Pasta with potatoes and meatballs is one of those dishes that tell the story of home cooking, made of simple gestures and authentic flavors. Creamy, fragrant, and incredibly satisfying, it is a traditional recipe that transforms a few genuine ingredients into a complete first course, perfect for the whole family.
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients for Pasta with Potatoes and Meatballs
- 10.6 oz potatoes
- 7.1 oz mixed ground meat
- to taste extra virgin olive oil
- 1 onion
- 11.3 oz pasta (ditalini)
- to taste salt
- to taste pepper
- to taste water
- 1.6 oz grated Parmesan cheese
Tools for Pasta with Potatoes and Meatballs
- 1 Peeler
- 1 Knife
- 1 Pot
- 1 Wooden Spoon
- 1 Ladle
Steps
To prepare pasta with potatoes and meatballs, start by washing, drying, and peeling the potatoes,
cut them into very small cubes and set aside.
With the ground meat, form tiny meatballs and set them aside as well.
Peel and chop an onion, place it in a pot with a drizzle of extra virgin olive oil, and let it brown.
When the chopped onion is well browned, add the meatballs and brown them as well.
Now add the potato cubes,
season with salt and pepper, and let them brown for a minute, stirring occasionally, allowing the potatoes to absorb the flavors.
Add water, it should cover the potatoes but not exceed them.
Bring to a boil and cook for 30 minutes with the lid on, occasionally checking if needed, stirring not too quickly, and if the potatoes have absorbed too much water, add a few tablespoons without overdoing it. Towards the end of the potatoes’ cooking, 7 minutes before, add a glass of water, bring to a boil and throw in the pasta.
Let it cook, stirring occasionally, until it is nice and creamy, and turn off the heat.
Add 2 tablespoons of grated Parmesan cheese and
stir.
Now it’s time to plate,
sprinkle with pepper,
the remaining grated Parmesan and
a generous drizzle of extra virgin olive oil.
Serve while still hot.
