meatballs and potatoes

Meatballs and Potatoes

This is my one pot take on a dish from my mother’s repertoire. She browns the meatballs, then adds the sauce ingredients, and finishes the dish with fry potatoes. Her dish looks better, by my version tastes as well and it’s a lot leaner (as in lean manufacturing.)

  • 2 potatoes, cut in small cubes
  • 1 onion, finely chopped
  • Minced veal (around 500 g)
  • 2 or 3 garlic cloves, finely chopped
  • Parsley, finely chopped
  • Breadcrumbs, soaked in milk or water
  • 1 large egg
  • Flour
  • Saffron
  • Salt and pepper
  1. Mix meat, garlic, parsely and egg. Squeeze as much water as you can out of the breadcrumbs and add to the previous mixture. Add salt and pepper to taste.
  2. Make small meatballs (you get the the ideal size when you need two happy bites to eat one) and sprinkle with some flour.
  3. Fry the potato cubes in 3 tablespoons of olive oil until brown.
  4. Add onions and fry for 1 minute.
  5. Make room for the meatballs and cook shaking the pot occasionally.
  6. Add saffron, salt and pepper and 1/4 of water. Put the lid on and cook for 10 minutes.
  7. Done.

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