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In the kitchen
Meatballs and Potatoes
Difficulty
Time
50 min.
INGREDIENTS. Serves 4.

300g Patasnella Fette con buccia
600g mixed minced meat (beef and pork)
100g day-old bread
80g grated Parmesan cheese
half a garlic clove, 1 egg
4 tbsp milk
200g tomatoes, cut into large pieces
1 sprig of marjoram
flour
extra virgin olive oil
salt, pepper
Recipe by
Preparation
Meatballs: mix the meat with the egg in a bowl, then add the bread soaked in milk, half a clove of finely crushed garlic, the Parmesan, salt, pepper and chopped marjoram.

Shape the mixture into small meatballs and roll them in flour.

Pour a few tablespoons of oil into a saucepan, heat, and add the crushed garlic and the meatballs. Brown them over a moderate heat and cover with the tomato. Cook the sauce for 15 minutes and check the seasoning.

Pour the meatballs with the sauce into a baking dish and place the potato slices on top.

Bake the meatballs in the oven at 220°C for 10 to 13 minutes or until the potatoes are golden brown.