Meatballs with Potato - BeeaaB - LauraLii

To prepare the meat and potato meatballs, start with the latter. Let's start with those that will go into the dough. Immerse the potatoes (80 g), after having washed and peeled them, in a pan with water and salt (2 g). Bring to the boil and cook for about 30 minutes: check the cooking by pricking with a fork, if the tines enter easily, they are ready. Now move on to the potatoes for the side dish. After having washed and peeled them, cut them into quarters. In a pan with boiling salted water, adding a spoonful of coarse salt, pour the potato wedges (380 g) and leave them to cook for 5 minutes: in this way the Meatballs and potatoes will have the same cooking times in the oven. Drain the potatoes and transfer them to a bowl. Season with olive oil, salt and pepper, adding the rosemary needles. Mix well and leave to flavour. Then wash the green courgettes (180 g) and set them aside. At this point, the potatoes in the boiling water should be cooked, drain and mash them. Add them to a bowl with the minced meat (350 g). Also add the egg, salt, a sprinkling of pepper and the finely chopped parsley. Knead well to mix everything together. Now take small piles of dough, about 20g each, and form the meatballs. Place them, for convenience, on a sheet of baking paper. You should get about 25 pieces. Lightly oil a baking tray and place the meatballs on it. Also add the potatoes and green courgettes seasoned with their seasoning, distributing them well. Cook in the preheated static oven at 180°C for about 30 minutes, turning the meatballs halfway through cooking, until they are golden brown on the surface. After washing and peeling, cut the cherry tomatoes (220 g) in half. Season them with salt, pepper, garlic and olive oil. Mix well and leave to flavour. Then place them in the oven with the other ingredients. In the last 5 minutes, turn on the grill (or increase the oven temperature) to form a delicious crust on both the meatballs and the potatoes.