The recipe for pasta with potatoes and meatballs is a traditional Italian dish that embodies the simplicity and substance of home cooking. This dish, originating from the central-southern regions of Italy, is distinguished by the harmonious combination of simple ingredients such as potatoes, pasta, and meatballs, which together create a rich and satisfying dish. Its preparation requires a series of steps that reflect the care and attention typical of traditional Italian cooking.
The potatoes, a fundamental element of this recipe, give the dish a creamy texture and a sweet flavor that perfectly blends with the other ingredients. Choosing the right potatoes is crucial to achieving a soft and velvety consistency without them breaking down during cooking.
The meatballs, small balls of meat, add a note of rich and succulent flavor to the dish. Made with ground meat, the meatballs add a touch of protein and taste that completes the balance of flavors in the preparation.
Ultimately, pasta with potatoes and meatballs represents a tasty and comforting expression of traditional Italian cuisine, combining simple yet genuine ingredients to create a dish that satisfies the palate and warms the heart. Its preparation requires time and dedication, but the final result rewards every effort with an explosion of flavors and aromas that evoke the warm atmosphere of home kitchens. Below, I leave you other pasta recipes.
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4 people
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients for pasta with potatoes and meatballs
- 10.5 oz potatoes
- 7 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
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 tiny cubes and set them aside.
With the ground meat, form tiny meatballs and set them aside as well.
Peel and chop an onion, transfer it to a pot with a swirl of extra virgin olive oil and let it brown.
When the chopped onion is nicely golden, add the meatballs and also brown the meatballs.
Now you just need to add the potato cubes,
adjust the salt and pepper, and let them brown for a minute, stirring occasionally, so the potatoes absorb the flavors.
Add water, it should cover the potatoes, but not exceed them.
Bring to a boil and let cook for 30 minutes with the lid on, occasionally checking, stirring gently, and if the potatoes have absorbed too much water, add a few tablespoons without overdoing it. Towards the end of the potato cooking, 7 minutes before, add a glass of water, bring to a boil and add the pasta.
Let it cook, stirring occasionally, until it becomes nice and creamy, and turn off the heat.
Add 2 tablespoons of grated Parmesan cheese and
stir.
Now all you have to do is plate it,
sprinkle with pepper,
the remaining grated Parmesan and
a nice swirl of extra virgin olive oil.
Serve still hot.
