Meatballs alla pizzaiola with potatoes are a delicious main course with simple and satisfying flavors, like only traditional dishes can be.
It’s made of tender meatballs accompanied by potatoes, all cooked in a sauce that smells of oregano.
The recipe I’m proposing is easy to follow and doesn’t include sautéing, so we get a dish suitable even for the little ones, and for those like me who love to eat well without overusing fried foods and fats in everyday life.
Indeed, if the dish I’m about to prepare allows me to lighten it using some small cooking tricks without sacrificing taste, then I’ll do it.
This is precisely my way of cooking, though I try never to distort a dish.
If you want to enjoy this authentic delight, which will surely remind many of you of the hands of a grandmother or a mother preparing it, follow my recipe.
In it, I provide some useful steps that you can generally use to make meatballs cooked in sauces or broths, without first frying.
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 3
- Cooking methods: Stovetop
- Cuisine: Italian
- Energy 569.42 (Kcal)
- Carbohydrates 42.38 (g) of which sugars 1.69 (g)
- Proteins 33.94 (g)
- Fat 30.57 (g) of which saturated 10.70 (g)of which unsaturated 10.52 (g)
- Fibers 6.11 (g)
- Sodium 450.51 (mg)
Indicative values for a portion of 273 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
- 10.5 oz veal (ground)
- 0.7 oz bread (stale without crust)
- 1 bunch parsley
- 2 eggs (medium)
- 1.4 oz Grana Padano cheese (grated)
- 1 lb potatoes
- 17.6 oz tomato puree
- 1.1 oz green onion
- to taste salt
- to taste extra virgin olive oil
- to taste oregano
Tools
- Pan non-stick 10 inch
Preparation
To prepare the meatballs alla pizzaiola with potatoes, start by soaking the stale bread in warm water after removing its crust.Next, clean the potatoes, cut them into fairly small chunks, and cover them with water to prevent them from browning.
In a large non-stick pan or a pot, place the finely sliced green onion and cook it with a splash of water for about 5 minutes.
Naturally, those who prefer can cook it by sautéing in oil.
At this point, add the tomato puree, salt, and flavor the sauce with oregano to taste.
Add the potatoes and cook them for about 10 minutes.
Meanwhile, mix the meatballs by combining in a bowl the ground meat, well-squeezed and crumbled breadcrumbs, finely chopped parsley, grated Grana Padano, eggs, and a pinch of fine salt.
Work until you obtain a homogeneous mixture and then shape the meatballs to be as equal in size as possible.
When I want to be precise, I help myself with a scale, for this recipe I made 6 meatballs each weighing 75 grams.
Before putting them in the sauce, add enough water to have a rather liquid sauce that is less likely to stick and does not require frequent stirring.
When it returns to a boil, adjust the salt and then, making spaces for our meatballs among the potatoes, gently place them in the sauce using a spoon.
Continue cooking with a lid for about 10 minutes and occasionally make sure nothing sticks.
Only when the meatball has acquired the typical cooked consistency and color all around can they be gently turned over.
Cook everything for another 15 minutes.If necessary, add a little hot water, considering that in the end, we should have a fairly thick sauce.
If at the end of cooking the potatoes are not yet perfectly soft, remove the meatballs from the sauce and leave the potatoes on the heat.
When everything is well cooked, add a drizzle of extra virgin olive oil and more oregano off the heat.
Our meatballs alla pizzaiola with potatoes are ready to be enjoyed.
Storage
Keep tightly closed in the fridge for two days.
Keep tightly closed in the fridge for two days.
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