Potato meatballs in sauce or “cocule” are a typical dish from Salento, in Puglia, easy to make and very tasty.
They are meatballs made only with potatoes and a few other simple ingredients, without flour or bread, cooked in a simple tomato and basil sauce, soft and rich in flavor, perfect for any occasion.
Read on to learn how to make potato meatballs in sauce or cocule with the easy recipe you can find below, as usual, right after the photo 😉
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- Difficulty: Easy
- Cost: Affordable
- Preparation time: 30 Minutes
- Portions: 4
- Cooking methods: Stove, Oven
- Cuisine: Italian
Ingredients
- 2.2 lbs potatoes
- 2 eggs
- 1.25 cups pecorino cheese (grated)
- 2.1 cups tomato puree
- 1 onion
- basil
- extra virgin olive oil
- salt
- pepper
Preparation of Potato Meatballs in Sauce
Clean and chop the onion.
Heat a base of extra virgin olive oil in a pot, brown the chopped onion and then add the tomato puree.
Adjust the salt and let it cook on low heat for fifteen minutes, stirring occasionally.Add a few basil leaves, turn off the heat and set aside.
Wash the potatoes and cook them with the skin on in plenty of salted water for about half an hour after boiling, until they are easily pierced with a fork.
Drain them, peel and mash them, collecting the puree in a bowl.Add the eggs, grated cheese, salt, and pepper and mix thoroughly.
With damp hands, create meatballs the size of a walnut until the mixture is used up.
Pour a ladle of the prepared sauce into a baking dish and place the meatballs on top, without overlapping them.
Top with the remaining sauce and bake in a preheated static oven at 392°F for twenty-five minutes.
Remove from the oven, let cool slightly and serve your potato meatballs in sauce.
Notes
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