Baked Meatballs and Potatoes



For the Meatballs:

  • 2 eggs
  • 1 pound ground beef
  • 1 cup water
  • 1/4 cup freshly chopped parsley
  • 1 cup Italian-style breadcrumbs
  • 2 chopped garlic cloves
  • 1/3 teaspoon salt
  • 1/4 cup grated Parmesan and Pecorino Romano cheeses

For the Rest:

  • 2-3 Potatoes
  • 1 chopped onion
  • 1/4 cup freshly chopped parsley
  • 2-3 tomatoes, chopped
  • 1/4 cup olive oil
  • 1/4 cup grated Pecorino Romano cheese
  • 1/8 cup Italian-style Breadcrumbs for garish


Prepare the Meatballs:

Beat the eggs in a glass mixing bowl. Add the beef, parsley, breadcrumbs, garlic, salt, and cheese and mix all together with your hands. Gradually add in the water and continue to mix. Roll each meatball into the size of a golf ball and set aside.

Prepare the Rest:

Peel the potatoes and cut them into pieces. Place them in a bowl full of cold water and set aside. In a large pan, heat the olive oil.  Add the ​​onion, chopped tomatoes and parsley. Simmer for 10 minutes.

Pour the tomatoes and onions into a large al gratin pan. Arrange the meatballs in the pan leaving some space in between them. Take the potatoes, place them in the spaces between the meatballs. Sprinkle the meatballs and potatoes with the cheese and breadcrumbs. Preheat oven to 350 degrees F.

Add one or two glasses of water to the dish. Cover the pan with aluminum foil and bake for about 30 minutes (the cooking time depends on the temperature of your oven). When the potatoes are soft and cooked, remove the aluminum foil and continue cooking for another 10 to 15 minutes or until the surface is golden and grated.


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