Le Ricette di Bea presents a complete main course: Meatballs with Potatoes and Beans in a Pan. I often prepare them during the winter for dinner because with one cooking I have both the main course and the side dish. A balanced dish considering the presence of meat, the carbohydrates in the potatoes, and the taste and proteins of the beans.
A simple recipe to follow, you just need to pay attention to the cooking times.
If you are a fan of meatballs like me, you will find many recipes on the blog. I leave you a clickable link here to read them all and maybe try them!
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Energy 648.51 (Kcal)
- Carbohydrates 34.92 (g) of which sugars 1.62 (g)
- Proteins 41.31 (g)
- Fat 36.56 (g) of which saturated 13.13 (g)of which unsaturated 13.21 (g)
- Fibers 8.78 (g)
- Sodium 794.99 (mg)
Indicative values for a portion of 300 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Meatballs with Potatoes and Beans
- 2 Potatoes (medium-large)
- 7.8 oz Beef (ground)
- 7 oz Borlotti beans (canned)
- to taste Extra virgin olive oil
- 1 Egg yolk
- to taste Cheese (grated)
- to taste Nutmeg
- to taste Salt
- to taste Black pepper
- to taste Parsley (finely chopped)
- 1 clove Garlic
- to taste Rosemary
- 1 espresso cup White wine
Tools
- Pan
- Potato peeler
- 1 Bowl
- 1 Strainer
- 1 Wooden spoon
Preparation of the Recipe Meatballs with Potatoes and Beans
Let’s start with the potatoes, which require the longest cooking time. Use a potato peeler to remove their skin and cut them into medium-sized cubes. Take a non-stick pan and pour a little extra virgin olive oil into it, where we’ll sauté the peeled and crushed garlic clove. After a few minutes, remove the garlic and add the potatoes to the pan, along with a little rosemary, which I also chopped. Cook over low heat for about ten minutes with the lid on.
Meanwhile, let’s prepare the meatballs. Take a bowl in which we work the ground beef with our hands after seasoning it with nutmeg, salt, and pepper, grated cheese, and the egg yolk. When the meat is well blended with these ingredients, we will form our mini meatballs. Add them now to the pan with the potatoes. Raise the heat slightly for a few minutes. Now drain the beans from the can and add them to the pan. Deglaze with white wine, adjust with salt and pepper if needed, and sprinkle everything with finely chopped parsley.
From the moment I add the beans, I always calculate about ten minutes per side for the meatballs. Serve the Meatballs with Potatoes and Beans in a Pan hot, and remember to get plenty of bread, with this main course the ‘scarpetta’ is a must.
Enjoy your meal!!!
Tips:
The Meatballs with Potatoes and Beans in a Pan can be stored in the refrigerator for a day, closed in a container with a lid after they have completely cooled.
If you liked this meatball recipe, why not try this one too? Fried Meatballs are just as irresistible!
