pan-fried, or deep-fried. Today we want to tempt you with meat and oven-baked potatoes. If you are among the skeptics who believe that oven cooking dries out the ground beef too much, you'll change your mind. It's the potatoes, also included in the meatball mixture, that ensure this dish remains particularly soft and succulent. Make your whole family happy with this simple yet timeless dish that combines one of the most beloved main courses with the most versatile and tasty side dish ever!

Also try the baked pumpkin bites and the stewed meatballs, tasty and genuine variations!

INGREDIENTS

428

Calories per serving

Ingredients for 25 meatballs: Beef 1.1 lbs (500 g) - (ground); Potatoes 5.6 oz (160 g); Grana Padano PDO cheese 1.1 oz (30 g) - (to grate); Breadcrumbs ¼ cup (30 g); Eggs 1; Parsley to taste; Fine salt to taste; Black pepper to taste

For the potatoes: Potatoes 1.8 lbs (800 g); Rosemary 2 sprigs; Sage 6 leaves - small ones; Extra virgin olive oil 2 ½ tbsp (30 g); Fine salt to taste; Black pepper to taste

Preparation

How to prepare Meatballs and Potatoes

To prepare the meatballs and potatoes, start with the latter. Begin with those that will go into the mixture. Immerse the indicated amount in a pot with water and salt, bring to a boil, and count about 40 minutes: check the cooking by pricking with a fork; if the fork goes in easily, they are ready 1. Now move on to the potatoes for the side dish. After washing and peeling them 2, cut them into quarters 3.

In a pot with boiling and salted water with a tablespoon of coarse salt 4, add the potato wedges and let them cook for 5 minutes: this way, the meat and potatoes will have the same cooking times in the oven. Drain the potatoes 5 and place them in a bowl. Season with olive oil 6,

salt and pepper, add the sage leaves and rosemary needles 7. Mix everything and let it marinate 8. At this point, the potatoes in the boiling water should be cooked; drain them and peel them while still very hot 9.

Crush them 10 and add them to a bowl with the ground meat 11. Add the egg, salt, and a sprinkle of pepper 12

the breadcrumbs, Grana Padano cheese 13, and finely chopped parsley 14. Mix well to combine everything 15.

Now take small portions of the mixture, about 1 oz each, and form small meatballs 16 to place conveniently on a sheet of baking paper. You should get about 25 pieces 17. Lightly oil a baking dish and roll the meatballs inside 18.

Add the potatoes with the seasoning 19 and distribute well. Bake in a preheated static oven at 350°F for about 45 minutes, taking care to turn the meatballs halfway through cooking until they are golden brown on the surface 20. For the last 5 minutes, turn on the grill (or increase the oven temperature) to form a delicious crust on both the meat and potato meatballs 21.

Storage

The meatballs and potatoes are excellent hot and freshly made. However, if needed, they can be stored until the next day in the fridge, closed in an airtight container.

Freezing is not recommended.